Print

Creamy Chicken Paprikash Recipe

Print Recipe

★★★★★

4.7 from 88 reviews

Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs and legs simmered in a rich, flavorful sauce made from sweet paprika, onions, garlic, and tomatoes, finished with creamy sour cream for a comforting and hearty meal.

Ingredients

Scale

Chicken and Marinade

  • 1 tbsp extra virgin olive oil
  • 900g / 2lbs chicken thighs and legs
  • Salt and pepper to taste

Sauce

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp sweet paprika
  • 2 tbsp flour
  • 400ml / 1½ cups chicken stock
  • 400g / 14oz tinned chopped tomatoes (crushed tomatoes)
  • 250ml / 1 cup full-fat sour cream

Instructions

  1. Brown the Chicken: In a large pan, heat 1 tbsp of olive oil over medium-high heat. Season the chicken thighs and legs with salt and pepper, then brown them in the hot oil until golden on all sides but not fully cooked. This step locks in flavor. Remove the browned chicken to a plate and set aside. Discard excess chicken fat from the pan, leaving about 2 tbsp behind.
  2. Prepare the Sauce Base: Using the same pan, add the chopped onion and cook over low heat for 5-7 minutes, stirring occasionally, ensuring it softens without browning. Add the minced garlic and cook briefly for about 30 seconds, stirring constantly to avoid burning.
  3. Create the Paprika Roux: Stir in the sweet paprika and flour to the onion and garlic mixture, combining them into a smooth paste. Gradually pour in the chicken stock while continuously stirring to prevent lumps from forming.
  4. Add Tomatoes and Simmer: Incorporate the canned chopped tomatoes into the pan and increase the heat to bring the sauce to a boil. Return the browned chicken along with any juices accumulated on the plate back into the pan. Cover with a lid, reduce the heat to low, and let simmer gently for 40-45 minutes, stirring occasionally to prevent sticking and burning, until the chicken is tender and cooked through.
  5. Finish with Sour Cream: After simmering, remove the pan from heat. Stir in the full-fat sour cream until evenly combined, creating a creamy and rich sauce. Adjust seasoning with salt and pepper if necessary.
  6. Serve: Serve the chicken paprikash hot, optionally garnished with fresh parsley. It pairs well with egg noodles, rice, or mashed potatoes.

Notes

  • Use full-fat sour cream for the best creamy texture.
  • Be careful not to burn the garlic or paprika as it can turn the sauce bitter.
  • Simmer gently to ensure the chicken becomes tender without drying out.
  • Discarding most chicken fat prevents the dish from becoming greasy but leaving some adds flavor.
  • Serve with traditional Hungarian egg noodles (nokedli) or your preferred starch.

Keywords: Chicken Paprikash, Hungarian chicken, paprika chicken, creamy chicken stew, traditional Hungarian recipe

Find it online: https://amayaharis.com/creamy-chicken-paprikash-recipe/