Chicken Paprikash, or Paprikás Csirke, is a quintessential Hungarian dish that has captured the hearts and palates of food lovers around the world. Bursting with the smoky, sweet flavor of paprika and paired with tender, juicy chicken, this comforting dish is the perfect balance of simplicity and sophistication. Traditionally served with nokedli (Hungarian dumplings) or egg noodles, Chicken Paprikash is rich, creamy, and deeply satisfying. Its roots lie deep within Hungarian culinary traditions, where paprika is a staple spice that embodies the essence of the region’s flavors. Whether you’re a fan of traditional European cuisine or just looking for an exciting new recipe to try, this classic dish is sure to become a family favorite. Not only does it offer a taste of Hungary’s culinary heritage, but it also provides a heartwarming, home-cooked meal that is perfect for any occasion.
Why You’ll Love This Recipe
- Authentic flavors: Chicken Paprikash captures the essence of Hungarian cuisine with its use of paprika, a spice synonymous with the region.
- Simple ingredients: Made with pantry staples like onions, chicken, sour cream, and paprika, it’s accessible and easy to prepare.
- Versatile pairing options: Serve it with egg noodles, mashed potatoes, rice, or crusty bread to make it a hearty meal.
- Family-friendly: The mild, creamy sauce appeals to kids and adults alike.
- Perfect for any occasion: Whether for a weeknight dinner or a special gathering, this dish impresses every time.
Preparation Time and Servings
- Prep time: 15 minutes
- Cook time: 50 minutes
- Total time: 1 hour 5 minutes
- Yield: 4 servings
- Serving size: 1 chicken thigh with sauce and side
Nutritional Information (per serving)
- Calories: 320
- Carbohydrates: 8g
- Protein: 27g
- Fat: 20g
- Fiber: 2g
- Sugar: 4g
Ingredients
- 4 bone-in, skin-on chicken thighs (or drumsticks)
- 2 tablespoons olive oil or butter
- 2 medium onions, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika (optional, for depth)
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 cup heavy cream (optional for extra richness)
- 1 large tomato, grated or finely chopped
- 1 green bell pepper, thinly sliced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
- Prepare the chicken: Pat the chicken thighs dry with a paper towel. Season generously with salt and pepper on both sides.
- Brown the chicken: Heat olive oil or butter in a large, deep skillet or Dutch oven over medium heat. Add the chicken thighs skin-side down and cook for 5–7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove the chicken from the pan and set aside.
- Sauté the vegetables: In the same pan, add the chopped onions. Sauté for 5–7 minutes until translucent and slightly caramelized. Add the minced garlic and cook for another minute.
- Add paprika and flour: Reduce the heat to low, and stir in the paprika and flour. Cook for 1–2 minutes, stirring constantly, to bring out the paprika’s flavor. Be careful not to burn the paprika.
- Deglaze the pan: Slowly pour in the chicken broth, stirring to dissolve the flour and create a smooth sauce. Add the grated tomato and green bell pepper, stirring well to combine.
- Simmer the chicken: Return the chicken thighs to the pan, skin-side up. Cover and simmer on low heat for 30–35 minutes, or until the chicken is fully cooked and tender.
- Incorporate the cream: In a separate bowl, mix the sour cream and heavy cream (if using) with a few tablespoons of the hot sauce from the pan to temper it. Stir this mixture back into the skillet. Simmer for an additional 5 minutes, but do not let it boil.
- Serve: Garnish with fresh parsley and serve warm with your preferred side dish.
Ingredient Background
- Paprika: The star of this dish, Hungarian paprika, is milder and sweeter than other varieties, lending a rich, smoky flavor. It’s available in sweet, smoked, and hot varieties, but sweet paprika is traditionally used for Chicken Paprikash.
- Chicken: Bone-in, skin-on pieces are preferred for their flavor and ability to stay tender during cooking. Drumsticks or thighs work beautifully.
- Sour cream: A key ingredient in the creamy sauce, sour cream adds tanginess and balances the richness of the dish.
- Bell peppers: While not always included in traditional recipes, bell peppers enhance the dish’s flavor and add a pop of color.
Technique Tips
- Searing the chicken: Ensure the pan is hot before adding the chicken to get a nice golden crust, which adds flavor to the dish.
- Paprika timing: Paprika burns easily, so always reduce the heat and stir constantly when adding it to the pan.
- Tempering sour cream: Mixing sour cream with a bit of hot sauce prevents it from curdling when added to the dish.
- Cooking low and slow: Simmering the chicken gently ensures it stays juicy and flavorful.
Alternative Presentation Ideas
- Rustic style: Serve Chicken Paprikash in the skillet with a sprinkle of parsley, allowing guests to help themselves.
- Modern plating: Place the chicken on a bed of buttery mashed potatoes or polenta, topped with the creamy sauce and a parsley garnish.
- Family-style platter: Arrange the chicken and sauce over a large plate of egg noodles for a crowd-pleasing presentation.
Additional Tips for Success
- Choose high-quality paprika: Authentic Hungarian paprika makes a noticeable difference in flavor.
- Double the recipe: Chicken Paprikash is even better the next day, so consider making extra for leftovers.
- Balance flavors: If the sauce is too tangy, a teaspoon of sugar can balance the taste.
- Use a heavy-bottomed pan: This helps distribute heat evenly and prevents scorching.
Recipe Variations
- Vegetarian Paprikash: Swap the chicken for mushrooms or tofu and use vegetable broth for the base.
- Spicy Paprikash: Add hot Hungarian paprika or chili flakes for a kick of heat.
- Dairy-free: Use coconut cream or cashew cream in place of sour cream for a dairy-free version.
- Low-carb: Serve over cauliflower rice or zucchini noodles instead of egg noodles.
Freezing and Storage
- Freezing: Chicken Paprikash freezes well without the sour cream. Store the cooked chicken and sauce in an airtight container for up to 3 months. Add sour cream after reheating to preserve the creamy texture.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently over low heat to avoid curdling the sauce. Stir occasionally to prevent sticking.
Healthier Twist Ideas
- Lighten the sauce: Use Greek yogurt instead of sour cream for a lower-fat option.
- Lean protein: Swap chicken thighs for skinless chicken breasts to reduce fat content.
- Add vegetables: Incorporate carrots, peas, or spinach for added nutrients.
Serving Suggestions for Events
- Family dinners: Pair with a simple cucumber salad or steamed green beans for a complete meal.
- Potluck gatherings: Serve over a large platter of egg noodles or rice, allowing guests to serve themselves.
- Festive occasions: Elevate the presentation with homemade nokedli or spaetzle for an authentic touch.
Special Equipment
- Deep skillet or Dutch oven: Essential for evenly cooking the chicken and sauce.
- Wooden spoon: Ideal for stirring without scratching the pan.
- Microplane grater: Useful for finely grating the tomato.
Frequently Asked Questions
1. What makes Hungarian paprika unique?
Hungarian paprika is known for its sweet, smoky flavor and vibrant red color. It’s milder than other varieties, making it ideal for Chicken Paprikash.
2. Can I use boneless chicken?
Yes, boneless chicken works, but bone-in pieces add more flavor to the dish. Adjust cooking times accordingly.
3. Is Chicken Paprikash spicy?
Traditionally, it’s not spicy. You can make it spicy by adding hot paprika or chili flakes.
4. Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a great substitute, especially if you want a lighter option.
5. What sides go best with Chicken Paprikash?
Egg noodles, mashed potatoes, or crusty bread pair beautifully with the creamy sauce.
6. How do I prevent the sauce from curdling?
Temper the sour cream by mixing it with a bit of hot sauce before adding it to the dish.
7. Can I make this dish ahead of time?
Yes, Chicken Paprikash reheats well and often tastes better the next day as the flavors meld.
8. Where can I find Hungarian paprika?
Hungarian paprika is available in most grocery stores, specialty spice shops, or online.
Conclusion
Classic Chicken Paprikash is a dish that beautifully showcases the flavors of Hungarian cuisine. With its tender chicken, creamy paprika-infused sauce, and comforting sides, it’s a meal that feels like a warm hug on a plate. Perfect for family dinners, festive occasions, or simply treating yourself to a rich, flavorful dish, this recipe is a must-try. Give it a go, and you’ll quickly see why it’s a beloved classic across generations. Enjoy!
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Classic Chicken Paprikash
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Ingredients
- 4 bone-in, skin-on chicken thighs (or drumsticks)
- 2 tablespoons olive oil or butter
- 2 medium onions, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika (optional, for depth)
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 cup heavy cream (optional for extra richness)
- 1 large tomato, grated or finely chopped
- 1 green bell pepper, thinly sliced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken: Pat the chicken thighs dry with a paper towel. Season generously with salt and pepper on both sides.
- Brown the chicken: Heat olive oil or butter in a large, deep skillet or Dutch oven over medium heat. Add the chicken thighs skin-side down and cook for 5–7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove the chicken from the pan and set aside.
- Sauté the vegetables: In the same pan, add the chopped onions. Sauté for 5–7 minutes until translucent and slightly caramelized. Add the minced garlic and cook for another minute.
- Add paprika and flour: Reduce the heat to low, and stir in the paprika and flour. Cook for 1–2 minutes, stirring constantly, to bring out the paprika’s flavor. Be careful not to burn the paprika.
- Deglaze the pan: Slowly pour in the chicken broth, stirring to dissolve the flour and create a smooth sauce. Add the grated tomato and green bell pepper, stirring well to combine.
- Simmer the chicken: Return the chicken thighs to the pan, skin-side up. Cover and simmer on low heat for 30–35 minutes, or until the chicken is fully cooked and tender.
- Incorporate the cream: In a separate bowl, mix the sour cream and heavy cream (if using) with a few tablespoons of the hot sauce from the pan to temper it. Stir this mixture back into the skillet. Simmer for an additional 5 minutes, but do not let it boil.
- Serve: Garnish with fresh parsley and serve warm with your preferred side dish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 chicken thigh with sauce and side
- Calories: 320
- Sugar: 4g
- Fat: 20g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 27g