Name: Classic Chicken Paprikash
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
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)

Ingredients

Scale

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