Rich and Creamy Hungarian Chicken Paprikash

This Hungarian chicken paprikash is a chicken dish served with a rich and creamy paprika sauce. Let’s get cookin’!

Hungarian chicken paprikash, also known as chicken paprikás, is perhaps one of the most well-known dishes from Hungarian cuisine. It is made up of a few very simple, real-food ingredients — chicken thighs, onions, peppers, garlic, paprika, and sour cream. I first learned of this dish from my friend Maggie, whose family comes from Hungary. These paprika chicken thighs do not disappoint!

How to Make This Recipe

Ingredients

• 3 tablespoons butter
• 4 chicken thighs about 2.5 pounds
• 1 medium onion diced
• 1 red bell pepper diced
• 2 cloves garlic minced
• 1 tablespoon tomato paste
• 2 tablespoon paprika
• 1 teaspoon pepper
• 1 teaspoon of kosher salt
• 1 cup of chicken stock
• 1 tablespoon of flour
• ½ cup of sour cream
• 1 tablespoon of fresh parsley chopped

Instructions

1. Crack some salt and pepper over both sides of the chicken thighs. Over medium-high heat, add a tablespoon of butter to a pot and add the chicken skin side down for 3-4 minutes until browned. Remove the chicken and set aside on a plate.
2. Add the remaining 2 tablespoons of butter until melted. Then add onions and saute for 2-3 minutes until soft. Add red pepper, garlic, tomato paste, paprika, salt, and pepper. Continuously mix for another 2-3 minutes until fragrant.
3. Add 1 cup of chicken stock and mix, then turn down the heat to medium. Add back the chicken skin-side down to the pot and simmer for 20-25 minutes, turning halfway through. When the chicken has cooked through, remove the chicken from the pot, and set aside. If you are unsure if your chicken is cooked, use a meat thermometer and check for it to reach an internal temperature of 165 degrees.
4. In a small bowl, mix the flour and sour cream. Then take ½ cup of the onion and pepper liquid from the pot and add it to the sour cream until combined. Then add the sour cream mixture back to the pot and stir. This step ensures that the flour and cream don’t clump together from the heat of the stock.
5. Add the chicken back to the pot and coat with the sauce.
6. Garnish the chicken with parsley, and serve with spaetzle, noodles, or roasted potatoes!