There’s something uniquely comforting about a dish that brings together warmth, flavor, and a rich sense of tradition. Chicken Paprikash is exactly that—a comforting, savory stew that carries the soul of Hungarian cuisine in every bite. This dish, with its creamy, paprika-infused sauce, has been passed down through generations of families and remains a beloved comfort food in many households today.
Originating from Hungary, Chicken Paprikash is a dish that showcases the country’s most iconic spice—paprika. In Hungary, paprika is more than just a seasoning; it’s a symbol of the country’s culinary identity. As the story goes, Hungarian farmers and chefs used this vibrant, smoky spice to flavor stews and meat dishes, creating the base for what is now a national treasure. This dish was often prepared as a hearty meal during cold winters, a time when food needed to be both filling and nourishing.
Imagine coming in from a brisk day, the scent of paprika, onions, and chicken wafting from the stove, filling the house with a warm embrace. That’s the magic of Chicken Paprikash. Whether served over egg noodles, dumplings, or just with a side of crusty bread to soak up every last drop of the creamy sauce, this dish has a way of turning a simple dinner into a comforting, family-oriented experience. And the best part? It’s incredibly easy to make, so even novice cooks can recreate this delicious Hungarian classic in their own kitchens.
Why You’ll Love This Recipe:
- Rich and Creamy Flavor: The combination of chicken, onions, garlic, and paprika creates a rich, savory sauce that’s impossible to resist.
- Comfort in Every Bite: Perfect for a cozy dinner, especially when paired with egg noodles or mashed potatoes.
- Quick and Simple: Despite its elegant flavor, this dish comes together in about 45 minutes, making it a weeknight favorite.
- Customizable: You can adjust the paprika to your liking—use sweet paprika for a milder flavor or hot paprika for a bit of spice.
- A Cultural Experience: Bringing the flavors of Hungary into your kitchen is a great way to explore different food cultures, especially if you love dishes with a rich history.
Ingredients You’ll Need:
- 4 bone-in, skinless chicken thighs (or 2 chicken breasts, cut into chunks)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons Hungarian sweet paprika (use hot paprika for more heat)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 cup chicken broth (low sodium is preferred)
- 1 cup sour cream (or Greek yogurt for a lighter version)
- 2 tablespoons flour (for thickening)
- Optional: Fresh parsley for garnish
How to Make Chicken Paprikash:
Step 1: Sear the Chicken
Start by heating the olive oil over medium-high heat in a large skillet or Dutch oven. Add the chicken thighs (or chunks) to the pan and sear them for about 5-7 minutes on each side, until they are golden brown. The goal here is to get a nice caramelization on the chicken, which will infuse the sauce with extra flavor later. Once done, remove the chicken from the skillet and set it aside on a plate.
Step 2: Sauté the Aromatics
In the same pan, reduce the heat to medium and add the chopped onion. Sauté it for about 5 minutes until it becomes soft and translucent, stirring occasionally to prevent burning. Then, add the garlic and sauté for another 30 seconds until fragrant. This is where the magic begins—your kitchen will smell absolutely heavenly.
Step 3: Add the Paprika
Now, it’s time to add the star of the dish: paprika. Stir in the sweet paprika and cook for another 30 seconds. Be careful not to burn it—paprika can turn bitter quickly if overcooked. The heat will release the oils in the spice, filling the room with an irresistible aroma. Season with salt and pepper to taste.
Step 4: Add the Liquids
Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze and lift any browned bits. This adds even more depth to the sauce. Bring the broth to a simmer and return the chicken to the pan. Reduce the heat to low, cover the pan, and let it simmer gently for about 25 minutes, or until the chicken is cooked through and tender.
Step 5: Create the Creamy Sauce
Once the chicken is tender and cooked, remove it from the pan and set it aside once again. In a small bowl, mix the flour and sour cream together until smooth, creating a slurry. Slowly stir this mixture into the simmering broth, and cook for an additional 5-7 minutes until the sauce thickens. This will transform the broth into a creamy, rich sauce that coats the chicken perfectly.
Step 6: Combine and Serve
Return the chicken to the pot, ensuring it’s coated with the creamy paprika sauce. Let it simmer for an extra minute or two to combine the flavors. Garnish with fresh parsley if you like, and serve the dish hot with your favorite side—egg noodles, mashed potatoes, or a crusty piece of bread for dipping.
Helpful Tips:
- Paprika Matters: The key to authentic flavor in Chicken Paprikash is using Hungarian paprika. While sweet paprika is the most common, feel free to experiment with hot paprika for a spicier kick.
- Bone-in Chicken: For the best flavor, use bone-in, skinless chicken thighs. They stay tender and juicy, and the bones add richness to the sauce. Chicken breasts can work as well, though they may dry out a bit if overcooked.
- Thicken the Sauce: If you prefer a thicker sauce, you can increase the flour or use cornstarch mixed with a bit of water to achieve the desired consistency.
- Make It Ahead: Like most stews and casseroles, Chicken Paprikash often tastes even better the next day. The flavors meld and deepen overnight, so feel free to make it in advance and store it in the fridge for a day or two.
Details:
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
- Diet: Gluten-free (if using gluten-free flour)
Notes:
This dish is incredibly versatile. If you don’t have chicken thighs, you can substitute them with bone-in chicken breasts or even turkey. The sauce remains delicious and comforting regardless of the protein.
Nutritional Information (per serving):
- Calories: 420
- Protein: 33g
- Fat: 28g
- Carbohydrates: 11g
- Fiber: 2g
- Sugars: 3g
Frequently Asked Questions:
Can I use a different meat? Yes! Chicken Paprikash can also be made with pork or turkey. Just adjust the cooking times accordingly, as these meats may cook faster or slower than chicken.
Is it spicy? Traditional Chicken Paprikash is not spicy, as it’s made with sweet paprika. However, if you prefer a little heat, feel free to add a pinch of hot paprika or red pepper flakes.
Can I freeze Chicken Paprikash? Yes! You can freeze this dish for up to 3 months. Just be sure to let it cool completely before transferring to an airtight container. Reheat gently on the stovetop or in the microwave when you’re ready to enjoy.
Storage Instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days. This dish tends to taste even better the next day, as the flavors continue to develop. When reheating, add a splash of chicken broth or water if the sauce has thickened too much.
Related Recipes:
If you enjoyed this Chicken Paprikash, you might love these other cozy, creamy dishes:
Conclusion:
Chicken Paprikash is more than just a meal—it’s a reminder of the power of simple ingredients coming together to create something extraordinary. Whether you’re making it for a family dinner or a special gathering, this Hungarian classic will bring warmth, comfort, and a little taste of tradition to your table. The rich, creamy sauce and tender chicken will surely make this a dish you’ll want to make again and again.
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Chicken Paprikash: A Heartwarming Hungarian Classic
Description
There’s something uniquely comforting about a dish that brings together warmth, flavor, and a rich sense of tradition. Chicken Paprikash is exactly that—a comforting, savory stew that carries the soul of Hungarian cuisine in every bite. This dish, with its creamy, paprika-infused sauce, has been passed down through generations of families and remains a beloved comfort food in many households today.
Originating from Hungary, Chicken Paprikash is a dish that showcases the country’s most iconic spice—paprika. In Hungary, paprika is more than just a seasoning; it’s a symbol of the country’s culinary identity. As the story goes, Hungarian farmers and chefs used this vibrant, smoky spice to flavor stews and meat dishes, creating the base for what is now a national treasure. This dish was often prepared as a hearty meal during cold winters, a time when food needed to be both filling and nourishing.
Imagine coming in from a brisk day, the scent of paprika, onions, and chicken wafting from the stove, filling the house with a warm embrace. That’s the magic of Chicken Paprikash. Whether served over egg noodles, dumplings, or just with a side of crusty bread to soak up every last drop of the creamy sauce, this dish has a way of turning a simple dinner into a comforting, family-oriented experience. And the best part? It’s incredibly easy to make, so even novice cooks can recreate this delicious Hungarian classic in their own kitchens.
Ingredients
- 4 bone-in, skinless chicken thighs (or 2 chicken breasts, cut into chunks)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons Hungarian sweet paprika (use hot paprika for more heat)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 cup chicken broth (low sodium is preferred)
- 1 cup sour cream (or Greek yogurt for a lighter version)
- 2 tablespoons flour (for thickening)
- Optional: Fresh parsley for garnish
Instructions
Step 1: Sear the Chicken
Start by heating the olive oil over medium-high heat in a large skillet or Dutch oven. Add the chicken thighs (or chunks) to the pan and sear them for about 5-7 minutes on each side, until they are golden brown. The goal here is to get a nice caramelization on the chicken, which will infuse the sauce with extra flavor later. Once done, remove the chicken from the skillet and set it aside on a plate.
Step 2: Sauté the Aromatics
In the same pan, reduce the heat to medium and add the chopped onion. Sauté it for about 5 minutes until it becomes soft and translucent, stirring occasionally to prevent burning. Then, add the garlic and sauté for another 30 seconds until fragrant. This is where the magic begins—your kitchen will smell absolutely heavenly.
Step 3: Add the Paprika
Now, it’s time to add the star of the dish: paprika. Stir in the sweet paprika and cook for another 30 seconds. Be careful not to burn it—paprika can turn bitter quickly if overcooked. The heat will release the oils in the spice, filling the room with an irresistible aroma. Season with salt and pepper to taste.
Step 4: Add the Liquids
Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze and lift any browned bits. This adds even more depth to the sauce. Bring the broth to a simmer and return the chicken to the pan. Reduce the heat to low, cover the pan, and let it simmer gently for about 25 minutes, or until the chicken is cooked through and tender.
Step 5: Create the Creamy Sauce
Once the chicken is tender and cooked, remove it from the pan and set it aside once again. In a small bowl, mix the flour and sour cream together until smooth, creating a slurry. Slowly stir this mixture into the simmering broth, and cook for an additional 5-7 minutes until the sauce thickens. This will transform the broth into a creamy, rich sauce that coats the chicken perfectly.
Step 6: Combine and Serve
Return the chicken to the pot, ensuring it’s coated with the creamy paprika sauce. Let it simmer for an extra minute or two to combine the flavors. Garnish with fresh parsley if you like, and serve the dish hot with your favorite side—egg noodles, mashed potatoes, or a crusty piece of bread for dipping.
Notes
This dish is incredibly versatile. If you don’t have chicken thighs, you can substitute them with bone-in chicken breasts or even turkey. The sauce remains delicious and comforting regardless of the protein.