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

Scale

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.