Chicken Paprikash is a beloved Hungarian comfort dish that transforms simple ingredients into something truly spectacular. This rich, creamy stew features tender chicken pieces swimming in a velvety paprika-scented sauce that’s both warming and deeply satisfying. The star of this dish is Hungarian paprika, which gives the sauce its distinctive deep red color and sweet, smoky flavor that’s completely different from the bland paprika found in most spice racks. Combined with sour cream that adds tangy richness and onions that provide a sweet foundation, Chicken Paprikash creates layers of flavor that have made it a staple in Hungarian households for generations. The dish is traditionally served over egg noodles or dumplings, making it a complete meal that’s perfect for cold evenings when you want something that feels like a warm hug on a plate.
This recipe serves 6 people generously, making it ideal for family dinners or when you want to have delicious leftovers for the next day.
The Importance of Quality Paprika
The success of Chicken Paprikash depends entirely on using high-quality Hungarian paprika. Look for sweet paprika that’s bright red in color and has a fresh, sweet aroma. Avoid old paprika that’s turned brown or has no smell, as it will make your dish taste flat and dull. Hungarian paprika comes in several varieties, from mild and sweet to hot and smoky, but for this traditional recipe, sweet paprika is the classic choice that provides the authentic flavor you’re looking for.
Ingredients You’ll Need
- 3 pounds chicken thighs and drumsticks, skin-on
- 2 large onions, thinly sliced
- 3 tablespoons Hungarian sweet paprika
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil or lard
- 2 cups chicken broth
- 1 cup sour cream
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley for garnish
- Egg noodles or dumplings for serving
Preparing the Chicken
Start by patting the chicken pieces completely dry with paper towels and seasoning them generously with salt and pepper on both sides. This step is crucial for getting a good brown color on the chicken, which adds depth of flavor to the entire dish.
Heat the oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is hot and shimmering, carefully add the chicken pieces skin-side down. Don’t overcrowd the pot – you may need to brown the chicken in batches. Let the chicken cook undisturbed for 4 to 5 minutes until the skin is golden brown and crispy, then flip and brown the other side for another 3 to 4 minutes.
Remove the browned chicken to a plate and set aside. Don’t worry that it’s not fully cooked yet – it will finish cooking in the sauce, and this browning step creates the flavorful foundation for your paprikash.
Building the Paprika Base
In the same pot with the remaining chicken fat and oil, add the sliced onions. Cook them over medium heat, stirring occasionally, until they’re soft and golden, about 8 to 10 minutes. The onions should be sweet and caramelized, not burned.
Add the minced garlic and cook for another minute until fragrant. Remove the pot from heat temporarily – this is important because paprika can burn quickly and turn bitter. Sprinkle the paprika and flour over the onions, stirring constantly to combine everything evenly.
Return the pot to low heat and cook the paprika mixture for about 1 minute, stirring constantly. You’ll smell the paprika becoming fragrant and toasted. Add the tomato paste and stir it in thoroughly.
Creating the Sauce
Gradually add the chicken broth to the pot, stirring constantly to prevent lumps from forming. The mixture will be thick at first but will smooth out as you add more liquid. Bring the mixture to a simmer and add the bay leaf.
Return the browned chicken pieces to the pot, along with any juices that have accumulated on the plate. The liquid should almost cover the chicken – if it doesn’t, add a bit more broth or water. Bring everything to a gentle simmer, then reduce the heat to low and cover the pot.
Let the chicken simmer gently for 25 to 30 minutes, until it’s tender and cooked through. The sauce should be thick enough to coat the back of a spoon, but not so thick that it’s pasty. If it seems too thin, simmer uncovered for a few more minutes to reduce it.
Finishing with Sour Cream
Remove the pot from heat and let it cool for just a minute or two. Remove the bay leaf and discard it. In a small bowl, whisk together the sour cream with a few spoonfuls of the hot cooking liquid to temper it. This prevents the sour cream from curdling when you add it to the hot dish.
Slowly stir the tempered sour cream mixture back into the pot, mixing gently until the sauce is smooth and creamy. Taste and adjust the seasoning with salt and pepper as needed. The sauce should be rich, creamy, and deeply flavored with paprika.
Serving Your Paprikash
Chicken Paprikash is traditionally served over egg noodles, but it’s also delicious with dumplings, rice, or mashed potatoes. The wide, flat egg noodles are perfect for catching the creamy sauce, making each bite a perfect combination of tender chicken and rich paprika cream.
Ladle the paprikash over your chosen starch and garnish with freshly chopped parsley for a pop of color and freshness. Some families like to serve it with a dollop of additional sour cream on top and a sprinkle of extra paprika for presentation.
Storage and Reheating Tips
Chicken Paprikash actually tastes even better the next day, as the flavors have more time to meld together. Store leftovers in the refrigerator for up to 3 days. When reheating, do so gently over low heat and stir in a splash of broth or water if the sauce has thickened too much.
You can also freeze paprikash for up to 3 months, though the sour cream may separate slightly when thawed. Simply stir it back together when reheating, and it will taste just as delicious as when freshly made.
