Description
This Creamy Hungarian Chicken Paprikash is a rich, comforting classic that features tender chicken simmered in a luscious, vibrant paprika-infused sauce. It is a soulful dish that balances the deep, savory notes of onions and garlic with the velvety smoothness of sour cream. With perfectly browned chicken thighs falling off the bone and a sauce that begs to be spooned over everything, this meal is a heartwarming dinner perfect for cold nights.
Ingredients
The Chicken & Aromatics
- 8 bone-in, skin-on chicken thighs (approx. 5 oz each)
- 2 tablespoons olive oil
- 2 medium yellow onions, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 teaspoons all-purpose flour
- Salt, to taste (for seasoning chicken)
The Spice Blend
- 1/4 cup Sweet Hungarian Paprika (do not scrimp!)
- 1 teaspoon smoked paprika
- 1 pinch cayenne pepper (optional, for heat)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
The Liquids & Finish
- 2 cups chicken broth
- 2/3 cup sour cream, room temperature
- 1/4 cup heavy whipping cream
Instructions
Sear Chicken
Season chicken thighs generously with salt. Heat olive oil in a deep-sided pot or Dutch oven over high heat. Brown the chicken skin-side down for about 5 minutes until crisp and golden. Flip and sear for 3–4 minutes more. Remove chicken to a plate (leave the rendered fat in the pan).
Make the Base
Reduce heat to medium. Add the diced onions to the fat and sauté until golden (about 5 minutes). Add minced garlic, tomato paste, and flour. Cook, stirring constantly, for 3–4 minutes to create a roux and cook out the raw flour taste.
Bloom Spices
Stir in the kosher salt, black pepper, smoked paprika, sweet Hungarian paprika, and cayenne. Cook for 1 minute just to release the oils. Warning: Have your broth ready! Paprika burns easily and turns bitter if cooked dry for too long.
Braise
Pour in the chicken broth and bring to a simmer. Return the browned chicken (and any resting juices) to the pan. Baste the tops with the sauce. Cover and simmer gently on medium-low for 45–60 minutes, basting occasionally, until chicken is fork-tender.
Finish Sauce
Remove the chicken to a plate. Whisk the heavy cream and room-temperature sour cream into the sauce until smooth. Simmer gently (do not boil hard) for a few minutes to thicken.
Serve
Return the chicken to the pan to coat in the finished sauce and heat through (about 10 minutes). Taste and adjust seasoning. Serve hot.
Notes
Paprika Matters: The quality of this dish relies entirely on the paprika. Ensure your spice is fresh. Use “Sweet” or “Noble Sweet” Hungarian paprika for the authentic flavor. Standard grocery store paprika often lacks the depth required here.
Tempering Dairy: To prevent the sour cream from curdling, ensure it is at room temperature. For extra safety, whisk a ladle of the hot sauce into the sour cream in a separate bowl before pouring it back into the main pot (a technique called tempering).
Serving Tradition: This dish is traditionally served over Nokedli (small Hungarian egg dumplings), but it is equally delicious over buttered egg noodles or spaetzle to soak up the gravy.
Freezing: If planning to freeze, do so before adding the sour cream step. Dairy sauces often separate when thawed. Add the cream fresh when reheating.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner / Braise
- Method: Dutch Oven
- Cuisine: Hungarian
Nutrition
- Serving Size: 2 Thighs with Sauce
- Calories: 620
- Sugar: 6g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 185mg
Keywords: chicken paprikash, hungarian recipes, paprika chicken, comfort food stews, chicken thigh recipes, sour cream sauce, creamy chicken dinner