Pin
Chicken paprikash is comfort food at its coziest. Juicy, slow-cooked chicken gets nestled into a rich, paprika-loaded sauce with a little tang from sour cream. This warm hug of a meal is perfect when you need something simple and soothing. If I need a hearty dinner that feels like a treat, this one always comes through.
This whole thing started because my grandma would tell stories about her mom making paprikash every Sunday. Those smells would fill the house. I kept that tradition going—now it’s the Sunday dish everyone asks for seconds of.
Ingredients
- Low sodium chicken stock: Delicious, not too salty, and helps everything come together nicely. Go for one that looks clear and golden.
- Vegetable oil: Grab a neutral oil with a high smoke point. Safflower or sunflower are perfect for getting that chicken crispy.
- Black pepper: A little bit goes a long way for background warmth. Freshly cracked is the way to go.
- Paprika: Hungarian paprika gives it that signature zip and aroma. Sweet paprika makes it gentler, so mix and match for your heat level. It should look bold and red.
- Sea salt: Makes all the other flavors pop. Flaky kinds are nice for an easy sprinkle.
- Cayenne pepper: If you want a spicy kick, add as much as you’d like.
- All purpose flour: Thickens things up and gets the chicken golden while browning. Unbleached flour tastes freshest.
- Chicken thighs and legs (bone in, skin on): Skin and bones are a must for a rich, tasty sauce. Pick cuts that look plump and juicy.
- Sweet onion: Gives a mellow, sweet boost to the base. Look for firm onions with crisp skin.
- Sour cream: Swirled in at the end for creaminess and tang. Stick to full fat if you want smooth results, as nonfat can split.
Effortless Step-by-Step Instructions
- Check and Adjust Flavors:
- Now’s the time to take a taste. If you want more salt, pepper, or paprika, sprinkle a bit in. Get it just how you like it before serving over rice, dumplings, or noodles.
- Mix in Sour Cream Thickener:
- In the bowl with extra flour, add your sour cream and half a cup of the hot broth from the pot. Whisk until smooth, then gently stir that creamy blend back in. Let it bubble for around five minutes till the sauce coats the chicken and turns sunset orange.
- Simmer Chicken:
- Slip the chicken and all its juices back into the pot. Pour in your chicken stock, then wait for it to start bubbling. Drop the heat low, pop a lid on, and let it cook tender for about 45 minutes.
- Start with the Onion:
- Throw your chopped onion, cayenne, and remaining paprika into the pot. Keep things moving until the onion softens—a couple of minutes will do it. That’s when all the sweetness gets unlocked.
- Brown the Chicken:
- Heat your oil over medium high till it’s shimmering, then put the chicken skin down. Let it go until you see a beautiful brown—about three minutes for each side. Move the chicken to a plate for now.
- Prep the Chicken Pieces:
- Dip each piece in a mix of flour, paprika, salt, and pepper. Save any flour that’s left—you’ll need it later to make the sauce nice and thick.
Pin
I love Hungarian paprika—always have. When I was little, I’d spot that old red tin at my grandma’s house. Now I buy the same stuff, and I swear it makes all the difference. One simple spice, whole new flavor.
Easy Storage Tips
Pop leftovers in a sealed container and stash them in the fridge for up to three days. The sauce will get thicker, so add a little chicken stock when reheating to bring back the creaminess. Toss leftovers in the freezer for up to two months. For best results, mix in fresh sour cream after thawing.
Changing Things Up
No sour cream around? Greek yogurt gets you close with just about the same texture and zing. If you only have boneless chicken, it’ll work, but you’ll lose a little depth. For extra character, add smoked paprika—or a shake of hot paprika if you want some fire.
Serving Ideas
You can throw this over a pile of buttery egg noodles—wide ones are classic. It’s also awesome with rice or mashed potatoes to soak up the sauce. Sprinkle chopped fresh parsley on top for a pop of color and crunch.
Pin
Hungarian Origins
Paprikash comes straight out of rural Hungary—cooks there would grab whatever chicken parts they had and make it rich with lots of paprika. This dish isn’t just popular at home, it’s a staple in Central and Eastern Europe. Every cook has a secret trick, with techniques handed down from parent to kid.
FAQs About the Recipe
- → What type of paprika works best for this dish?
If you want real depth and a little smoky fire, use Hungarian paprika. Regular paprika will give you a softer taste. You can mix them for a middle ground.
- → How do I keep the sauce creamy and smooth?
Whisk a little hot broth into the sour cream before you add it in. This keeps everything smooth and stops it from getting clumpy.
- → Can I use boneless chicken pieces?
Sure, boneless thighs work if that's what you've got, but chicken on the bone brings way more flavor. Make sure not to overcook the boneless pieces or they'll go dry.
- → What are classic sides for chicken paprikash?
Tear up some rustic bread, or pile on dumplings (nokedli), egg noodles, or fluffy mashed potatoes to catch every drop of sauce.
- → How spicy does this dish become?
The heat depends on the kind and amount of paprika or cayenne you throw in. Turn it up or cool it down till it tastes just right for you.
- → Can leftovers be reheated?
Absolutely, just warm it gently on low. That way, the sauce stays creamy and doesn't break apart.