Hungarian Paprikash Chicken (Printable Version)
Hearty chicken, paprika, and tangy sour cream come together for a cozy Hungarian dish swimming in a creamy sauce.
# What You'll Need:
→ Main Ingredients
01 -
1 cup sour cream
02 -
2 cups low sodium chicken stock
03 -
1/8 teaspoon cayenne pepper
04 -
1 cup sweet onion, finely chopped
05 -
2 tablespoons vegetable oil
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1/2 teaspoon black pepper
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1 teaspoon sea salt
08 -
3 tablespoons paprika (go for Hungarian if you like more kick or less heat)
09 -
1/2 cup all-purpose flour
10 -
2 pounds bone-in, skin-on chicken thighs and drumsticks
# Step-by-Step Guide:
01 -
Gently stir the slurry into the pot bit by bit. Let everything cook together, uncovered, for about 5 minutes or until the sauce has turned creamy and orange. Give it a taste and tweak the seasoning however you like.
02 -
Scoop the leftover flour into a bowl. Stir in the sour cream and scoop in about half a cup of the hot cooking liquid from your pot. Whisk till you've got a silky mix.
03 -
Put the browned chicken pieces back in the pot. Pour in the chicken broth and turn up the heat to get it bubbling. Drop the heat to a gentle simmer, throw the lid on, and let it coast for 45 minutes or until the chicken is slip-off-the-bone soft.
04 -
Toss in your chopped onion, the rest of your paprika, and the cayenne. Stir them in the pot for a couple minutes so the onion goes soft and your kitchen smells amazing.
05 -
Pour the vegetable oil into a big heavy pan or Dutch oven set over medium-high heat. Lay the floured chicken pieces in, skin side down, and get them golden brown all over—about 3 minutes per side. Move the chicken to a plate once done.
06 -
Drop the chicken in the flour mixture and roll it around until every bit is dusted evenly.
07 -
Grab a big bowl. Throw in the flour, 2 tablespoons of the paprika, sea salt, and black pepper. Hold onto the extra flour for later.
# Additional Notes:
01 -
When you use chicken with bones, your sauce gets way more flavor.
02 -
Hungarian paprika brings a great balance of sweet and spicy, but you can mix it up with some smoked stuff if you want.
03 -
Getting the chicken brown and crispy at first makes it taste way better.
04 -
Always warm up your sour cream with a little bit of the hot cooking liquid first, so it blends in nice and doesn’t go lumpy.