Chicken Paprikash

Rich, comforting, and full of deep, smoky flavor, Chicken Paprikash is the kind of dish that warms you from the inside out. With tender, bone-in chicken simmered slowly in a paprika-laced tomato sauce and finished with creamy sour cream, this Hungarian classic is pure comfort food. It’s the kind of meal that feels like a warm hug, especially when served over buttery noodles or a pile of mashed potatoes.

Behind the Recipe

This recipe brings back memories of my grandmother’s kitchen, where the air was always filled with the scent of simmering onions and paprika. She didn’t need fancy ingredients, just a heavy pot, good chicken, and lots of Hungarian paprika. It was a dish that came together slowly, filling the house with its rich aroma and anticipation. Now, every time I make it, I can almost hear her humming by the stove.

Recipe Origin or Trivia

Chicken Paprikash, or Paprikás Csirke in Hungarian, is a staple of Hungarian home cooking. The name comes from “paprika,” Hungary’s most famous spice, which is central to the dish. Traditionally made with chicken, onions, and sour cream, it has roots in rural kitchens where it was served with dumplings or noodles. It’s one of the most iconic representations of Hungarian cuisine and showcases the country’s love affair with this vibrant red spice.

Why You’ll Love Chicken Paprikash

This dish delivers flavor and comfort with every bite—and it’s surprisingly easy to pull off.

Versatile: Serve it with noodles, potatoes, rice, or even crusty bread.
Budget-Friendly: Uses humble ingredients to create rich, satisfying results.
Quick and Easy: No complicated steps, just layers of flavor built over time.
Customizable: Adjust the paprika, add heat, or stir in extra herbs.
Crowd-Pleasing: Everyone loves tender chicken and creamy sauce.
Make-Ahead Friendly: Flavors deepen even more the next day.
Great for Leftovers: Reheats beautifully and can be repurposed in other meals.

Chef’s Pro Tips for Perfect Results

These little tips will make your Chicken Paprikash truly unforgettable.

1. Use authentic Hungarian sweet paprika: It’s the heart of the dish, so quality matters.
2. Don’t rush the onions: Let them cook until soft and golden to build depth.
3. Brown the chicken well: It adds richness and seals in moisture.
4. Stir the paprika off the heat: This prevents it from burning and turning bitter.
5. Add sour cream slowly: Temper it with a bit of hot liquid first to keep it from curdling.

Kitchen Tools You’ll Need

You don’t need much to bring this hearty meal to life—just a few kitchen basics.

Dutch Oven or Large Skillet: For browning and simmering the chicken.
Tongs: To turn and move the chicken without tearing the skin.
Sharp Knife and Cutting Board: For prepping onions and garlic.
Wooden Spoon or Silicone Spatula: Great for stirring without scratching your pan.
Small Bowl: For tempering the sour cream before adding it to the hot sauce.

Ingredients in Chicken Paprikash

Every ingredient brings flavor, body, or richness to this beautiful dish.

1. Chicken Thighs and Drumsticks: 4 of each (about 3.5 pounds), bone-in for flavor and tenderness.
2. Salt and Freshly Ground Pepper: To taste, essential for seasoning at each step.
3. Vegetable Oil: 2 tablespoons, for browning the chicken and sautéing aromatics.
4. Onion: 1 large, chopped, adds sweetness and a savory base.
5. Garlic: 2 cloves, minced, brings warmth and depth.
6. Hungarian Sweet Paprika: 3 tablespoons, the star spice that gives the dish its signature color and flavor.
7. White Wine (optional): ½ cup, deglazes the pan and adds acidity. Can be skipped.
8. Crushed Tomatoes: 1 (14-ounce) can, preferably San Marzano, for body and sweetness.
9. Chicken Broth: 1 cup, adds richness and creates the braising liquid.
10. FAGE Sour Cream: ⅔ cup, stirred in for a silky, tangy finish.
11. Flour: 2 tablespoons, helps thicken the sauce.
12. Chopped Parsley (optional): 2 tablespoons, for fresh garnish and color.

Ingredient Substitutions

Make this dish your own with simple swaps.

Chicken Thighs and Drumsticks: Use all thighs or a whole cut-up chicken.
Vegetable Oil: Olive oil or avocado oil work well too.
Hungarian Sweet Paprika: Spanish sweet paprika can substitute, though the flavor will differ.
White Wine: Use extra chicken broth or a splash of lemon juice instead.
Crushed Tomatoes: Tomato sauce or diced tomatoes (blended) work too.
FAGE Sour Cream: Any full-fat sour cream or plain Greek yogurt.
Flour: Use cornstarch for a gluten-free option.

Ingredient Spotlight

Hungarian Sweet Paprika: Milder and more vibrant than the standard paprika, it gives this dish its signature red color and layered sweetness.

FAGE Sour Cream: Thick, creamy, and tangy, it balances the richness of the chicken and spice of the paprika with a cool finish.

Instructions for Making Chicken Paprikash

Let’s simmer something special—this dish builds flavor slowly but simply.

1. Preheat Your Equipment:
Heat vegetable oil in a large Dutch oven or deep skillet over medium-high heat.

2. Combine Ingredients:
Season chicken with salt and pepper. Brown the pieces on all sides in the hot oil, working in batches if needed. Remove to a plate.

3. Prepare Your Cooking Vessel:
Reduce heat to medium and add the chopped onions. Cook until soft and golden, about 8–10 minutes. Stir in garlic and cook another minute.

4. Assemble the Dish:
Remove the pan from heat and stir in the paprika (this prevents burning). Return to heat and add white wine, scraping up any browned bits. Add crushed tomatoes and chicken broth. Stir to combine.

5. Cook to Perfection:
Return the chicken to the pan, nestling it into the sauce. Bring to a simmer, then cover and cook for 30 minutes. Remove lid and simmer another 15 minutes, until chicken is very tender.

6. Finishing Touches:
In a small bowl, mix sour cream and flour. Stir in a ladle of hot liquid from the pan to temper. Slowly add this mixture to the pan, stirring constantly. Simmer for 5–7 more minutes to thicken.

7. Serve and Enjoy:
Sprinkle with chopped parsley if using. Serve hot over buttered noodles, mashed potatoes, or rice for a comforting finish.

Texture & Flavor Secrets

The texture is melt-in-your-mouth tender, thanks to slow simmering. The sauce is creamy, silky, and smoky with just a touch of tang from the sour cream. Every bite brings together the richness of chicken, the softness of onions, and the gentle spice of paprika.

Cooking Tips & Tricks

Want to make it even better? Keep these in mind:

• Always stir paprika off the heat to avoid bitterness.
• Temper sour cream before adding to prevent curdling.
• Use bone-in chicken for maximum flavor.

What to Avoid

A few small mistakes can throw off this cozy dish.

• Don’t use hot paprika unless you want it spicy—sweet paprika is key.
• Don’t skip browning the chicken—it adds flavor to the whole sauce.
• Avoid low-fat sour cream. It may curdle and lacks the richness.

Nutrition Facts

Servings: 6
Calories per serving: 460

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Make-Ahead and Storage Tips

Chicken Paprikash tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove. It also freezes well—just hold off on adding sour cream until reheating.

How to Serve Chicken Paprikash

Traditionally served with egg noodles or dumplings, it also pairs wonderfully with mashed potatoes, rice, or even crusty bread. Add a side salad or steamed green beans for a full meal.

Creative Leftover Transformations

Turn leftovers into brand new meals.

• Paprikash Pasta Bake: Toss with cooked pasta, top with cheese, and bake.
• Stuffed Bell Peppers: Mix with rice and stuff into halved peppers.
• Savory Pie Filling: Add to a puff pastry shell for a rich hand pie.

Additional Tips

• Add a splash of lemon juice to brighten the sauce at the end.
• For more depth, stir in a pinch of smoked paprika along with the sweet.
• Don’t overcrowd the pan while browning—give the chicken room.

Make It a Showstopper

Serve in a wide, shallow bowl so the deep red sauce and chicken pieces shine. Add a dollop of sour cream and sprinkle with parsley for color. A slice of rustic bread on the side doesn’t hurt either.

Variations to Try

• Spicy Paprikash: Add ½ teaspoon hot paprika or chili flakes.
• Vegetarian Version: Use mushrooms and chickpeas instead of chicken.
• Creamier Sauce: Add extra sour cream or a splash of heavy cream.
• No-Tomato Paprikash: Skip tomatoes and use more broth and paprika for a classic white-style version.
• Dumpling Topping: Serve with homemade nokedli (Hungarian dumplings).

FAQ’s

Q1: Can I use boneless chicken?

A1: Yes, but bone-in chicken gives more flavor and tenderness.

Q2: What kind of paprika should I use?

A2: Use Hungarian sweet paprika for best flavor and color.

Q3: Can I make it ahead?

A3: Definitely. It tastes even better the next day.

Q4: Is white wine necessary?

A4: No, you can use extra broth or a splash of lemon juice instead.

Q5: Can I freeze Chicken Paprikash?

A5: Yes, but freeze before adding sour cream. Stir it in when reheating.

Q6: Can I use Greek yogurt instead of sour cream?

A6: Yes, full-fat Greek yogurt works well.

Q7: What can I serve with it?

A7: Egg noodles, mashed potatoes, rice, or crusty bread.

Q8: Is this dish spicy?

A8: Not at all when using sweet paprika. It’s rich and savory.

Q9: Can I use tomato paste instead of crushed tomatoes?

A9: You can, but reduce the amount and thin with extra broth.

Q10: How do I keep the sauce from curdling?

A10: Temper the sour cream by mixing it with hot liquid before adding.

Conclusion

Chicken Paprikash is a comforting, cozy dish that brings big flavor with humble ingredients. With its creamy, paprika-rich sauce and fall-apart-tender chicken, it’s one of those recipes that feels like home in every bite. Trust me, once you try it, you’ll come back to this classic again and again.

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