Chicken Paprikash
Tender chicken in a creamy paprika-sour cream sauce — Hungarian comfort at its finest.
Comfort Food
Family Friendly
Ingredients
- 8 chicken thighs (bone-in, skin-on)
- 2 large onions, finely diced
- 2 cloves garlic, minced
- 3 tbsp sweet Hungarian paprika
- 1 cup chicken stock
- 200ml sour cream
- 1 tbsp flour
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Egg noodles or rice, for serving
- Fresh parsley for garnish
Instructions
- 1 Season chicken thighs with salt and pepper. Heat oil in a large deep skillet or Dutch oven over medium-high heat. Brown chicken on both sides, about 3 minutes per side. Remove and set aside.
- 2 Reduce heat to medium. Add onions to the same pan. Cook for 8 minutes until soft and translucent.
- 3 Remove pan from heat. Stir in paprika and garlic — off heat to prevent burning. Stir for 30 seconds.
- 4 Return to heat. Add chicken stock. Nestle chicken pieces back into the sauce, skin-side up.
- 5 Cover and simmer gently for 25-30 minutes until chicken is cooked through.
- 6 Remove chicken to a plate. Mix sour cream with flour in a small bowl until smooth. Stir into the sauce over low heat — do not boil or it will curdle.
- 7 Return chicken to the pan. Spoon sauce over the top. Heat through for 2 minutes.
- 8 Serve over egg noodles or rice, garnished with parsley.
About This Recipe
Csirkepaprikás (Chicken Paprikash) is the weeknight version of Hungarian comfort food. Where goulash is a slow weekend project, paprikash comes together in under an hour and delivers the same deep paprika warmth with a luxurious sour cream finish.
The sauce is silky, coral-pink, and rich without being heavy. Traditionally served over nokedli (Hungarian egg dumplings), but egg noodles or rice work perfectly.