Hungarian · Main · Easy
Chicken Paprikash
Tender chicken braised in a smoky paprika and sour cream sauce. Hungary's greatest comfort food.
The whole recipe in 60 seconds
Chicken Paprikash, in 5 ideas
- Sweet Hungarian paprika is the soul of this dish. It matters.
- Paprika burns fast. Always add it off the heat.
- Temper the sour cream so it does not curdle.
- Bone in thighs stay juicy through the braise.
- The sauce should coat a spoon.
What you need
Ingredients
- 2 lbs chicken thighs, bone in
- 2 tbsp lard or oil
- 2 onions, diced
- 3 tbsp sweet Hungarian paprika
- 1 cup chicken broth
- 1 cup sour cream
- 2 tbsp flour
- 1 red bell pepper, sliced
- Salt and pepper
- Egg noodles, for serving
How to make it
Directions
- Season the chicken and brown it in the lard until golden on both sides. Remove to a plate.
- Cook the onions in the same pot until soft and golden, about 10 minutes.
- Off the heat, stir in the paprika. This keeps it from burning and turning bitter.
- Return the chicken, add the broth and bell pepper, and simmer 30 minutes until tender.
- Whisk the flour into the sour cream, then temper with hot sauce before stirring it in.
- Simmer 5 more minutes and serve over egg noodles.
Money saver. Chicken thighs cost half what breasts do and taste better here. Buy the big family pack.