Chicken Paprikash
A comforting and flavorful Hungarian stew made with tender chicken thighs in a rich, paprika-infused sauce.
Servings: 4 servings
Ingredients
Ingredients
- 2 tablespoons unsalted butter
- 8 pieces bone-in, skin-on chicken thighs (about 3 pounds)
- 1 large yellow onion peeled and minced
- 4 cloves garlic minced
- 3 pieces Roma tomatoes seeded and diced
- ¼ cup sweet Hungarian paprika
- ½ teaspoon black pepper
- 2 cups low-sodium chicken broth
- ½ tablespoon salt
- 1 cup sour cream full-fat
- ⅓ cup heavy cream
- ¼ cup all-purpose flour
- to taste fresh parsley chopped, for garnish
Instructions
- Step 1: Sear the Chicken - Heat the butter in a large skillet over medium-high heat. Add the chicken thighs, skin side down, and sear for 5-7 minutes until golden brown. Flip and sear for another 5 minutes. Remove and set aside.
- Step 2: Sauté the Aromatics - In the same skillet, add the minced onion and cook until soft, about 5 minutes. Stir in the garlic and cook for 1-2 minutes.
- Step 3: Add the Tomatoes and Spices - Add the diced tomatoes, paprika, and black pepper. Stir and cook for 3-5 minutes.
- Step 4: Create the Sauce - Sprinkle flour over the mixture, stir, and cook for 1 minute. Gradually pour in the chicken broth while stirring to prevent lumps. Bring to a simmer.
- Step 5: Finish Cooking the Chicken - Return the chicken to the skillet, sprinkle with salt, cover, and simmer on low for 30-35 minutes until cooked through.
- Step 6: Add the Creamy Touch - Remove chicken, mix sour cream and heavy cream in a bowl, temper with hot sauce, then stir back into the skillet.
- Step 7: Serve and Garnish - Return chicken to the skillet, coat in sauce, warm through, and serve garnished with parsley.
Equipment
- Skillet
- Dutch Oven
- Mixing Bowl
Notes
Use high-quality sweet Hungarian paprika for the best flavor. Serve with egg noodles or dumplings to soak up the sauce.