Hungarian Chicken Paprikash (Paprika Chicken)
Chicken Paprikash or paprika chicken is a Hungarian dish of chicken simmered with a rich sauce that is infused with sweet paprika. The generous amount of paprika in this dish gives it a distinct red or rosy color and smoky flavor. This meal is hearty, filling, and perfect when you want something flavorful and comforting.
Ingredients
Chicken For this recipe bone-in, skin-on pieces are recommended as the provider more flavor.
Lard Used for sautéing the chicken and aromatics. Can use olive oil if preferred.
Yellow Onions Adds a natural sweetness and dept to the recipe.
Red Bell Pepper Adds an additional layer of flavor to the dish.
Garlic Adds aromatic dept and flavor to the dish.
Paprika Sweet paprika is traditionally used, however can add some smoked paprika as well for an added layer of deeper, smokey flavor.
Roma Tomatoes Adds substance and richness to the sauce.
Chicken Broth Used to add flavor to the sauce. Feel free to use water and bouillon with chicken or vegetable base.
Flour Using all purpose flour. It is used to thicken the sauce.
Sour Cream Thickens the sauce and adds a rich creaminess to it. Ensure that it is room temperature when added to the dish, as it will incorporate better.
Heavy Cream Is present to thicken the sauce and adds sweetness and creaminess to the dish.
Chicken Paprikash
Equipment
- 1 6 Qt Dutch oven
Ingredients
- 2 lbs. Chicken Thighs (bone in skin on)
- 2 Tbsp. Lard ( Can sub for Olive oil or a Neutral oil)
- 2 Ea. Medium Yellow Onion ( Peeled and dice)
- 1 Ea. Medium Red Bell Pepper Diced
- 1/2 tsp. Black Pepper Ground
- 2- 3 Ea. Roma tomatoes ( diced and deseeded)
- 1/4 Cup Sweet Hungarian Paprika
- 1 Tbsp Smoked Paprika (Optional)
- 2-2½ Cups Chicken Broth
- 3/4 Cup Sour cream (Room Temp)
- 1/4 cup Heavy cream
- 1/4 Cup Flour
Instructions
- Heat lard in dutch oven over medium high heat. Sear chicken thighs until golden brown 3-5 mins a side and remove.
- Add onion & sauté until translucent about 3 min.
- Add bell peppers and tomatoes cook for 3 mins. Add Garlic and sauté for 30 seconds.
- Add Paprika and chicken back to pan and cover with chicken stock.
- Simmer for 30 mins. While the chicken is cooking mix the sour cream and flour.
- Once chicken is cooked remove from pan and add in sour cream flour mixture to the pot. Mix well with a whisk to incorporate. Simmer for 5 mins making sure to mix thoroughly.
- Add heavy cream and ensure the sauce is mixed well. Add chicken back to the pot with the sauce.
- Serve and enjoy!
Serving Suggestions
This chicken paprikash dish is traditionally served with egg noodles, small Hungarian dumplings called “nokedli” (similar to German spaetzle), rice, or mashed potatoes. It also goes great with green vegetables like brussels sprouts, green beans, or kale.
