Description
Savory Hungarian chicken paprikash whisks you into Budapest’s culinary heart with its rich, creamy sauce and tender chicken. Paprika’s warmth and sour cream’s silkiness blend perfectly, creating a comforting dish that connects you to generations of Hungarian home cooking.
Ingredients
Scale
main ingredients:
- 4 chicken thighs
- 1 lb chicken breasts
- 2 tbsp sweet paprika
vegetables:
- 2 medium onions
- 1 red bell pepper
- 2 garlic cloves
dairy and sauce ingredients:
- 1 cup sour cream
- 1/2 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chicken broth
- 1 tbsp tomato paste
optional garnish:
- 2 tbsp fresh parsley
- 1 lemon (for serving)
Instructions
- Slice onions and red bell pepper into thin, uniform strips, then mince garlic cloves to prepare the aromatic base for this classic Hungarian dish.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering, then carefully add chicken thighs and breasts, seasoning generously with salt and black pepper.
- Sear chicken pieces until golden brown on both sides, approximately 4-5 minutes per side, creating a rich, caramelized exterior that locks in moisture.
- Remove browned chicken from the skillet and set aside, then immediately add sliced onions to the same pan, reducing heat to medium and allowing them to soften and become translucent.
- Incorporate minced garlic and red bell pepper into the onions, stirring frequently to prevent burning and develop a deep, complex flavor profile.
- Sprinkle sweet paprika over the vegetable mixture, stirring quickly to prevent scorching and release its vibrant, aromatic essence.
- Return chicken to the skillet, nestling pieces among the vegetables, then pour in chicken broth and tomato paste, creating a rich, flavorful braising liquid.
- Cover the skillet and simmer on low heat for 25-30 minutes, allowing the chicken to cook through and absorb the paprika-infused sauce.
- In a separate bowl, whisk together sour cream, heavy cream, and flour until smooth, creating a luxurious, velvety sauce base.
- Carefully temper the cream mixture by slowly adding a small amount of hot cooking liquid, then gradually stir the entire mixture back into the skillet.
- Gently simmer for an additional 5 minutes, allowing the sauce to thicken and coat the chicken with a creamy, tangy finish.
- Garnish with freshly chopped parsley and serve with a squeeze of lemon, presenting a vibrant, traditional Hungarian comfort dish.
Notes
- Select bone-in, skin-on chicken thighs for maximum flavor and tenderness, ensuring juicy meat that absorbs the paprika sauce beautifully.
- Toast paprika briefly in the pan to enhance its rich, sweet flavor profile and prevent any bitter undertones from developing.
- Temper sour cream carefully by adding hot liquid gradually to prevent curdling, creating a smooth, silky sauce that coats the chicken perfectly.
- Adapt for gluten-free diets by substituting all-purpose flour with cornstarch or arrowroot powder when thickening the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Hungarian
Nutrition
- Serving Size: 4
- Calories: 500 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 120 mg