Chicken Paprikash
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 to 6 servings
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Calories
883 kcal
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Course
Main Course
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Cuisine
Hungarian
Chicken Paprikash
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Chicken paprikash is such an Old World staple and beloved American favorite from the 1960's that I just had to bring it back. Chicken thighs are seared and then cooked in a tomato-onion sauce. Just before serving, sour cream is stirred in.
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Ingredients
For the chicken paprikash
- 3 pounds bone-in chicken thighs and/or drumsticks
- Kosher salt and freshly ground black pepper
- 3 tablespoons butter
- 2 medium (14 oz) yellow onions chopped
- 3 garlic cloves finely chopped
- 3 tablespoons Hungarian sweet paprika
- 3/4 pound tomatoes cored, seeded, and chopped, or 1 cup canned crushed tomatoes
- 1/2 to 1 cup water
- 3/4 cup sour cream
To serve
- 3/4 pound egg noodles cooked and buttered (for an authentic touch use nokedli, which are Hungarian dumplings quite a lot like spatzle)
- chopped parsley optional
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C).
- Pat the chicken dry with paper towels and generously season it on all sides with salt and pepper.
- In an ovenproof skillet large enough to hold the chicken in a single layer, melt 2 tablespoons of butter over medium-high heat. Working in batches, add the chicken, skin-side down, and cook until deeply golden brown and crisp, 8 to 10 minutes. (Don’t skimp on this step.) Flip and sear until the chicken is golden brown but not cooked through, 5 to 6 minutes more. Transfer the chicken to a plate.
- Pour off all but 1 tablespoon or so of the fat. Reduce the heat to medium-low and add the onions. Cook, stirring often to scrape up any stuck-on bits from the pan, until the onions are softened and translucent, about 8 minutes. Add the garlic and cook 1 minute more.
- Reduce the heat to low, melt 1 tablespoon of butter in the skillet, and sprinkle in the paprika. Cook, stirring constantly for 30 to 45 seconds but no longer or the paprika could turn bitter.
- Add the tomatoes and the 1/2 cup (120 ml) water to the skillet and stir to combine. If a thinner sauce is desired, stir in some or all of the remaining water. Season with salt and pepper.
- Nestle the chicken in the sauce, skin-side up, so the skin doesn’t get soggy. Slide the skillet into the oven and braise until the chicken is cooked through and wiggles easily from the bone, 30 to 40 minutes.
- Transfer the chicken to a plate. Stir the sour cream into the sauce. Taste and adjust seasoning if necessary. Pour the sauce over the cooked noodles and top with the chicken and parsley, if using.
Notes
- If you’d prefer to make this dish entirely on the stovetop, or if your oven is otherwise occupied, you can follow the recipe directions using a Dutch oven and cook it a gentle simmer over low heat. No need to remove the chicken from the pot when adding the sour cream–just stir it right in. The resulting paprikash will be every bit as delicious as the original, however, you won’t benefit from non-flabby skin on your chicken.
Nutrition Information
Show Details
Serving
1portion
Calories
883kcal
(44%)
Carbohydrates
70g
(23%)
Protein
55g
(110%)
Fat
43g
(66%)
Saturated Fat
16g
(80%)
Monounsaturated Fat
14g
Trans Fat
0.5g
Cholesterol
329mg
(110%)
Sodium
279mg
(12%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 883 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 883kcal | 44% |
| Carbohydrates | 70g | 23% |
| Protein | 55g | 110% |
| Fat | 43g | 66% |
| Saturated Fat | 16g | 80% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 329mg | 110% |
| Sodium | 279mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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