Chicken Paprikash
User Reviews
5
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Prep Time
15 mins
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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
Description
This Chicken Paprikash recipe involves seasoning chicken drumsticks and thighs, browning them thoroughly in butter for a golden, crisp skin, and then preparing a sauce with sautéed yellow onions, garlic, sweet Hungarian paprika, and chopped tomatoes or canned crushed tomatoes. After seasoning, the chicken simmers in a mixture of the sauce and water until cooked through and tender.
At the end, sour cream is stirred in to enrich the sauce with creaminess and a slight tang. The result is a dish with a balance of savory, sweet paprika flavor and a velvety sauce coating tender chicken pieces. The included butter and onion base, along with garlic and paprika, give the dish its distinctive taste and aroma.
Traditionally served with buttered egg noodles or nokedli dumplings similar to spaetzle, the dish can be garnished with fresh parsley for color and a touch of freshness. This meal is capable of serving a family-sized portion with about 6 pounds of chicken total.
The recipe suggests the option to cook the entire dish on the stovetop using a Dutch oven, maintaining flavors and texture without the oven roasting step. Adding the sour cream directly to the pot without removing chicken is feasible for stovetop preparations. The oven method helps maintain crisp skin on the chicken.
Ingredients
For the chicken paprikash
- 3 pounds chicken thigh bone-in
- 3 pounds chicken drumstick bone-in
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 3 tablespoons butter
- 2 medium (14 oz) onion chopped, yellow
- 3 garlic finely chopped, cloves
- 3 tablespoons sweet paprika Hungarian
- 3/4 pound tomato 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)
- parsley optional, chopped
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
- For stovetop-only cooking, use a Dutch oven to simmer the chicken gently without roasting, stirring in sour cream directly without removing the chicken.
- Oven roasting the chicken first helps develop non-flabby, crisp skin before simmering in the sauce.
- Serve with buttered egg noodles or traditional nokedli dumplings for a complete Hungarian meal.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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