Hungarian Chicken Paprikash
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
190 kcal
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Course
Main Course
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Cuisine
Hungarian
Hungarian Chicken Paprikash
Description
This Hungarian Chicken Paprikash recipe starts with seasoning chicken thighs in a blend of sweet Hungarian paprika and smoked paprika, giving the dish its distinctive flavor. The chicken is browned with sautéed onions, building a savory base. Chicken broth is added to simmer the chicken until fully cooked and tender.
A sauce is prepared separately by whisking sour cream, flour, and milk together, which is then stirred into the pan and simmered until thickened. Returning the chicken to the cream-based sauce ensures each piece is coated in a velvety, flavorful sauce. The paprika provides a warm color and mild smoky sweetness balanced by the tang of sour cream.
The dish can be served immediately, often paired with egg noodles or dumplings, traditional accompaniments to absorb the creamy sauce. A sprinkle of fresh parsley adds brightness and color to the final plate.
Notes mention that leftovers store well refrigerated for up to three days. Reheating on the stove is recommended with added broth or milk to maintain sauce consistency. Freezing is not advised due to changes in sour cream texture upon thawing.
Ingredients
- 6 chicken thighs bone-in, skin-on
- 3 tablespoon olive oil
- 4 teaspoon paprika preferably Hungarian paprika, sweet
- ½ teaspoon smoked paprika
- 1 medium onion finely minced
- 1 ½ cup chicken broth low sodium
- 2 tablespoon flour all-purpose
- ⅓ cup sour cream
- ⅓ cup milk
- 3 tablespoon parsley chopped
- salt to taste
- black pepper to taste
Instructions
Rub chicken thighs with paprika
- Season chicken with salt and pepper and liberally rub it with paprika and smoked paprika.
Sauté the onion and sear the chicken
- Heat olive oil in a large braiser or non-stick pan and on a medium heat. Add minced onion and sauté until translucent, about 5 minutes. Add chicken and brown on both sides, about 5-7 minute per side.
Simmer the chicken
- Stir in chicken broth and bring to a boil. Reduce the heat to medium-low, cover with a lid and simmer for 40 minutes or until instant meat thermometer reads 165 F. When chicken is ready, remove it to a clean plate and set aside.
Prepare the sauce
- While chicken is simmering, in a small bowl whisk together sour cream, flour, and milk.
Add sauce to a pan
- Add the sour cream mixture to the pan and simmer stirring constantly until the sauce thickens, about 5 minutes.
Cook chicken in a sauce
- Return chicken to the pan, cover with the sauce. Sprinkle with chopped parsley and serve immediately!
Notes
- Store leftovers in the refrigerator in an airtight container for up to 3 days.
- Reheat gently on the stove, adding extra chicken broth or milk if the sauce thickens too much.
- Freezing is not recommended as the sour cream sauce may separate and lose its texture after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 8.9g | 3% |
| Protein | 4.4g | 9% |
| Fat | 16g | 25% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 11mg | 4% |
| Sodium | 311mg | 13% |
| Potassium | 210mg | 4% |
| Fiber | 1.5g | 6% |
| Sugar | 2.6g | 5% |
| Calcium | 50mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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