Hungarian Chicken Paprikash Recipe (Paprika Chicken)
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Servings
4
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Calories
652 kcal
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Course
Main Course
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Cuisine
American
Hungarian Chicken Paprikash Recipe (Paprika Chicken)
Description
This Hungarian Chicken Paprikash recipe highlights skin-on, bone-in chicken thighs as the main protein, which are browned to render fat and develop a crispy exterior before simmering in a paprika-infused sauce. The sauce combines sweet and hot paprika with tomatoes and optional onions, red bell peppers, jalapenos, and garlic, which contribute layers of mild sweetness, warmth, and a subtle spicy kick. The dish finishes with room-temperature sour cream stirred in off the heat to create a creamy, velvety sauce that complements the tender chicken pieces.
The cooking process balances searing for texture and simmering for thorough cooking and flavor melding. The finished dish offers a harmonious combination of smokiness from the paprika and richness from the sour cream. It pairs well with starchy sides like noodles or rice to soak up the flavorful sauce.
Adjust the heat level with more hot paprika, cayenne powder, or spicy chili flakes as desired. Using chicken broth instead of tomatoes offers a more traditional variation. The recipe uses bone-in, skin-on thighs, but swapping for skinless, boneless chicken reduces calories. Ensure chicken cooks to an internal temperature of 165°F (74°C) for safety.
Ingredients
- 1 tablespoon butter or use vegetable oil
- 2 pounds chicken I used thighs for this recipe, skin on, bone-in pieces
- salt to taste
- black pepper to taste
- 1 onion chopped, large
- 1 red bell pepper chopped (optional) - Hungarian bell peppers are ideal
- 1 jalapeno pepper chopped (optional, for more spice factor)
- 3 cloves garlic chopped (optional)
- 3 tablespoons paprika sweet
- 1 teaspoon paprika or use cayenne powder, hot
- 15 ounce tomato use crushed tomatoes or fire roasted tomatoes, or you can use fresh, chopped, canned
- 1/2 cup sour cream room temperature - or use crema, yogurt, quark or heavy cream
- chili flakes spicy chili flakes; parsley fresh chopped; for serving
- parsley spicy chili flakes; parsley fresh chopped; for serving
Instructions
- Heat the butter or oil in a large pan.
- Pat the chicken dry, then season with salt and pepper. Sear the chicken 4-5 minutes per side, allowing the fat to render and the skin to brown. Remove the chicken and set it aside for now.
- Drain some of the fat from the pan, leaving about a tablespoon. Add the onion and peppers. Stir to get all those flavorful brown bits from the bottom of the pan. Cook for 5 minutes to soften.
- Add the garlic, paprika, hot paprika and salt and pepper to taste. Cook, stirring, for one minute.
- Add the tomato and stir to incorporate.
- Add the chicken back to the pan. Cover and simmer for 20-25 minutes, or until the chicken is cooked through. It should measure 165 degrees F (74 C) internally when measured with a meat thermometer.
- Remove from heat. Remove the chicken and swirl in the sour cream a bit at a time until it is fully incorporated. Adjust with salt and pepper.
- Add the chicken back to the pan and spoon the sauce over the chicken pieces. Heat a bit more if needed.
- Garnish and serve!
Notes
- Increase spiciness by adding more hot paprika, cayenne powder, or chopped jalapenos.
- For a traditional version, substitute tomatoes with chicken broth in the sauce.
- Using skinless, boneless chicken lowers the calorie content but reduces rendered fat for searing.
- Verify chicken doneness with a meat thermometer reading 165°F (74°C) internally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Calories | 652kcal | 33% |
| Carbohydrates | 18g | 6% |
| Protein | 41g | 82% |
| Fat | 47g | 72% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 245mg | 82% |
| Sodium | 370mg | 15% |
| Potassium | 1071mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 4469IU | 89% |
| Vitamin C | 56mg | 62% |
| Calcium | 108mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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