This Hungarian Chicken Paprikash features tender chicken simmered in a rich and creamy paprika sauce. For those who prefer a meat-free option, I’ve included a vegetarian version at the end of the recipe. Let’s get started!
INGREDIENTS
- 3 tablespoons butter
- 4 chicken thighs (about 2.5 pounds)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 cup chicken stock
- 1 tablespoon flour
- ½ cup sour cream
- 1 tablespoon fresh parsley, chopped
INSTRUCTIONS
- Season both sides of the chicken thighs with salt and pepper. In a pot over medium-high heat, melt 1 tablespoon of butter. Add the chicken, skin side down, and cook for 3-4 minutes until browned. Remove the chicken and set it aside on a plate.
- In the same pot, add the remaining 2 tablespoons of butter and let it melt. Add the diced onions and sauté for 2-3 minutes until they become soft. Then, stir in the red bell pepper, garlic, tomato paste, paprika, salt, and pepper, cooking for another 2-3 minutes until fragrant.
- Pour in 1 cup of chicken stock, stirring to combine. Reduce the heat to medium and return the chicken to the pot, skin side down. Simmer for 20-25 minutes, turning the chicken halfway through cooking. To check if the chicken is fully cooked, use a meat thermometer to ensure it reaches an internal temperature of 165°F.
- In a small bowl, mix the flour with the sour cream. Take ½ cup of the liquid from the pot (onion and pepper mixture) and stir it into the sour cream until well combined. This helps prevent clumping from the heat.
- Add the sour cream mixture back to the pot and stir to combine. Then, return the chicken to the pot and coat it in the creamy sauce.
- Garnish with chopped parsley and serve with spaetzle, noodles, or roasted potatoes.
Enjoy your delicious Chicken Paprikash!
