by Diana Rattray
Chicken paprikash is a Hungarian specialty that features chicken cooked with a paprika-laced sour cream sauce.
This chicken paprikash is browned, braised, and then served with a simple sour cream sauce. If you have half of a carton of sour cream in the fridge, this recipe gives you an excellent way to use it. Use a whole cut-up chicken in the dish, or use all thighs or leg quarters.
The chicken is typically served over spaetzle or noodles, but it’s also excellent served with potatoes or rice. Give this Hungarian comfort food a try!
PrintClassic Chicken Paprikash
Budget-friendly chicken paprikash is simmered to perfection with aromatics. The paprika chicken is finished in a silky sour cream sauce.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Chicken, Hungarian Food
- Cuisine: Eastern European
Ingredients
Scale
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 4 pounds chicken pieces
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 bell pepper (green, seeded, and chopped)
- 1 clove garlic, minced
- 1 14.5-ouncecan diced tomatoes
- 1 tablespoon sweet Hungarian paprika
- 3/4 cup chicken broth or water
- 1 cup sour cream
- 2 tablespoons all-purpose flour
Instructions
- Heat butter and oil in a Dutch oven over medium heat; add the onions and cook until translucent.
- Sprinkle the chicken with kosher salt and fresly ground black pepper; add to the onions and brown lightly, turning to brown all sides.
- Add the bell pepper, garlic, tomatoes, and paprika.
- Add the broth (or water) and bring to a boil. Reduce heat to low, cover and cook for 30 to 40 minutes or until chicken is tender. If you are using only chicken breasts, check the temperature after 20 minutes. 165 F is the minimum temperature for chicken, but dark meat—thighs, legs, and wings, are best cooked to at least 175 F.
- Remove the cooked chicken to a heated platter and tent with foil to keep it warm.
- Reduce the heat under the Dutch oven to low.
- In a small bowl, whisk together sour cream and flour. While whisking constantly, add a few tablespoons of the hot broth from the Dutch oven.
- Stir the sour cream mixture into the Dutch oven juices and bring to a simmer. Do not boil.
- Return chicken to the pan and heat just long enough to rewarm.
- Serve chicken paprikash over noodles, spaetzle, rice, or potatoes.
