Tasty Hungarian Chicken Paprikash Recipe (7 Ingredients, One Pan) by Ann Marie G. Halstead
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Chicken paprikash is a rich, stew-like Hungarian recipe that's chicken cooked in a flavorful paprika sauce. This one-pan chicken recipe is traditionally served over egg noodles or dumplings (nokedli), but is also wonderful over rice, potatoes, spaetzle or gnocchi. Add a vegetable and dinner is done.
Here is your short shopping list for this paprikash chicken recipe: bone-in chicken, butter, onion, sweet Hungarian paprika, hot paprika, chicken broth and sour cream.
The simple Hungarian chicken paprikash is made with bone-in chicken thighs or legs. The chicken is seasoned with salt and black pepper and cooked in butter until browned on all sides. The chicken is removed to a plate, and then the onions are cooked until soft. Add the hot or sweet paprika (or a combination?) and cook until fragrant. Deglaze the pan with chicken broth before putting the chicken pieces back into the pan. Cook until chicken is no longer pink (165 degree F internal temperature) and then stir in the sour cream.
Serve this gluten-free, high-protein Hungarian chicken paprikash for dinner with noodles, potatoes or rice.
Cuisine: Hungarian
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
- 2 pounds bone-in chicken thighs or legs (or your favorite pieces), patted dry with a paper towel
- 3 tablespoons butter
- 2 large onions, sliced or chopped
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon hot paprika (or to taste)
- 1 cup chicken broth
- 1/2 cup sour cream
Here's how to make it:
- Season the chicken with salt and pepper. Heat the butter in a large skillet over medium-high heat. Add the chicken to the pan and cook until browned on the first side, about 5 minutes. Flip the chicken over and brown the other side about 3 minutes. Remove to a plate. (This recipe uses bone-in chicken, but you could use boneless, skinless chicken thighs or breasts if you'd like. Boneless takes less time to cook, so be sure to adjust the cooking time. If you prefer, remove the skin from the chicken before cooking.)
- Add the onions and cook until they soften, about 5 minutes. Season with salt and pepper. Add paprika (hot and sweet) and cook, stirring, about 1 minute. (It's important to use fresh paprika for this recipe because it plays a big role in the dish. If it has been in your pantry for a long time, toss it and buy a new jar.)
- Pour in the chicken broth and stir up any brown bits on the bottom of the pan. Put the chicken back into the pan. Cover and cook on low for about 20 to 25 minutes or until chicken is cooked through (165 degrees F internal temperature).
- Turn off the heat and stir in the sour cream. Store any leftover chicken and sauce in an airtight container in the fridge. Reheat in the microwave.
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Is it added to the chicken as part of seasoning or at a later stage? ITs not very clear.
Add the onions and cook until they soften, about 5 minutes. Season with salt and pepper. Add paprika (hot and sweet) and cook, stirring, about 1 minute.