Chicken Paprikash Hungarian Style

This easy chicken paprikash brings together tender braised chicken, a silky paprika sauce, and a mellow touch of sour cream for the kind of comfort food that never gets old. It is a Hungarian classic that I make whenever I crave something that feels like a big cozy hug on a chilly day.

I first made this dish because my grandmother always talked about her mother’s paprikash simmering away on Sunday afternoons. It has become a Sunday ritual in my house too and everyone goes for seconds.

Ingredients

• Chicken thighs and legs with bone in and skin on: The bones and skin give the sauce a rich texture and deep flavor Always pick chicken that looks plump and moist
• All purpose flour: Helps thicken the sauce and gives the chicken a golden crust when browned Use unbleached flour for the best taste
• Paprika: Hungarian paprika lends authentic heat and aroma Regular sweet paprika is milder so choose your mix based on your spice preference Look for a fresh vibrant red color
• Sea salt: Balances and highlights all the other flavors Go for flakes if you can for easy sprinkling
• Black pepper: Adds mild background warmth and balances the sweeter notes Freshly ground is always best
• Vegetable oil: Neutral oil with a high smoke point is best for browning chicken Safflower or sunflower oil are great options
• Sweet onion: Adds sweetness and depth Seek firm onions with papery skins and no soft spots
• Cayenne pepper: Lends an extra little kick of heat Use more or less to suit your taste
• Low sodium chicken stock: Keeps things flavorful without overpowering saltiness Opt for stock with a clear golden color
• Sour cream: Provides that tangy creamy finish Use full fat for velvety results and try to avoid fat free as it can curdle

Step-by-Step Instructions

Prepare Chicken:

Dredge each piece of chicken in a mixture of flour paprika salt and black pepper Be sure to save any leftover flour for thickening later as this is the secret to a lush sauce

Brown the Chicken:

Heat oil in a large Dutch oven over medium high When oil shimmers arrange chicken skin side down and cook until deep golden about three minutes per side Transfer to a plate and set aside

Sauté Onion and Spices:

Add chopped onion cayenne and the rest of your paprika to the pan Cook stirring often until onions turn soft and translucent about two minutes This step coaxes out the fragrance and sweetness of the aromatics

Simmer and Braise:

Return chicken to the pot along with any juices Add chicken stock Bring to a lively simmer then lower the heat Cover and gently cook for forty five minutes until chicken is fall off the bone tender

Make and Add Thickener:

In the bowl with reserved flour blend in sour cream and half a cup of hot liquid from your pot Whisk until smooth to avoid lumps Gently stir this creamy mix back into your paprikash and let it bubble for five minutes The sauce should turn a soft orange and coat the chicken beautifully

Final Taste and Season:

Taste the sauce and tweak the seasoning with more salt black pepper or paprika if you like Serve right away over noodles dumplings or rice

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The paprika is my favorite part of this dish I still remember spotting a tin of Hungarian paprika in my grandmother’s cupboard and I use the same brand today It is amazing how just one spice can transform the whole meal

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days The sauce thickens as it stands so add a splash of chicken stock when reheating to revive its silky texture Paprikash can also be frozen for up to two months but add fresh sour cream after thawing for best results

Substituting Ingredients

If you are out of sour cream try plain Greek yogurt for a similar tang and body Boneless chicken is fine in a pinch but keep in mind it will not have the same richness Smoked paprika or a pinch of hot paprika gives an extra dimension when mixed in

Serving Suggestions

Chicken paprikash is wonderful over buttered egg noodles wide ones are traditional Rice or fluffy mashed potatoes also soak up the sauce You can top with a flurry of fresh parsley for a bit of brightness and crunch

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Cultural Context

Paprikash comes from the countryside kitchens of Hungary where cooks would use whatever chicken they had and plenty of paprika for flavor It is still one of the most beloved comfort dishes across Central and Eastern Europe Every family has their special touch and it is common to pass recipes down through generations

Frequently Asked Questions

→ What type of paprika works best for this dish?

Hungarian paprika gives a bold, spicy kick, while regular paprika provides mild flavor. Combine both for balanced taste.

→ How do I keep the sauce creamy and smooth?

Temper the sour cream by mixing it with a little hot stock before adding it so it doesn't curdle in the sauce.

→ Can I use boneless chicken pieces?

Bone-in cuts add richer flavor to the sauce, but boneless thighs can work if cooked carefully to avoid dryness.

→ What are classic sides for chicken paprikash?

Serve with rustic bread, nokedli (Hungarian dumplings), egg noodles, or creamy mashed potatoes to soak up the sauce.

→ How spicy does this dish become?

Spiciness depends on the paprika and cayenne used—adjust both to your preferred heat level for a milder or spicier meal.

→ Can leftovers be reheated?

Yes, gently reheat over low heat to maintain the creamy texture of the sauce and prevent separation.