Name: Chicken Paprikash with Sour Cream
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 2 lbs Chicken Thighs (bone-in, skin-on); 2 large Yellow Onions, finely diced; 3 tbsp Hungarian Sweet Paprika; 1 cup Chicken Broth; 1 cup Full-fat Sour Cream; 2 tbsp All-purpose Flour; 2 tbsp Unsalted Butter; 1 medium Red Bell Pepper, diced; 2 cloves Garlic, minced

"Experience the ultimate Hungarian comfort food with this rich and velvety Chicken Paprikash. Tender chicken thighs are simmered in a savory broth flavored with premium sweet paprika and finished with a luscious sour cream sauce that's perfect for drizzling over egg noodles."

1 Ingredients

Qty	Item
2 lbs 900 g	Chicken Thighs (bone-in, skin-on)
2 large 300 g	Yellow Onions, finely diced
3 tbsp 21 g	Hungarian Sweet Paprika
1 cup 240 ml	Chicken Broth
1 cup 240 g	Full-fat Sour Cream
2 tbsp 16 g	All-purpose Flour
2 tbsp 28 g	Unsalted Butter
1 medium 150 g	Red Bell Pepper, diced
2 cloves 6 g	Garlic, minced

2 Instructions

Season the chicken thighs generously with salt and black pepper. In a large Dutch oven or deep skillet, melt the butter over medium-high heat. Brown the chicken skin-side down first until golden and crisp, about 5 minutes per side. Remove the chicken and set aside.

In the same pot, add the diced onions and bell pepper. Sauté in the chicken drippings for 8-10 minutes until the onions are soft and slightly caramelized. Stir in the minced garlic and cook for 1 minute.

Remove the pot from the heat completely. Stir in the Hungarian sweet paprika, ensuring the onions are well coated. It is vital to remove the heat so the paprika does not burn and turn bitter.

Return the chicken to the pot along with any accumulated juices. Pour in the chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes until the chicken is cooked through and tender.

In a small bowl, whisk together the sour cream and flour until smooth. Take a ladle of the hot cooking liquid from the pot and slowly whisk it into the sour cream mixture to temper it, preventing curdling.

Pour the tempered sour cream mixture back into the pot. Stir gently and simmer for another 3-5 minutes until the sauce has thickened into a creamy consistency. Taste and adjust seasoning with salt and pepper before serving.

·
Always use authentic Hungarian Sweet Paprika rather than generic paprika for the most depth of flavor.
·
Tempering the sour cream with hot liquid before adding it to the pot ensures a silky-smooth sauce without lumps or curdling.
·
For the best results, use bone-in, skin-on chicken thighs as they provide more flavor and remain juicy during the simmering process.
·
If the sauce is too thick, add a splash more chicken broth until your desired consistency is reached.

? Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but reduce the simmering time to 15-20 minutes to prevent the meat from becoming dry and tough.

What should I serve with Chicken Paprikash?

Traditionally, it is served with Hungarian nokedli (dumplings), but it is also delicious over wide egg noodles, mashed potatoes, or steamed rice.

Can I freeze Chicken Paprikash?

You can freeze it, but be aware that the sour cream sauce may separate slightly when thawed. Reheat gently on the stove and whisk in a little extra sour cream to restore the texture.

Is Hungarian Paprika spicy?

Hungarian Sweet Paprika is mild and smoky with very little heat. If you prefer a spicy kick, you can substitute 1 teaspoon of the sweet paprika with Hungarian Hot Paprika.

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