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Traditional Chicken Paprikash Recipe

Chicken Paprikash Recipe

Made with sweet Hungarian paprika, onions, garlic, and sour cream, thishearty dish delivers bold flavour with simple ingredients.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Hungarian
Ingredients Method Notes

Ingredients
  

  • 2 pounds 900g bone-in, skin-on chicken thighs or drumsticks
  • 2 tablespoons olive oil or butter
  • 1 large onion finely diced
  • 3 cloves garlic minced
  • 2 tablespoons sweet Hungarian paprika
  • 1 teaspoon smoked paprika optional
  • 1 tablespoon all-purpose flour
  • 2 cups chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup sour cream room temperature
  • 1 tablespoon chopped fresh parsley for garnish
  • For Serving Optional
  • Cooked egg noodles
  • Spaetzle
  • Mashed potatoes
  • Steamed rice

Method
 

  1. Pat the chicken dry with paper towels and season both sides with salt and black pepper.
  2. Heat the olive oil or butter in a large Dutch oven or deep skillet over medium-high heat.
  3. Brown the chicken for 4–5 minutes per side until golden. Remove and set aside.
  4. In the same pan, sauté the diced onion for about 6–8 minutes until softened and lightly golden.
  5. Add the garlic and cook for 1 minute until fragrant.
  6. Remove the pan briefly from the heat and stir in the sweet Hungarian paprika and smoked paprika to prevent the spices from burning.
  7. Sprinkle in the flour and stir well to form a light roux.
  8. Gradually whisk in the chicken broth, then stir in the tomato paste until the sauce is smooth.
  9. Return the chicken to the pan, cover, and simmer over low heat for 30–35 minutes until the chicken is tender and fully cooked.
  10. Remove the pan from the heat. In a small bowl, whisk a few spoonfuls of the hot sauce into the sour cream to temper it.
  11. Stir the tempered sour cream back into the sauce until smooth and creamy. Do not boil after adding the sour cream.
  12. Garnish with fresh parsley and serve over egg noodles, spaetzle, mashed potatoes, or rice.

Notes

Chef's Tips
  • Authentic Hungarian sweet paprika is the key to achieving the traditional flavor and vibrant colour.
  • Avoid cooking the paprika over high heat, as it can become bitter.
  • Temper the sour cream before adding it to prevent curdling.
  • Bone-in chicken creates a richer, more flavourful sauce, but boneless thighs also work well for quicker preparation.
  • Add sliced bell peppers or mushrooms for extra texture and flavour.
  • Serve with buttered egg noodles or homemade spaetzle for a traditional Hungarian meal.
  • Leftovers taste even better the next day and can be refrigerated for up to 3 days.