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Classic Chicken Paprikash
Traditional dish · Hungarian
A traditional Hungarian dish featuring tender chicken simmered in a rich, creamy sauce flavored with sweet Hungarian paprika, onions, and sour cream. Served with nokedli (Hungarian dumplings).
Ingredients
- Chicken thighs, bone-in, skin-on4
- Onions, chopped2 large
- Sweet Hungarian paprika3 tablespoons
- All-purpose flour2 tablespoons
- Chicken broth2 cups
- Sour cream1 cup
- Butter2 tablespoons
- Saltto taste
- Black pepperto taste
- Nokedli (for serving)1 batch
Steps
- 1
Season chicken pieces with salt and pepper.
- 2
In a large pot or Dutch oven, melt butter over medium heat. Brown chicken pieces on all sides. Remove chicken and set aside.
- 3
Add chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes.
- 4
Remove pot from heat. Stir in the sweet Hungarian paprika and flour, mixing well to coat the onions.
- 5
Gradually whisk in the chicken broth until smooth.
- 6
Return the pot to medium heat. Bring the sauce to a simmer, stirring constantly.
- 7
Return the chicken pieces to the pot. Cover and simmer gently for 45-60 minutes, or until chicken is tender and cooked through.
- 8
In a small bowl, whisk together sour cream and a ladleful of the hot sauce from the pot to temper it. Stir this mixture back into the pot.
- 9
Heat gently for a few more minutes, but do not boil after adding sour cream. Adjust seasoning with salt and pepper.
- 10
Serve hot over nokedli, garnished with a dollop of sour cream and fresh parsley if desired.
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