Hungarian Chicken Paprikash is a creamy, comforting dish that will transport your taste buds straight to Hungary! Tender chicken is simmered in a rich, flavorful paprika-infused sauce, creating a velvety texture that’s both savory and slightly smoky. With a dollop of sour cream to finish, this dish is the perfect balance of spices and creaminess. Traditionally served over dumplings or egg noodles, it’s a hearty and satisfying meal that’s sure to impress. Ready to experience the creamy delight of this classic dish? Let’s get cooking!
Why You’ll Love This Hungarian Chicken Paprikash
This Hungarian Chicken Paprikash is a lifesaver for busy days. It’s not only easy to make, but it also delivers a burst of flavor that will have your family asking for seconds. The creamy sauce is rich and comforting, perfect for chilly evenings. Plus, it’s a one-pot wonder, which means less cleanup for you! What’s not to love about a dish that’s both delicious and simple?
Ingredients for Hungarian Chicken Paprikash
Gathering the right ingredients is key to making a delicious Hungarian Chicken Paprikash. Here’s what you’ll need:
Bone-in, skin-on chicken thighs: These are juicy and flavorful, perfect for absorbing the rich sauce.
Olive oil: A healthy fat for sautéing the aromatics and browning the chicken.
Onion: Finely chopped, it adds sweetness and depth to the dish.
Garlic: Minced for that aromatic kick that makes everything better.
Sweet paprika: The star of the show! It gives the dish its signature flavor and vibrant color.
Salt and black pepper: Essential for seasoning and enhancing the overall taste.
Cayenne pepper: Optional, but it adds a nice touch of heat if you like a little spice.
Chicken broth: This forms the base of the sauce, adding moisture and flavor.
Sour cream: This is what makes the sauce creamy and rich, balancing the spices beautifully.
All-purpose flour: Used to thicken the sauce, giving it that luscious texture.
Lemon juice: A splash of acidity to brighten the flavors.
Fresh parsley: Chopped for garnish, it adds a pop of color and freshness.
For those looking to lighten things up, consider using skinless chicken breasts and reducing the sour cream. You can also toss in bell peppers or mushrooms for extra flavor and nutrition. If you’re curious about exact measurements, they’re available at the bottom of the article for easy printing!
How to Make Hungarian Chicken Paprikash
Now that you have all your ingredients ready, let’s dive into making this delightful Hungarian Chicken Paprikash. Follow these simple steps, and you’ll have a comforting meal on the table in no time!
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large skillet or Dutch oven over medium heat. Once the oil is shimmering, add the finely chopped onion. Sauté it for about 5 minutes until it becomes translucent and fragrant. Then, toss in the minced garlic and cook for another minute. The aroma will fill your kitchen, making everyone curious about dinner!
Step 2: Brown the Chicken
Next, season the chicken thighs with salt, black pepper, and cayenne pepper if you’re feeling adventurous. Place the chicken in the skillet, skin-side down. Let it brown for about 5-7 minutes on each side. This step is crucial as it locks in the juices and adds a beautiful color to the chicken.
Step 3: Add Paprika and Simmer
Once the chicken is nicely browned, sprinkle the sweet paprika over it. Stir gently to coat the chicken evenly. Now, pour in the chicken broth, bringing the mixture to a gentle simmer. Cover the skillet and let it cook for about 30 minutes. This allows the chicken to become tender and soak up all those delicious flavors.
Step 4: Create the Creamy Sauce
In a small bowl, whisk together the sour cream, flour, and lemon juice until smooth. Gradually stir this mixture into the skillet, ensuring it blends well with the broth. Cook for an additional 5 minutes, allowing the sauce to thicken slightly. This creamy sauce is what makes Hungarian Chicken Paprikash so irresistible!
Step 5: Serve and Enjoy
Finally, taste the sauce and adjust the seasoning if needed. Serve the chicken paprikash hot, garnished with freshly chopped parsley. It pairs beautifully with egg noodles or rice, soaking up that luscious sauce. Enjoy every bite of this comforting dish!
Tips for Success
Always brown the chicken well; it enhances the flavor.
Use fresh paprika for the best taste; it makes a difference!
Don’t rush the simmering process; let the chicken become tender.
Adjust the sour cream to your liking for creaminess.
Garnish with parsley just before serving for a fresh touch.
Equipment Needed
Large skillet or Dutch oven: Essential for browning the chicken and simmering the sauce.
Wooden spoon: Perfect for stirring and scraping up those delicious bits.
Measuring cups and spoons: Handy for accurate ingredient measurements.
Whisk: Useful for blending the sour cream mixture smoothly.
Variations of Hungarian Chicken Paprikash
Vegetarian Option: Substitute chicken with hearty vegetables like eggplant, zucchini, or chickpeas for a delicious meatless version.
Spicy Twist: Add diced jalapeños or a splash of hot sauce for an extra kick that spice lovers will adore.
Herb Infusion: Experiment with fresh herbs like thyme or dill to elevate the flavor profile and add freshness.
Smoky Flavor: Incorporate smoked paprika instead of sweet paprika for a deeper, smoky taste that’s simply irresistible.
Low-Carb Version: Serve over cauliflower rice or zucchini noodles instead of traditional egg noodles or rice for a lighter meal.
Serving Suggestions for Hungarian Chicken Paprikash
Egg Noodles: Serve the chicken paprikash over buttery egg noodles to soak up the creamy sauce.
Rice: Fluffy white or brown rice makes a great base for this dish.
Crusty Bread: A side of crusty bread is perfect for dipping into the sauce.
Wine Pairing: A glass of dry white wine complements the flavors beautifully.
Garnish: Fresh parsley adds a pop of color and freshness to your plate.
FAQs about Hungarian Chicken Paprikash
As you embark on your culinary journey with Hungarian Chicken Paprikash, you might have a few questions. Here are some common queries that I’ve encountered, along with helpful answers to guide you along the way!
Can I use chicken breasts instead of thighs?
Absolutely! While I love the richness of chicken thighs, skinless chicken breasts can work too. Just remember, they may cook faster, so keep an eye on them to avoid drying out.
What can I serve with Hungarian Chicken Paprikash?
This dish pairs wonderfully with egg noodles, rice, or even crusty bread. Each option soaks up that creamy sauce beautifully, making every bite a delight!
Can I make this dish ahead of time?
Yes! Hungarian Chicken Paprikash can be made ahead and stored in the fridge for a couple of days. Just reheat gently on the stove, adding a splash of broth if needed to loosen the sauce.
Is Hungarian Chicken Paprikash spicy?
It can be! The cayenne pepper is optional, so you can adjust the heat level to your preference. If you’re serving picky eaters, feel free to leave it out entirely.
Can I freeze Hungarian Chicken Paprikash?
Yes, this dish freezes well! Just let it cool completely before transferring it to an airtight container. When you’re ready to enjoy it again, thaw in the fridge and reheat on the stove.
Final Thoughts
Cooking Hungarian Chicken Paprikash is more than just preparing a meal; it’s about creating memories around the dinner table. The creamy sauce and tender chicken bring warmth and comfort, making it a dish that everyone will love. I cherish the moments when my family gathers to enjoy this delightful recipe, sharing stories and laughter. Whether it’s a busy weeknight or a special occasion, this dish never fails to impress. So, roll up your sleeves, embrace the joy of cooking, and let Hungarian Chicken Paprikash become a cherished part of your culinary adventures!
Hungarian Chicken Paprikash is a creamy and flavorful dish made with tender chicken thighs, sweet paprika, and a rich sour cream sauce.
Ingredients
Scale
2 pounds bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons sweet paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional for heat)
1 cup chicken broth
1 cup sour cream
2 tablespoons all-purpose flour
1 tablespoon lemon juice
Fresh parsley, chopped (for garnish)
Instructions
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Season the chicken thighs with salt, black pepper, and cayenne pepper (if using). Add the chicken to the skillet, skin-side down, and brown for about 5-7 minutes on each side.
Once the chicken is browned, sprinkle the paprika over the chicken and stir to coat. Pour in the chicken broth, bringing the mixture to a simmer. Cover and cook for about 30 minutes, or until the chicken is cooked through and tender.
In a small bowl, whisk together the sour cream, flour, and lemon juice until smooth. Gradually stir this mixture into the skillet, ensuring it combines well with the broth. Cook for an additional 5 minutes, allowing the sauce to thicken slightly.
Taste and adjust seasoning if necessary. Serve the chicken paprikash hot, garnished with chopped parsley over egg noodles or rice.
Notes
For a lighter version, use skinless chicken breasts and reduce the amount of sour cream.
Add bell peppers or mushrooms to the skillet for extra flavor and nutrition.
