Easy Hungarian Chicken Paprikash (Print version)
Tender chicken simmered in a creamy Hungarian paprika sauce and served over noodles or dumplings.
# Ingredients:
For the chicken
01 -
2 lb (900 g) boneless skinless chicken thighs, cut into large pieces
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1 tablespoon neutral oil
05 -
1 tablespoon unsalted butter
For the paprika sauce
06 -
1 large yellow onion, thinly sliced
07 -
3 cloves garlic, minced
08 -
3 tablespoons sweet Hungarian paprika
09 -
1 medium tomato, finely chopped, or 1/2 cup (120 g) canned diced tomatoes
10 -
1 small red bell pepper or Hungarian wax pepper, thinly sliced
11 -
1 1/2 cups (360 ml) low-sodium chicken broth
12 -
1/2 cup (120 g) full-fat sour cream
13 -
2 tablespoons chopped parsley
For serving
14 -
12 oz (340 g) egg noodles, cooked
15 -
Extra sour cream, optional
# Instructions:
01 -
Pat the chicken dry and season all over with salt and black pepper.
02 -
Heat the oil and butter in a Dutch oven over medium-high heat. Brown the chicken in batches for 2-3 minutes per side, then transfer it to a plate.
03 -
Reduce the heat to medium. Add the onion and cook for 8-10 minutes, stirring often, until soft and lightly golden.
04 -
Lower the heat. Stir in the garlic, paprika, tomato, and pepper for about 30 seconds, just until fragrant. Do not let the paprika burn.
05 -
Pour in the chicken broth and scrape the bottom of the pot. Return the chicken and any juices, cover, and simmer gently for 25-30 minutes until the chicken reaches 165°F and is tender.
06 -
Turn off the heat. Whisk the sour cream with a few spoonfuls of hot sauce from the pot, then stir it back into the paprikash until smooth.
07 -
Taste and adjust salt and pepper. Spoon over egg noodles and garnish with parsley and extra sour cream if desired.
# Good to know:
01 -
Use fresh sweet Hungarian paprika for the best color and flavor.
02 -
Do not boil the sauce after adding sour cream.
03 -
Cook poultry to 165°F for food safety.