Hungarian Chicken Paprikash Recipe
A Hungarian staple, this classic chicken paprikash recipe is made with browned chicken simmered and served in rich and creamy paprika sauce, so satisfying. You can make it mild or spicy!
Ingredients
- 1 tablespoon butter or use vegetable oil
- 2 pounds bone-in chicken thighs preferred, skin on
- to taste salt
- to taste black pepper
- 1 large onion chopped
- 3 cloves garlic chopped (optional)
- 3 tablespoons sweet paprika
- 1 teaspoon hot paprika or use cayenne powder
- 15 ounce can tomatoes crushed or fire roasted
- 0.5 cup sour cream room temperature; or use crema, yogurt, quark, or heavy cream
Instructions
- Heat the butter or oil in a large pan.
- Pat the chicken dry, then season with salt and pepper. Sear the chicken 4-5 minutes per side, allowing the fat to render and the skin to brown. Remove the chicken and set it aside for now.
- Drain some of the fat from the pan, leaving about a tablespoon. Add the onion and peppers. Stir to get all those flavorful brown bits from the bottom of the pan. Cook for 5 minutes to soften.
- Add the garlic, paprika, hot paprika and salt and pepper to taste. Cook, stirring, for one minute.
- Add the tomato and stir to incorporate.
- Add the chicken back to the pan. Cover and simmer for 20-25 minutes, or until the chicken is cooked through. It should measure 165 degrees F (74 C) internally when measured with a meat thermometer.
- Remove from heat. Remove the chicken and swirl in the sour cream a bit at a time until it is fully incorporated. Adjust with salt and pepper.
- Add the chicken back to the pan and spoon the sauce over the chicken pieces. Heat a bit more if needed.
- Garnish and serve!
Notes
This Hungarian chicken paprikash recipe is made with browned chicken simmered and served in a rich and creamy paprika sauce, so satisfying. You can make it mild or spicy!