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Hungarian Chicken Paprikash Recipe

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4.2 from 3 reviews

  • Author: Leila
  • Total Time: 1 hour
  • Yield: 8 servings

Description

Hungarian Chicken Paprikash is a classic, comforting dish featuring tender chicken thighs simmered in a rich, flavorful paprika-infused sauce. This recipe combines the sweetness of bell peppers and tomatoes with the smoky depth of Hungarian paprika, finished with creamy sour cream for a velvety texture. Traditionally served over nokedli or spaetzle, it's a hearty and satisfying meal perfect for any occasion.

Ingredients

Chicken and Seasoning

  • 3 pounds boneless, skinless chicken thighs
  • Salt and pepper, to taste

Cooking Base

  • 3 Tablespoons vegetable or avocado oil
  • 1 large yellow onion, small diced
  • 4 cloves garlic, minced
  • 1 (14.5-oz.) can diced tomatoes, drained
  • 1 red bell pepper, seeded and small diced
  • 3 Tablespoons Hungarian paprika
  • 2 cups chicken stock

Finishing

  • 3/4 cup sour cream, at room temperature

Instructions

  1. Season the chicken: Generously season the chicken thighs with salt and pepper on all sides to enhance flavor during cooking.
  2. Brown the chicken: Heat the vegetable oil in a large heavy-bottomed stock pot or skillet over medium-high heat. Once hot, brown the chicken thighs on both sides in batches if necessary, adding more oil as needed. Transfer the browned chicken to a plate and keep the drippings in the pot for added flavor.
  3. Sauté vegetables: Lower the heat to medium-low. Add the diced onions, minced garlic, drained diced tomatoes, and diced red bell pepper to the pot. Cook while stirring until the vegetables are softened, about 3 to 5 minutes, scraping up any browned bits from the pot bottom to incorporate their flavor.
  4. Add paprika and broth: Stir in the Hungarian paprika and cook for 1 minute to release its aroma. Then pour in the chicken stock and stir to combine.
  5. Simmer chicken: Return the browned chicken thighs to the pot. Bring the mixture to a boil, then reduce heat to a simmer and cook uncovered until the chicken is fully cooked through, about 15 minutes.
  6. Reduce the sauce: Remove the chicken thighs to a plate. Increase the heat to medium-high and boil the sauce until it reduces by about one-third, intensifying its flavors.
  7. Blend and finish sauce: Carefully transfer the hot sauce to a blender. Add the room temperature sour cream and blend until smooth and creamy. Taste and adjust seasoning with salt if necessary.
  8. Combine and serve: Pour the smooth sauce back into the pot, return the chicken thighs to warm through. Serve hot over nokedli (spaetzle) or your choice of side.

Notes

  • When browning the chicken, do not overcrowd the pot to ensure a good sear and caramelization.
  • Use Hungarian paprika for authentic flavor; sweet or smoked paprika can alter the taste.
  • You can stir the sour cream directly into the simmered sauce without blending for a chunkier texture.
  • This dish is traditionally served with nokedli or spaetzle, but egg noodles or mashed potatoes work well too.
  • Room temperature sour cream blends better with hot sauce and prevents curdling.
  • Adjust salt at the end after blending to avoid overseasoning.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Hungarian

Find it online: https://recipesbyleila.com/hungarian-chicken-paprikash-recipe/