📝 About This Recipe
Experience the soul of Hungarian comfort food with this luxurious, silky Chicken Paprikash. This legendary dish features tender chicken simmered in a vibrant, velvety sauce infused with the smoky sweetness of premium Hungarian paprika and finished with a cooling swirl of rich sour cream. It is a masterclass in balancing bold spice with creamy indulgence, offering a hug in a bowl that has warmed hearts for generations.
🥗 Ingredients
The Chicken
- 3 pounds Chicken Thighs and Drumsticks (bone-in, skin-on for maximum flavor)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Vegetable Oil or Lard (lard provides the most authentic flavor)
The Aromatic Base
- 2 large Yellow Onions (very finely diced to melt into the sauce)
- 3 cloves Garlic (minced)
- 3 tablespoons Sweet Hungarian Paprika (ensure it is fresh and high quality)
- 1 medium Bell Pepper (Italian frying pepper or yellow bell pepper, diced)
- 1 large Roma Tomato (seeded and finely diced)
The Braising Liquid and Finish
- 2 cups Chicken Stock (low sodium preferred)
- 3/4 cup Full-Fat Sour Cream (at room temperature to prevent curdling)
- 2 tablespoons All-Purpose Flour (to thicken the sauce)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
-
1
Pat the chicken pieces thoroughly dry with paper towels and season generously with salt and pepper on all sides.
-
2
In a large, heavy-bottomed Dutch oven or deep skillet, heat the oil or lard over medium-high heat until shimmering.
-
3
Working in batches, sear the chicken skin-side down for 5-7 minutes until the skin is golden brown and crispy. Flip and sear for another 3 minutes, then remove to a plate.
-
4
Reduce the heat to medium. In the same fat, add the finely diced onions and a pinch of salt. Sauté for 8-10 minutes until soft and translucent, but not browned.
-
5
Stir in the diced bell pepper and tomato, cooking for another 5 minutes until the vegetables begin to break down.
-
6
Add the minced garlic and cook for just 1 minute until fragrant. Remove the pot from the heat briefly.
-
7
Sprinkle the Hungarian paprika over the vegetable mixture. Stir quickly to coat. (Removing from heat prevents the paprika from scorching and becoming bitter).
-
8
Return the pot to low heat and immediately pour in the chicken stock, scraping the bottom of the pan to release all the flavorful browned bits (fond).
-
9
Nestle the chicken pieces back into the pot, along with any accumulated juices from the plate. The liquid should come about halfway up the chicken.
-
10
Bring to a gentle simmer, cover with a tight-fitting lid, and cook for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and is tender.
-
11
In a small bowl, whisk together the room-temperature sour cream and flour until a smooth paste forms (this is called a 'habarás').
-
12
Temper the sour cream mixture by whisking in two ladles of the hot cooking liquid from the pot. This prevents the cream from breaking when added to the dish.
-
13
Remove the chicken from the pot once more. Whisk the tempered sour cream mixture into the sauce and simmer for 2-3 minutes until thickened and glossy.
-
14
Return the chicken to the sauce, coat thoroughly, and adjust seasoning with salt and pepper to taste.
-
15
Garnish with fresh parsley and serve immediately while steaming hot.
💡 Chef's Tips
Always use authentic Hungarian Sweet Paprika; standard grocery store paprika lacks the depth and color required for this dish. Never add the paprika to a dry, scorching hot pan—it burns in seconds and turns bitter; always ensure there is fat or moisture present. Using bone-in, skin-on chicken is non-negotiable for the best texture and a rich, collagen-heavy sauce. Ensure your sour cream is at room temperature before tempering to achieve that signature perfectly smooth, velvety sauce texture. If you prefer a spicy kick, add a half teaspoon of hot Hungarian paprika or a pinch of cayenne pepper with the sweet paprika.
🍽️ Serving Suggestions
Serve over traditional Hungarian Nokedli (dumplings) or German Spaetzle to soak up the incredible sauce. Pair with a side of crisp cucumber salad (Uborkasaláta) dressed in vinegar and dill to cut through the richness. A dollop of extra sour cream on top adds a beautiful visual contrast and extra creaminess. Accompany with a glass of dry Hungarian white wine like Furmint or a light-bodied Pinot Noir. Crusty sourdough bread is essential for mopping up every last drop of the paprika gravy.