📝 About This Recipe
Transport your kitchen to the heart of Budapest with this soulful, velvet-textured classic. This authentic braise marries succulent chicken thighs with an abundance of genuine Hungarian sweet paprika, softened onions, and a finishing swirl of cool sour cream. It is a masterclass in how a few humble ingredients, when slow-cooked with patience, transform into a rich, deeply comforting masterpiece.
🥗 Ingredients
The Poultry
- 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)
The Aromatic Base
- 2 tablespoons Lard or Neutral Oil (lard is traditional for authentic flavor)
- 2 large Yellow Onions (finely diced)
- 3 pieces Garlic Cloves (minced)
- 1 piece Bell Pepper (Italian frying pepper or yellow bell pepper, diced)
- 1 large Roma Tomato (seeded and finely diced)
The Spice and Liquid
- 4 tablespoons Authentic Hungarian Sweet Paprika (must be fresh; look for 'Édes' quality)
- 2 cups Chicken Stock (low sodium)
- 1/4 teaspoon Cayenne Pepper (optional, for a hint of heat)
The Finish
- 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
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1
Pat the chicken pieces dry with paper towels and season generously on all sides with kosher salt and black pepper.
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2
In a large heavy-bottomed Dutch oven, heat the lard or oil over medium-high heat. Brown the chicken in batches, skin-side down first, until golden and crisp (about 5-7 minutes per side). Remove chicken to a plate and set aside.
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3
Reduce the heat to medium. In the same pot with the rendered fat, add the finely diced onions. Sauté for 8-10 minutes, stirring occasionally, until they are soft, translucent, and just starting to turn golden.
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4
Add the diced bell pepper and tomato to the pot. Continue cooking for another 5 minutes until the vegetables have softened and released their juices.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant.
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6
CRITICAL STEP: Remove the pot from the heat entirely. Stir in the 4 tablespoons of Hungarian paprika. Stirring off the heat prevents the paprika from scorching and becoming bitter.
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7
Return the pot to low heat and immediately pour in 1/2 cup of the chicken stock, scraping the bottom of the pan to release all the flavorful browned bits (fond).
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8
Nestle the browned chicken pieces back into the pot, along with any accumulated juices. Pour in the remaining chicken stock until the chicken is halfway submerged.
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9
Bring to a very gentle simmer. Cover with a tight-fitting lid and reduce heat to low. Simmer for 35-40 minutes, or until the chicken is tender and registers 165°F (74°C) internally.
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10
Once cooked, remove the chicken pieces to a warm platter. In a small bowl, whisk together the room-temperature sour cream and flour until smooth.
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11
Temper the sour cream by whisking a few ladlefuls of the hot cooking liquid into the sour cream mixture. This prevents the sauce from breaking.
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12
Pour the tempered sour cream mixture back into the Dutch oven. Whisk constantly over low heat for 2-3 minutes until the sauce thickens into a glossy, velvety gravy.
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13
Taste the sauce and adjust seasoning with more salt if needed. Return the chicken to the pot and coat thoroughly with the sauce.
💡 Chef's Tips
Always use high-quality imported Hungarian Paprika; supermarket 'generic' paprika lacks the depth and sweetness required for this dish. Never add paprika to a screaming hot pan; it has a high sugar content and burns instantly, turning the entire dish bitter. Ensure your sour cream is at room temperature and 'tempered' with hot liquid before adding it to the pot to ensure a perfectly smooth sauce. If you prefer a smoother sauce, you can remove the chicken and blend the onion/pepper base with an immersion blender before adding the sour cream. For the best flavor, make this a day in advance; the spices bloom and the sauce becomes even richer overnight.
🍽️ Serving Suggestions
Serve over buttery Hungarian Nokedli (dumplings) or German Spätzle to soak up the incredible gravy. Accompany with a side of crisp cucumber salad (Uborkasaláta) with vinegar and dill to cut through the richness. A dollop of extra sour cream and a sprinkle of fresh parsley on top adds a beautiful visual contrast. Pair with a dry Hungarian white wine like Furmint or a light-bodied Pinot Noir. Crusty rye bread is essential for mopping up every last drop of the paprika sauce.