📝 About This Recipe
Transport your kitchen to the heart of Hungary with this deeply comforting and vibrant Smoked Paprika Chicken. This dish features succulent bone-in chicken braised in a velvety, crimson sauce that balances the sweetness of traditional Hungarian paprika with a sophisticated touch of smokiness. It is a soul-warming masterpiece that highlights how a single high-quality spice can transform simple ingredients into a rich, complex culinary experience.
🥗 Ingredients
The Chicken
- 3 lbs Bone-in, skin-on chicken thighs and drumsticks (patted dry with paper towels)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Freshly cracked black pepper
The Aromatic Base
- 2 tablespoons Unsalted butter or high-quality lard (lard provides the most authentic flavor)
- 2 large Yellow onions (finely diced)
- 1 medium Red bell pepper (seeded and finely diced)
- 3 pieces Garlic cloves (minced)
The Spices and Liquid
- 3 tablespoons Sweet Hungarian Paprika (ensure it is fresh for best color and flavor)
- 1 tablespoon Smoked Paprika (Pimentón) (adds a modern, earthy depth)
- 1 tablespoon Tomato paste
- 2 cups Low-sodium chicken broth
The Finishing Touch
- 3/4 cup Full-fat sour cream (at room temperature)
- 2 tablespoons All-purpose flour (used as a thickener)
- 1/4 cup Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
Season the chicken pieces generously with kosher salt and black pepper on all sides.
-
2
In a large heavy-bottomed Dutch oven or deep skillet, melt the butter or lard over medium-high heat.
-
3
Working in batches, sear the chicken skin-side down until golden brown and crisp (about 5-7 minutes). Flip and sear the other side for 3 minutes. Remove chicken and set aside on a plate.
-
4
Reduce the heat to medium. In the same pot with the rendered chicken fat, add the diced onions and red bell pepper.
-
5
Sauté the vegetables for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and just beginning to turn golden.
-
6
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until the garlic is fragrant and the tomato paste darkens slightly.
-
7
CRITICAL STEP: Remove the pot from the heat source. Stir in both the sweet and smoked paprikas. Removing from heat prevents the delicate paprika from scorching and becoming bitter.
-
8
Return the pot to the heat and immediately pour in the chicken broth, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan.
-
9
Place the chicken pieces and any accumulated juices back into the pot, ensuring the chicken is nestled into the liquid but not completely submerged (to keep the skin somewhat intact).
-
10
Bring to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 30-35 minutes, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).
-
11
In a small bowl, whisk together the room-temperature sour cream and the flour until a smooth paste forms.
-
12
Temper the sour cream: Ladle about 1/2 cup of the hot cooking liquid into the sour cream mixture and whisk constantly. This prevents the cream from curdling when added to the pot.
-
13
Remove the chicken from the pot once more and place on a serving platter. Stir the tempered sour cream mixture into the simmering sauce.
-
14
Whisk the sauce over low heat for 2-3 minutes until it thickens into a silky, glossy gravy. Taste and add more salt if necessary.
-
15
Pour the luxurious sauce over the chicken and garnish generously with chopped fresh parsley before serving.
💡 Chef's Tips
Always use fresh Hungarian paprika; if your spice tin has been sitting for over a year, it's time for a replacement to ensure that vibrant red color. Never add paprika to a smoking hot pan without liquid or removing it from heat, as burnt paprika will ruin the entire dish with a bitter aftertaste. Using bone-in chicken is essential for a rich sauce; the collagen from the bones adds body and flavor that boneless breasts simply cannot provide. If you prefer a perfectly smooth sauce, you can strain the sauce through a fine-mesh sieve after the chicken is cooked but before adding the sour cream. For the best texture, ensure your sour cream is at room temperature before tempering to avoid a grainy sauce.
🍽️ Serving Suggestions
Serve over traditional Hungarian Nokedli (small dumplings) or wide egg noodles to soak up the incredible sauce. Accompany with a side of cucumber salad (Uborkasaláta) dressed in vinegar and sugar to provide a refreshing, acidic contrast. A dollop of extra sour cream on top adds a beautiful visual contrast and extra creaminess. Pair with a crisp, dry white wine like a Hungarian Furmint or a Pinot Grigio to cut through the richness of the cream. Offer thick slices of crusty sourdough bread to ensure not a single drop of the paprika gravy goes to waste.