Hungarian Chicken Paprikash (Paprikás Csirke)
Bring a taste of Hungary to your dinner table with this authentic Hungarian chicken paprikash. Fresh chicken, aromatic Hungarian peppers, and onions in a creamy paprika sauce simmered to perfection for a comforting and flavorful meal.
Equipment
- 1 large skillet or dutch oven with a lid
- 1 Measuring Cup
- 1 meat thermometer
- 1 wooden or silicone spatula
Ingredients
- 2 pounds bone-in chicken thighs, or legs
- 1 large yellow onion, thinly sliced
- 1 Hungarian pepper, seeds removed, thinly sliced use green bell pepper instead
- 2 garlic cloves, minced
- 3 Tablespoons authentic Hungarian paprika or regular paprika plus ¼ teaspoon cayenne pepper
- 1 Tablespoon tomato paste
- ½ teaspoon salt, to taste
- ½ teaspoon black pepper
- 1 Tablespoon olive oil or ghee butter or other oil on hand
- 2.5 cups low sodium chicken broth
- ¾ cup cold sour cream, full fat
- 1 Tablespoon all-purpose flour
Instructions
- Season chicken thighs generously with salt and pepper on both sides.
- In a large skillet, heat oil or ghee butter over medium heat. Add chicken thighs, skin side down and brown them fro about 4-5 minutes per each side. Remove chicken from the skillet and set aside in a separate plate.
- In the same skillet, add sliced onions and peppers. Saute for about 3-4 minutes until translucent. Add minced garlic and cook for another minute.
- Reduce heat to the lowest. Add 3 tablespoon paprika spice and 1 tablespoon tomato paste. Cook for about 1-2 minutes, stirring continuous to prevent it from burning.
- Return the chicken to the skillet and pour in about 2.5 cups of chicken broth, so the meat is half way submerged. Bring it to a gentle boil, cover and let it simmer for about 30 minutes or until the internal temperature of the chicken is 165°F.
- In a measuring cup or a bowl, add ¾ cup of cold sour cream and 1 tablespoon of flour. Mix it until smooth. Take about 3 tablespoon of the hot liquid from the skillet and slowly whisk it into the sour cream.
- Once the chicken is fully cooked, remove it from the skillet in a clean plate. Slowly stir in the sour cream mixture into the paprika sauce. Cook for another 5-6 minutes on low, uncovered until the sauce thickens. Stir it occasionally so the it does not boil. Taste the sauce and add more salt if needed.
- You can pour the sauce over the plated chicken or return the meat back to the skillet to keep it warm until serving. Optionally, garnish the cooked dish with fresh parsley or dill.
Notes
Chicken - You can use thighs, legs, breasts (cooks faster but can be dry), or a whole chicken cut into large pieces.
Spiciness - Add about ¼ teaspoon of cayenne pepper to make the dish spicy.
Paprika - use fresh paprika spice, preferably authentic one from Hungary, that I usually buy online.
All nutrition facts are only estimate and should be used for information purposes only.
Nutrition
Calories: 444kcalCarbohydrates: 3.6gProtein: 30gFat: 34gCholesterol: 29.5mgSodium: 345mgFiber: 0.6gSugar: 2.3g
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