Hungarian Chicken Paprikash with Bone-In Chicken Thighs
Hungarian Chicken Paprikash with Bone-In Chicken Thighs
Ingredients
- 2 tablespoons 30 ml vegetable oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon 7 g sweet Hungarian paprika
- 1 teaspoon 5 g smoked paprika (optional)
- 1/2 teaspoon 3 g salt
- 1/4 teaspoon 1 g black pepper
- 1 1/2 pounds 680 g bone-in, skin-on chicken thighs
- 1 cup 240 ml chicken broth
- 1/2 cup 120 ml sour cream
- 2 tablespoons 16 g all-purpose flour
- Fresh parsley chopped, for garnish
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in sweet Hungarian paprika, smoked paprika (if using), salt, and black pepper. Cook spices for 1 minute, stirring constantly to prevent burning.
- Add chicken thighs to the skillet, browning them slightly on both sides, about 3-4 minutes per side.
- Pour in chicken broth, bring to a simmer, then cover and let cook for 25 minutes until chicken is cooked through and tender.
- In a small bowl, combine sour cream and flour until smooth. Temper this mixture by adding a few spoonfuls of hot cooking liquid from the skillet, stirring constantly.
- Slowly whisk the sour cream mixture back into the skillet and cook uncovered for an additional 5 minutes, stirring frequently, until the sauce thickens.
- Garnish with freshly chopped parsley and serve hot over egg noodles, rice, or mashed potatoes.
Make a comforting Hungarian Chicken Paprikash with bone-in, skin-on chicken thighs simmered in a rich paprika and sour cream sauce. This easy dinner takes about 45 minutes and is perfect for a cozy weeknight meal with egg noodles, rice, or mashed potatoes.
Readers will love this recipe for its simplicity and authentic flavor. The sauce is rich without being heavy, and the dish can be prepared in under an hour using common ingredients. Plus, it’s versatile enough to serve over noodles, rice, or mashed potatoes, making it a family-friendly crowd-pleaser.
Expert Tips and Variations:
- Use bone-in, skin-on chicken thighs for extra flavor and juiciness. If preferred, boneless thighs or breasts work well—just keep an eye on cooking times.
- For a smoky twist, include smoked paprika alongside sweet Hungarian paprika.
- Temper the sour cream mixture with hot broth before adding it to the pan to prevent curdling and achieve a silky sauce.
- If you want a lighter dish, substitute Greek yogurt for sour cream but stir it in off the heat.
- Serve with buttered egg noodles for a traditional touch, or try mashed potatoes or rice to soak up the delicious sauce.
Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use low heat on the stove and stir frequently to keep the sauce smooth and prevent separation. Avoid microwaving at high heat to maintain quality.
Food Safety Note: Make sure chicken is cooked through to an internal temperature of 165°F (74°C) using a food thermometer. Promptly refrigerate leftovers within two hours to ensure food safety.
Frequently Asked Questions:
- Can I make chicken paprikash in a slow cooker?
- Yes, brown the chicken and onions first, then cook on low for 6-7 hours. Add the sour cream mixture at the end and warm through gently.
- What should I serve with chicken paprikash?
- Traditional sides include buttered egg noodles, mashed potatoes, or rice. Steamed green beans or a fresh salad complement the dish well.
- Can I use boneless chicken for this recipe?
- Boneless chicken thighs are ideal for moisture and flavor. You can use breasts as well but watch cooking times to avoid drying out the meat.
