Easy Hungarian Chicken Paprikash Recipe for Beginner Cooks
Hungarian chicken paprikash is a comforting, creamy stew renowned for its rich flavor and simple preparation. This recipe breaks down all the steps making it approachable for beginners, perfect for a cozy dinner any night of the week.
Servings 4
Ingredients
- 1 pound 450 g boneless, skinless chicken thighs, cut into chunks
- 1 tablespoon 15 ml vegetable oil
- 1 medium onion finely chopped
- 2 tablespoons 15 g sweet Hungarian paprika
- 1/2 teaspoon 2.5 g smoked paprika (optional)
- 1 cup 240 ml chicken broth
- 1 cup 240 ml sour cream
- 1 tablespoon 8 g all-purpose flour
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
- Cooked egg noodles or rice for serving
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Sprinkle the paprika and smoked paprika over the onions and stir well to combine, cooking for 1 minute to release the flavors.
- Add the chicken pieces to the skillet and season with salt and pepper. Cook until lightly browned on all sides, about 5-7 minutes.
- Pour in the chicken broth, bring to a boil, then reduce heat to low and cover. Simmer for 20 minutes or until the chicken is cooked through and tender.
- In a small bowl, mix the sour cream and flour until smooth.
- Temper the sour cream mixture by slowly stirring in a few tablespoons of the hot cooking liquid to warm it.
- Gradually stir the tempered sour cream mixture back into the skillet, blending well to create a creamy sauce. Heat gently for 5 more minutes, but do not boil to prevent curdling.
- Adjust seasoning with salt and pepper as needed.
- Serve hot over cooked egg noodles or rice, and garnish with chopped fresh parsley.