Classic Chicken Paprikash Made Simple and Delicious
A comforting Hungarian dish featuring tender chicken simmered in a rich paprika sauce, perfect for weeknight meals.
Servings: 4 servings
Equipment
- Large Pot or Dutch Oven
Ingredients
Main Ingredients
- 2 pounds Bone-in, Skin-on Chicken Thighs Preferred for their rich flavor and juicy texture.
- 2 tablespoons Sweet Paprika The star spice providing color and flavor.
- 1 medium Onion, diced Adds sweetness and aroma.
- 2 cloves Garlic, minced Provides a fragrant kick.
- 2 cups Low-sodium Chicken Broth Essential for cooking and sauce.
- 1 cup Sour Cream Adds creaminess and tang.
- 2 tablespoons Vegetable Oil For searing the chicken.
- Salt and Pepper To taste.
- 1 handful Fresh Parsley, chopped For garnish.
Instructions
- Prepare your ingredients: dice the onion and mince the garlic.
- Heat vegetable oil in a large pot over medium-high heat.
- Season chicken thighs with salt and pepper, then sear skin-side down for 5-7 minutes until golden brown.
- Flip the chicken and sear for another 5-7 minutes.
- Remove chicken and set aside. Sauté onions in the same pot for 5 minutes until translucent.
- Add minced garlic and sauté for 1 minute.
- Stir in sweet paprika and cook for 1 minute.
- Pour in chicken broth, scraping the bottom to deglaze.
- Return chicken to the pot, skin-side up, and bring to a simmer. Cover and cook on low for 30-35 minutes.
- Check chicken for doneness, then remove and set aside.
- Increase heat to medium-high to reduce the sauce for 5-10 minutes.
- Stir in sour cream and adjust seasoning.
- Return chicken to the pot, coating with sauce, and let rest before serving.
- Garnish with parsley and serve with noodles, rice, or bread.
Notes
For variations, consider adding cayenne for spice or using Greek yogurt instead of sour cream.