Chicken Paprikash

If you’re craving a dish that’s cozy, rich in flavor, and steeped in tradition, look no further than Chicken Paprikash. This Hungarian classic features tender chicken simmered in a luscious paprika-infused sauce that strikes a perfect balance between smoky, sweet, and creamy. Whether you’re a seasoned cook or just diving into international cuisine, mastering Chicken Paprikash at home is easier than you think, and the reward is a bowl of pure comfort that feels like a warm hug on a plate.

Why You’ll Love This Recipe

• Authentic flavor delivery: The recipe unlocks the traditional smoky and sweet paprika flavor that defines Chicken Paprikash.
• Simple ingredient list: Uses everyday pantry staples that come together beautifully without fuss.
• Perfect comfort food: Creamy sauce and tender chicken make it incredibly satisfying for cozy nights.
• Highly adaptable: Easily tailor the dish with variations to match your dietary needs or ingredient availability.
• Impresses guests effortlessly: A dish with a rich history that feels homemade yet special enough for entertaining.

Ingredients You’ll Need

This Chicken Paprikash recipe keeps it straightforward, focusing on ingredients that build depth of flavor and creamy texture. Each ingredient plays a vital role, from the sweetness of onions to the heat and color of paprika, ensuring the final dish hits all the right notes.

• Chicken pieces: Bone-in, skin-on thighs or drumsticks provide juicy, flavorful meat.
• Sweet Hungarian paprika: The star spice that gives the dish its iconic smoky, sweet profile.
• Onions: Slowly cooked to caramelized goodness, adding natural sweetness.
• Garlic: Enhances aroma and depth without overpowering the dish.
• Chicken broth: Forms the rich base of the sauce, keeping the chicken moist and flavorful.
• Sour cream: Adds mellow creaminess and balances the paprika’s warmth perfectly.
• Flour or cornstarch: Used as a thickening agent to create that silky sauce.
• Butter or oil: For sautéing onions and searing the chicken to golden perfection.
• Salt and pepper: To season and enhance all the other flavors.

Variations for Chicken Paprikash

One of the best parts about this recipe is how easily it adapts to your preferences or what you have on hand. Whether you want to lighten it up, add some heat, or switch proteins, Chicken Paprikash welcomes creativity without losing its soul.

• Use chicken breast: For a leaner option, swap thighs for breasts but keep cooking times careful to avoid dryness.
• Spicy twist: Add a pinch of cayenne pepper or hot paprika for a gentle kick.
• Dairy-free version: Replace sour cream with coconut cream or non-dairy yogurt alternatives.
• Mushroom addition: Toss in sliced mushrooms for extra earthiness and heartiness.
• Vegetarian take: Swap chicken for hearty eggplant or seitan to mimic texture while using the paprika sauce.

How to Make Chicken Paprikash

Step 1: Prepare the Chicken

Start by patting your chicken pieces dry and seasoning them with salt and pepper. Then, heat some butter or oil in a large pan over medium heat and brown the chicken on all sides until golden. This step locks in the juices and creates a flavorful crust that enhances the final dish.

Step 2: Sauté Onions and Garlic

Remove the chicken and add chopped onions to the same pan. Cook them low and slow until they turn soft and golden brown, which releases their natural sweetness. Add minced garlic and cook for another minute until fragrant, but avoid burning it.

Step 3: Add Paprika

Reduce the heat to low before sprinkling the sweet Hungarian paprika over the onions and garlic. Stir quickly to coat everything evenly, allowing the paprika to bloom and release its rich flavor without becoming bitter.

Step 4: Simmer with Broth

Return the browned chicken to the pan and pour in chicken broth to cover the pieces partially. Bring the mixture to a gentle simmer, then cover and let it cook for about 30 to 40 minutes so the chicken becomes tender and infused with the paprika’s essence.

Step 5: Thicken and Add Sour Cream

Once the chicken is cooked through, remove it from the pan to keep warm. Mix some flour or cornstarch with sour cream until smooth, then temper this mixture by stirring a bit of the hot cooking liquid into it. Slowly add this back to the pan while stirring, thickening the sauce into a creamy, velvety consistency that’s the hallmark of Chicken Paprikash.

Step 6: Final Seasoning

Taste the sauce and adjust salt and pepper as needed. Return the chicken to the pan, coating it evenly with the luscious sauce before serving immediately for the best flavor and texture.

Pro Tips for Making Chicken Paprikash

• Dry your chicken well: Ensures a good sear for extra flavor and texture.
• Use authentic Hungarian paprika: It’s key to achieving the true flavor and color of the dish.
• Low and slow cooking: Helps develop deep flavors without drying out the meat.
• Tempering sour cream: Prevents curdling by gradually mixing in warm liquid before adding to the sauce.
• Rest before serving: Letting the dish sit a few minutes allows flavors to meld beautifully.

How to Serve Chicken Paprikash

Garnishes

Classic garnishes include a sprinkle of fresh chopped parsley for a burst of color and freshness. You can also add a dollop of sour cream on top to enhance creaminess and presentation.

Side Dishes

Serve Chicken Paprikash traditionally over buttered egg noodles or spaetzle for a hearty meal. Mashed potatoes or creamy polenta also soak up the flavorful sauce beautifully and make perfect companions on your plate.

Creative Ways to Present

Try serving the dish in rustic bowls with crusty bread on the side to dip into the rich sauce. For a modern twist, plate it over cauliflower mash or roasted vegetables to add different textures and colors.

Make Ahead and Storage

Storing Leftovers

Chicken Paprikash stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making leftovers even more delicious.

Freezing

You can freeze the dish without losing its richness. Place cooled Chicken Paprikash into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat on the stovetop over low heat, stirring occasionally to prevent splitting of the sour cream-based sauce. Add a splash of broth or water if it seems too thick, ensuring a smooth, creamy texture just like fresh.

FAQs

What cut of chicken is best for Chicken Paprikash?

Bone-in, skin-on chicken thighs or drumsticks are preferred for their flavor and ability to stay juicy during simmering, though breasts can be used with careful cooking to avoid drying out.

Can I use smoked paprika instead of sweet paprika?

While sweet Hungarian paprika is traditional, smoked paprika can add a different depth, though it changes the flavor profile slightly. Use it sparingly to avoid overpowering the dish.

Is Chicken Paprikash spicy?

Traditionally, it is mildly spiced with paprika for warmth but not heat. You can increase the spice level easily by adding cayenne or hot paprika if you prefer more kick.

Can I make this recipe dairy-free?

Yes! Substitute sour cream with coconut cream or non-dairy yogurt alternatives and thicken the sauce with a gluten-free starch to keep it creamy without dairy.

What should I serve with Chicken Paprikash?

This dish pairs wonderfully with buttered noodles, spaetzle, mashed potatoes, or polenta, all of which soak up the flavorful sauce perfectly.

Final Thoughts

Chicken Paprikash is one of those timeless dishes that brings warmth and satisfaction with every bite. Now that you have the steps, tips, and variations to make it your own, it’s time to bring this comforting Hungarian classic into your kitchen. Trust me, mastering Chicken Paprikash will not only impress your taste buds but also become a cherished go-to meal for cozy days ahead.

Related Posts

• Easy Hamburger Helper Recipes to Try Tonight
• Why Mediterranean Turkey Burgers Are a Must-Try
• How to Make Crispy Bacon Chicken Fast

Print