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hungarian chicken paprikash in a blue pot
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5 from 10 votes

Chicken Paprikash (Paprika Chicken)

Chicken Paprikash (paprika) is a one-pot dish with a deep rich paprika flavor. Chicken thighs and onions are braised with Hungarian Paprika to become true comfort food.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: American, Hungarian
Servings: 4 - 6 servings
Calories: 890kcal

Equipment

  • Large Pot or Dutch Oven

Ingredients

  • 8 large chicken thighs, skin on (or leg/thigh combo)
  • ½ cup all purpose flour
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • 2 Tbsp canola or olive oil, or bacon fat
  • 2 Tbsp butter
  • 12 ounces yellow onion, peeled and large diced
  • 6 cloves garlic, peeled and minced
  • 4 Tbsp Hungarian Paprika, sweet (or 3 Tbsp sweet and 1 Tbsp hot)
  • 2 Tbsp all-purpose flour
  • cup chicken broth
  • ½ cup sour cream

Instructions

  • Preheat oven to 375°F
  • Heat 1 Tablespoon oil and 1 Tablespoon butter in a large oven-safe saute pan or Dutch Oven pan, over medium-high heat. Butter should be foamy and oil shimmering.
  • In a shallow bowl combine flour, salt, and pepper. Dredge the chicken thighs in the flour
  • Sear half of the chicken, skin side down, until the skin is crispy and golden brown, about 5-6 minutes. Flip chicken and sear the other side for 5 minutes. Remove to a plate.
    Add remaining oil and butter if needed, and repeat with the other half of chicken. Remove to a plate and set aside.
  • Pour off all but 1 Tablespoon of the oil in the pan.
  • Turn heat down to medium and add the onions. Cook about 7-8 minutes or until the onions are soft and clear. Be sure to scrape the browned bits from the bottom of the pan.
  • Add garlic and cook for about 1-2 minutes. Add paprika and 2 Tablespoons of flour. Stirring constantly for about 5 minutes. Paprika can burn so be sure to keep stirring.
  • Add the broth and blend well.
  • Nestle the chicken back in the pot, skin side up.
  • Cook in preheated oven and cook for about 30 minutes or until chicken thighs are cooked through, and the sauce has thickened slightly. (Cooking time will vary depending on the size of chicken pieces)
  • Put sour cream in a bowl and leave out to come to room temperature while the chicken is cooking.
  • If making noodles to accompany prepare them while chicken is cooking.
  • Remove pan from the oven and remove the cooked chicken.
  • Add a spoonful of the sauce to the sour cream bowl and whisk to "temper" the sour cream. Then add another spoonful and repeat.
    Don't skip this step. If you add sour cream to the hot sauce it could curdle, so it's important to temper it first.
  • Whisk tempered sour cream into the pan to combine thoroughly.
  • Place chicken pieces back into sauce, skin side up, and return to oven for 7-10 minutes to reheat.
  • If desired, serve over noodles with sauce and 2 pieces of chicken on top.

Notes

  • Be sure to use high-quality sweet Hungarian paprika for the best flavor
  • Tempering the sour cream before adding it to the sauce is essential so don't skip this step
  • This recipe can be doubled

Nutrition

Calories: 890kcal | Carbohydrates: 30g | Protein: 52g | Fat: 62g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 299mg | Sodium: 1113mg | Potassium: 1028mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3870IU | Vitamin C: 13mg | Calcium: 116mg | Iron: 5mg