Description
Experience the comforting taste of Chicken Paprikash, a classic Hungarian dish featuring tender chicken thighs simmered in a creamy, paprika-rich sauce. Perfectly served over egg noodles or rice, this hearty meal is sure to delight your palate and warm your soul.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika (preferably Hungarian)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh parsley, chopped (for garnish)
- Optional: 1 bell pepper, sliced (for added flavor and color)
Instructions
- Start by patting the chicken thighs dry with paper towels. This helps to achieve a nice sear.
- Season both sides of the chicken thighs generously with salt and black pepper.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down.
- Sear the chicken for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for an additional 5 minutes.
- Once seared, remove the chicken from the skillet and set it aside on a plate. Leave the drippings in the pan for added flavor.
- In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for about 5 minutes until the onion becomes translucent and soft.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the sweet paprika and smoked paprika, mixing well to coat the onions and garlic. Cook for about 1 minute to release the flavors of the spices.
- If using, add the sliced bell pepper at this stage and sauté for another 3-4 minutes until slightly softened.
- Pour in the chicken broth, scraping the bottom of the skillet to deglaze and incorporate all the flavorful bits stuck to the pan.
- Return the seared chicken thighs to the skillet, skin-side up. Ensure they are partially submerged in the broth.
- Bring the mixture to a gentle simmer, then cover the skillet with a lid. Let it cook for about 30-35 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F or 75°C).
- Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Cover it with foil to keep warm.
- In a small bowl, whisk together the sour cream and flour until smooth. This will help to thicken the sauce and add creaminess.
- Gradually add a ladleful of the hot broth from the skillet into the sour cream mixture, whisking continuously to temper the sour cream and prevent curdling.
- Once combined, pour the sour cream mixture back into the skillet, stirring well to incorporate it into the sauce.
- Allow the sauce to simmer for an additional 5-10 minutes, stirring occasionally, until it thickens to your desired consistency. If the sauce is too thick, you can add a bit more chicken broth to loosen it up.
- Return the chicken thighs to the skillet, spooning the sauce over them to coat well.
- Let the chicken simmer in the sauce for another 5 minutes to reheat and absorb the flavors.
- Before serving, taste the sauce and adjust the seasoning with more salt and pepper if needed.
- Garnish with freshly chopped parsley for a pop of color and freshness.
Notes
- For a spicier kick, consider adding a pinch of cayenne pepper or red pepper flakes.
- This dish can be made ahead of time and reheated, as the flavors deepen with time.
- Prep Time: 15 minutes
- Cook Time: 50 minutes