Chicken Paprikash

A deep skillet showing a chicken dish in a reddish sauce, garnished with fresh parsley on top.

Delicious and comforting Chicken Paprikash recipe inspired by the Hungarian traditional recipe. This recipe is more modern, faster to cook but still takes some time to cook low and slow.

Course Main Course

Cuisine Eastern European

Keyword Chicken Paprikash

Prep Time 10

Cook Time 50

After adding sour cream 10

Total Time 1 10

Servings servings

Calories 496kcal

Author Sonila

Equipment

1 deep tri ply clad skillet

Ingredients

8 chicken thighs about 3 lbs or skin on, bone on chicken
3 tbsps Hungarian sweet paprika
2 tbsp olive oil
1 yellow onion large or 2 medium
4 garlic cloves minced
2 roma tomatoes diced
4 oz tomato sauce
3 tbsps all purpose flour
1 tbsp salt
0.5 tsp black pepper
2.5 cups chicken broth
1 cup sour cream
3 tbsps fresh parsley finely chopped

Instructions

Season chicken thighs with paprika on all sides.
Add olive oil to Dutch oven or deep large skillet in medium heat. Add seasoned chicken and brown for 3-4 minutes on each side.
Once chicken is browned, remove from skillet and let it rest on a platter, covered.
Add diced onion on skillet and if need an additional spoon of olive oil. Scrape all the sides with a wooden cooking spoon. Saute onion. Add diced tomatoes.
In a minute or so when tomatoes have softened add all purpose flour and mix with the wooden spoon to ensure nothing sticks to the skillet and the flour starts cooking.
In a few minutes add tomato sauce, broth, salt and pepper. Mix well.
Add browned chicken back to the skillet and lower temperature. Simmer for about 45-50 minutes in low heat and covered.
After simmering, remove chicken and add sour cream to sauce. Mix well, taste for flavor and salt and adjust as needed. Add chicken back in and let cook few minutes just to allow the flavors to mix.
Turn heat off, garnish with fresh parsley and serve with your favorite side dish! Enjoy:))).

Notes

I highly advise you use bone in, skin on chicken. It adds flavor to the dish.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
You can use just sour cream like I did. However, plenty of authentic recipes call for additional heavy cream or creme fraiche in addition to sour cream. If you'll try to add both, then do ¾ cup sour cream and ¼ cup cream instead of 1 cup of sour cream.

Nutrition