Hungarian Chicken Paprikash
Why make this recipe
Hungarian Chicken Paprikash is a flavorful dish that brings comfort and warmth to your dinner table. This recipe is perfect for anyone looking to try their hand at a classic dish that combines tender chicken with rich and creamy sauce. It’s simple to prepare and uses easily available ingredients, making it a convenient choice for weeknight meals.
How to make Hungarian Chicken Paprikash
Ingredients:
- 3 tablespoons butter
- 4 chicken thighs (about 2.5 pounds)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons paprika
- 1 teaspoon pepper
- 1 teaspoon kosher salt
- 1 cup chicken stock
- 1 tablespoon flour
- 1/2 cup sour cream
- 1 tablespoon fresh parsley, chopped
Directions:
- In a large skillet, melt the butter over medium heat.
- Add the diced onion and red bell pepper, cooking until softened.
- Stir in the minced garlic and cook for 1 minute.
- Add the chicken thighs to the skillet and cook until browned on both sides.
- Stir in the tomato paste, paprika, pepper, and salt.
- Pour in the chicken stock and bring to a simmer.
- Cover and cook for about 30 minutes, until the chicken is cooked through.
- Sprinkle the flour over the mixture and stir well.
- Remove from heat and stir in the sour cream until well combined.
- Garnish with chopped parsley before serving.
How to serve Hungarian Chicken Paprikash
Serve Hungarian Chicken Paprikash hot over a bed of egg noodles or rice. The creamy sauce pairs nicely with these sides, soaking into the starch and adding extra flavor. You can also enjoy it with a side of crusty bread to soak up any remaining sauce.
How to store Hungarian Chicken Paprikash
If you have leftovers, let them cool down to room temperature before storing. Place the chicken paprikash in an airtight container and refrigerate. It can last for 3 to 4 days in the refrigerator. For longer storage, you can freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating.
Tips to make Hungarian Chicken Paprikash
- Don’t skip the browning step for the chicken; it adds extra flavor to the dish.
- You can adjust the amount of paprika to suit your taste. For a spicier dish, try using hot paprika.
- Make sure to use sour cream rather than plain yogurt, as it mixes better and provides that signature creaminess.
Variation
You can make a version of this dish with mushrooms for extra depth of flavor. Simply sauté sliced mushrooms along with the onions and peppers to boost the savory notes of the recipe.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may require less cooking time, so keep an eye on them to avoid drying out.
Is this dish gluten-free?
The original recipe includes flour for thickening, which is not gluten-free. You can use cornstarch or a gluten-free flour blend as an alternative.
Can I make this dish in advance?
Yes, you can prepare Chicken Paprikash in advance. It often tastes even better the next day as the flavors have more time to meld together. Just reheat it gently on the stove.
Hungarian Chicken Paprikash
Ingredients
Method
- In a large skillet, melt the butter over medium heat.
- Add the diced onion and red bell pepper, cooking until softened.
- Stir in the minced garlic and cook for 1 minute.
- Add the chicken thighs to the skillet and cook until browned on both sides.
- Stir in the tomato paste, paprika, pepper, and salt.
- Pour in the chicken stock and bring to a simmer.
- Cover and cook for about 30 minutes, until the chicken is cooked through.
- Sprinkle the flour over the mixture and stir well.
- Remove from heat and stir in the sour cream until well combined.
- Garnish with chopped parsley before serving.
