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Hungarian Chicken Paprikash

A comforting and flavorful dish combining tender chicken with a rich, creamy paprika sauce, perfect for weeknight meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hungarian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tablespoons butter
  • 4 pieces chicken thighs (about 2.5 pounds)
  • 1 medium onion, diced
  • 1 piece 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

Method
 

Preparation
  1. In a large skillet, melt the butter over medium heat.
  2. Add the diced onion and red bell pepper, cooking until softened.
  3. Stir in the minced garlic and cook for 1 minute.
  4. Add the chicken thighs to the skillet and cook until browned on both sides.
  5. Stir in the tomato paste, paprika, pepper, and salt.
  6. Pour in the chicken stock and bring to a simmer.
  7. Cover and cook for about 30 minutes, until the chicken is cooked through.
  8. Sprinkle the flour over the mixture and stir well.
  9. Remove from heat and stir in the sour cream until well combined.
  10. Garnish with chopped parsley before serving.

Notes

Serve Hungarian Chicken Paprikash hot over a bed of egg noodles or rice. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days or frozen for up to 3 months.