Description
This Hungarian Chicken Paprikash recipe features tender, seared chicken pieces simmered in a rich, flavorful paprika-infused tomato sauce, finished with creamy sour cream. A traditional Eastern European comfort dish, it’s perfect for a hearty family meal served with a sprinkle of fresh parsley and optional chili flakes for some heat.
Ingredients
Main Ingredients
- 1 tablespoon butter (or vegetable oil)
- 2 pounds bone-in chicken pieces (thighs preferred, skin on)
- Salt and black pepper to taste
- 1 large onion, chopped
- 1 red bell pepper, chopped (optional; Hungarian bell peppers ideal)
- 1 jalapeno pepper, chopped (optional for added spice)
- 3 cloves garlic, chopped (optional)
- 3 tablespoons sweet paprika
- 1 teaspoon hot paprika (or cayenne powder)
- 15-ounce can crushed or fire-roasted tomatoes (or fresh chopped tomatoes)
- 1/2 cup sour cream, room temperature (or crema, yogurt, quark, or heavy cream)
For Serving
- Spicy chili flakes (optional)
- Fresh chopped parsley
Instructions
- Heat Pan: Heat the butter or oil in a large pan over medium heat to prepare for searing the chicken.
- Sear Chicken: Pat the chicken pieces dry and season generously with salt and black pepper. Place them skin side down in the hot pan and sear for 4-5 minutes per side until the skin is browned and crisp. Remove the chicken from the pan and set aside.
- Cook Vegetables: Drain excess fat from the pan, leaving about a tablespoon. Add the chopped onion, red bell pepper, and jalapeno if using. Stir frequently and cook for about 5 minutes until the vegetables soften and pick up the flavorful browned bits from the pan.
- Add Garlic and Paprika: Stir in the chopped garlic, sweet paprika, hot paprika, salt, and black pepper. Cook, stirring continuously, for about 1 minute to release the spices’ aroma.
- Add Tomatoes: Pour in the crushed or fire-roasted tomatoes and stir to combine thoroughly with the vegetables and spices.
- Simmer Chicken: Return the seared chicken pieces back to the pan, nestling them into the sauce. Cover the pan and let everything simmer gently for 20-25 minutes until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
- Incorporate Sour Cream: Remove the pan from heat. Take out the chicken pieces and gently swirl in the sour cream a little at a time until the sauce is creamy and blended well. Adjust the seasoning with salt and pepper as needed.
- Reheat Chicken: Add the chicken pieces back into the sauce, spooning the creamy paprika sauce over them. Warm briefly over low heat if necessary to heat the chicken through.
- Serve: Garnish the dish with fresh chopped parsley and, if desired, sprinkle with spicy chili flakes for extra heat. Serve immediately, ideally alongside nokedli, egg noodles, or crusty bread.
Notes
- You can substitute sour cream with crema, Greek yogurt, quark, or heavy cream depending on preference or availability.
- For more authentic Hungarian flavor, use Hungarian sweet and hot paprika varieties.
- Adjust the spice level by omitting the jalapeno or chili flakes or increasing the hot paprika or cayenne powder.
- This dish pairs wonderfully with buttered noodles, dumplings (nokedli), or mashed potatoes.
- To reduce fat, skinless chicken pieces can be used but the dish will be less rich.
