A Hungarian classic, Chicken Paprikash is a braised chicken recipe that's rich with spice. Serve over egg noodles, mashed potatoes or rice for a truly authentic dish.
Prep Time10 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr25 minutesmins
Course: Dinner
Cuisine: Hungarian
Keyword: braised chicken, chicken paprikash
Servings: 4
Calories: 581kcal
Author: Kellie
Cost: $13
Equipment
1 dutch oven
Ingredients
2TBL butter
3poundschicken legs and thighsbone – in and skin on (approx. 6-8 pieces)
2cupsyellow onionchopped
4clovesgarlicminced
2Roma tomatoesseeded and finely chopped
1medium red pepperfinely chopped
6TBSPpaprika
1 ½tspkosher salt
½tspblack pepper
4cupschicken stock
6TBL AP Flour
1 ½cupsour creamroom temperature so you don’t have lumps when mixing in
½cupheavy cream
Instructions
In a large pot or Dutch oven on medium/high heat, melt the butter, then add the chicken. Brown the chicken pieces on all sides for approximately 2-4 minutes per side, this may have to be done in stages so as to not overload the pot. Once chicken pieces are browned, set aside in a bowl.
In the same pot, Add the onions and cook on medium heat until soft and golden brown, approximately 4 minutes.
Add the garlic, tomato and pepper and cook for an additional 3 minutes.
Mix in the paprika, salt and pepper and stir to combine.
Add the chicken back into the pot / dutch oven and add the chicken stock ensuring the chicken should be mostly covered. Bring to a boil on medium/high heat, approximately 10 minutes.
Once boiling, cover and reduce the heat to medium-low and simmer for 40 minutes.
While the chicken is simmering, in a small bowl stir mix the room temperature sour cream, heavy cream and the flour together to form a smooth paste. Set aside.
When the chicken is cooked, remove from the pot/dutch oven and place on a side plate.
Whisk the cream mixture into the sauce mixing constantly so lumps don’t form. On medium heat, bring to a simmer to thicken the sauce for 5-7 minutes. Season with salt and pepper to taste.
Return the chicken to the sauce and continue simmering for an additional 15 minutes.
Enjoy with extra sauce, buttered egg noodles and garnish with fresh chopped parsley if desired.
Notes
The sour cream and heavy cream should be room temperature when making the paste to avoid any lumps. When this is added as you continue to whisk, any lumps that might be visible will blend and come together.Leftovers can be stored in an airtight container for 3-5 days.