Chicken Paprikash

5 from 4 votes

Tender, juicy and flavorful chicken in a rich sour cream sauce loaded with Hungarian paprika, red pepper and onion. Use any cut of chicken like legs, thighs or breasts. Adjust cooking time accordingly.

Prep Time40

Cook Time1

Resting time10

Total Time1 50

Course: Dinner

Cuisine: Hungarian

Keyword: chicken, dinner, hungarian

Servings: to 6

Calories: 412kcal

Author: Tricia

Ingredients

3 pounds bone-in skin-on chicken thighs (about 8)
1 tablespoon olive oil
salt
pepper
2 large shallots sliced thin or 1 large sweet onion
1 red bell pepper chopped
4 cloves garlic minced
¼ teaspoon crushed red pepper flakes more or less as desired
1 tablespoon tomato paste
3 tablespoons all-purpose flour divided
2 cups low sodium chicken broth
3 tablespoons Hungarian sweet paprika
14.5 ounce can diced tomatoes with juice
⅓ cup sour cream plus more for serving
¼ cup parsley leaves chopped

Instructions

Season the chicken thighs with salt and pepper.
Heat a Dutch oven or skillet over medium heat. Add the olive oil and heat until shimmering. Add half the chicken to the pot and cook skin side down until crisp and browned. Turn the chicken over and cook another 5 minutes. Remove to a plate and continue cooking the chicken in small batches until all pieces are browned. Reserve 1 tablespoon of the drippings in the pan along with any crunchy bits. Discard remaining fat.
Add the shallots, bell pepper and a pinch of salt to the pan with the reserved drippings. Cook on medium-high heat until the shallots are soft, about 5 minutes. Add the garlic, red pepper flakes and tomato paste to the pan and sauté until fragrant, about 1 minute. Add 2 tablespoons of flour and continue cooking and stirring for 1 minute more until a fond forms on the bottom of the pot. Add the chicken broth, paprika and tomatoes stirring and scraping up any browned bits.
Remove the skin from the chicken and discard. Add the skinless chicken pieces to the pan pressing them down into the sauce to cover. Bring to a boil, cover and reduce the heat to medium-low. Simmer until the chicken is tender and registers at least 195 degrees F, about 30 to 35 minutes. Stir and flip the chicken halfway through.
(While the chicken is cooking prepare egg noodles, Spaetzle, boiled potatoes or mashed potatoes for serving)
Whisk together the sour cream and remaining 1 tablespoon of flour in a small bowl. Slowly whisk about 1/2 cup of the hot cooking liquid into the sour cream mixture to temper and prevent it from breaking. Pour the sour cream mixture into the pot with the chicken and stir until fully incorporated.
Continue cooking, uncovered, until the sauce is thickened, about 5 minutes more. Off heat stir in the parsley and check the seasoning. Add salt and pepper as needed. Let the chicken rest for 10 minutes before serving. Garnish with extra paprika, sour cream and parsley.
Serve over boiled potatoes, mashed potatoes, Spaetzle or buttered egg noodles.

Notes

Store leftovers in an airtight container in the refrigerator. Rewarm gently on the stovetop or in the microwave.

Inspired by recipes from BBC GoodFood and Cook’s Country

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition