A beloved Hungarian classic, Chicken Paprikash is a dish that envelops tender chicken in a rich, creamy, paprika-infused sauce that’s simply unforgettable! It’s a true comfort food, perfect for any occasion.
- 2 tbsp butter
- 3 pounds chicken pieces (bone-in, skin-on for authentic flavor; boneless/skinless can be used as an alternative)
- 2 medium yellow onions, finely chopped
- 2 cloves garlic, minced
- 2 Roma tomatoes, seeds removed and finely diced
- 1 Hungarian bell pepper, diced (optional)
- 3-4 tbsp sweet Hungarian paprika (genuine and imported for authentic flavor)
- 2 cups chicken broth (preferably high-quality, such as Aneto brand)
- 1 ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 3 tbsp all-purpose flour
- ¾ cup full-fat sour cream (room temperature to avoid lumps)
- ¼ cup heavy whipping cream
Sauté the Vegetables:
In the same pot, add the chopped onions and cook until they turn golden brown. Add the garlic, tomatoes, and bell pepper (if using), and cook for an additional 2-3 minutes.
Add the Paprika and Seasoning:
Remove the pot from heat and stir in the paprika, salt, and pepper (be careful not to burn the paprika, as it can become bitter).
Simmer the Chicken:
Return the chicken to the pot and pour in the chicken broth, ensuring the chicken is mostly covered. Bring the broth to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 40 minutes. Remove the chicken from the pot and set it aside.
Prepare the Sauce:
In a small bowl, combine the flour with the sour cream and whipping cream to form a smooth paste. Gradually whisk the cream mixture into the sauce, stirring constantly to prevent lumps. Bring the sauce to a simmer for 2-3 minutes, allowing it to thicken. Adjust seasoning with additional salt and pepper as needed.
Finish Cooking the Chicken: