Let’s dive into the world of Hungarian cuisine with this Chicken Paprikash recipe. It’s a dish that’s as fun to make as it is to eat, blending rich flavors and simple techniques for a meal that’ll have everyone asking for seconds.
Why This Recipe Works
- The combination of sweet and hot paprika gives the dish its signature depth and warmth.
- Slow cooking the chicken ensures it’s tender and juicy, absorbing all the flavors of the sauce.
- Sour cream adds a creamy tanginess that balances the smokiness of the paprika perfectly.
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- 2 tbsp sweet paprika
- 1 tbsp hot paprika
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
- 2 tbsp vegetable oil
- Salt and pepper to taste
Equipment Needed
- Large skillet or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Whisk
Instructions
Step 1: Brown the Chicken
Heat the vegetable oil in your skillet over medium-high heat. Season the chicken thighs with salt and pepper, then brown them skin-side down for about 5 minutes until golden. Flip and cook for another 3 minutes. Remove and set aside. Tip: Don’t overcrowd the pan to ensure a good sear.
Step 2: Sauté the Onions and Garlic
In the same skillet, add the chopped onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This builds the flavor base for your sauce.
Step 3: Add the Paprikas
Stir in both the sweet and hot paprikas, cooking for about 30 seconds to release their oils. Quickly add the chicken broth to stop the spices from burning. Tip: Toasting the paprika briefly enhances its flavor.
Step 4: Simmer the Chicken
Return the chicken to the skillet, cover, and simmer on low heat for 25 minutes. The chicken should be cooked through and tender. Remove the chicken and keep warm.
Step 5: Thicken the Sauce
Whisk the flour into the sour cream until smooth, then stir this mixture into the skillet. Cook on low heat, stirring constantly, until the sauce thickens, about 5 minutes. Tip: Temper the sour cream with a bit of hot sauce before adding to prevent curdling.
Step 6: Serve
Return the chicken to the sauce, heat through, and serve hot over noodles or mashed potatoes.
Tips and Tricks
For an even richer flavor, you can marinate the chicken in paprika and garlic overnight. If you’re short on time, boneless chicken thighs will cook faster but may be less juicy. Always use fresh paprika for the best flavor, as it loses potency over time. For a smoother sauce, you can blend the onions after sautéing. And remember, the key to a great paprikash is balancing the sweet and hot paprikas to your taste.
Recipe Variations
- Try using smoked paprika for a deeper smoky flavor.
- Add bell peppers or tomatoes for a vegetable twist.
- Substitute the chicken with turkey or pork for a different protein.
- For a dairy-free version, use coconut milk instead of sour cream.
- Add mushrooms for an earthy flavor and extra texture.
Frequently Asked Questions
Can I use boneless chicken?
Yes, boneless chicken thighs or breasts can be used, but adjust the cooking time as they cook faster than bone-in pieces. Keep an eye on them to prevent drying out.
Is there a substitute for sour cream?
Greek yogurt or crème fraîche can be used as substitutes for sour cream, offering a similar tanginess and creaminess to the dish.
Can I make this dish ahead of time?
Absolutely! Chicken Paprikash tastes even better the next day as the flavors have more time to meld. Just reheat gently on the stove or in the microwave.
Summary
This Chicken Paprikash recipe is a hearty, flavorful dish that’s perfect for any night of the week. With its rich paprika-infused sauce and tender chicken, it’s sure to become a favorite.
