Chicken Paprikash
This cozy Hungarian chicken stew is built on sweet paprika, tender onions, and a creamy sour cream sauce. Serve it with egg noodles, dumplings, or mashed potatoes for a simple dinner that feels special without being fust
Total
60 min
Servings
4 servings
Level
Easy
Chicken paprikash is a classic Hungarian dish made with chicken simmered in a paprika-rich sauce. The flavor is warm, savory, and gently sweet from the onions and paprika, not hot unless you choose to add spicy paprika.
The key is to cook the onions slowly, use good paprika, and stir the sour cream in gently at the end. Sour cream can split if it boils, so this recipe shows you how to temper it, which means warming it gradually before adding it to the pot.
Bone-in chicken thighs and drumsticks give the sauce good flavor and stay juicy as they simmer. If you prefer boneless chicken, there are notes below for making that swap.
01What you'll need
Ingredients
17 items · 4 servings
- 2 tablespoons neutral oil, such as sunflower, canola, or vegetable oil
- 2 pounds bone-in, skin-on chicken thighs and/or drumsticks
- 1 1/4 teaspoons kosher salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 large yellow onion, finely chopped
- 1 small green bell pepper, finely chopped, optional
- 2 garlic cloves, minced
- 2 tablespoons sweet Hungarian paprika
- 1/4 teaspoon hot paprika or cayenne pepper, optional
- 1 tablespoon tomato paste
- 1 cup low-sodium chicken broth
- 1 medium tomato, chopped, or 1/2 cup canned crushed tomatoes
- 1 bay leaf
- 3/4 cup full-fat sour cream, at room temperature
- 1 tablespoon all-purpose flour
- Cooked egg noodles, spaetzle, nokedli, mashed potatoes, or rice, for serving
- Chopped fresh parsley, for serving, optional
02How to make it
Step-by-step
1. Season the chicken
Pat the chicken dry with paper towels. Season it all over with 1 teaspoon of the salt and the black pepper. Dry chicken browns better and gives the sauce more flavor.
2. Brown the chicken
Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken skin-side down and cook for 4 to 6 minutes, until the skin is golden. Turn and cook for 2 to 3 minutes on the other side. Transfer the chicken to a plate. It will not be cooked through yet.
3. Soften the vegetables
Lower the heat to medium. Add the onion and bell pepper, if using, to the same pot. Cook for 6 to 8 minutes, stirring often, until the onion is soft and lightly golden. If the pot looks dry, add a small splash of oil.
4. Bloom the paprika
Add the garlic and cook for 30 seconds. Remove the pot from the heat, then stir in the sweet paprika, hot paprika if using, and tomato paste. Taking the pot off the heat helps keep the paprika from burning, which can make it taste bitter.
5. Build the sauce
Return the pot to medium heat. Stir in the chicken broth, chopped tomato, bay leaf, and remaining 1/4 teaspoon salt. Scrape the bottom of the pot with a wooden spoon to loosen the browned bits.
6. Simmer the chicken
Return the chicken and any juices to the pot, skin-side up. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover and cook for 25 to 30 minutes, until the chicken is tender and reaches 165°F in the thickest part. Move the chicken to a clean plate and discard the bay leaf.
7. Temper the sour cream
In a medium bowl, whisk the sour cream and flour until smooth. Whisk in 1/2 cup of the hot sauce from the pot, a few spoonfuls at a time. This warms the sour cream slowly so it is less likely to curdle.
8. Finish the sauce
Turn the heat to low. Stir the sour cream mixture into the pot until the sauce is smooth and creamy. Do not let it boil. Taste and add more salt or pepper if needed. Return the chicken to the sauce and warm for 2 to 3 minutes.
9. Serve warm
Spoon the chicken and sauce over egg noodles, spaetzle, nokedli, mashed potatoes, or rice. Sprinkle with parsley if you like, and serve right away.
03From our kitchen
Cook's tips
- Make-ahead: Chicken paprikash can be made 1 day ahead. For the smoothest sauce, cook the chicken and paprika sauce ahead, then add the sour cream mixture when reheating.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat or in the microwave at 50% power, stirring often. Avoid boiling the sauce after the sour cream has been added.
- Freezing: The chicken and paprika sauce freeze better before the sour cream is added. Freeze for up to 2 months, thaw overnight in the refrigerator, reheat, then stir in the tempered sour cream mixture.
- Chicken swaps: Boneless, skinless chicken thighs work well. Brown them briefly, then simmer for 15 to 20 minutes, or until cooked through. Chicken breasts can dry out more easily, so keep the simmer gentle and check early.
- Paprika matters: Use sweet Hungarian paprika if you can. If your paprika smells dusty or has been open for more than a year, replace it. Old paprika can make the dish taste flat.
- If the sauce curdles: It is still safe to eat. The texture just looks grainy. Next time, use full-fat sour cream, let it come closer to room temperature, temper it with hot sauce, and keep the pot below a boil.
Cook's note
Traditional chicken paprikash is often served with nokedli, small Hungarian dumplings. Egg noodles are an easy weeknight choice and catch the creamy sauce well.
04Frequently asked
Questions & answers
Can I make chicken paprikash without flour?
Yes. Skip the flour and use the sour cream on its own, or whisk 2 teaspoons cornstarch with 1 tablespoon cold water and add it to the sauce before the sour cream. Simmer briefly to thicken, then lower the heat and add the tempered sour cream.
Is chicken paprikash spicy?
Classic chicken paprikash is usually more warm and savory than spicy. Sweet paprika gives color and flavor without much heat. Add hot paprika or cayenne only if you want a little kick.
Can I use Greek yogurt instead of sour cream?
You can use full-fat Greek yogurt, but it is more likely to curdle than sour cream. Let it come to room temperature, temper it with hot sauce, and do not boil it. The flavor will be a little tangier.
What should I serve with chicken paprikash?
Egg noodles, spaetzle, nokedli, mashed potatoes, rice, or crusty bread all work. A simple cucumber salad or green salad is a good fresh side.
Why did my paprika taste bitter?
Paprika can turn bitter if it burns. Stir it into the onions off the heat, then add liquid soon after. Also check that your paprika is fresh, since old paprika can taste dull or harsh.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat16 g
- 20%
- Saturated Fat5.4 g
- 27%
- Cholesterol25 mg
- 8%
- Sodium923 mg
- 40%
- Total Carbohydrate20 g
- 7%
- Dietary Fiber2.9 g
- 10%
- Total Sugars5.5 g
- Protein4.2 g
- 8%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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