Hungarian chicken paprikash is an iconic dish that's easy to make. You only need a few ingredients and one pan to get this homey comfort food on the table.
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I'm sure there are as many versions of chicken paprikash as there are Hungarian grandmothers. I wanted to recreate the version I had on a sunny patio at the Baltazár Hotel in Budapest.
The beautiful paprika-laden sauce is earthy and sweet, slightly spicy, and gets silkier and silkier the longer it cooks. The chicken is fall-off-the-bone tender and soaks up all that flavor. And we'll add the sour cream on top, this is not a mix-in situation and it's all the better for it.
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What is chicken paprikash?
Chicken paprikash is a traditional Hungarian recipe of chicken cooked in a sauce made with lots of paprika. Many variations exist, some include tomatoes, others call for tomato paste, red or green peppers may also be added. Some recipes mix sour cream into the sauce, others serve it on the side or eliminate it altogether.
Chicken Paprikash Ingredients
- Bone-in, skin-on chicken thighs and/or legs: You can use either one or both. You need the bone and the skin for sauce thickening and flavor.
- Hungarian paprika: You do want Hungarian paprika for this recipe, it may be marked as Hungarian sweet paprika and/or édes. Do NOT get hot Hungarian paprika, we're using a lot and that would just be way too hot.
- Cayenne pepper: This is where we'll get a bit of heat to balance the sweet.
- Onion
- Garlic
- Tomato paste
- Chicken stock
- Olive oil
- Sour cream
- Chives or parsley: Optional topping
- Kosher salt and freshly ground black pepper
How to make Hungarian Chicken Paprikash
Season the chicken thighs on both sides with salt and pepper. Place a large, deep skillet with a lid over medium high heat and add the olive oil.
Working in batches, place the chicken thighs skin side down and cook until the skin is lightly browned, about 5 minutes. Then flip over and cook for an additional 2-3 minutes. Remove to a plate and set aside.
While the chicken cooks, use a good chef's knife to slice the onions thinly.
Then use a microplane grater to grate the garlic.
Turn the heat down to medium low and add the onions to the rendered chicken fat in the pan. Cook the onions until softened and golden, about 8 minutes.
Add the paprika and cayenne to the pan and stir into the fat in the pan for a minute or two to allow the spices to bloom.
Then add the garlic and stir for another minute until it is fragrant.
Add the tomato paste and stir into the mixture for about one minute until thoroughly combined.
Add the chicken stock and 1 teaspoon of salt to the spice mixture and whisk to combine. Add the chicken thighs and their resting juices to the pan and bring to a low simmer.
Cover and cook on low for about 40 minutes, flipping and basting the chicken occasionally.
Transfer chicken and generous ladles of the paprikash sauce to serving bowls. Top with sour cream and chives or parsley if desired.
Tips
- Cooking or "blooming" the paprika and cayenne in the chicken fat in the pan is a very important step. It allows the flavors of the spices to blossom, and also ensures that the paprika melts into the sauce. Skipping this step may result in a gritty texture.
- You'll notice that I am NOT mixing the sour cream into the sauce here. I much prefer to serve the sour cream on top or on the side. This keeps the sauce from breaking when cooking and allows everyone to portion it to their own tastes. It also makes it more pleasant when reheating leftovers and allows you to freeze it easily.
What to serve with chicken paprikash
- Creamy Cucumber Salad is a classic Hungarian choice. I had this combo in Hungary and really enjoyed it.
- Apple Fennel Salad with Parmesan and Walnuts would also be a cool, bright complement to the warming flavors of the sauce.
FAQ
If you do not add the sour cream to the sauce, it freezes well in an airtight container for up to two months. To reheat, first thaw in the refrigerator overnight, then cook over low heat in a covered skillet until heated through.
This recipe is dairy-free, as the sour cream is served on the side and optional. You can also buy dairy-free sour cream, or make your own from coconut milk, cashews, lemon juice and other ingredients.
A rosé works very well, complementing the spicy-sweet flavors. A light-bodied white wine would also be great, something like a Sauvignon Blanc or Pinot Grigio.
Related recipes
Let's cook more European chicken dishes with tasty sauces!
- Chicken Escabeche with Jalapeños, Raisins, and Mint is for all you vinegar-lovers longing for a taste of Spain.
- Chicken Thighs in Red Wine with Dried Plums will bring the flavors of a fancy French bistro to your very own kitchen.
- Greek Chicken and Potatoes absorbs lemon juice as it cooks, and gets topped with a bright yogurt-dill sauce!
Recipe
Hungarian Chicken Paprikash
Ingredients
- 8 bone-in, skin-on chicken thighs or a mix of thighs and legs
- 1 onion
- 3 cloves garlic
- 2.5 tablespoon Hungarian paprika sweet, NOT hot
- ¼ teaspoon cayenne pepper
- 2 cups low-sodium chicken stock
- 1 teaspoon kosher salt for the sauce
- kosher salt and freshly ground black pepper to season the chicken
- sour cream for serving on the side
- chives or parsley for garnish
Instructions
- Season the chicken thighs on both sides with salt and pepper. Place a large, deep skillet with a lid over medium high heat and add the olive oil.
- Working in batches, place the chicken thighs skin side down and cook until the skin is lightly browned, about 5 minutes. Then flip over and cook for an additional 2-3 minutes. Remove to a plate and set aside.
- While the chicken cooks, use a good chef's knife to slice the onions thinly. Then use a microplane grater to grate the garlic.
- Turn the heat down to medium low and add the onions to the rendered chicken fat in the pan. Cook the onions until softened and golden, about 8 minutes.
- Add the paprika and cayenne to the pan and stir into the fat in the pan for a minute or two to allow the spices to bloom. Then add the garlic and stir for another minute until it is fragrant.
- Add the tomato paste and stir into the mixture for about one minute until thoroughly combined.
- Add the chicken stock and 1 teaspoon of salt to the spice mixture and whisk to combine. Add the chicken thighs and their resting juices to the pan and bring to a low simmer. Cover and cook for about 40 minutes, flipping and basting the chicken occasionally. The sauce should just be gently simmering, not boiling.
- Check the sauce for seasoning and adjust if necessary, then transfer chicken and generous ladles of the paprikash sauce to serving bowls. Top with sour cream and chives or parsley if desired.
Notes
- Cooking or "blooming" the paprika and cayenne in the chicken fat in the pan is a very important step. It allows the flavors of the spices to blossom, and also ensures that the paprika melts into the sauce. Skipping this step may result in a gritty texture.
- You'll notice that I am NOT mixing the sour cream into the sauce here. I much prefer to serve the sour cream on top or on the side. This keeps the sauce from breaking when cooking and allows everyone to portion it to their own tastes. It also makes it more pleasant when reheating leftovers and allows you to freeze it easily.
- If you do not add the sour cream to the sauce, this freezes well in an airtight container for up to two months. To reheat, first thaw in the refrigerator overnight, then cook over low heat in a covered skillet until heated through.
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