This easy Hungarian chicken paprikash is a traditional recipe made with chicken simmered in a sauce flavored with paprika, onions, and tomato, then stir in sour cream when you serve it to make it luscious and creamy! You only need a few ingredients and one pan to get this homey comfort food on the table, and my version is gluten-free.
I'm sure there are as many versions of chicken paprikash as there are Hungarian grandmothers who make it. I wanted to recreate the version I ate 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 to make this easy chicken paprikash recipe even easier, we'll wait and add the sour cream on top when it's time to serve. This is not a mix-in situation and it's all the better for it.
You'll want to serve it alongside Creamy Hungarian Cucumber Salad, one of the most classic Hungarian dishes ever. I had this combo when I visited Hungary and really enjoyed it.
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Hungarian chicken paprikash ingredients
If you're wondering, what is in chicken paprikash, I'm here to tell you, it's only a few simple ingredients, and you probably have most of them in the pantry already.
- Bone-in, skin-on chicken thighs and/or legs: You can use either one or both, I like chicken thighs for paprikash. You need the bone and the skin to help thicken the sauce and add flavor.
- Hungarian paprika: For the best flavor, you need authentic Hungarian sweet paprika for this chicken paprikash recipe, it may be marked as Hungarian sweet paprika and/or édes, if you don't see it in your grocery aisle, you can find it online. 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. I like to use cayenne pepper to add a kiss of heat to sauce recipes like shakshuka and piperade. If you don't like any spice, just leave it out.
- Onion, Garlic: These are the aromatics that balance out our sweet paprika sauce.
- Tomato paste: I'm using tomato paste instead of diced canned tomatoes for the sauce to make it smooth and silky.
- Chicken broth: You can also use water, but I find chicken broth adds flavor and richness.
- Olive oil: To cook the onions.
- Full fat sour cream: Many Hungarian chicken paprikash recipes are made with sour cream mixed into the sauce. I prefer to serve it on the side. See tips section below.
- Chives or parsley: Optional topping.
- Kosher salt and freshly ground black pepper
How to make Hungarian Chicken Paprikash
Step 1: Season and sear the chicken
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.
Step 2: Slice the onions and grate the garlic
While the chicken cooks, use a good chef's knife to slice the onions thinly.
Then use a microplane grater to grate the garlic.
Step 3: Cook the onions and make the paprikash sauce
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.
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Add the Hungarian 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.
Step 4: Simmer the chicken in the paprikash sauce
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.
Expert tips
- Cooking or "blooming" the paprika and cayenne in the chicken fat in the pan is a very important step! Blooming spices 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.
- REAL Hungarian paprika is key: It's so important to use authentic Hungarian paprika in this chicken paprikash recipe! Hungarian paprika really has its own unique flavor.
- Don't mix the sour cream into the paprikash sauce: 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.
- Don't use boneless, skinless chicken breasts: I don't recommend substituting chicken breasts for the thighs. Because the chicken has to simmer for more than 30 minutes, breasts would get dry and tough. Chicken thighs will remain tender and be falling off the bone, and that's what you want for this stew-like dish.
Side dishes for Hungarian chicken paprikash
An Apple Fennel Salad would be a cool, bright complement to the warming flavors of the dish. These Pampushky rolls would be perfect for sopping up the delicious, creamy sauce. And of course, egg noodles or mashed potatoes would be a great choice to make it a complete meal.
Storage, reheating, and freezing
- To make ahead: Hungarian chicken paprikash is an easy meal to make ahead! If I'm just making it one day ahead, I let it cool in the covered skillet and then put that in the refrigerator. That's less cleanup and I've already got dinner in the pan when it's time to reheat.If storing longer, transfer to an airtight container for up to 3 days.
- To reheat: Cook over low heat in a covered skillet until heated through. Add a splash of stock to the sauce as necessary.
- To freeze: Hungarian chicken paprikash is easy to freeze, BEFORE you add the sour cream. This is another reason I like to leave it on the side. You can store it in a freezer safe container for up to two months, so it's an excellent freezer meal. Allow to thaw in the refrigerator overnight before reheating.
FAQ
Chicken paprikash is a traditional Hungarian recipe with 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.
The sauce really shouldn't be too thick. The amount of paprika in the recipe already thickens the sauce, as well as the fat and collagen from the bone-in, skin-on chicken. Then once you stir in the sour cream, it should be the right consistency. If you really need to thicken it up, make a slurry with corn starch or flour and water, and add it for the last 5 minutes of cooking time.
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.
It's important to use Hungarian paprika in a chicken paprikash recipe because it has a unique flavor and will give you the best results. In general, Hungarian paprika is not smoked, which is a key flavor difference. You can find several varieties ranging from sweet to hot. We want sweet Hungarian paprika in this case, as this is not a spicy dish.
More one pan chicken 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!
Chicken paprikash is a classic Hungarian recipe that's easy to make at home!
- It's all about the paprika! Make sure you're using a Hungarian one.
- My version is simple with just a few ingredients in the sauce so the paprika shines through.
- All you really have to do is make a sauce and simmer the chicken in it. What could be easier?
- Made in one pan for quick cleanup.
- This easy Hungarian chicken paprikash recipe is made with the sour cream on the side, the way I had it in Budapest! So this recipe is dairy-free and gluten-free!
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Recipe
Hungarian Chicken Paprikash Recipe
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Ingredients
- 8 bone-in, skin-on chicken thighs or a mix of thighs and legs
- 1 onion
- 2.5 tablespoon Hungarian paprika sweet, NOT hot
- ¼ teaspoon cayenne pepper
- 3 cloves garlic
- 2 tablespoon tomato paste
- 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, 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.
Ashley
You left out how much tomato paste
Debra
Hi Ashley,
THANK YOU for calling my attention to that! I have updated the recipe with the correct amount of tomato paste, it is 2 tablespoons.
I so appreciate the heads up and understanding when I omit something... it's just me on my own over here doing everything so sometimes I miss things!
Thanks so much for reading and trying my recipes,
Debra