Hungarian Chicken Paprikash Recipe

Course: Main Course

Cuisine: Hungarian

Diet: Gluten Free

Keyword: chicken paprikash recipe, Hungarian chicken paprikash

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings:

Calories: 679kcal

This easy Hungarian chicken paprikash recipe is a classic, made with chicken simmered in a sauce flavored with paprika, onions and tomato. You only need a few ingredients and one pan to get this homey comfort food on the table.

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Equipment

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

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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.

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