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Chicken Paprikash

A traditional Hungarian chicken dish with a rich and creamy paprika-based sauce that brings comfort to any dinner table.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hungarian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces bone-in, skin-on chicken drumsticks and thighs Juicy cuts that develop rich flavors during cooking.
  • 1 teaspoon salt Essential for enhancing all other flavors in the dish.
  • 1 teaspoon black pepper Essential for enhancing all other flavors in the dish.
  • 2 tablespoons olive oil Provides a base for searing chicken and adds flavor.
  • 2 tablespoons butter Adds rich taste and helps in sautéing vegetables.
Vegetables
  • 1 large onion Offers sweetness and depth to the sauce.
  • 1 large red bell pepper Adds sweetness and color to the dish.
  • 1 large tomato Contributes acidity and moisture to the sauce.
  • 2 cloves garlic Infuses the dish with aromatic flavor.
Sauce ingredients
  • 2 tablespoons tomato paste Deepens the tomato flavor and thickens the sauce.
  • 2 tablespoons Hungarian sweet paprika The star spice that gives the dish its distinct flavor.
  • 1 tablespoon smoked paprika Adds a smoky depth to the overall flavor.
  • 1 teaspoon hot paprika or cayenne pepper Introduces a gentle heat for balance.
  • 2 cups chicken broth The cooking liquid that develops a rich sauce.
  • 2 tablespoons all-purpose flour Thickens the sauce to a creamy consistency.
  • 1 cup sour cream Adds creaminess and tang to the dish.
  • 1 whole lemon Brightens the flavor with a fresh acidity.
Garnish
  • 2 tablespoons fresh parsley Optional garnish that adds color and freshness.

Method
 

Preparation
  1. Generously season both sides of the chicken with salt and pepper.
  2. In a large, heavy-bottomed braiser or Dutch oven, heat the olive oil and butter over medium-high heat.
  3. Working in batches, sear the chicken for about 3 minutes per side until nicely browned. Remove to a plate and set aside.
Cooking
  1. In the same pan, add the diced onions and cook for 3–4 minutes over medium heat until softened.
  2. Stir in the bell pepper, diced tomato, and minced garlic, and cook for another 2–3 minutes until everything begins to soften and smell fragrant.
  3. Stir in the tomato paste, sweet paprika, smoked paprika, and hot paprika, and cook for about 1 minute to bring out their flavor.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot, and bring to a gentle boil.
  5. Reduce the heat to low, return the chicken and any juices to the pot, cover, and let it simmer for about 45 minutes, until the chicken is tender and cooked through.
Serving
  1. In a small bowl, whisk together the sour cream and flour until smooth. Temper the mixture by slowly stirring in a few spoonfuls of the hot sauce from the pot, then pour it all back in, whisking until fully incorporated with no lumps.
  2. Nestle the chicken back into the sauce and cook uncovered over medium-low heat for another 10 minutes, until thickened and creamy.
  3. Squeeze in the juice of one lemon, taste, and adjust seasoning as needed. Garnish with fresh parsley and serve warm over egg noodles, dumplings, or with crusty bread. Enjoy!

Notes

This dish can be made ahead of time and reheated, making it a great meal prep option. Allowing the dish to sit for a few minutes after cooking enhances the flavor development.