Chicken paprikash is a beloved Hungarian comfort food dish that features tender chicken pieces simmered in a rich, creamy paprika-infused sauce. With just a few simple ingredients like chicken, onions, paprika, sour cream and a touch of cream, you can make this delicious paprikash recipe at home.
A Brief History of Chicken Paprikash
Chicken paprikash has its origins in Hungarian peasant cuisine. The name comes from the abundant use of paprika, a spice ubiquitous in Hungarian cooking. Older, tougher chickens were often used since the long, slow cooking ensured tender meat. Despite its humble beginnings, chicken paprikash has become a symbol of Hungarian culinary heritage and is now popular worldwide.
Chicken Paprikash Ingredients
Authentic chicken paprikash contains just a handful of ingredients
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Chicken – bone-in, skin-on chicken thighs and drumsticks are traditional, but you can also use boneless, skinless chicken.
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Onions – Sliced yellow onions provide aromatics.
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Garlic – Minced garlic adds richness
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Paprika – Sweet Hungarian paprika gives the dish its signature flavor and color. Using quality, imported paprika is highly recommended.
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Chicken broth – Chicken broth provides moisture and savory flavor. Homemade broth is best.
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Sour cream – Full fat sour cream and a splash of cream lend a velvety texture and tangy creaminess
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Flour – A roux made with flour thickens the sauce.
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Tomato paste (optional) – Tomato paste enhances flavor and color.
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Parsley – Fresh parsley adds a pop of color and freshness.
How to Make Chicken Paprikash Step-By-Step
Follow these simple steps for authentic, flavorful chicken paprikash:
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Sear the chicken: Season chicken pieces with salt and pepper. In a Dutch oven, heat oil or lard over medium-high heat. Brown chicken on all sides until golden. Transfer to a plate.
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Cook the aromatics: In the same pot, sauté onions until soft and translucent. Add garlic and tomato paste if using. Cook 1-2 minutes more.
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Bloom the paprika: Remove pot from heat. Stir in sweet paprika, taking care not to burn it.
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Simmer the chicken: Return chicken to pot along with chicken broth. Bring to a boil, then reduce heat. Simmer 40-50 minutes until chicken is cooked through.
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Make the roux: In a small bowl, combine flour with sour cream and a splash of cream to form a smooth paste.
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Thicken the sauce: Whisk sour cream mixture into the simmering sauce. Cook 2-3 more minutes until thickened.
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Finish and serve: Taste and adjust seasoning with salt and pepper as needed. Garnish with parsley. Serve over egg noodles, Spaetzle or potatoes.
Tips for the Best Chicken Paprikash
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Use quality ingredients like authentic Hungarian paprika, full fat sour cream, and homemade chicken broth.
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Browning the chicken boosts flavor significantly.
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Don’t let the paprika burn, remove it from heat when adding.
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Use lots of paprika! The paprika flavor should really sing.
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For a creamy texture, make sure the sour cream is at room temperature before adding.
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Let the paprikash simmer until the chicken is fall-off-the-bone tender.
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Balance the richness with a bright garnish like chopped parsley.
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Serve with egg noodles, dumplings or mashed potatoes to soak up the delicious sauce.
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Garnish with chopped green onions or Hungarian pickled peppers for some crunch.
FAQs
What paprika is best for chicken paprikash?
For authentic flavor, use imported sweet Hungarian paprika. It has a richer, more complex taste than generic paprika.
Can I use boneless, skinless chicken breasts?
Yes, you can substitute boneless skinless chicken breasts for bone-in thighs. Just watch the cooking time closely as breasts cook faster.
What can I serve chicken paprikash with?
Egg noodles, Spaetzle, boiled potatoes, or dumplings are traditional accompaniments. Rice or barley also pair nicely.
Can I use bacon grease instead of lard?
Absolutely! Bacon grease provides a similar depth of flavor.
Can I make it ahead of time?
You can prepare the entire dish 1-2 days in advance. Let it cool completely before refrigerating. Reheat gently before serving.
Can I freeze chicken paprikash?
Yes, it freezes very well for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop.
Variations
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Add diced bell peppers when cooking the aromatics.
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Stir in a spoonful of tomato paste for deeper flavor.
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Use half chicken broth and half white wine for brightness.
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For spice, add a pinch of cayenne pepper or red pepper flakes.
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Substitute bacon for lard when browning the chicken for a smoky twist.
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Garnish with chopped dill pickles instead of parsley.
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Make it vegetarian with meatless “chicken” pieces and vegetable broth.
Chicken Paprikash is Comfort Food at its Finest
With its savory paprika-laced sauce coating tender bites of chicken, chicken paprikash is the ultimate Hungarian comfort food. Brightened with parsley and served over eggy noodles or potatoes, it’s a hearty, soul-warming dish perfect for any occasion. Making this classic recipe at home is easy, rewarding and so delicious. Doboz apetitot! (That’s Hungarian for “enjoy your meal!”)
Classic Chicken Paprikash Recipe: A Comfort Food Delight
Let’s dive into the heart of making this comforting Chicken Paprikash, a process that is as simple as it is satisfying. Begin by heating the olive oil in a large skillet over medium-high heat, a crucial step that sets the foundation for the dish.
Once the oil is shimmering, add the chicken pieces, browning them until they’re beautifully golden on all sides. This not only seals in the juices but also adds a depth of flavor that is essential to the dish.
How to Cook Chicken Paprikash: Sautéing Onions and Garlic
Next, introduce the diced onions and minced garlic to the skillet, sautéing them for a few minutes. This brief cooking time is enough to soften the onions and allow the garlic to release its aromatic qualities, creating a fragrant base that will permeate the entire dish.
Then, it’s time for the paprika—the star of the show—to make its entrance. Stir it in well, ensuring each piece of chicken is coated in its rich, smoky essence.