Chicken Paprikash Recipe

This chicken paprikash recipe showcases tender chicken thighs in a rich, creamy paprika sauce for a family-favorite meal. Serve it up with traditional Hungarian nokedli dumplings, egg noodles, mashed potatoes, or rice!

Course Main Course

Cuisine Hungarian

Keyword Chicken Paprikash, Chicken Paprikash Recipe

Prep Time 15

Cook Time 45

Servings servings

Calories 562kcal

Author Faith Gorsky

Ingredients

2 tablespoons ghee see Notes
2 1/2 pounds bone-in skin-on chicken thighs patted dry with paper towels (about 6 large thighs)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups diced yellow onion
4 large cloves garlic crushed
2 1/2 tablespoons Hungarian sweet paprika
1 teaspoon Hungarian smoked sweet paprika
1/2 teaspoon Hungarian hot paprika or cayenne pepper
1 1/2 cups chicken stock
1 bay leaf
3/4 cup sour cream at room temperature
1/4 cup heavy whipping cream at room temperarture
2 tablespoons all-purpose flour
Parsley for garnish (optional)

US Customary - Metric

Instructions

Sear the chicken. Add the ghee to a 5-quart Dutch oven (or equivalently-sized pot) over medium-high heat. Once hot, add the chicken thighs, skin side down, and season with the salt and black pepper. Sear the chicken on both sides, about 2 minutes per side. (You may need to cook the chicken in 2 batches to avoid crowding the pan.) Transfer the chicken to a plate for now.
Caramelize the onion and make the sauce. Turn the heat down to medium, and add the onion. Use a wooden spoon to scrape up any brown bits that have formed on the bottom. Cook until the onion is softened and starting to caramelize in spots, about 6 to 7 minutes, stirring frequently. Stir in the garlic and cook 30 seconds, stirring constantly. Stir in the sweet paprika, smoked sweet paprika, and hot paprika, and cook about 10 seconds, stirring constantly. Stir in the chicken stock and bay leaf, and then add the seared chicken (along with its juices), nestling the chicken into the liquid (the chicken will not be fully covered with liquid).
Finish cooking the chicken. Bring the mixture up to a boil, and then turn the heat down to a simmer, cover the pot, and cook until the chicken is fully cooked, about 25 to 30 minutes.
Thicken the sauce. Transfer the chicken to a clean plate. For a thick sauce, boil the sauce for 2 minutes (otherwise, skip boiling for 2 minutes). While the sauce is boiling, whisk together the sour cream, heavy whipping cream, and flour in a bowl. Turn the heat down so the sauce is gently simmering, and whisk in the sour cream mixture. Bring the sauce back up to a gentle boil, then remove it from the heat, add the chicken back in, and garnish with parsley. Serve warm.

Notes

Ghee: Or you can use half avocado oil (or vegetable oil) + half butter.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Reheating: Gently warm on the stove with a splash of broth or water to loosen the sauce if needed.

Nutrition