Description
Chicken Paprikash is a classic Hungarian comfort dish featuring tender chicken thighs cooked in a rich, smoky paprika-infused sauce. This recipe combines sweet and smoked paprika with sautéed onions, garlic, and tomato paste, simmered to perfection in chicken broth, and finished with creamy yogurt or sour cream for a luscious texture. Perfect served with noodles, rice, or crusty bread, this flavorful dish is both hearty and satisfying.
Ingredients
Chicken and Seasoning
- 3 tablespoons olive oil (divided)
- 2 pounds boneless skinless chicken thighs (chopped into large bite-sized pieces)
- 2 tablespoons sweet paprika
- 1 tablespoon cornstarch
- Kosher salt and pepper (to taste)
Vegetables and Sauce
- 1 large onion (diced)
- 3-4 garlic cloves (minced)
- 1/4 cup tomato paste
- 1 tablespoon smoked paprika
- 1 3/4 cups chicken broth/stock
- 1/2 cup full-fat creamy yogurt or sour cream
- Freshly chopped parsley (to garnish, optional)
Instructions
- Season the Chicken: In a medium bowl, combine the boneless skinless chicken thighs, sweet paprika, cornstarch, kosher salt, pepper, and 1 tablespoon of olive oil. Mix thoroughly so each piece of chicken is well coated with the seasoning mixture.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a deep pan over medium heat. Add the seasoned chicken pieces in a single layer and cook undisturbed for 5-6 minutes to develop a golden crust. Stir and cook for an additional 3-4 minutes. Cook in two batches to avoid overcrowding. Set the browned chicken aside. Add a few tablespoons of broth to deglaze the pan if it starts to catch.
- Sauté Onions: In the same pan, heat the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
- Add Garlic and Paprika: Stir in the minced garlic, tomato paste, and smoked paprika. Cook and stir constantly for about 1 minute over medium heat to release the flavors.
- Deglaze and Make Sauce: Pour in the chicken broth and use a spoon to scrape the bottom of the pan, incorporating any browned bits into the sauce for extra flavor.
- Simmer the Chicken: Return the browned chicken pieces to the pan, bring the sauce to a boil, then reduce heat to low. Simmer uncovered for around 15 minutes, stirring occasionally, until the chicken is fully cooked and tender.
- Finish with Yogurt: Remove the pan from heat and let it rest for 5-10 minutes to prevent curdling of the yogurt. Stir in the full-fat creamy yogurt or sour cream gently until fully combined and creamy.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish if desired, and serve warm with your choice of side like noodles, rice, or bread.
Notes
- Use full-fat yogurt or sour cream to get a creamy texture without curdling.
- Simmering gently after adding yogurt prevents it from splitting.
- Chicken thighs provide more flavor and tenderness than breasts for this dish.
- Serve with egg noodles, spaetzle, rice, or rustic bread to soak up the sauce.
- Adjust paprika quantity to taste for more or less smokiness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
