Description
Chicken Paprikash is a traditional Eastern European comfort dish featuring tender chicken thighs simmered in a rich and creamy paprika-infused sauce. This hearty entrée combines sautéed vegetables with fragrant sweet paprika and creamy sour cream, creating a luscious sauce that pairs perfectly with buttered egg noodles, spaetzle, or mashed potatoes. With a balanced blend of spices and fresh ingredients, this recipe is a satisfying and flavorful meal for any occasion.
Ingredients
Chicken
- 1 ¾ pounds skinless, boneless chicken thighs, cut into bite-size chunks
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Vegetables & Aromatics
- 1 onion, diced
- 1 ¼ cups sliced baby carrots (or about 4 medium-small carrots)
- 3 ribs celery, diced
- 4 cloves garlic, pressed through garlic press
- 2 large, dried bay leaves
- 2 tablespoons paprika (sweet, not hot)
- Pinch white pepper
Thickening & Liquid
- ¼ cup (level) flour
- 2 ¼ cups chicken stock or broth
- 2 Roma or campari tomatoes, seeded and diced
Finishing Ingredients
- 3 tablespoons sour cream
- Chopped parsley, for garnish
Instructions
- Prepare the chicken: Season the bite-size chicken thigh pieces with salt and black pepper. This ensures the chicken is well-flavored before cooking.
- Sear the chicken: Heat olive oil in a large pot, Dutch oven, or deep skillet over medium-high heat. Add the seasoned chicken and sear until it develops a pale golden brown color, then remove the chicken and set aside. This step locks in flavor and creates a tasty base for the sauce.
- Sauté the vegetables: Melt butter in the same pot, then add diced onion, sliced carrots, and diced celery along with a pinch of salt and pepper. Sauté for about 4 to 5 minutes until the vegetables soften, creating a flavor foundation for the dish.
- Add aromatics and spices: Stir in pressed garlic, dried bay leaves, sweet paprika, and a pinch of white pepper. Mix well until fragrant, which usually takes a minute. This step infuses the dish with its characteristic paprika flavor.
- Incorporate the flour: Evenly sprinkle the flour over the vegetables and spices, stirring for about 30 seconds to cook out the raw flour taste and begin thickening the base for the sauce.
- Add chicken stock: Slowly whisk in the chicken stock until the mixture is smooth and well blended. Bring the sauce to a vigorous simmer, which activates the thickening properties of the flour.
- Simmer the chicken: Return the seared chicken to the pot along with the diced tomatoes. Reduce the heat to maintain a gentle simmer, cover the pot with a lid slightly ajar, and cook for 30 to 35 minutes. This allows the chicken to become tender and the flavors to meld beautifully.
- Finish with sour cream and parsley: Remove the bay leaves, then gently whisk in the sour cream to add creaminess and tang. Fold in chopped parsley for a fresh, vibrant touch. Serve immediately with your choice of buttered egg noodles, spaetzle, gnocchi, or mashed potatoes for a traditional accompaniment.
Notes
- Use sweet paprika rather than hot paprika to retain the traditional flavor profile of this Hungarian dish.
- Chicken thighs are preferred for their tenderness and juiciness, but chicken breasts can be used if desired—adjust cooking time accordingly.
- Ensure the flour is cooked briefly before adding stock to avoid a raw flour taste in the sauce.
- Slightly ajar lid during simmering allows some evaporation, thickening the sauce while preventing it from drying out.
- Sour cream should be gently whisked in off heat or on very low heat to prevent curdling.
- This dish pairs wonderfully with traditional sides such as buttered egg noodles or spaetzle; mashed potatoes are also a great option.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Eastern European
