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overhead shot of chicken paprikash in white speckled plate
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Chicken Paprikash

This easy paprikash recipe is a traditional Hungarian dish with chicken cooked in a sauce loaded with paprika and sour cream.
Course Main Course
Cuisine Hungarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 414kcal
Author Ryan Beck

Ingredients

  • 2 lbs chicken thighs and legs, bone-in and skin-on
  • ½ cup all-purpose flour
  • 3 tablespoon paprika OR Hungarian paprika (depends on how much spice you like)
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 tablespoon vegetable oil
  • 1 cup sweet onion, chopped
  • teaspoon cayenne pepper
  • 2 cups low sodium chicken stock
  • 1 cup sour cream

Instructions

  • Combine flour, 2 tablespoon paprika, salt and pepper. Depending on your tolerance for spice, the type of paprika you use will make a big difference. Regular paprika has almost no heat level while Hungarian has a kick. Dredge the chicken in the flour mixture. (VERY IMPORTANT - save the leftover flour, do not throw out)
  • Heat oil in large Dutch oven or skillet over medium-high heat. Add chicken and brown on both sides, about 3 minutes each side. Remove chicken and set aside. Add onion, cayenne pepper and remaining paprika and sauté the onion until it's tender, about 2 minutes.
  • Return chicken to the pot and add chicken stock. Bring to boil then reduce heat, cover and simmer for about 45 minutes or until chicken is done. 
  • Once chicken is done, make mixture to thicken sauce. With leftover flour, add sour cream and ½ cup of liquid from skillet. Mix until smooth. Add mixture to pot and simmer for 5 minutes, stirring occasional. The sauce should be a very pale orange color. Taste and adjust for seasoning. Serve immediately.

Notes

  • Bone-in pieces add more flavor to the sauce compared to boneless.
  • You control the amount of heat depending on the type of paprika you use. I usually use a combination of regular paprika and smoked paprika but if you want it spicier, use Hungarian paprika.
  • Achieve a rich flavor by thoroughly browning the chicken before simmering.
  • Mix sour cream with hot stock before adding it to prevent curdling.

Nutrition

Serving: 1serving | Calories: 414kcal | Carbohydrates: 13g | Protein: 29g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0g | Cholesterol: 137mg | Sodium: 341mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1950IU | Vitamin C: 2.5mg | Calcium: 60mg | Iron: 0.9mg