Experience the rich, comforting, and intensely flavorful embrace of authentic Chicken Paprikash. This beloved Hungarian recipe, simplified for modern kitchens, offers a heartwarming meal that’s perfect for any weeknight and cherished by every member of the family, from adults to children.
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There’s nothing quite like a hearty, comforting dinner to bring warmth to your home and smiles to the faces around your table. If you find yourself yearning for more soul-satisfying dishes, be sure to explore other comforting classics such as this delightful Creamy Chicken and Biscuits, a decadent Chicken Pot Pie with Biscuits and Bacon, or a soothing Slow Cooker Beef Noodle Soup.
For many of us, the desire to travel the world and immerse ourselves in diverse cultures often begins with their culinary traditions. While actual global journeys may remain a dream for now, the incredible opportunity to recreate these global flavors in our own kitchens is something truly special. It allows us to explore new horizons and savor exotic tastes without ever leaving home.
I may not be Hungarian, and I haven’t yet had the pleasure of visiting Hungary or tasting Chicken Paprikash prepared by a fifth-generation Hungarian chef. However, my passion for this exquisite dish is undeniable. Chicken Paprikash has become a cherished staple in our household, and we’ve enjoyed countless delightful evenings perfecting our own rendition of this classic.
What is Chicken Paprikash? A Culinary Journey to Hungary
At its heart, Chicken Paprikash (or Paprikás Csirke in Hungarian) is a deeply traditional Hungarian stew. It features succulent chicken, slow-cooked in a rich, vibrant sauce generously infused with paprika, the quintessential Hungarian spice. This dish isn’t just a meal; it’s a celebration of flavor and a cornerstone of Hungarian culinary heritage.
Chicken Paprikash stands as one of Hungary’s most renowned dishes globally, particularly recognized in the United States. Its widespread popularity has naturally led to numerous regional and family variations. Much like any cherished family recipe passed down through generations, the nuances of Chicken Paprikash can differ significantly from one household to another or even between distinct regions of Hungary. These variations often reflect local ingredients and ancestral cooking techniques, making each version a unique culinary narrative.
Most traditional versions of this hearty stew center around tender chicken and caramelized onions, all swimming in a velvety sauce bursting with Hungarian paprika. While paprika is non-negotiable, other ingredients frequently make an appearance. Some recipes incorporate ripe tomatoes, either diced, crushed, or as a rich tomato sauce, adding a layer of tangy sweetness. Diced bell peppers are also common, enhancing the dish’s aromatic depth. While I typically use green bell pepper for convenience, sourcing authentic Hungarian peppers, if available, can elevate the flavor profile even further, bringing a more traditional taste to your table.
Regardless of the specific additions, one aspect remains universally agreed upon: Chicken Paprikash is the ultimate comfort food. The combination of fork-tender chicken, enveloped in a lusciously creamy and intensely flavorful sauce, typically served over fluffy egg noodles or traditional Hungarian dumplings (Nokedli), creates a profoundly satisfying and soul-warming meal that is truly unparalleled.
The Essence of the Ingredients for Perfect Paprikash
Crafting exceptional Chicken Paprikash begins with understanding and appreciating its core ingredients. Each component plays a vital role in building the rich, nuanced flavors that define this classic Hungarian dish.
Choosing Your Chicken: The Foundation of Flavor
For the most flavorful and tender Paprikash, I highly recommend using bone-in, skin-on chicken pieces, such as drumsticks and thighs. The bone contributes essential flavor to the sauce during simmering, while the skin crisps up beautifully during browning and helps keep the chicken moist. While you can certainly use boneless, skinless cuts, you might miss some of that deep, slow-cooked goodness. Feel free to use a mix of chicken parts, or stick to your favorite for consistency. Remember that different cuts will have slightly different cooking times.
The Aromatic Base: Onions, Peppers, and Garlic
A finely chopped yellow onion is crucial for building the savory foundation of the sauce. As it slowly caramelizes, it releases sweet notes that balance the richness of the paprika. Green bell pepper adds a fresh, slightly peppery flavor and a hint of color. If you can find them, authentic Hungarian peppers will impart a more traditional character, offering anything from a mild sweetness to a gentle heat. Freshly minced garlic, added towards the end of the sautéing process, infuses the sauce with its pungent aroma, completing the aromatic trinity.
The Heart of the Dish: Hungarian Paprika
This is where Chicken Paprikash truly distinguishes itself. Not all paprika is created equal, and Hungarian paprika is the undisputed star. Its quality and type directly impact the dish’s color, aroma, and flavor. We’ll dive deeper into Hungarian paprika below, but for now, understand that using a high-quality, authentic sweet Hungarian paprika is non-negotiable for achieving that signature taste.
The Creamy Finish: Sour Cream
Sour cream is the magical ingredient that transforms the rich paprika-infused broth into a silky, tangy, and luxurious sauce. It adds a delightful creaminess and a subtle sour note that perfectly complements the robust flavors of the chicken and paprika. Learning the tempering technique for sour cream is key to achieving a smooth, curd-free sauce.
Bringing it All Together: Tomatoes and Broth
Medium tomatoes, seeded and chopped, add a touch of acidity and a hint of fruity sweetness that brightens the overall flavor profile. While some traditional recipes omit them, they are a welcome addition for many. Chicken broth provides the liquid base for the sauce, allowing the flavors to meld beautifully as the chicken braises. Opt for a good quality, low-sodium chicken broth to control the seasoning.
How to Make Chicken Paprikash: A Step-by-Step Guide to Perfection
Creating this classic Hungarian dish is a rewarding experience, combining simple techniques to build layers of complex flavor. Follow these detailed steps to achieve a truly memorable Chicken Paprikash.
- **Prepare the Chicken:** Begin by generously seasoning your chosen chicken pieces (bone-in, skin-on is highly recommended) with salt and freshly ground black pepper on both sides. Allow the chicken to rest for a few minutes while you prepare the skillet. This brief resting period helps the seasoning adhere and enhances flavor.
- **Brown the Chicken:** Heat a tablespoon of neutral oil (like vegetable or canola) in a large skillet or Dutch oven over medium-high heat. A cast-iron skillet is ideal for its even heat distribution and ability to develop a beautiful crust. Once the oil is shimmering and hot, carefully place the seasoned chicken, skin-side down, in a single layer. Resist the urge to overcrowd the pan, working in batches if necessary. Sear the chicken until the skin is deeply golden brown and wonderfully crispy, typically about 5 minutes. Flip the chicken and brown the other side for another 5 minutes. Remove the browned chicken from the skillet and set aside. This browning step is crucial for developing rich flavor.
- **Sauté the Aromatics:** Reduce the heat to medium. Add a tablespoon of butter to the same skillet, allowing it to melt. Scrape up any flavorful browned bits from the chicken. Add the finely chopped yellow onion and green bell pepper. Sauté, stirring frequently, until the vegetables soften and the onion becomes translucent, usually around 5-7 minutes. This gentle cooking process sweetens the onions and mellows the peppers.
- **Add Garlic and Tomatoes:** Stir in the minced garlic and chopped tomatoes. Cook for an additional 30 seconds to a minute, just until the garlic becomes fragrant. Be careful not to burn the garlic, as it can quickly turn bitter.
- **Incorporate the Paprika:** This is a critical moment. Remove the skillet from the direct heat briefly, or ensure your heat is very low. Add the Hungarian paprika to the softened vegetables and stir immediately for about 30 seconds. It’s essential to cook the paprika only for a short period to bloom its flavors without burning it, which would impart an unpleasant bitterness to the sauce.
- **Deglaze with Broth:** Pour in the chicken broth, stirring well to combine all the ingredients and scrape up any remaining flavorful bits from the bottom of the pan. This creates the foundational liquid for your rich sauce.
- **Simmer the Chicken:** Gently nestle the browned chicken pieces back into the sauce in a single layer, ensuring the skin remains mostly above the liquid. Keeping the skin exposed helps it retain its crispiness. Bring the sauce to a gentle simmer, then cover the skillet with a lid. Reduce the heat to low and let the chicken cook slowly until it is tender and cooked through, reaching an internal temperature of 165°F (74°C), or until the juices run clear. This typically takes about 30-40 minutes, depending on the size and cut of your chicken.
- **Temper the Sour Cream:** Once the chicken is cooked, carefully remove it from the skillet and set it aside. In a small bowl, scoop out a few spoonfuls of the warm sauce from the skillet and whisk it thoroughly into the sour cream. This process, known as tempering, gradually warms the sour cream, preventing it from curdling when added to the hot sauce.
- **Finish the Sauce:** Pour the tempered sour cream mixture back into the skillet with the remaining sauce. Stir gently until it is fully combined, creating a smooth, creamy, and beautifully tangy sauce.
- **Serve:** Return the cooked chicken to the skillet, coating it in the luscious paprika sauce. Serve immediately over your chosen accompaniment.
The Magic of Hungarian Paprika: Elevating Your Paprikash
As a self-proclaimed paprika enthusiast, I frequently reach for both regular and smoked paprika in my cooking. However, when it comes to crafting an authentic Chicken Paprikash, there’s no substitute for genuine Hungarian paprika. But what exactly sets it apart?
Paprika, in its most basic form, is a spice meticulously crafted from ground dried peppers. The generic paprika commonly found on grocery store shelves in the US is often a milder, less assertive spice, primarily used for color rather than profound flavor. It lacks the depth and complexity required for a truly impactful Paprikash.
Hungarian paprika, on the other hand, is a world apart. It’s renowned for its vibrant color, rich aroma, and complex flavor profile, often derived from a blend of carefully selected pepper varieties. The specific pungency and flavor can vary widely depending on the brand and region of origin, but the key distinction to look for in Hungarian paprika is whether it’s classified as “sweet” (édes) or “hot” (csípős). The sweet version, which is the variety I exclusively use and highly recommend for this family-friendly Chicken Paprikash, offers a wonderfully mellow yet robust flavor without any heat. For those who appreciate a fiery kick, a mix of sweet and hot paprika could create an exciting depth of flavor, a culinary adventure I look forward to exploring one day!
Sourcing authentic Hungarian paprika might require a little effort. While some larger or specialty grocery stores carry it, it can often be found in ethnic food markets or purchased online. I personally recommend the Papa brand (affiliate link), which delivers consistent quality and flavor. Investing in good quality Hungarian paprika is arguably the most crucial step in achieving a truly authentic and delicious Chicken Paprikash.
Tips and Tricks for a Flawless Chicken Paprikash
Making Chicken Paprikash is relatively straightforward, but a few key tips and tricks can elevate your dish from good to exceptional, ensuring a smooth and flavorful experience every time.
- **Choosing Your Chicken Cuts:** While bone-in, skin-on chicken pieces like drumsticks and thighs are traditional and yield the most flavorful results, feel free to adapt. You can use a whole chicken cut into pieces, or opt for just one type of cut that your family prefers. Boneless, skinless chicken breasts or thighs can also work for a quicker cooking time, though you might sacrifice some depth of flavor from the bones.
- **Managing Cook Times:** Chicken cook times are highly dependent on the specific cuts and their size. For instance, even within a batch of thighs, there can be noticeable differences in thickness. It’s wise to monitor your chicken closely. If some pieces finish cooking before others, remove the done chicken and allow the remaining pieces to continue simmering until they reach the desired internal temperature of 165°F (74°C). An instant-read thermometer is your best friend here.
- **Tomato Flexibility:** If fresh tomatoes aren’t readily available or in season, canned diced tomatoes can be a suitable substitute. Just be sure to drain the liquid thoroughly to prevent your sauce from becoming too watery. Approximately 1 cup of drained diced tomatoes will suffice. Alternatively, many traditional versions of Paprikash do not include tomatoes at all, so feel free to omit them if you prefer a simpler, paprika-forward flavor profile.
- **Traditional and Modern Serving Suggestions:** Traditionally, Chicken Paprikash is served with Hungarian Nokedli, which are small, homemade egg dumplings similar to German spaetzle. While making Nokedli from scratch is a rewarding endeavor that I hope to try someday, buttered egg noodles offer a wonderfully convenient and equally delicious accompaniment for a weeknight meal. For a different twist, consider serving your Paprikash over creamy mashed potatoes, fluffy white rice, or even with slices of crusty bread to soak up every last drop of that incredible sauce.
Explore More Skillet Chicken Dinners
If you loved the ease and flavor of this Chicken Paprikash prepared in a single skillet, you’re in for a treat! Skillet dinners are a fantastic way to create delicious, fuss-free meals with minimal cleanup. Here are some more fantastic skillet chicken recipes to add to your repertoire:
- Chicken with Parmesan Cream Sauce
- Shoyu Chicken
- Skillet Chicken with Garlic and Herbs
- Chicken in Caper Cream Sauce
- Artichoke Chicken
- Cast Iron Teriyaki Chicken Thighs
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Chicken Paprikash
Pin Recipe
Rich, comforting and flavorful, this Chicken Paprikash is based off of a popular Hungarian recipe. It’s easy enough to make on a weeknight and is loved by both adults and children.
Ingredients
- 3 lbs chicken drumsticks and thighs, bone-in
- Salt and pepper, to taste
- 1 tablespoon neutral oil (like vegetable or canola)
- 1 tablespoon butter
- 1 medium yellow onion, finely chopped
- 1/2 green bell pepper, seeded and chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, seeded and chopped
- 3 tablespoons Hungarian paprika
- 1 cup chicken broth
- 3/4 cup sour cream
- Egg noodles, for serving
Instructions
- Lay the chicken in a single layer and salt and pepper both sides. Let it sit for a couple minutes.
- Meanwhile, heat the oil in a large skillet or Dutch oven over medium-high heat.
- When the oil is hot, add the chicken in a single layer, skin side down. Let it cook until browned and crisped, about 5 minutes, then gently turn the chicken to the other side. Let the second side cook until browned, another 5 minutes, then remove from the skillet.
- To the same skillet, add the butter and let it melt. Add the onion and bell pepper and sauté, stirring often, until softened, about 5 minutes.
- Add the garlic and tomato and stir for 30 seconds.
- Add the paprika and stir it into the vegetables. Be careful not to burn the paprika, as it will get bitter.
- Stir in the chicken broth.
- Add the chicken back into the skillet, nestling it into the mixture, skin side up. You don’t want to submerge it because you want the skin to stay crispy.
- Reduce the heat to a simmer and cover the skillet with a lid. Let the chicken cook until it reaches an internal temperature of 165ºF or until the juices run clear, about 30 minutes.
- Once the chicken is cooked through, remove it from the skillet.
- In a bowl, take a few spoonfuls of the sauce that has been cooking and whisk it into the sour cream. Then stir the sour cream mixture back into the rest of the sauce in the skillet. Mix until combined.
- Return the chicken back to the skillet, turning to coat in the sauce if serving right away.
- Serve the chicken with buttered noodles or Hungarian Nokedli.
Recipe Notes:
*The cook time will differ depending on the cut of chicken and the sizes. It’s best to have an instant read thermometer to check the chicken.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutrition information does not include noodles for serving.
Nutrition Information
- Serving: 1 serving
- Calories: 577 kcal (29%)
- Carbohydrates: 6 g (2%)
- Protein: 54 g (108%)
- Fat: 37 g (57%)
- Saturated Fat: 15 g (94%)
- Polyunsaturated Fat: 3 g
- Trans Fat: 0 g
- Cholesterol: 7 mg (2%)
- Sodium: 85 mg (4%)
- Fiber: 1 g (4%)
- Sugar: 4 g (4%)