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Chicken Paprikash

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Chicken Paprikash is a classic Hungarian dish featuring tender chicken simmered in a rich, creamy paprika sauce. It’s comforting, flavorful, and perfect served over egg noodles or dumplings.

Ingredients

  • 2 tablespoons olive oil
  • 3 pounds bone-in, skin-on chicken pieces (such as thighs and drumsticks)
  • Salt and pepper, to taste
  • 1 large onion, chopped
  • 2 tablespoons sweet Hungarian paprika
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon hot paprika (optional)
  • 3 cloves garlic, minced
  • 1 1/2 cups chicken broth
  • 3/4 cup sour cream
  • 2 tablespoons all-purpose flour
  • Cooked egg noodles or dumplings, for serving
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large Dutch oven or skillet over medium-high heat. Season chicken with salt and pepper, then sear in batches until golden brown on both sides. Remove chicken and set aside.
  2. In the same pan, add chopped onion and cook until soft and translucent, about 5 minutes.
  3. Add garlic and cook for another minute until fragrant.
  4. Stir in sweet paprika, smoked paprika, and hot paprika (if using). Cook for 30 seconds to bloom the spices.
  5. Pour in chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan.
  6. Return chicken to the pan. Bring to a simmer, cover, and cook on low for about 45 minutes, or until the chicken is fully cooked and tender.
  7. In a small bowl, whisk together sour cream and flour until smooth.
  8. Remove chicken from the pan. Whisk the sour cream mixture into the sauce, stirring constantly until smooth and slightly thickened. Simmer for 5 minutes.
  9. Return chicken to the pan and warm through. Adjust seasoning with salt and pepper if needed.
  10. Serve hot over cooked egg noodles or dumplings, garnished with fresh parsley.

Notes

  • Use authentic Hungarian sweet paprika for the best flavor.
  • The sauce should not be boiled after adding sour cream to prevent curdling.
  • Can be made a day ahead; flavors improve overnight.

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