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Classic Chicken Paprikash

Chicken paprikashA classic central European comfort food dish, chicken paprikash is a great recipe to add to your winter cooking repertoire. Essentially chicken braised in a paprika-laden sauce finished with some sour cream, chicken paprikash is popular in Hungary and its neighbors like Austria, the Czech Republic, and Slovenia.

Make sure you use sweet paprika—preferably Hungarian or Hungarian-style, not the hot or smoked varieties. Dark meat chicken pieces, bone-in and skin-on, work best in this slow-cooked dish. You can use bone-in chicken breasts, too, if you like or even a whole cut-up chicken. Also make sure you serve this with lots of noodles, mashed potatoes, or spätzle to soak up the delicious sauce (it's the best part).

Ingredients

  • 2–3 lbs chicken thighs or leg quarters, bone-in and skin-on
  • 1 tablespoon olive oil
  • 1 large onion, halved and thinly sliced
  • 1 clove garlic, minced
  • 1 red or green bell pepper, sliced (optional)
  • 1 cup + a few tablespoons chicken broth
  • 2 teaspoons cornstarch
  • 1/4 cup sweet Hungarian paprika
  • 1–2 bay leaves
  • Grated zest of one lemon
  • Juice of 1/2 a lemon
  • 1/2 cup sour cream
  • 1 tablespoon chopped flat-leaf parsley
  • Salt and freshly ground black pepper to taste

Directions

Season chicken pieces liberally with salt and pepper. Heat oil in a large saute pan or Dutch oven. Brown chicken pieces over medium-high heat on all sides until golden, about 10 minutes total.

Remove chicken from pan and set aside. Pour all but about a tablespoon of fat out of the pan and return to burner. Add onions and garlic (and bell pepper, if using) and cook until soft and translucent, about 5 minutes. Stir in paprika, then add 1cup of broth and return chicken to pan along with bay leaves and lemon zest. Reduce heat to low and cover. Cook for 30 minutes or until chicken is tender.

Chicken paprikash Chicken paprikash

Combine cornstarch and remaining broth in a small lidded container and shake until thoroughly combined. Stir into sauce and increase heat for a few minutes until sauce thickens. Season with salt and pepper if needed.

Remove pan from heat and stir in lemon juice, sour cream, and parsley. Serve with a generous portion of the sauce and some extra sour cream, if desired. Accompany with buttered egg noodles, mashed potatoes, or spätzle and some good crusty bread to sop up the extra sauce.