Hungarian Chicken Paprikash
This classic Hungarian dish features tender chicken simmered in a rich and creamy paprika sauce, served over egg noodles or dumplings, making it a comforting meal.
Equipment
- 1 large skillet or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 2 tablespoons paprika Preferably Hungarian sweet paprika.
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup chicken broth
- 1 cup sour cream
- to taste salt
- to taste pepper
- for garnish fresh parsley Optional.
Instructions
- Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
- Season the chicken thighs with salt and pepper, then add them to the skillet. Brown the chicken on all sides, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until fragrant.
- Sprinkle the paprika over the onions and peppers, stirring well to combine. Cook for another minute.
- Return the browned chicken to the skillet, and add the drained diced tomatoes and chicken broth. Bring to a simmer.
- Cover the skillet, reduce the heat to low, and let it cook for 25 minutes, or until the chicken is cooked through and tender.
- Remove from heat and stir in the sour cream until well combined. If the sauce is too thick, you can add a little more chicken broth to reach the desired consistency. Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh parsley, over egg noodles or dumplings.
Notes
For a spicier version, you can add a pinch of cayenne pepper or crushed red pepper flakes.
You can also use chicken breast instead of thighs; just be mindful not to overcook them as they can dry out.
This dish pairs well with a fresh green salad and crusty bread.