Chicken Paprikash

Sweet paprika and sour cream give this chicken paprikash its warm color and gentle tang. This version includes tomatoes, peppers and a small amount of flour to thicken the sauce. Serve it with dumplings and let the sauce be the point.

Chicken Paprikash

Chicken simmered with sweet paprika, onion, tomatoes and peppers, finished with sour cream. This version uses a little flour to thicken the sauce and serves 4–6.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

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• 2 tbsp sunflower oil
• 4 chicken thighs skin on
• 4 chicken breasts skin on
• 1 large onion finely chopped
• 3 tbsp sweet paprika
• 3 tomatoes diced
• 2 Hungarian sweet yellow peppers Hungarian wax peppers
• 2 cups sour cream
• 2.5 tbsp flour
• salt and black pepper to taste
• water as needed to keep the sauce from catching

Method

 

1. In a large Dutch oven or heavy pot, heat the oil over medium heat. Add the onion and cook, stirring frequently, until it begins to soften, about 2 to 3 minutes. Remove the pot from the heat and stir in the paprika. Mix well and add a little water to loosen the mixture.
2. Add the pieces of chicken and return the pan to the stove. Add the Hungarian sweet peppers, tomatoes, salt and pepper.
3. Bring to a gentle simmer, cover and reduce the heat to medium-low. Cook until the chicken is tender and the thickest part of each piece reaches at least 165°F (74°C), measured away from bone. Add small splashes of water as needed to prevent the sauce from catching.
4. In a bowl, add the sour cream and mix the flour into it. Stir until smooth. Ladle some of the gravy from the chicken into the sour cream mixture and repeat two times. Whisk until it is completely mixed together. Remove the chicken from the Dutch oven, add the sour cream mixture to the sauce, mix it well and then put the chicken back into the pot. Simmer for an additional 5 to 7 minutes. When ready to serve, remove the skin from the chicken and serve with homemade dumplings.

Notes

Serves 4–6, depending on the size of the chicken pieces and side dishes. Breast and thigh pieces may finish at different times; check each piece. Use sweet peppers if you want a mild sauce. USDA cooking-temperature guidance.

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Cooking notes

Give the paprika gentle heat. Take the pan off the heat before adding paprika, as the method directs. Stir it into the onions and liquid before returning the pan to the stove.

Temper the sour cream. Mix some hot cooking liquid into the sour cream mixture before adding it to the pot. Finish gently rather than bringing the sauce to a hard boil.

Check the pieces individually. Breasts and thighs can finish at different times. Use the recipe’s temperature guidance for each piece, rather than assuming they all cook at the same rate.

What to cook next

• Hungarian Gulyas (Goulash)
• Hungarian Apple Strudel