Chicken Paprikash (Hungarian Paprika Chicken Stew with Sour Cream)
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Almost all of the red color and aroma in this Hungarian stew comes from 2 tbsp of sweet paprika.
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The spice is stirred in only after the onion has turned soft and sweet and the heat is down low, because paprika scorches fast and turns bitter over strong heat. Tomato adds the acidity that cuts through rich chicken thighs. Sour cream, stirred in a little at a time over very gentle heat so it does not split, turns the sauce a softer orange with a mild tang. It is traditionally ladled over wide egg noodles or spaetzle.
Ingredients
Instructions
- 1
Pat 700 g chicken thighs dry, then season them evenly with 1 tsp salt.
- 2
Heat the pan over medium-high heat and brown only the outside until golden, leaving the center to finish later in the sauce.
- 3
Transfer the chicken to a plate and melt 20 g butter in the same pot.
Add 180 g onion and cook over medium-low heat for about 8 minutes, stirring up the browned bits as it softens.
- 4
When the onion looks translucent and sweet, reduce the heat to low.
- 5
Stir in 2 tbsp sweet paprika for only about 30 seconds, coating the onion so the spice blooms without turning dark or bitter.
- 6
Add 150 g tomato and 300 ml water, scraping the bottom so the paprika mixture dissolves into the liquid.
Return the chicken and nestle the pieces into the sauce so they stay mostly covered.
- 7
Simmer over low heat with the lid slightly ajar for about 25 minutes, turning the chicken halfway through.
Check that the thickest part reaches 74°C (165°F) and the meat is tender. If the sauce reduces too soon, lower the heat and close the lid more fully.
- 8
Turn the heat very low, then stir in 120 g sour cream a little at a time.
Warm for only 3 minutes, stopping when the sauce is creamy and thick enough to coat noodles or spaetzle.
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