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A Dutch oven filled with creamy Hungarian Chicken Paprikash and tender chicken thighs in a bright red sauce.
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Hungarian Chicken Paprikash

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 2 lbs bone -in skin-on chicken thighs
  • 2 tablespoons vegetable oil
  • 2 medium yellow onions, finely chopped
  • 2 cloves garlic , minced
  • 3 tablespoons sweet Hungarian paprika
  • 1 teaspoon sal t
  • 0.5 teaspoon black pepper
  • 1 cup chicken broth
  • 1 medium tomato , diced
  • 1 bell pepper , diced
  • 0.75 cup sour cream
  • 2 tablespoons all -purpose flour

Instructions

  • Heat oil in a large Dutch oven over medium-high heat and sear chicken pieces until browned on both sides, then remove and set aside.
  • Sauté chopped onions in the remaining fat until translucent and lightly golden, approximately 8 minutes.
  • Stir in minced garlic and cook for 1 minute.
  • Remove the pot from heat and stir in the Hungarian paprika, salt, and pepper to prevent scorching.
  • Return to heat and add chicken broth, diced tomato, and diced bell pepper.
  • Return the chicken to the pot, cover, and simmer on low heat for 30 minutes or until chicken is tender.
  • In a small bowl, whisk together sour cream and flour until smooth.
  • Temper the sour cream mixture by whisking in 1/4 cup of the hot cooking liquid, then stir the mixture into the pot.
  • Simmer for 5 minutes until the sauce has thickened and serve immediately over nokedli or egg noodles.