Name: Hungarian Chicken Paprikash Recipe (Paprika Chicken)
Prep time: 10 min
Cook time: 35 min
Ingredients: 2 lbs bone-in chicken pieces - I used thighs (skin on); 1 tbsp butter or use vegetable oil; 1 large onion (chopped); 1 red bell pepper (chopped (optional) - Hungarian bell peppers are the best); 3 cloves garlic (chopped (optional)); 1 jalapeno pepper (chopped (optional, for more spice factor)); 3 tbsp sweet paprika; 1 tsp hot paprika or use cayenne powder; 1/2 c. sour cream (room temperature - or use crema, yogurt, quark, or heavy cream); 15 oz. can tomatoes use crushed tomatoes or fire-roasted tomatoes (or you can use fresh, chopped); Salt and black pepper to taste; FOR SERVING: Spicy chili flakes (fresh chopped parsley)

Prep Time: 10 mins | Cook Time: 35 mins | Servings: 4

Browned chicken is cooked in a thick and creamy paprika sauce in this traditional Hungarian recipe. It’s up to you whether you make it mild or spicy!

Ingredients

2 lbs bone-in chicken pieces – I used thighs, skin on

1 tbsp butter or use vegetable oil

1 large onion, chopped

1 red bell pepper, chopped (optional) – Hungarian bell peppers are the best

3 cloves garlic, chopped (optional)

1 jalapeno pepper, chopped (optional, for more spice factor)

3 tbsp sweet paprika

1 tsp hot paprika or use cayenne powder

1/2 c. sour cream, room temperature – or use crema, yogurt, quark, or heavy cream

15 oz. can tomatoes use crushed tomatoes or fire-roasted tomatoes, or you can use fresh, chopped

Salt and black pepper to taste

FOR SERVING: Spicy chili flakes, fresh chopped parsley

How to make Hungarian Chicken Paprikash

Step 1: In a large pan, heat the butter or oil.

Step 2: After patting the chicken dry, season it with salt and pepper. Place the chicken in the pan and sear for about 4 to 5 minutes on each side, letting the grease render and the skin brown. Set the chicken aside once done.

Step 3: Drain some of the grease from the pan, reserving only about 1 tbsp of the fat in the pan. Then, add the onion along with the peppers. Stir well and cook for about 5 minutes until tender. Next, add the garlic, paprika, hot paprika, and salt and pepper. Continue to cook for another minute, stirring.

Step 4: Stir in the tomato.

Step 5: Return the chicken to the pan. Put the lid on and let everything simmer for about 20 to 25 minutes or until the chicken is completely cooked and the internal temperature reaches 165 degrees F or 74 degrees C.

Step 6: Take the pan off the heat. Remove the chicken, then swirl in the sour cream a little at a time until it is completely blended. Season with more salt and pepper if needed.

Step 7: Return the chicken to the pan. Over the chicken, spoon the sauce. If needed, heat a little more.

Step 8: Before serving, garnish with some freshly chopped parsley and spicy chili flakes if desired. Enjoy!

Notes:

This dish is mild. If desired, you can spice things up by adding hot paprika or cayenne and spicy chili peppers.

For some old-school, authentic chicken paprikash, use chicken broth in place of tomatoes.

Use skinless, boneless chicken to decrease the calories.

Nutrition Facts:

Calories: 652 kcal Carbohydrates: 18g Protein: 41g Fat: 47g Saturated Fat: 15g Cholesterol: 245mg Sodium: 370mg Potassium: 1071mg Fiber: 5g Sugar: 9g Vitamin A: 4469IU Vitamin C: 56mg Calcium: 108mg Iron: 4mg