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A bowl of egg noodles topped with chicken paprikash in a creamy tomato sauce, garnished with parsley, with lemon wedges and extra parsley on the side.

Chicken Paprikash

This traditional Hungarian Chicken Paprikash is a comforting, deeply flavorful dish made with tender chicken simmered in a rich, paprika-infused sauce. This is the kind of meal that warms you from the inside out and makes any night feel a little more special.
5 from 9 votes
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Prep Time 10 minutes
Cook Time 1 day 20 minutes
Total Time 1 day 30 minutes
Course Main Course
Cuisine Eastern European, Hungarian
Servings 6 servings

Equipment

  • Large braiser or Dutch oven with a lid

Ingredients
  

  • 3 lb bone-in, skin-on chicken drumsticks and thighs Can substitute with boneless, skinless chicken thighs.
  • salt & pepper
  • 1 tablespoon olive oil
  • 3 tablespoon butter
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 large tomato, diced
  • 4 cloves of garlic, minced
  • 1 tablespoon tomato paste
  • 3 tablespoon Hungarian sweet paprika
  • 1 teaspoon smoked paprika
  • ½ teaspoon hot paprika or a pinch of cayenne pepper
  • 2 cups chicken broth
  • 3 tablespoon all-purpose flour
  • ¾ cup sour cream
  • 1 small lemon, juice of
  • 2 tablespoon fresh parsley, minced optional

Instructions
 

  • Generously season both sides of the chicken with salt and pepper.
    Heat the olive oil and butter in a large, heavy-bottomed braiser or Dutch oven over medium-high heat.
    Working in batches so you don’t crowd the pan, sear the chicken for about 3 minutes per side until nicely browned. Remove to a plate and set aside.
  • In the same pan, add the onions and cook for 3–4 minutes over medium heat until softened.
    Stir in the bell pepper, tomatoes, and garlic, and cook for another 2–3 minutes until everything begins to soften and smell fragrant.
    Then stir in the tomato paste and all three paprikas (sweet, smoked, and hot) and cook for about 1 minute to bring out their flavor. Season with a pinch of salt and pepper.
  • Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, and bring the mixture to a gentle boil.
    Reduce the heat to low, return the chicken and any juices to the pot, cover, and let it simmer for about 45 minutes, or until the chicken is tender and cooked through.
    Remove the chicken to a plate and set aside.*
    *Note - You can leave the chicken in the pan but I find it easier to mix the roux in with the chicken removed.*
  • In a small bowl, whisk together the sour cream and flour until smooth.
    Temper the mixture by slowly stirring in a few spoonfuls of the hot sauce from the pot, then pour it all back in. Whisk the mixture into the sauce until fully incorporated with no lumps remaining.
    Then nestle the chicken back into the sauce and cook uncovered over medium-low heat for another 10 minutes, until thickened and creamy.
  • Squeeze in the juice of one lemon then taste and adjust seasoning as needed.
    Garnish with fresh parsley and serve warm over egg noodles, dumplings, or with a side of crusty bread. Enjoy!
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