Description
Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs cooked in a flavorful paprika-infused sauce enriched with creamy yogurt or sour cream. This comforting and hearty recipe is perfect for a satisfying dinner served alongside mashed potatoes or noodles.
Ingredients
Scale
Chicken and Seasoning
- 3 tablespoons olive oil, divided
- 2 pounds boneless skinless chicken thighs, chopped into large bite-sized pieces
- 2 tablespoons sweet paprika
- 1 tablespoon cornstarch
- Kosher salt and pepper, to taste
Sauce
- 1 large onion, diced
- 3–4 garlic cloves, minced
- 1/4 cup tomato paste
- 1 tablespoon smoked paprika
- 1 3/4 cup chicken broth/stock
- 1/2 cup full-fat creamy yogurt or sour cream
- Freshly chopped parsley, to garnish, optional
Instructions
- Season the Chicken: In a bowl, combine the chopped chicken thighs with 2 tablespoons sweet paprika, 1 tablespoon cornstarch, kosher salt, black pepper, and 1 tablespoon olive oil. Mix thoroughly to ensure all pieces are well coated.
- Brown the Chicken: Heat 1 tablespoon olive oil in a deep pan over medium heat. Cook the chicken in two batches, placing pieces in a single layer. Let cook undisturbed for 5-6 minutes to form a golden crust, then stir and continue cooking for another 3-4 minutes. Set aside the cooked chicken. If the pan starts to stick during the second batch, add a few tablespoons of broth to deglaze.
- Sauté Onions: In the same pan, heat the remaining 1 tablespoon olive oil. Add diced onion and sauté for 3-4 minutes until softened.
- Add Garlic and Paprika: Stir in minced garlic, tomato paste, and smoked paprika. Cook and stir constantly for 1 minute to develop flavor.
- Deglaze and Simmer: Pour in chicken broth and scrape the pan bottom to release browned bits. Return the browned chicken to the pan, bring the sauce to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally, until chicken is cooked through and tender.
- Finish with Yogurt: Remove pan from heat and let sit for 5-10 minutes to cool slightly and prevent yogurt curdling. Stir in the full-fat creamy yogurt or sour cream until fully incorporated.
- Garnish and Serve: Sprinkle with freshly chopped parsley if desired and serve hot with your choice of side such as mashed potatoes or noodles.
Notes
- Use chicken thighs for best texture; chicken breast can be used but marinate for 4 hours to overnight for tenderness.
- To prevent yogurt from curdling, use full-fat yogurt at room temperature and add it off heat after cooling slightly.
- Serve with mashed potatoes, egg noodles, or spaetzle for a complete meal.
- Add sliced cremini mushrooms sautéed with the onions for added savoriness.
- Use fresh paprika for best flavor as paprika loses potency over time.
- Bone-in, skin-on chicken thighs can be used for richer flavor but may require longer simmering.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze up to 3 months.
- Reheat gently on stovetop or microwave; expect some yogurt separation in microwave.
