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Chicken Paprikash
Paprikash is one of the most famous dishes from Hungary. In our version, chicken is cooked in a bold paprika-infused sauce, then finished with sour cream to create a tangy, creamy stew. Sweet paprika is a key ingredient, so make sure yours is fresh and fragrant. And for the richest flavor and a full-bodied consistency, opt for full-fat sour cream. Don’t be concerned if the sauce looks broken when you add the sour cream. As the sauce simmers and reduces, the cornstarch helps the sour cream emulsify into the sauce. Buttered egg noodles are the perfect accompaniment to this homey dish.
4 to 6
Servings
1 hour 10 minutes
(30 minutes active)
Ingredients
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3
pounds bone-in, skin-on chicken thighs, trimmed
-
Kosher salt and ground black pepper
Directions
-
01Season the chicken all over with salt and pepper. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the chicken skin side down and cook until browned on the bottom, 3 to 4 minutes. Flip the pieces and cook until browned on the second sides, 2 to 3 minutes, then transfer to a large plate and set aside. Pour off and discard all but 1 tablespoon of the fat in the pot.
Reviews
December 17, 2022
Delicious paprikash - mushroom version
I made this mostly as written - used sliced crimini mushrooms instead of chicken and veggie broth with a tbl of mushroom soy, instead of chicken broth. I couldn't find wax peppers, so used anaheims and used grreek yogurt instead of sour cream. I served it with the hungarian dumplings (fun to make!) and cucumber salad. It made for a delicious dinner on a cold day - great flavor even with my somewhat old paprika. I'm inspired to go buy some nice fresh paprika for the next time, and there will be a next time. I was nervous about the nokedli, but they were just fine. I may use bread flour next time for a slightly firmer 'bite' ) I mad a half recipe which was perfect for the two of us.
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