Description
Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs cooked in a rich and flavorful paprika-infused sauce finished with creamy yogurt or sour cream. This comforting and hearty meal is perfect served with mashed potatoes, egg noodles, or spaetzle.
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 and Aromatics
- 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
- Prepare Chicken: In a bowl, combine the chopped chicken thighs, sweet paprika, cornstarch, kosher salt, pepper, and 1 tablespoon of olive oil. Mix thoroughly to coat all chicken pieces evenly.
- Sear Chicken: Heat 1 tablespoon olive oil in a deep pan over medium heat. Add the seasoned chicken in a single layer and cook undisturbed for 6 minutes to develop a golden crust. Stir and cook for another 4 minutes. Remove from pan and set aside. If second batch sticks, add a few tablespoons of broth to deglaze the pan.
- Sauté Aromatics: Using the same pan, heat the remaining 1 tablespoon olive oil. Sauté diced onion for 4 minutes until softened. Add minced garlic, tomato paste, and smoked paprika. Cook while stirring continuously for 1 minute to blend flavors.
- Deglaze and Simmer: Pour in the chicken broth and stir to deglaze the pan thoroughly. Return the cooked chicken to the pan and bring the mixture to a boil. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally, until chicken is fully cooked and tender.
- Finish with Yogurt: Remove the pan from heat and let it rest for 10 minutes to cool slightly and prevent curdling of the yogurt. Stir in the full-fat yogurt or sour cream gently to enrich the sauce.
- Garnish and Serve: Optionally, sprinkle freshly chopped parsley on top before serving. Best served warm alongside mashed potatoes, egg noodles, or spaetzle.
Notes
- Use chicken thighs for best flavor and tenderness; chicken breast can be used if marinated for 4 hours to overnight.
- To prevent yogurt from curdling, use room temperature plain full-fat Greek yogurt and add it after the dish has rested off the heat.
- Add cremini mushrooms sautéed with onions for an earthier sauce.
- For a richer dish, use bone-in, skin-on chicken thighs but increase simmering time to ensure doneness.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat gently on stovetop over low heat or in microwave, noting yogurt may separate if heated too intensely.
- Fresh paprika is essential for the best flavor since paprika loses potency over time.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
