Chicken Paprikash
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Chicken paprikash is a yummy Hungarian dish you’ll love. It’s made with tender chicken cooked in a creamy paprika sauce. The secret is using three types of Hungarian paprika – sweet, smoked, and hot – to give it amazing flavor. You can serve it over soft dumplings or egg noodles for a filling meal.
This recipe takes about an hour to make but it’s worth the wait. You’ll brown the chicken first, then cook onions and garlic before adding paprika and wine. The chicken simmers in broth until it falls off the bone. At the end, you’ll stir in sour cream to make the sauce extra creamy and tasty.
Exact Ingredients List
Here’s what you’ll need to make chicken paprikash:
- 3 tablespoons lard or vegetable oil
- 4 pounds chicken thighs and legs
- 2 large yellow onions, diced
- 5 cloves garlic, minced
- 3 tablespoons Hungarian sweet paprika
- 2 teaspoons Hungarian smoked paprika
- 1 teaspoon Hungarian hot paprika
- 1/2 cup dry white wine
- 2 cups low-sodium chicken stock
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- Salt and pepper to taste
- 3 tablespoons flat leaf parsley for garnish
For the optional dumplings:
- 6 large eggs
- 4 cups flour
- 1 cup water
- 1 teaspoon salt
- 4 teaspoons baking powder
You’ll find these ingredients easy to get at most grocery stores. The different types of paprika give the dish its unique flavor, so try to use Hungarian paprika if you can.
Remember to have salt and pepper on hand for seasoning. You can adjust the amounts to suit your taste.
Instructions
Start by heating a large pan over medium heat. Add vegetable oil and let it warm up. Pat your chicken pieces dry and season them well with salt and pepper.
Place the chicken in the hot pan. Cook each side for about 4-5 minutes until golden brown. Once done, set the chicken aside on a plate and cover it loosely with foil.
Next, add diced onions to the pan with a pinch of salt. Cook them for 10-12 minutes until soft. Toss in minced garlic and cook for another minute.
Now it’s time for the paprika! Add all three types and stir well. Be careful not to burn it. After 30 seconds, pour in the white wine. Scrape the pan’s bottom with a wooden spoon to get all the tasty bits.
Let the wine cook for about a minute, then add chicken stock. Bring it to a boil for 2 minutes. Lower the heat to a simmer and put the chicken back in the pan. Cover and cook for 45 minutes or until the chicken is tender.
Remove the chicken again. In a bowl, mix sour cream and flour. Add some hot sauce from the pan to this mixture, stirring well. Pour this back into the pan and mix. Bring to a simmer over medium heat.
Taste and adjust seasoning. Return the chicken to the pan, coat it with sauce, and simmer for 10 more minutes uncovered. Sprinkle with parsley and serve over dumplings or egg noodles. Enjoy your homemade chicken paprikash!
How to make the dumplings (optional)
These dumplings are very easy to make but feel free to serve chicken paprikash over egg noodles if you like. Yield is approximately 60 dumplings.
- Bring a large pot of salted water to boil. In a large mixing bowl combine 6 large eggs, 4 cups of all-purpose flour, 1 cup of water, 1 teaspoon of salt, and 4 teaspoons of baking powder and mix together until smooth. (Photo #1)
- Once the water is boiling, scoop 1 heaping tablespoon of the batter into the water. Place the spoon into the boiling water between each dumpling so they slide off into the water and don’t stick. Alternatively, an oiled spoon also works. (Photo #2)
- Work in batches to prevent overcrowding. A 10-12 quart pot should take roughly 2 batches to complete. When the dumplings begin to float, let them cook another 3-4 minutes. (Photo #3)
- Use a slotted spoon or pasta spider to remove the dumplings, then run them under cold water to stop the cooking process and place them on a platter until you’re ready to add to the paprikash sauce and serve. (Photo #4)
Possible Substitutes List & Recipe Variations
You can make some tasty changes to this chicken paprikash recipe. Try using boneless chicken breasts or thighs if you prefer. They cook faster, so keep an eye on them.
No Hungarian paprika? Regular sweet paprika works too. Mix in a bit of smoked paprika for extra flavor.
For a lighter version, swap the sour cream with Greek yogurt. It gives a tangy taste and cuts down on fat.
Here’s a quick list of other swaps you can try:
- Vegetable oil instead of lard
- Chicken broth for white wine
- Bell peppers added with the onions
- Egg noodles instead of dumplings
Want to spice it up? Add a dash of cayenne pepper or red pepper flakes. For a veggie twist, throw in some mushrooms or carrots.
Remember, cooking is fun! Feel free to play around with the recipe and make it your own.
Tips, Tricks & Storing
For the best chicken paprikash, use bone-in, skin-on chicken pieces. They add more flavor and stay juicy. Pat the chicken dry before cooking to get a nice crispy skin.
Don’t rush browning the chicken. Take your time to get a golden crust. This adds tons of flavor to the dish.
Be careful not to burn the paprika. It can turn bitter if overcooked. Add it just before the wine and stir quickly.
To avoid curdling, temper the sour cream by mixing it with some hot sauce before adding it back to the pan. This prevents separation.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. Add a splash of broth if the sauce is too thick.
You can freeze chicken paprikash for up to 3 months. Let it cool completely before freezing. Thaw overnight in the fridge before reheating.
For a lighter version, you can use boneless skinless chicken breasts and Greek yogurt instead of sour cream. The taste will be different but still yummy.