Chicken Paprikash

Chicken Paprikash is a traditional Hungarian dish that braises bone-in chicken in a paprika sauce and is traditionally served over egg noodles or dumplings.

There’s something about the paprika in traditional Hungarian sauces that I really love. The sweet paprika gives the dish a real warmth, and it makes it into the ultimate comfort food meal.

What Is Chicken Paprikash?

Chicken Paprikash takes juicy, bone-in chicken thighs and braises them in a sauce made out of chicken stock, some tomato paste, paprika, and sour cream. It’s incredibly rich and silky when it’s finished. I like to serve everything over a bed of perfectly cooked egg noodles. It’s great on a cold day.

First, you’re going to want to sear the chicken thighs in oil and butter, to lock in moisture and encourage even cooking. The oil helps to get a crisp on the thighs and the butter adds flavor.

Once the chicken has been seared, you remove it from the pot while you sauté onions and the create richness with the sauce by adding flour and tomato paste.

Then, you’ll add the chicken stock, paprika, salt, and pepper. The sour cream is stirred in, and when everything comes to a boil, the chicken thighs get added back to the pot.

The chicken cooks in the sauce while you make the noodles and when the chicken is cooked you top the noodles with the chicken and spoon on the luscious sauce.

I know you’re going to go crazy for this one! – Christine

Chicken Paprikash

• Author: Christine Pittman
• Prep Time: 10 minutes
• Cook Time: 1 hours
• Total Time: 1 hour 10 minutes
• Yield: 4–6 servings 1x
• Category: Entrée
• Method: Stovetop
• Cuisine: Hungarian

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DESCRIPTION

Chicken Paprikash is a traditional Hungarian dish that braises bone-in chicken in a paprika sauce and is traditionally served over egg noodles or dumplings.

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Ingredients

Scale 1x2x3x

• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 2 and ½ lbs. bone-in chicken thighs
• 1 yellow onion, halved and thinly sliced
• 1 Tbsp. all-purpose flour
• 1 Tbsp. tomato paste
• 3 tsp. paprika
• 1 tsp. salt
• ¼ tsp. pepper
• 1 and ½ cups low or no sodium chicken stock
• ¾ cup sour cream
• 16 oz. egg noodles, cooked according to package directions

Instructions

1. Heat the olive oil and butter in a large Dutch oven or stockpot over medium-high heat until hot.
2. Add the chicken thighs, in batches if your pot isn’t big enough to give them each space, and sear until browned on all sides, 3-4 minutes per side.
3. Remove the chicken thighs and all but 2 tablespoons of the fat.
4. Turn the heat down to medium.
5. Add the onion and sauté until soft and golden brown, about 4 minutes.
6. Add the flour, tomato paste, paprika, salt, and pepper and cook for 3 minutes.
7. Add the chicken stock and sour cream and stir until everything is well combined.
8. Bring the mixture to a boil. Add the chicken thighs back to the pan. Cover and turn the heat down to low.
9. Simmer for 15 minutes with the lid on. Then take the lid off and simmer until the chicken is cooked through to 165°F as read on an instant read thermometer, about another 15 minutes.
10. Serve over hot egg noodles.