Hungarian Chicken Paprikash

Hungarian chicken paprikash with tender chicken in a rich paprika-onion sauce finished with sour cream.

Jump to ingredients | Jump to method

Paprikash depends on good sweet paprika and gentle heat. Adding the paprika off the hottest part of the stove helps preserve its colour and prevents bitterness.

Ingredients

• 1 kg bone-in chicken thighs (skin on or off)
• 2 onions (finely sliced)
• 1 red capsicum (finely diced)
• 2 garlic cloves (minced)
• 2.5 tbsp sweet Hungarian paprika
• 0.25 tsp hot paprika (optional)
• 1 tbsp plain flour
• 500 ml chicken stock
• 180 g sour cream (room temperature)
• 2 tbsp neutral oil or lard
• 1.25 tsp salt (or to taste)
• 0.5 tsp black pepper
• 2 tbsp fresh parsley (chopped)

Step-by-step method

1. Pat the chicken dry and season it with about half the salt and the black pepper.
2. Heat the oil or lard in a heavy casserole over medium-high heat. Brown the chicken in batches for 3–4 minutes per side, then transfer it to a plate.
3. Reduce the heat to medium, add the onions and capsicum and cook for 8–10 minutes until very soft. Add the garlic and cook for 30 seconds.
4. Take the pot off the heat for about 20 seconds, then stir in the sweet paprika and hot paprika if using. Keeping the paprika away from fierce heat prevents it from scorching and turning bitter.
5. Return the pot to medium heat. Sprinkle in the flour, stir for 30 seconds, then gradually add the stock while stirring to make a smooth sauce.
6. Return the chicken and any juices to the pot. Bring to a gentle simmer, cover partly and cook for 30–35 minutes until the chicken is tender and reaches at least 74°C in the thickest part.
7. Put the sour cream in a bowl and whisk in 3–4 tablespoons of the hot sauce to temper it. Remove the pot from the heat and stir the tempered sour cream back into the sauce.
8. Taste and adjust the salt. Do not boil hard after adding the sour cream. Finish with parsley and serve with spaetzle, noodles or potatoes.