Chicken Paprikash
Ingredients
- 3 lbchicken thighs and drumsticks
or whole chicken legs
- kosher salt and freshly ground black pepper to taste
- 1 tbspneutral oil
like canola
- 3 tbspunsalted butter
- 1 largeyellow or spanish onion
peeled and diced
- 3 clovesgarlic
peeled and minced
- 3 tbsphungarian paprika
sweet or hot, or a combination
- 3 tbspall-purpose flour
- 1 ccanned crushed tomatoes or 1 large ripe tomato
chopped
- 1 cchicken broth
homemade or, if not, low-sodium
- 1 lbegg noodles
- ¾ csour cream
Directions
- 1
Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
- 2
Pour off all but 3 tablespoons of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
- 3
Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
- 4
Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
- 5
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
Chicken Paprikash
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Based on 7,823 ratings
Rating Breakdown
About this Recipe
Craving a deeply flavorful, soul-warming meal that transports you to a Hungarian kitchen? This Chicken Paprikash recipe delivers tender chicken enveloped in a luscious, spice-rich sauce, perfect for a satisfying dinner.
This Chicken Paprikash truly shines because it prioritizes the star ingredient: fresh, vibrant paprika. The secret to its depth begins with a generous amount of sweet or hot Hungarian paprika, which lends its characteristic warmth and color. Building on a base of butter-sautéed onions and garlic, and thickened slightly with flour, the sauce achieves a velvety richness that clings beautifully to every piece of chicken.
You'll be treated to incredibly tender chicken drumsticks and thighs, slow-cooked until they practically fall off the bone. The sauce, with its complex notes from fresh paprika, is balanced by the subtle tang of crushed tomatoes and finished with a swirl of creamy sour cream. This creates a deeply savory, comforting dish that feels both hearty and refined. It's a robust main course that promises a delightful culinary experience.
Customization & Serving
To tailor this classic to your taste, feel free to use sweet Hungarian paprika for a milder, sunnier flavor, or hot Hungarian paprika for a spicier kick. For a distinct, woodsy aroma reminiscent of an open fire, consider incorporating smoky Spanish pimentón de La Vera. You can also swap canned crushed tomatoes for one large ripe, chopped fresh tomato if preferred. This dish traditionally uses chicken thighs and drumsticks, but whole chicken legs work beautifully too.
Serve this hearty Chicken Paprikash generously over butter-slicked egg noodles, perfect for soaking up every drop of that exquisite sauce. It's an ideal dish for a comforting family dinner, bringing warmth and flavor to any table.