Chicken Paprikash Recipe

top view of chicken legs in sauce over egg noodles

5 from 1 vote

Chicken Paprikash is an incredibly comforting and delicious Hungarian chicken stew that features tender bone-in chicken simmered in a creamy, rich paprika infused sauce. This dish is also known as Paprikás Csirke and traditionally serve with noodles, dumplings, or potatoes. It comes together on stovetop in a little oven a hour from start to finish.

Prep Time10

Cook Time1

Total Time1 10

Course: Comfort Food, dinner, Main Course

Cuisine: Eastern European, European, Hungarian

Servings: (serves 6-8)

Calories: 550kcal

Author: Lyuba Brooke

Ingredients

3-4 lbs bone-in chicken, like chicken legs, thighs, or whole broken down chicken
2 tbsp canola oil to sear chicken
3 tbsp unsalted butter
2 yellow onion sliced
3 garlic cloves minced
3-4 tbsp Hungarian paprika
2 1/2 cups chicken stock or broth
kosher coarse or sea salt to taste
1/8-1/4 tsp black pepper to taste
3/4 cup sour cream
1/4 cup heavy whipping cream

To thicken the sauce:

3 tbsp unsalted butter softened
3 tbsp all purpose flour use gluten free if needed

US Customary - Metric

Instructions

Sear chicken:

Preheat a Dutch oven over medium heat first and then add some oil.
Season the chicken with some salt and pepper on all sides.
Sear chicken for a couple of minutes on each side until nicely golden brown. Sear the chicken in batches so you don't overcrowd the pot. Take chicken out and set aside.

Cooking chicken:

Add butter to the Dutch oven and add sliced onions. Mix in butter and let onions cook until completely softened and start to brown.
Move onions aside and add garlic. Cook until garlic is fragrant and mix it into the onions.
Mix in paprika and return the chicken to the pot, fitting it in as evenly as you can.
Carefully pour in chickens stock, making sure the chicken is covered, and stir to mix.
Bring the mixture to a simmer and lower the heat to low. Cover the Dutch oven with a lid, leaving a small crack for the heat to escape.
Cook chicken for 20 minutes and take off the lid. Carefully stir the chicken and liquids and cook another 15-20 minutes uncovered.

Finishing the sauce:

Make the roux by combining softened butter and flour. Mix it until it forms paste.
Stir in the roux into the pot and continue to slowly stir while it gently simmers and thickens, about 3-5 minutes.
Stir in sour cream and heavy whipping cream, cook about a minute, and take the pot off heat.
Serve chicken paprikash with egg noodles.

Notes

Use bone-in chicken for the best flavor: This recipe is written for bone-in pieces (like thighs and drumsticks). The bones add richness to the sauce and help keep the meat juicy. If you ever swap to boneless, start checking for doneness earlier so it doesn’t dry out.
Don’t skimp on the Hungarian paprika: Paprika is the star here, not just a background spice. Use a good-quality Hungarian sweet paprika for the best color and flavor, and make sure it’s fresh (old paprika loses a lot of its punch).
Take your time browning the chicken and onions: A deep golden sear on the chicken and nicely softened, lightly browned onions build the base flavor of the sauce. If the pot looks dry, add a tiny splash of oil rather than turning up the heat too high.
Stir in the paprika quickly: Paprika can burn and turn bitter if it sits on very hot oil for too long. After the onions and garlic are cooked, stir in the paprika and quickly follow with the stock and chicken so it blooms in the warm fat without scorching.
Keep the heat gentle after adding sour cream and cream: Once the dairy goes in, do NOT boil the sauce. Low, gentle heat helps keep it silky and smooth.
Gluten-free option: You can swap the all-purpose flour in the roux for your favorite 1:1 gluten-free all purpose flour. The method stays exactly the same; just make sure to stir well so the roux is smooth before adding it to the sauce.
Make it ahead: Chicken paprikash reheats really well. Cook it as written, let it cool a bit, then refrigerate. Reheat gently over low heat, adding a splash of stock if the sauce has thickened too much.

Nutrition