Chicken Paprikash
Chicken Paprikash brings the comforting flavors of a traditional Hungarian dish straight to your table. Tender chicken pieces, simmered in a rich and velvety paprika-infused sauce, are complemented by a touch of sour cream for a creamy finish.
This recipe blends savory vegetables, aromatic spices, and a silky sauce that coats every bite, creating a comforting meal perfect for any occasion. The depth of flavor is enhanced by a gentle simmer that allows the ingredients to meld beautifully.
Serve this classic chicken paprikash over buttered egg noodles, spaetzle, or mashed potatoes for a satisfying meal that evokes warm, homemade goodness with every bite.
Chicken Paprikash Ingredients
Chicken thighs provide tender, juicy chunks that form the heart of this dish, soaking up the rich flavors of the sauce. Aromatic vegetables—onion, carrots, and celery—add layers of sweetness and depth to the base.
Paprika, the signature spice, infuses the sauce with its warm, earthy flavor, while garlic and bay leaves contribute an aromatic complexity that brings everything together. A smooth, velvety finish is achieved with sour cream, rounding out the dish with a creamy richness.
Recipe Tips for Chicken Paprikash
- Use Bone-In, Skin-On Chicken for Extra Flavor
While skinless, boneless chicken thighs work perfectly in this recipe for tenderness, using bone-in, skin-on thighs can elevate the flavor even more. The skin adds richness during cooking, and the bones impart extra depth to the sauce, making it even more savory. If you prefer this variation, just adjust the cooking time to ensure the chicken cooks thoroughly. - Don’t Skip the Paprika
Sweet paprika is the heart of this dish, giving it that signature flavor and vibrant color. If you want to experiment with depth, try adding a pinch of smoked paprika to bring a subtle smoky undertone to the sauce. However, avoid using hot paprika unless you want to add extra heat. - Let It Simmer for Maximum Flavor
The key to a flavorful Chicken Paprikash is to let it simmer slowly. Don’t rush the cooking process; the gentle simmer allows the vegetables, chicken, and paprika to meld, creating a richer, more flavorful sauce. If you have time, let it rest for a few minutes after cooking for the flavors to deepen even more.
What to Serve with Chicken Paprikash
- Buttered Egg Noodles
The creamy, rich sauce of Chicken Paprikash is best paired with soft, pillowy buttered egg noodles. Their smooth texture absorbs the flavorful sauce, making each bite a delightful combination of chicken, vegetables, and the velvety creaminess. It’s a classic, comforting pairing that perfectly complements the dish. - Spaetzle
For a slightly different take, serve Chicken Paprikash with spaetzle, a traditional German noodle. These little dumplings are soft and hearty, offering a satisfying chew that complements the tender chicken and creamy sauce. Spaetzle is a great choice to soak up the rich flavors of the dish. - Mashed Potatoes
If you’re in the mood for something classic and hearty, mashed potatoes are an ideal side. Their creamy texture blends well with the chicken and sauce, creating a comforting meal that feels like a warm hug. A sprinkle of fresh parsley on top will add a bit of brightness to this indulgent combination.
FAQ About Chicken Paprikash
- Can I make Chicken Paprikash ahead of time?
Yes! Chicken Paprikash actually tastes even better the next day after the flavors have had time to meld. You can make it in advance and store it in the refrigerator for up to three days. Simply reheat gently on the stove, adding a splash of chicken broth if needed to loosen the sauce. - Can I substitute chicken breasts instead of thighs?
While chicken breasts can be used, chicken thighs are recommended for their juiciness and tenderness. Breasts may dry out faster and not absorb the flavors as well. If using chicken breasts, be sure not to overcook them. - Can I freeze Chicken Paprikash?
Absolutely! Chicken Paprikash freezes well. Let it cool completely, then store it in an airtight container in the freezer for up to three months. To reheat, thaw overnight in the refrigerator and warm gently on the stove. - What can I use instead of sour cream?
If you prefer a dairy-free alternative, coconut cream or cashew cream can be used in place of sour cream. For a tangy substitute, plain Greek yogurt can also work, though it may alter the flavor slightly.
Chicken Paprikash
This Chicken Paprikash recipe brings a taste of tradition with succulent chicken, hearty vegetables, and a creamy, paprika-infused sauce that’s finished off with a swirl of sour cream. It’s a timeless, comforting dish, perfect for any occasion.
Ingredients
- Chicken Thighs skinless, boneless, cut into bite-sized pieces
- Salt and Black Pepper to season
- Olive Oil for searing
- Unsalted Butter for sautéing
- Onion diced
- Baby Carrots sliced
- Celery diced
- Garlic pressed through a garlic press
- Bay Leaves dried
- Sweet Paprika not hot
- White Pepper pinch
- Flour for thickening
- Chicken Stock or Broth
- Roma or Campari Tomatoes seeded and diced
- Sour Cream
- Chopped Parsley for garnish
Instructions
- Prep the Ingredients
- Begin by organizing and preparing all the ingredients according to the list above, ensuring everything is ready for use.
- Sear the Chicken
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Once hot, season the chicken pieces with salt and pepper, then sear them in the pot until lightly browned. Remove and set aside.
- Cook the Vegetables
- Add butter to the pot, allowing it to melt. Then, add the diced onion, sliced carrots, and celery along with a pinch of salt and pepper. Sauté for about 4-5 minutes until softened. Stir in the garlic, bay leaves, paprika, and white pepper, allowing the aromatic flavors to develop.
- Incorporate the Flour
- Sprinkle the flour evenly over the softened vegetables, stirring it in to coat them. Cook for around 30 seconds to form a roux.
- Add the Stock and Simmer
- Gradually whisk in the chicken stock, ensuring it blends smoothly. Bring the mixture to a vigorous simmer. Return the seared chicken to the pot along with the diced tomatoes, then reduce the heat to allow the dish to gently bubble.
- Cook Until Tender
- Cover the pot slightly ajar and cook for 30-35 minutes, or until the chicken is tender and the flavors have melded together.
- Finish the Dish
- Once the dish is cooked, remove the bay leaves. Stir in the sour cream until well combined, then fold in chopped parsley for a burst of freshness. Serve with your choice of side, such as buttered egg noodles, spaetzle, gnocchi, or mashed potatoes.
