Ingredients You’ll Need for the Perfect Chicken Paprikash

• Chicken thighs: I wholeheartedly recommend using boneless, skinless chicken thighs for this particular braised dish. The reason is simple: they remain wonderfully juicy and tender throughout the entire cooking process. Furthermore, the extra fat content present in chicken thighs contributes an unparalleled richness and depth of flavor to the sauce, making it even more incredibly flavorful and satisfying.
• Diced tomatoes: You will require 14.5 ounces of canned diced tomatoes. These tomatoes impart a delightful touch of acidity and brightness, which serves to beautifully balance out the inherent richness of the sauce. Personally, I prefer to drain them thoroughly before incorporating them into the pot, ensuring that they do not render the sauce overly watery.
• Onion, garlic, and red bell pepper: This dynamic trio of aromatics serves as the flavorful foundation of the entire dish. Each ingredient contributes its unique essence, working in harmony to create a symphony of flavors that elevates the sauce to new heights of deliciousness. The onion provides a subtle sweetness, the garlic adds a pungent depth, and the red bell pepper introduces a touch of vibrant sweetness.
• Hungarian paprika: For the most authentic and true-to-tradition flavor, I highly recommend utilizing Sweet Hungarian Paprika. However, I understand that sourcing this specific type of paprika can sometimes be a challenge. If you find yourself unable to locate it, feel free to substitute with regular paprika, which is readily available in the spice aisle of virtually all grocery stores. One word of caution: If you opt for “smoked paprika,” be aware that you will be introducing a subtle touch of heat to the dish. While the heat is generally not overpowering, smoked paprikas can vary in their spiciness levels, so it’s essential to proceed with a degree of caution.
• Chicken stock: I strongly advocate for the use of low-sodium chicken stock. This simple choice empowers you to exercise greater control over the overall salt levels in the finished dish, ensuring that it aligns perfectly with your personal preferences.
• Sour cream: Sour cream is an absolute staple in a multitude of authentic Hungarian dishes. Its presence adds an unmatched creaminess and a delightful touch of tang to the paprika sauce. Be sure to bring the sour cream to room temperature before blending it into the sauce. This crucial step will prevent it from curdling when it encounters the hot liquid, preserving its smooth and velvety texture.

See the recipe card below for full information on ingredients and quantities.

What Is Hungarian Paprika and Why Does It Matter?

Hungarian sweet paprika is the key ingredient that bestows upon this chicken paprikash recipe its signature flavor profile. Its character is quite distinct from the generic paprika commonly found in the spice aisle (although, as previously mentioned, you can certainly use it if it is your only option). It truly makes a significant difference.

While regular paprika can often come across as rather bland or lacking in depth, Hungarian paprika, on the other hand, bursts with an abundance of rich, earthy, and subtly sweet notes. It elevates the entire dish and is a crucial component in achieving the authentic Hungarian flavor. There exists a spectrum of varieties of Hungarian paprika, each offering a unique nuance, ranging from the mildest and sweetest to those with a fiery heat and smoky undertones. Regardless of the specific type, all are meticulously crafted from finely ground, dried chile peppers. The quality of this singular spice ingredient exerts a profound influence on the authenticity and ultimate success of Hungarian recipes, such as the one presented here. Therefore, make sure to prioritize sourcing the highest quality paprika that you can possibly acquire!

How to Make Chicken Paprikash: A Step-by-Step Guide

1. Season and sear the chicken. Begin by generously seasoning your chicken thighs with both salt and pepper. Heat a generous amount of oil in a large, heavy-bottomed pot or skillet over medium-high heat. Once the oil is sufficiently hot, brown the chicken thighs on all sides. Be sure to work in batches to avoid overcrowding the pan, adding more oil as needed to maintain optimal searing conditions. Once browned to perfection, transfer the chicken thighs to a plate and set them aside for later. It’s absolutely crucial to retain all of the delectable drippings in the pot, as they will serve as the foundation for the flavorful sauce. Pro Tip: Resist the urge to rush this step! Proper searing is paramount to building layers of complex flavor in your final dish.

2. Cook the aromatics. Reduce the heat to medium-low and introduce the onions, garlic, tomatoes, and bell peppers to the pot. Stir the vegetables diligently, allowing them to soften gradually. This process should take approximately 3–5 minutes. As you stir, make sure to scrape up those flavorful bits that have adhered to the bottom of the pot, as these are bursting with concentrated flavor. Then, stir in the paprika, coating the vegetables evenly.
3. Add the paprika. Stir it in and cook for one minute to bloom the flavor (which is just a fancy way to say allowing the spice to release its natural oils and deepen the flavor). This helps to maximize its inherent aromatic qualities.

4. Braise the chicken. Stir in the chicken broth, then carefully return the browned chicken to the pot. Bring the mixture to a boil, and then immediately reduce it to a gentle simmer. Allow the chicken to cook in the simmering liquid until it reaches a state of tenderness and is thoroughly cooked through. This should take approximately 15 minutes.
5. Make the creamy paprika sauce. Remove the chicken from the pot and set it aside. Increase the heat to medium-high and boil the liquid until it reduces by about one-third. Carefully transfer the liquid to a blender, add the room-temperature sour cream and blend until smooth. Taste and season with salt, then pour the sauce back into the pot.

6. Serve. Return the cooked chicken to the pot, nestled within the luscious sauce. Serve this delightful paprika chicken atop a bed of spaetzle, traditional nokedli, or any other starchy side of your choosing (see below for some inspiring ideas!).

Recipe Tips for the Best Chicken Paprikash

• Shredded or Whole? It’s your choice! I always ate this dish with the chicken shredded or cut up into bite-sized pieces. However, you can definitely serve the thighs whole if you prefer a more traditional and visually striking presentation. Both options are equally delicious, so feel free to choose the one that resonates most with you.
• Room Temperature Sour Cream is Key: It’s absolutely crucial to bring your sour cream to room temperature before adding it to the hot liquid. This seemingly small step is essential to prevent the sour cream from curdling when it comes into contact with the heat. Using full-fat sour cream will also further help prevent your sauce from curdling, resulting in a smoother and more velvety texture.
• Blending vs. Stirring: Instead of blending the sauce (as described in step 5), you can choose to simply stir in the sour cream directly into the pot. This alternative method will result in a sauce with a slightly chunkier texture, which some may find appealing. I personally prefer blending the sauce to achieve a silky smooth consistency that beautifully clings to every single morsel of chicken and nokedli.

Serving Suggestions: What to Serve with Your Chicken Paprikash

Growing up, I always enjoyed chicken paprikash served alongside a generous helping of nokedli, those delightful Hungarian dumplings. However, the versatility of this dish means that it pairs wonderfully with a wide array of accompaniments. Consider serving this chicken dish with any of the following:

• Steamed rice
• Dumplings
• Buttered egg noodles
• Cream cheese mashed potatoes
• Crusty bread (to mop up that rich and creamy paprika-infused sauce!)

Storing Leftovers: Keeping the Paprikash Love Going

Store any leftover chicken paprikash in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat until heated through. It’s best to avoid using the microwave, as it can sometimes cause the sauce to separate, affecting its texture.

Leftovers of this delicious dish also freeze exceptionally well! Once cooled completely, transfer the paprikash to a well-sealed, freezer-safe container and store it in the freezer for up to 3 months. When you’re ready to savor it again, simply thaw it overnight in the refrigerator and then reheat it gently on the stovetop. You might find that the sauce thickens slightly during freezing and thawing, so don’t hesitate to add a splash of water or chicken stock to the dish while reheating to restore it to its original creamy consistency.

More Chicken Dishes You’ll Love

• Chicken Schnitzel
• Broccoli-Cheddar Stuffed Chicken Breasts
• Apple and Sage Roast Chicken
• Chicken Milanese with Green Apple Salad
• Parmesan Herb Crusted Chicken