Chicken Paprikash
A classic Hungarian comfort dish featuring tender chicken in a rich, creamy paprika sauce.
Equipment
- Large Skillet or Dutch Oven
- Wooden Spoon
- Serving Dish
Ingredients
- 2 lbs chicken thighs or drumsticks bone-in, skin-on
- 2 Tbsp. olive oil
- 1 large onion chopped
- 2 Tbsp. paprika preferably Hungarian sweet paprika
- 1 cup chicken broth
- 1 cup sour cream
- Egg noodles or dumplings for serving
Instructions
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chicken pieces and brown them on all sides. Remove and set aside.
- Add the chopped onion to the skillet and sauté until softened.
- Stir in the paprika and cook for another minute, ensuring it doesn't burn.
- Pour in the chicken broth and return the chicken to the skillet. Bring to a simmer and cover.
- Cook for about 40-50 minutes, or until the chicken is tender and cooked through.
- Remove the chicken and set aside. Stir in the sour cream to the sauce, mixing well.
- Return the chicken to the skillet, coating it in the sauce. Season with salt and pepper to taste.
- Serve hot over egg noodles or dumplings.
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Notes
This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.