Description
This easy chicken paprikash recipe is a traditional Hungarian dish with chicken cooked in a rich sauce loaded with paprika and sour cream.
Ingredients
- 2 lbs chicken thighs and legs, bone-in and skin-on
- ½ cup all-purpose flour
- 3 tablespoon paprika or Hungarian paprika
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoon vegetable oil
- 1 cup sweet onion, chopped
- ⅛ teaspoon cayenne pepper
- 2 cups low sodium chicken stock
- 1 cup sour cream
Instructions
- Combine flour, 2 tablespoons paprika, salt, and pepper. Dredge the chicken in the flour mixture, reserving leftover flour.
- Heat oil in a large Dutch oven or skillet over medium-high heat. Brown chicken on both sides, about 3 minutes per side. Remove and set aside.
- Add onion, cayenne pepper, and remaining paprika. Sauté until onion is tender, about 2 minutes.
- Return chicken to the pot and add chicken stock. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes or until chicken is cooked through.
- In a bowl, mix reserved flour with sour cream and ½ cup of hot cooking liquid until smooth.
- Add mixture to the pot and simmer for 5 minutes, stirring occasionally, until sauce thickens. Adjust seasoning if needed.
Notes
- Bone-in chicken provides deeper flavor than boneless cuts.
- Adjust heat by choosing regular or Hungarian paprika.
- Brown the chicken well for a richer sauce.
- Temper sour cream with hot liquid to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Hungarian