Chicken Paprikash

Name: Chicken Paprikash
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 4 lbs bone-in, skin-on chicken thighs and drumsticks; 1.5 tsp salt; 1/2 tsp black pepper, freshly ground; 2 tbsp lard or vegetable oil; 2 medium yellow onion, finely diced; 4 garlic cloves, minced; 4 tbsp sweet Hungarian paprika; 2 roma tomato, diced; 1 green bell pepper, diced; 1.5 cups chicken broth; 1 cup full-fat sour cream, room temperature; 2 tbsp all-purpose flour; 8 oz wide egg noodles, cooked per package

A Hungarian classic of bone-in chicken pieces braised in a velvety sweet paprika and sour cream sauce, served over egg noodles or buttered spaetzle.

70 minEasyServes 4520 cal/serving

HungarianDinnerStovetopStandardHigh FiberHigh ProteinLow CarbLow-SodiumAlcohol-Free

Ingredients

4 lbs bone-in, skin-on chicken thighs and drumsticks
1.5 tsp salt
1/2 tsp black pepper, freshly ground
2 tbsp lard or vegetable oil
2 medium yellow onion, finely diced
4 garlic cloves, minced
4 tbsp sweet Hungarian paprika
2 roma tomato, diced
1 green bell pepper, diced
1.5 cups chicken broth
1 cup full-fat sour cream, room temperature
2 tbsp all-purpose flour
8 oz wide egg noodles, cooked per package

Instructions

1

Pat 4 lbs bone-in, skin-on chicken thighs and drumsticks dry and season generously with 1.5 tsp salt and 1/2 tsp freshly ground black pepper.
2

Heat 2 tbsp lard or vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Add chicken skin-side down and brown until deep golden, about 5 minutes per side. Remove and set aside.
3

Reduce heat to medium. Add 2 medium finely diced yellow onion to the drippings and cook, stirring often, until softened and translucent, about 6 minutes.
4

Remove the pan from heat (important: prevents the paprika from scorching). Add 4 tbsp sweet Hungarian paprika and stir for 30 seconds, then add 4 minced garlic cloves, 2 diced roma tomato, and 1 diced green bell pepper. Return to medium heat and cook 2 minutes.
5

Pour in 1.5 cups chicken broth and stir to scrape up any browned bits. Nestle the browned chicken back into the pan, skin-side up.
6

Bring to a simmer, cover, and cook over low heat for 35-40 minutes until the chicken is cooked through to an internal temperature of 165°F (74°C).
7

Transfer chicken to a plate. In a small bowl, whisk 2 tbsp all-purpose flour into 1 cup room temperature full-fat sour cream until smooth. Stir the mixture gradually into the hot braising liquid.
8

Simmer the sauce over low heat, stirring, for 3-4 minutes until thickened. Do not boil or the sour cream may curdle. Return the chicken to the pan to warm through.
9

Serve over 8 oz cooked per package wide egg noodles, spooning plenty of sauce over each portion.

Questions

Can I make Chicken Paprikash dairy-free?

Yes. The dairy in this entry is 1 cup full-fat sour cream, room temperature. Swap the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Chicken Paprikash gluten-free?

Yes. The gluten in this entry is 2 tbsp all-purpose flour, 8 oz wide egg noodles, cooked per package. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Chicken Paprikash keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Chicken Paprikash?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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