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

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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.

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Questions

What should Chicken Paprikash look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until the chicken is cooked through to an internal temperature of 165°F (74°C). A reading of 165 F on a thermometer settles it.

Why pat it dry first in Chicken Paprikash?

Step 1 reads: "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." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Is there a substitute for sour cream in Chicken Paprikash?

The entry for Chicken Paprikash calls for 1 cup full-fat sour cream, room temperature. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I use chicken breasts instead of chicken thighs in Chicken Paprikash?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Chicken Paprikash uses 4 lbs bone-in, skin-on chicken thighs and drumsticks.

Can I make Chicken Paprikash gluten-free?

Yes. The gluten in Chicken Paprikash 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.

Does Chicken Paprikash contain eggs?

Yes: 8 oz wide egg noodles, cooked per package. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

Csipetke side
Chimney Cake dessert
Rotkohl side

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