Hungarian Chicken Paprikash (Paprika Chicken)
Have you ever heard of Chicken Paprikash? You are in for a treat, my friends, because I think you’re going to love this dish. If you’re looking for a quick and easy chicken dinner option that doesn’t take much effort, print or save this one for your recipe book, because it may become your next go-to weeknight meal. Paprika sometimes gets overlooked as a spice in the spicy food lover’s arsenal because it usually isn’t very “hot”, but that’s because most grocery stores only carry one or two brands. The truth is, there are many different types of paprika ranging from sweet to hot and varying in levels of overall pungency, from sweet paprika to Spanish paprika, smoked paprika and more. With so many paprika options, you could make this dish in so many ways. Time to stock up on some paprika! Let’s talk about this famous dish. My version incorporates both bell peppers and jalapeno peppers, which add a bit more zestiness. I also include canned tomatoes for ease of cooking, and use a lot of paprika, the dish’s signature spice. The recipe is made by simmering browned chicken in a rich and creamy sauce spiced with paprika, giving this comfort food its wonderful flavor. It’s also known as Paprika Chicken. There are many variations, of course, depending on the region and preference of the cook. Some versions of the recipe skip the onion and focus on bell peppers, and vice versa. Some use tomato paste instead of tomatoes, and some skip the tomato entirely and use only broth to thicken a light roux. Some older versions skip the sour cream addition, though many modern versions include it. I also stir in sour cream or crema at the end because it’s just so darned delicious that way. Let’s talk about how to make chicken paprikash, shall we? Garnish and serve! First, heat the butter or oil in a large pan or large pot to medium-high heat. I like to use my Dutch oven for this usually when making a larger batch. Pat the chicken dry, then season with salt and pepper. Add the chicken skin sides down. Sear the chicken 4-5 minutes per side, allowing the fat to render and the skin to turn a nice golden brown. Patting the chicken as dry as you can really helps the browning of the skin. FOR THE CHICKEN PAPRIKASH SAUCE Drain some of the fat from the pan, leaving about a tablespoon. Add the onion and peppers. Stir to get all those flavorful brown bits from the bottom of the pan. Cook for 5 minutes to soften at medium heat. You’ll be able to smell that gorgeous garlic cooking. Don’t let it burn. Add the tomatoes to incorporate, stirring constantly. If you’re using fresh or chunkier tomatoes, break them up a bit with a wooden spoon. Add the chicken back to the pan. You can scoop some of the sauce over the pieces of chicken if you’d like for more of that paprika sauce flavor to work its way into the chicken. NOTE: I like to use my ThermoPop meat thermometer from ThermoWorks (I’m an affiliate). Works great! Remove from heat. Remove the chicken and swirl in the sour cream a bit at a time until it is fully incorporated. Adjust with salt and pepper. Stir to combine. Boom! Done! Chicken Paprikash in the house! It’s definitely one of our favorite recipes here, so incredibly easy to make. I love a good easy recipe. Perfect for weeknight dinners. That’s it, my friends! Home cooks rejoice in your new favorite easy chicken dish! I hope you enjoy my chicken paprikash recipe. It’s so good! Paprika chicken! Let me know if you make it, and if you enjoy it. Tomato Alternative. When I was in Budapest, Hungary, I did not see chicken paprikash made with tomatoes, but I love to add them, and it is common in many newer recipes. If you’d prefer to skip the tomato, use the same amount of chicken broth instead. The results are still nice and creamy from the sour cream and from the overall thickening as it simmers. The choice is yours. Some are smoked, some sweet and some hot. You can use any of them for this recipe. I like to use a sweeter smoked Hungarian paprika as well as hot paprika. Learn all about the spice, paprika. However, you can serve it up with other pasta noodles, or serve it over rice, couscous or other grains, and even creamy grits. Try it over cauliflower rice for a lower calorie meal. You can also freeze it in vacuum sealed bags for 3 months or longer. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. NOTE: This recipe was updated on 1/18/23 to include new information and video. It was originally published on 3/16/20.
