chicken paprikash

This Hungarian chicken paprikash is a chicken dish served with a rich and creamy paprika sauce.

Hungarian Chicken Paprikash

butter

chicken thighs (about 2.5 pounds)

onion

red bell pepper (diced)

garlic (minced)

tomato paste

paprika

pepper

kosher salt

chicken stock

flour

sour cream

fresh parsley (chopped)

Crack some salt and pepper over both sides of the chicken thighs. Over medium-high heat, add a tablespoon of butter to a pot and add the chicken skin side down for 3-4 minutes until browned. Remove the chicken and set aside on a plate.

Add the remaining 2 tablespoons of butter until melted. Then add onions and saute for 2-3 minutes until soft. Add red pepper, garlic, tomato paste, paprika, salt, and pepper. Continuously mix for another 2-3 minutes until fragrant.

Add 1 cup of chicken stock and mix, then turn down the heat to medium. Add back the chicken skin-side down to the pot and simmer for 20-25 minutes, turning halfway through. When the chicken has cooked through, remove the chicken from the pot, and set aside. If you are unsure if your chicken is cooked, use a meat thermometer and check for it to reach an internal temperature of 165 degrees.

In a small bowl, mix the flour and sour cream. Then take ½ cup of the onion and pepper liquid from the pot and add it to the sour cream until combined. Then add the sour cream mixture back to the pot and stir. This step ensures that the flour and cream don’t clump together from the heat of the stock.

Add the chicken back to the pot and coat with the sauce.

Garnish the chicken with parsley, and serve with spaetzle, noodles, or roasted potatoes!

One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash features chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce!&nbsp; It's pure heaven!

Authentic Chicken Paprikash (Paprikás Csirke)

pork lard

chicken pieces,

medium yellow onions, very finely chopped

garlic, finely minced

Roma tomatoes, seeds removed and very finely diced

Hungarian bell pepper, diced ((optional))

quality, genuine imported sweet Hungarian paprika

Aneto 100% All-Natural Chicken Broth ((our most favorite chicken broth))

chicken broth

sea salt

black pepper

all-purpose flour

heavy whipping cream

Heat the lard in a heavy pot and brown the chicken on all sides.&nbsp; Transfer the chicken to a plate.&nbsp;&nbsp;In the same oil, add the onions and fry until golden brown.&nbsp; Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes.&nbsp;&nbsp;Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).&nbsp;&nbsp;

Return the chicken to the pot and place it back over the heat.&nbsp;&nbsp;Pour in the chicken broth.  The chicken should be mostly covered.  Bring it to a boil.  Cover, reduce the heat to medium-low and simmer for 40 minutes.  Remove the chicken and transfer to a plate.

In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.

Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby.&nbsp; You can make nokedli with a spätzle scraper&nbsp;and using this recipe for the dough.&nbsp;&nbsp;

A superb main dish from Hungary.&nbsp; You will love this!

Hungarian Chicken Paprikash With Dumplings (Csirke-Paprikas &Amp; Nokedli)

for the chicken Paprikash:

chicken

salt

unsalted butter

lbs. yellow onions

sweet Hungarian paprika

hot Hungarian paprika (adjusted to taste)

eggs

water

Hungarian Chicken Paprikash with Dumplings (Csirke-Paprikas &amp; Nokedli)

Instructions for the chicken paprikash:

Salt the chicken pieces well and let them sit out while you slice the onions. (Bringing the chicken pieces to room temperature)

Melt the butter in a large Dutch oven over medium high heat. When the butter is hot, pat the chicken pieces dry with a paper towel and place them skin side down in the pan. Brown the chicken on all sides, taking care to keep the skin intact. Once browned, remove and set aside.

Add the onions to the pan and cook them, scraping up the bits from the bottom of the pan, cook until lightly browned.

Add the paprika, black pepper to the onions and stir to combine. Add the chicken broth and deglaze the bottom of the pan.

Add the chicken pieces back into the pan on top of the onions. Cover and cook on a low simmer for about 25 minutes or until the chicken is cooked through. (Internal temperature should be at least 165 degrees f) If you want to cook the chicken until it falls off the bone, that should take another 30 minutes or so.

Once the chicken is cooked to your liking, remove it once again from the pan.

Allow the pan to cool for a few minutes and slowly stir in the sour cream. Add salt to taste.

Put the chicken back into the pan and coat well with the sauce.

Serve with Nokedli or any noodles or dumplings.

Place a large pot with salted water and bring to a boil

Combine eggs, salt and water, mix well with a whisk

Add flour, a little at a time enough to make a soft, sticky dough

Let dough rest for 10 minutes

Beat mixture together

There are different methods of dropping the dough into the water.

If you have a colander and a spatula- hold the colander over the boiling water, put a little of the dough mixture into the colander and push through the holes with a spatula.

Alternatively, you can just drop small pieces of the dough mixture using a teaspoon

You can also purchase a Nokedli or spaetzel maker designed especially to make these small dumplings.

Whatever method you use, when the Nokedli rises to the top, it is done.

Remove with a slotted spoon and rinse under cold water.

Serve with the chicken paprikash, it would also be wonderful added to any stew.

This version of chicken paprikash takes a few extra steps to ensure the best possible flavor. Searing the chicken produces a more complex sauce while adding gelatin to chicken broth gives it a richer mouthfeel. The recipe is a little more complicated than your average chicken paprikash, but the results are well worth the effort.

The Best Chicken Paprikash Recipe

(.25 ounce) packet powdered gelatin (about 2 1/2 teaspoons)

salt and black pepper

vegetable oil

yellow onion, thinly sliced (about 1 1/2 cups)

red bell pepper, thinly sliced (optional, see note)

(1 ounce) high quality Hungarian sweet paprika (see note)

bay leaf

sour cream,

Asian fish sauce

juice lemon

parsley leaves or dill (optional)

Egg noodles, boiled potatoes,

Pour chicken stock into a 1-cup liquid measuring cup and sprinkle gelatin over the top. Set aside.

Season chicken pieces generously on all sides with salt and pepper. Heat vegetable oil in a large straight-sided sauté pan or a Dutch oven over medium-high heat until lightly smoking. Add chicken pieces skin-side-down in a single layer and cook without moving until deep golden brown, about 8 minutes. As the chicken pieces finish browning, flip them over and cook until the second side is light golden brown, about 2 minutes longer. Transfer chicken to a large plate and set aside. Pour off all but 1 tablespoon of fat from pan.

Add onions and bell peppers (if using) to the pan and cook, stirring and scraping up any browned bits from the bottom, until the onions are tender and just starting to brown, about 5 minutes. Add paprika and cook, stirring, until fragrant and nutty, about 1 minute.

Add stock/gelatin mixture and scrape up anything stuck to the bottom of the pan, stirring constantly. Add bay leaf. Nestle seared chicken pieces back into the sauce, leaving them skin-side up. Reduce heat to lowest setting, cover pan, and cook until chicken is completely tender, about 30 minutes.

Remove chicken pieces and set aside on a large plate. Whisk sour cream, fish sauce, lemon juice, and half of minced parsley or dill into sauce. Season to taste with salt and more paprika if desired. Return chicken to pan and turn to coat in sauce.

Serve immediately over noodles, boiled potatoes, or spaetzle, tossing the noodles or potatoes with the sauce and placing the chicken on top. Garnish with more sour cream, paprika, and minced fresh parsley or dill (if using)

Chicken Paprikash or paprika chicken is a hearty Hungarian dish. This dish consists of chicken simmered in a flavorful, paprika gravy and served over a plate of egg noodles.

Homemade Chicken Paprikash Recipe

Lbs,

Tablespoons Canola Oil, (or vegetable oil)

Cup White Onion, (diced)

Tablespoons Hungarian Paprika

Cups Chicken Broth, (1/4 cup reserved)

(14.5 Ounce) Can Diced Tomatoes

Tablespoons All-Purpose Flour

Ounces Sour Cream

Salt and Pepper to taste

Heat the oil (over medium heat) in a...

Heat the oil (over medium heat) in a deep stockpot and add the onions, Cook them until soft and translucent, then add the paprika.

Season the chicken with salt and pepper. Place...

Season the chicken with salt and pepper.  Place it in the stockpot.

Carefully pour in the tomatoes and chicken broth.

Cover and simmer over low heat for 1...

Cover and simmer over low heat for 1 hour.  Ensure that chicken cooks all the way through.

After the chicken cooks, remove it from the...

After the chicken cooks, remove it from the pan and set it aside.

Heat the remaining 1/4 cup of chicken broth...

Heat the remaining 1/4 cup of chicken broth just until warm. You can heat in your microwave.

Mix the broth and flour and stir until...

Mix the broth and flour and stir until a thick slurry forms. This is the roux.

Add the sour cream, salt, and roux to...

Add the sour cream, salt, and roux to the stockpot and whisk to combine.  Continue to whisk over low heat until gravy reaches desired thickness.

Serve the chicken and gravy over spaetzle or...

Serve the chicken and gravy over spaetzle or other egg noodles.

https://mediavine-res.cloudinary.com/video/upload/rwsdvkqwpsetyjuaulry.mp4

An instructional, step-by-step video showing how to make homemade chicken paprikash.

Chicken Paprikash

Thick, creamy, and meaty, this Chicken Paprikash Instant Pot recipe is a winner! So easy to make and with so much flavor, everyone will want seconds!

Chicken Paprikash Instant Pot

olive oil

chicken thighs (bone-in, skin on)

onions

smoked paprika

all purpose flour

salt (or

black pepper (or

Set your Instant Pot to Sautee, High. Give it a minute or two to heat up.

Add some oil to the bottom of the Instant Pot insert. When the oil is shimmering and hot (but not smoking) add the seasoned chicken thighs, skin side down. Let them sear for 2-3 minutes then flip them over. You may need to do this in two batches so you don&#39;t overcrowd the insert.

Remove the chicken breasts and set aside. Add the sliced onion to the hot Instant Pot - keep it on sautee.

Stir the onions around, sauteeing them for 4-5 minutes or until they are soft and translucent. Add the garlic and sautee an additional minute or until the garlic is fragrant.

Deglaze the Instant Pot with 1/4 cup chicken broth. Add it to the hot onions and scrape up all the crunchy bits stuck to the bottom of the IP. Turn off the heat and add the rest of the chicken broth.

Add the paprika and mix well.

Return the chicken to the Instant Pot, seal it and set it to Soup/Stew and set it for 15 minutes. Natural release for 10 minutes.

Remove the chicken from the IP and set aside on a clean plate.

Mix 2 tablespoons of all purpose flour with 1/4 cup of water to make a thick liquid. Add this in a slow stream while whisking, to the still boiling liquid. If it has stopped boiling, put it back on Sautee for a few minutes.

When the gravy has boiled and thickened, turn off the heat and remove the insert from the Instant Pot. Add a few spoonfuls of hot sauce to the sour cream (to temper it) and mix thoroughly. Add the sour cream mixture back into the rest of the gravy, stirring well to blend it in.

Season the sauce with salt and pepper and spoon it over your chicken. Enjoy!

Chicken Paprikash is a Hungarian comfort food made with chicken braised until tender in a creamy paprika sauce and served with dumplings.

lard (or vegetable oil)

chicken thighs and legs

sweet paprika

Hungarian smoked paprika

Hungarian hot paprika

dry white wine

salt and pepper (to taste)

flat leaf parsley (for garnish)

baking powder

Heat a large heavy pan to medium heat and add the vegetable. Pat the chicken dry with paper towels and season generously with salt and pepper on both sides. Add the chicken to the pan and cook until browned on both sides (about 4-5 minutes per side).  When the chicken is brown, remove to a plate and lightly tent with foil. Work in batches if needed to not overcrowd the pan.

Add the onions to the pan along with a pinch of salt and cook until softened (10-12 minutes).  Add the garlic and cook for another minute or until fragrant.

Add all of the paprika and mix well, taking care to not burn it.  Cook the paprika for 30 seconds then add the white wine.  Turn the heat to high and with a wooden spoon, scrape all of the brown bits off the bottom of the pan.

Cook the wine for 30-60 seconds then add the chicken stock and bring to a boil for 2 minutes.

Turn the heat down to a low simmer and add the chicken and its juices back to the pan.  Cover the pan with a lid and cook for ~45 minutes or until the chicken is fork-tender.  Once the chicken is tender, remove the pieces to a plate.

In a bowl, mix together the sour cream and flour.  Place a few tablespoons of the sauce into the bowl and mix well to remove any lumps.  Add a few more tablespoons of the sauce and mix again.  Add the tempered sour cream mixture into the pan and mix well to incorporate.  Turn the heat to medium and bring to a simmer.

Taste the sauce and season with salt and pepper if required.  Add the chicken pieces back to the pan and baste the chicken with the sauce.  Simmer for another 10 minutes, uncovered, then turn off the heat.  Sprinkle the parsley on top and serve.  Traditionally this dish is served over dumplings (recipe below) but wide egg noodles work great too.  Enjoy!

Bring a large pot of salted water to boil.

In a large mixing bowl combine the water, flour, salt, eggs, and baking powder and mix until smooth.

Once the water boils, scoop 1 tablespoon of the batter into the water.  Place the spoon into the boiling water between each dumpling so that they slide off into the water and don&#39;t stick.  Alternatively, an oiled spoon works.  Work in batches (a 10-12 quart pot should take 2 batches to complete).

Once the dumplings begin to float, let them cook for another 3-4 minutes before removing to a colander with a slotted spoon.  Run the dumplings under cold water and place them on a platter.

For the dumplings (optional)

https://www.youtube.com/watch?v=JicHsv4v7jQ

Today we're making Chicken Paprikash.  This creamy Hungarian braised chicken dish with dumplings is so good and very easy to make!  I hope you enjoy it.

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AFFILIATE LINKS
Hungarian Sweet Paprika 250gr/8.9oz: https://amzn.to/3tsTqdm
Sweet Smoked Hungarian Paprika: https://amzn.to/3NOH2uO
Hot Hungarian Paprika: https://amzn.to/3RHVdTK

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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/chicken-paprikash-dumplings/

INGREDIENTS
3 tablespoons (42g) lard or vegetable oil
4 pounds (1800g) chicken thighs and legs
2 large yellow onions - diced
5 cloves garlic - minced
3 tablespoons (20g) Hungarian sweet paprika
2 teaspoons (4g) Hungarian smoked paprika
1 teaspoon (2g) Hungarian hot paprika
1/2 cup (120g) dry white wine
2 cups (480g) low-sodium chicken stock
2 tablespoons (18g) all-purpose flour
1 cup (240g) sour cream
salt and pepper - to taste
3 tablespoons flat leaf parsley - for garnish

For the Dumplings (optional)
6 large eggs
4 cups (550g) flour
1 cup (240g) water
1 teaspoon (6g) salt
4 teaspoons (20g) baking powder

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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Disclosure:
I am a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.

Chicken Paprikash - Hungarian Chicken Stew

Chicken paprikash, the traditional Hungarian stew, is thick and velvety with the subtle flavors of paprika and sour cream. It's perfect over noodles or rice.

chicken boneless, skinless chicken thighs

Diamond Crystal brand kosher salt

yellow onion, thinly sliced into strips

red bell pepper,

(6 ounces) sour cream

egg noodles, cooked (you could sub

Heat the olive oil in a Dutch oven...

Heat the olive oil in a Dutch oven or stockpot over medium-high heat. 

Pat the chicken dry, then lightly salt and...

Pat the chicken dry, then lightly salt and pepper it on both sides. 

Brown the chicken, about 4 minutes per side....

Brown the chicken, about 4 minutes per side. Set aside.

Lower the heat to medium, then melt the...

Lower the heat to medium, then melt the butter in the Dutch oven.

Stir in the sliced onion and pepper, along...

Stir in the sliced onion and pepper, along with a sprinkle each of salt and pepper. 

Cook for 1 minute, then stir in the...

Cook for 1 minute, then stir in the paprika.

Cook for about 5-7 minutes more until softened,...

Cook for about 5-7 minutes more until softened, stirring occasionally, then lower the heat to medium. 

Return the chicken to the pan and pour...

Return the chicken to the pan and pour in the stock. 

Cover and bring to a simmer, then continue...

Cover and bring to a simmer, then continue to cook for 25-30 minutes until the chicken is very tender and can easily be pulled apart with a fork.

Turn the heat down to low.

Whisk the sour cream and flour together in...

Whisk the sour cream and flour together in a small bowl. 

Stir about 1/2 cup of the pan sauce...

Stir about 1/2 cup of the pan sauce into the sour cream mixture so the sour cream won't curdle.

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Hungarian Chicken Paprikash Recipe

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