There are some dishes that feel like a warm hug in a bowl, and paprikash is exactly that for me. I remember the first time I tasted it at a friend's grandmother's house; the aroma of sweet paprika and simmering onions filled her tiny kitchen, and I knew I had to learn how to make it. This recipe is my homage to that moment – a dish that's both humble and deeply satisfying.
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Paprikash is traditionally made with chicken, and the magic lies in the generous amount of quality paprika, which gives the sauce its signature deep red color and sweet, earthy flavor. The addition of sour cream at the end creates a luscious, velvety sauce that clings to every piece of chicken. It's comfort food at its finest, yet surprisingly simple to throw together on a busy weeknight.
Have you ever had a dish that instantly transports you to another place? That's what this chicken paprikash does for me. It's a meal that asks for nothing more than some good bread or egg noodles to soak up every last drop of that incredible sauce. So let's get started – your kitchen is about to smell amazing.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) boneless, skinless chicken thighs
Thighs stay juicy and tender during simmering. You can use breasts, but reduce cooking time by 5 minutes to avoid drying out.
2 tablespoons (30ml) vegetable oil
A neutral oil with a high smoke point works best. You can substitute canola or sunflower oil.
1 large yellow onion, finely chopped
Onions form the base of the sauce. Sweet onions like Vidalia are a great alternative for a milder flavor.
2 cloves garlic, minced
Fresh garlic adds a pungent kick. In a pinch, use 1/2 teaspoon garlic powder.
3 tablespoons (22g) sweet Hungarian paprika
The star of the dish! Use authentic Hungarian paprika for the best flavor. If you like heat, substitute 1 tablespoon with hot paprika.
1 cup (240ml) chicken broth
Homemade or low-sodium store-bought both work. Vegetable broth is a fine substitute.
1 (14.5 oz / 411g) can diced tomatoes, undrained
Adds a touch of acidity and body. You can skip them for a more traditional, purist version.
1 red bell pepper, sliced
Adds sweetness and color. Any color bell pepper works, or use roasted red peppers for extra depth.
1 cup (240g) sour cream
Use full-fat for the creamiest sauce. Greek yogurt works but may curdle if not tempered properly.
1 tablespoon all-purpose flour
Helps stabilize the sour cream and thicken the sauce. You can use cornstarch (mix with water first) for gluten-free.
Salt and freshly ground black pepper, to taste
Essential for seasoning. Don't skip the pepper – it complements the paprika nicely.
Tips & Tricks
Don't rush the onions
Cook them slowly over medium heat until deeply golden and sweet, about 8-10 minutes. This builds the flavor foundation.
Use high-quality paprika
Since paprika is the main flavor, stale or low-quality paprika will make your dish taste flat. Check the expiration date and buy from a trusted brand.
Temper the sour cream
To prevent curdling, whisk the flour into the sour cream, then slowly add a few spoonfuls of hot sauce to the sour cream mixture before stirring it into the pot.
Pro Tips
Step-by-Step Instructions
1. Season and Brown Chicken
Season the chicken thighs generously with salt and pepper. Heat the oil in a large Dutch oven or deep skillet over medium-high heat (350°F / 175°C). Working in batches, brown the chicken for 3-4 minutes per side until golden brown. Remove to a plate and set aside.
2. Soften the Onions
In the same pot, reduce heat to medium (325°F / 160°C). Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
3. Bloom the Paprika
Remove the pot from heat and stir in the paprika. The residual heat will 'bloom' the paprika, enhancing its flavor. Stir constantly for about 30 seconds, being careful not to burn it.
4. Add Liquids and Simmer
Pour in the chicken broth and diced tomatoes with their juices. Scrape up any browned bits from the bottom of the pot. Return the chicken to the pot and add the sliced bell pepper. Bring to a simmer over medium-high heat (375°F / 190°C).
5. Simmer Until Tender
Reduce heat to low (285°F / 140°C), cover, and let simmer gently for 25-30 minutes, until the chicken is cooked through and tender (internal temperature reaches 165°F / 74°C). Stir occasionally.
6. Prepare the Sour Cream Mixture
In a small bowl, whisk the sour cream and flour together until smooth. This helps stabilize the dairy and prevents curdling.
7. Temper and Finish
Ladle about 1/2 cup of the hot sauce into the sour cream mixture, whisking constantly to temper it. Then slowly pour the tempered mixture back into the pot, stirring gently. Cook for another 2-3 minutes over low heat until the sauce is thickened and creamy. Do not boil.
8. Season and Serve
Taste and adjust seasoning with salt and pepper. The sauce should be rich and velvety. Serve hot over egg noodles, spaetzle, or with crusty bread.
Delicious Variations
Vegetarian Paprikash
Swap the chicken for 2 lbs of sliced mushrooms and use vegetable broth. Simmer for 15 minutes.
Spicy Paprikash
Use 1 tablespoon of hot Hungarian paprika in place of 1 tablespoon of the sweet paprika, and add a pinch of cayenne pepper for extra heat.
Pork Paprikash
Use 2 lbs of pork shoulder, cut into 1-inch cubes. Brown as directed, then simmer for 45-50 minutes until fork-tender.
How to Store Paprikash Recipe
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat (285°F / 140°C), adding a splash of broth or water if the sauce is too thick. Do not boil to avoid curdling.
Frequently Asked Questions
Q: What is paprikash sauce made of?
Paprikash sauce is primarily made from onions, sweet paprika, and sour cream, with chicken broth and sometimes tomatoes. The onions are cooked until soft, then combined with paprika and broth to form a base, finished with sour cream for creaminess.
Q: What is the difference between paprikash and goulash?
Paprikash and goulash are both Hungarian stews, but paprikash is thickened with sour cream and usually contains chicken, while goulash is a thinner soup-like stew made with beef and often includes potatoes and caraway seeds. Goulash relies on paprika too but is not creamy.
Q: What meat is traditionally used in paprikash?
Chicken is the most traditional meat for paprikash, specifically chicken thighs or a whole chicken cut into pieces. Veal and pork are also used in some regions, but chicken paprikash is the most iconic.
Q: Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they will cook faster and can dry out more easily. Reduce the simmering time to about 15-20 minutes, and check for doneness at 165°F (74°C). Thighs are more forgiving.
Q: How can I thicken paprikash?
Paprikash is thickened by the sour cream and a small amount of flour. If you want it thicker, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering sauce until it reaches your desired consistency.
I hope this paprikash brings warmth and comfort to your table as it has to mine. If you try it, I'd love to hear how it turns out – share your experience in the comments below. And remember, cooking is about nourishing both body and soul. Nurture with intention.
Paprikash Recipe
Paprikash Recipe: Tender chicken in a rich, creamy paprika sauce. A comforting Hungarian classic that's surprisingly easy for weeknight dinners.
🧂 Ingredients
- 2 lbs (900g) boneless, skinless chicken thighs
- 2 tablespoons (30ml) vegetable oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons (22g) sweet Hungarian paprika
- 1 cup (240ml) chicken broth
- 1 (14.5 oz / 411g) can diced tomatoes, undrained
- 1 red bell pepper, sliced
- 1 cup (240g) sour cream
- 1 tablespoon all-purpose flour
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Season and Brown Chicken — Season the chicken thighs generously with salt and pepper. Heat the oil in a large Dutch oven or deep skillet over medium-high heat (350°F / 175°C). Working in batches, brown the chicken for 3-4 minutes per side until golden brown. Remove to a plate and set aside.
- 2Soften the Onions — In the same pot, reduce heat to medium (325°F / 160°C). Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
- 3Bloom the Paprika — Remove the pot from heat and stir in the paprika. The residual heat will 'bloom' the paprika, enhancing its flavor. Stir constantly for about 30 seconds, being careful not to burn it.
- 4Add Liquids and Simmer — Pour in the chicken broth and diced tomatoes with their juices. Scrape up any browned bits from the bottom of the pot. Return the chicken to the pot and add the sliced bell pepper. Bring to a simmer over medium-high heat (375°F / 190°C).
- 5Simmer Until Tender — Reduce heat to low (285°F / 140°C), cover, and let simmer gently for 25-30 minutes, until the chicken is cooked through and tender (internal temperature reaches 165°F / 74°C). Stir occasionally.
- 6Prepare the Sour Cream Mixture — In a small bowl, whisk the sour cream and flour together until smooth. This helps stabilize the dairy and prevents curdling.
- 7Temper and Finish — Ladle about 1/2 cup of the hot sauce into the sour cream mixture, whisking constantly to temper it. Then slowly pour the tempered mixture back into the pot, stirring gently. Cook for another 2-3 minutes over low heat until the sauce is thickened and creamy. Do not boil.
- 8Season and Serve — Taste and adjust seasoning with salt and pepper. The sauce should be rich and velvety. Serve hot over egg noodles, spaetzle, or with crusty bread.
Aisha writes about parenting and child development, emphasizing mindful and gentle approaches. She shares observations and strategies for fostering emotional intelligence and resilience in kids.
