Stark
Culinary Explorer
Hey everyone! I’m excited to share a comforting and flavorful dish: Hungarian Chicken Paprikash. This rich and creamy chicken stew is perfect for a hearty meal. Let’s get started!
544×458
80.4 kB
Hungarian Chicken Paprikash Recipe:
Ingredients:
544×458
80.4 kB
Hungarian Chicken Paprikash Recipe:
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika
- 1 cup chicken broth
- 1 cup sour cream
- 2 tablespoons flour
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Egg noodles or dumplings, for serving
- Season the chicken thighs with salt and pepper.
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Stir in the sweet Hungarian paprika and smoked paprika, cooking for about 1 minute until fragrant.
- Return the chicken to the skillet and pour in the chicken broth. Bring to a simmer, cover, and cook for 30-35 minutes, or until the chicken is cooked through and tender.
- In a small bowl, whisk together the sour cream and flour until smooth. Gradually stir this mixture into the skillet, ensuring it’s well incorporated. Simmer for an additional 5 minutes until the sauce thickens.
- Adjust seasoning with salt and pepper as needed.
- Serve the chicken paprikash over egg noodles or dumplings, garnished with fresh chopped parsley.