Paprikash, Paprikash, Paprikash.
That word is so fun to say. Chicken Paprikash is a Hungarian dish made with chicken and a lot of paprika. I always describe it to people as stroganoff, but with chicken and paprika instead of beef and mushrooms.
This creamy dish is served with dumplings or egg noodles. It is very important to use real Hungarian paprika. It is sweeter, and makes the dish more authentic. This is a treat for my boyfriend. He introduced me to this creamy, peppery chicken. His mom’s family is Hungarian, and she makes these authentic dishes all the time.
You will need two large pots for this recipe. The first step is to cut up some chicken breasts and chicken thighs into bite size pieces. Then brown the chicken in batches in a large pot. Set browned chicken aside while you make the sauce.
Then add some butter, oil, onion, and garlic into the pot.
Stir in the paprika, flour, and tomato paste until the flour has disappeared.
Pour in the chicken broth and bring everything to a violent simmer (not quite a boil, but not quite a simmer).
Once the sauce has thickened (it takes around 15-20 minutes), dump the chicken pieces back into the pot. Reduce the heat and add the sour cream.
Serve over egg noodles or dumplings, and enjoy this chicken paprikash!
This creamy peppery chicken will transport you to Hungary.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Category: Dinner
- 1 package chicken breast
- 1 package chicken thighs
- 2 Tablespoons Olive oil
- 4 Tablespoons butter
- 1 cup onion, chopped
- 2 Tablespoons garlic
- 1/2 cup paprika
- 1/4 cup flour
- 1 1/2 teaspoons pepper
- 1 1/2 Tablespoons tomato paste
- 6 cups chicken broth
- 2 cup sour cream
- 1 1/2 teaspoons salt
- 1 package of medium egg noodles
- You will need two large pots for this recipe.
- Heat a 4-6 quart pot over medium high heat. Chop up the chicken breasts and thighs into bite size pieces. Pour 1 tablespoon of olive oil into the pot. Place half of the chicken in an even layer in the bottom of the pan.
- Brown for around 4 minutes. Remove browned chicken pieces from the pot and place on a plate to use later. Add the other half of raw chicken to the pot and brown for around 4 minutes. Once browned remove the chicken and place on the same plate as the previous chicken pieces.
- Reduce heat to medium. Add 1 tablespoon of olive oil and 4 tablespoons of butter to the pot. Once the butter has melted add the onions and garlic and 1/2 teaspoon of salt. Sauté for about 2 minutes or until the onions are translucent.
- Add the paprika, flour, and tomato paste. Stir this mixture until the flour is completely absorbed. Pour over 1 cup of chicken broth. Stir until there are no lumps, and then add the remaining 5 cups of broth. Season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
- Turn the heat back up to medium high and bring the mixture to a violent simmer. Reduce the liquid down until thickened. It might take up to 20 minutes.
- While you are waiting for the sauce to thicken, in a separate pot start boiling some water for the egg noodles. Prepare the noodles as instructed on the package.
- Once the sauce has thickened thickened add the chicken along with any juice back into the pot.
- Reduce the heat to medium low and add 2 cups of sour cream. Taste and add remaining salt and pepper as needed.