Chicken Paprikash
A popular Hungarian chicken dish with a creamy paprika sauce.
servings: 4
total time: 1 hour 15 minutes
recipe by: Frankie
Ingredients
- 3 lbs chicken thighs and/or drumsticks
- salt & freshly ground black pepper
- 2 TBSP unsalted butter
- 2 TBSP olive oil
- 1 yellow onion, small chopped
- 2 roma tomatoes, small chopped
- 3 TBSP all-purpose flour
- 3 TBSP Hungarian paprika
- 3 cups water
- 1 cup sour cream
- Spaetzle or noodles for serving
Directions
- Pat the chicken pieces dry with paper towels then season the chicken pieces generously with salt & pepper. Set aside.
- Heat the butter and oil in a large saute pan over medium-high heat until the butter has melted.
- Lay the chicken pieces skin-side down in the pan and cook until skin is browned, 4 to 5 minutes.
- Flip the chicken and cook on the other side for 4 more minutes then remove the chicken pieces to a plate and set aside leaving the oil in the pan.
- Add the onion and tomato to the pan and cook, stirring often, until onion softens and begins to brown, about 7 minutes.
- Stir in the flour, paprika, and 1/2 tsp salt until well combined then pour in the water and use a wooden spoon or spatula to release any stuck on bits from the bottom of the pan.
- Return the chicken pieces to the pan skin-side up and bring to a boil.
- Reduce the heat to medium-low and cover the pan. Simmer over medium-low heat until chicken is cooked through, about 30 minutes.
- Transfer the cooked chicken pieces to a plate and set aside.
- Increase the heat to medium and continue to cook the sauce, stirring often, until it thickens a bit, about 15 minutes.
- Add 4 TBSP of sauce to a small bowl then whisk in the sour cream until well combined.
- Whisk the sour cream mixture into the sauce until well combined then taste and season with additional salt & pepper if needed.
- Return the chicken pieces to the pan then serve with spaetzle or noodles.
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