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Chicken Paprikash

A popular Hungarian chicken dish with a creamy paprika sauce.
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Chicken Paprikash
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Servings: 4
Total Time: 1 hour 15 minutes
Recipe by: Frankie

Ingredients

3 1/2 lbs chicken thighs and/or drumsticks
4 TBSP unsalted butter
2 TBSP canola oil
1 yellow onion, diced
1/4 cup flour
3 TBSP Hungarian paprika
2 TBSP tomato paste
3 cups chicken broth
3/4 cup sour cream
salt & pepper
1 lb cooked egg noodles or Spaetzle

Directions

1. Heat 1 TBSP of the butter with 1 TBSP of the oil in a large saute pan or dutch oven over medium-high heat until butter begins to foam.

2. Pat dry and generously season both sides of the chicken pieces with salt and pepper and sear in the pan skin side down for about 5 minutes or until golden brown and crispy. Flip chicken pieces over and cook 5 more minutes. Remove chicken pieces to a plate and set aside.

3. Clean out the pan and heat the remaining TBSP of oil over medium-high. Add the onion to the pan and cook, stirring often, about 5 minutes or until onion softens.

4. Melt the remaining 3 TBSP butter in with the onions. Stir in the flour and paprika and cook, stirring often, until well combined, about 2 minutes. Stir in 1/2 tsp salt and the tomato paste and cook for 1 minute. Slowly pour in the chicken broth and stir to combine, scraping the bottom of the pan with a wooden spoon or spatula to release any stuck on bits.

5. Bring to a slight boil then reduce heat to medium-low. Add the chicken pieces back into the pan skin side up and simmer uncovered on medium-low heat for 35 to 45 minutes or until chicken is cooked through and sauce has thickened.

6. Take the pan off the heat and remove the chicken pieces to a plate. Stir the sour cream into the sauce and add salt & pepper to taste.

7. Serve chicken and sauce over egg noodles or spaetzle.




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