Chicken Paprikash (Paprika Chicken)

Ingredients

• 2 pounds Chicken Thighs and Drumsticks (bone‑in, skin‑on, trimmed)
• 1 cup Onion (minced)
• 1 cup Anaheim or Banana Peppers (chopped, seeds removed if less heat desired)
• 1 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Salt (kosher or sea salt)
• 2 cups Chicken Stock (low‑sodium, homemade or store‑bought)
• 2 tablespoons Olive Oil (extra‑virgin, for browning)
• 2 tablespoons Paprika (sweet Hungarian paprika (smoked optional))
• 1 cup Sour Cream (full‑fat, for finishing sauce)
• 2 tablespoons All-Purpose Flour (for thickening the sour‑cream paste)

Instructions

1. Season the Chicken

   Pat the chicken pieces dry, then sprinkle both sides with 1 teaspoon of salt and freshly cracked black pepper.

   Time: PT5M

2. Brown the Chicken

   Heat the heavy‑bottomed pot over medium heat, add olive oil, and once shimmering, place the chicken skin‑side down in a single layer. Brown without moving for 4‑5 minutes, then flip and brown the other side. Work in 2‑3 batches to avoid overcrowding.

   Time: PT15M

   Temperature: medium

3. Set Chicken Aside

   Transfer the browned chicken to a bowl and keep warm while you cook the vegetables.

   Time: PT2M

4. Steam Onions and Peppers

   Add the minced onion and chopped peppers to the same pot, cover with the lid, and reduce heat to medium‑low. Let steam for about 5 minutes until softened.

   Time: PT5M

   Temperature: medium

5. Caramelize the Vegetables

   Remove the lid, turn the heat up to medium‑high, and sauté the onions and peppers until they turn golden brown, about 5 minutes.

   Time: PT5M

   Temperature: medium-high

6. Add Paprika

   Stir in the sweet Hungarian paprika and cook for about 10 seconds, just until fragrant.

   Time: PT0M

7. Simmer the Chicken

   Pour in the chicken stock, return the browned chicken to the pot, cover, and lower the heat to a gentle simmer. Cook for 40‑50 minutes until the meat is fall‑off‑the‑bone tender.

   Time: PT45M

   Temperature: low

8. Prepare Sour‑Cream Paste

   While the chicken simmers, whisk the flour into the sour cream until smooth; this will thicken the sauce later.

   Time: PT5M

9. Temper the Sour‑Cream Mixture

   Remove a ladleful of the hot sauce and slowly whisk it into the sour‑cream paste, repeating until the mixture is warm. Then gently stir the tempered mixture back into the pot over low heat, avoiding a boil.

   Time: PT5M

   Temperature: low

10. Finish and Serve

    Taste the sauce and adjust salt or pepper if needed. Serve the chicken and sauce over traditional nokedli or egg noodles.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

10g

Fat

20g

Fiber

1g

Ingredient Substitutions

• Instead of Chicken Thighs and Drumsticks: Chicken breast (less flavorful)
• Instead of Onion: Shallots, Leeks
• Instead of Anaheim or Banana Peppers: Bell pepper, Poblano pepper
• Instead of Black Pepper: White pepper
• Instead of Salt: Garlic salt (reduce additional salt)
• Instead of Chicken Stock: Vegetable stock, Water with bouillon cube
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Paprika: Smoked paprika (use half)
• Instead of Sour Cream: Greek yogurt (full‑fat), Crème fraîche
• Instead of All-Purpose Flour: Cornstarch (half amount)

Equipment Needed

• Heavy‑Bottomed Pot (Dutch Oven)
• Spatula
• Ladle
• Whisk
• Measuring Spoons
• Cutting Board
• Chef’s Knife
• Mixing Bowl

Critical Steps — Do Not Skip

• Season the chicken evenly
• Brown the chicken without overcrowding
• Add paprika briefly to release aroma
• Simmer chicken until fall‑off‑the‑bone tender
• Temper the sour‑cream mixture to avoid curdling

Chef Tips from the Video

• Use authentic sweet Hungarian paprika for the characteristic flavor
• Bone‑in, skin‑on pieces give the richest broth
• For extra depth, deglaze the pot with a splash of dry white wine before adding stock
• Serve with traditional nokedli (Hungarian dumplings) for authenticity

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Cool completely, then freeze in a freezer‑safe container for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be made a day ahead; reheat gently over low heat
• Cook the nokedli or noodles separately and store them in the fridge
• Portion the chicken and sauce for quick microwave reheating

Frequently Asked Questions