When it comes to Hungarian comfort food, this Chicken Papikash is at the top of the list. Decadent, unforgettably creamy, and rich in flavor. The stewed chicken turns out extremely tender, literally falling apart in the most flavorful sauce.
As one of Hungary’s most popular and well-known dishes, I’m a firm believer that everyone should have this recipe as an option in their dinner rolodex. Not only is it easy to make, but it will leave your house smelling like you’re visiting a little village in the Hungarian countryside. Yes, please.
Chicken happens to be the most consumed protein in our household, so absolutely I love mixing things up and incorporating it into different dishes from all over the globe. Other favorites include this Thai Red Curry Chicken with Stir Fry Noodles, these Gochujang Chicken Thighs over Crispy Sushi Rice, and my take on Italian Cheesy White Lasagna Soup.
WATCH OUR STEP-BY-STEP VIDEO ON THE GRAM!
WHAT IS CHICKEN PAPRIKASH?
Also known as “Paprikás Csirke”, this dish is a simple, yet traditional, Hungarian meal that features chicken that’s been slow cooked and simmered in a creamy paprika-based sauce. It comes from both Hungarian and Austrian origin, but is also popular in Bulgaria, Czechoslovakia, Germany, Poland, and Russia. Of course, ingredients can vary slightly by region and religion. Make sure to read more about Hungarian cuisine here!
Chicken Paprikash originated from simple ingredients that were readily available – which included chicken, onions, sour cream, and paprika. While quartered chicken parts are more commonly used in other parts of the world, this is my modern take utilizing boneless, skinless chicken thighs.
OVERVIEW OF INGREDIENTS FOR THIS MEAL:
Earthy with notes of spice, your entire family will be smitten with this recipe. Trust me. Here’s everything you’ll need:
- Butter
- Boneless, Skinless Chicken Thighs
- Yellow Onion
- Garlic Cloves
- Roma Tomato
- Hungarian Wax Pepper
- Sweet Hungarian Paprika
- Tomato Paste
- Salt
- Black Pepper
- Chicken Stock
- Full Fat Sour Cream
- All-Purpose Flour
- Heavy Whipping Cream
- Italian Parsley
MOST COMMON WAYS TO SERVE:
Bread is a huge part of Hungarian cuisine, so I always have some slices on the side to sop up the glorious sauce that comes together when making this entree (Oh, and give my Garlic Bread a try too!). While I served ours over my Yukon Mashed Potatoes, other popular items include Roasted Fingerling Potatoes, buttered noodles, spaetzle (a German egg noodle dumpling), or sometimes rice.
CHOOSING THE RIGHT PAPRIKA:
I strongly suggest that you only use Sweet Hungarian Paprika for this recipe (not from Spain). I do not recommend smoked or hot paprika, as it will completely change the flavor of this dish. Authentic sweet Hungarian paprika can be found at most grocery stores. If for some reason you can’t find it, here’s my favorite one on Amazon (affiliate link).
NOTES ON COOKING WITH PAPRIKA:
Unlike other spices, paprika will become bitter if you add it to the skillet without broth. Paprika doesn’t “bloom” like other spices typically do and it will become bitter.
VARIATIONS AND SUBSTITUTION RECCOMENDATIONS:
FATS: While I used butter (because I always have it on hand), you could also go more traditional and use lard. I’ve even thought about using bacon fat, which I think would add an additional layer of flavor.
CHICKEN: When you are creating a meal that centers around chicken, quality is important. That’s why I always opt for Springer Mountain Farms, as their values and farming practices truly provide a superior tasting chicken. The exact product I used is their Boneless, Skinless Thighs.
ONION: If you don’t have yellow onion on hand, you can certainly swap this out for a couple larger shallots. Just a heads up, I do not recommend using red onions in this recipe.
GARLIC: Fresh garlic is always best, but you can also use prepared minced garlic or garlic paste if needed. Garlic is a big flavor enhancer, so don’t skip it!
TOMATO: Not all paprikash recipes use tomatoes, but I like the extra body and flavor it adds. While I used a Roma tomato, you could also substitute it with a plum tomato which has a similar texture and low moisture.
HUNGARIAN WAX PEPPER: These are a lot easier to find at your local grocer than you might think. However, if you need to swap it for a different variety, I would recommend another pepper that has mild to medium heat – banana peppers, pepperoncini, or you could even use jalapeños depending on your heat preference.
TOMATO PASTE: While this isn’t an authentic ingredient for this meal, I do like the extra depth of flavor it adds to the sauce. This is optional but I highly recommend it!
SALT + BLACK PEPPER: Just about anything you cook needs a little salt and a scrunch of pepper! No substitutes here.
CHICKEN STOCK: Flavor, flavor, flavor! This can be substituted with water but using chicken stock will take the sauce to the next level.
SOUR CREAM: I only use full fat sour cream here, as lower fat or fat free will result in a different texture and flavor. Splurge for the full fat and live a little! Always allow the sour cream to come to room temperature before adding to the hot stock, whisking constantly to prevent curdling.
FLOUR: All-Purpose flour is needed to thicken the sauce. I’m thinking you could also use bread flour if that’s what you have on hand.
HEAVY WHIPPING CREAM: Just a touch of this will add some extra creamy flavor. If needed, you could swap this out for half and half.
HERBS: Fresh Italian parsley is my choice here to add a contrast to the deep, rich, sauce. It’s not a mandatory ingredient but it does add a nice element of freshness.
One Skillet Hungarian Chicken Paprikash
Ingredients
- 2 tbsp. Salted Butter, divided
- 2 lb. Boneless, Skinless Chicken Thighs
- 1 Yellow Onion, chopped
- 4 Garlic Cloves, sliced thin
- 1 Roma Tomato, chopped
- 1 tbsp. Tomato Paste
- 1 tsp. Salt, or more to taste
- 1/2 tsp. Freshly Cracked Black Pepper, or more to tatse
- 1 cup Chicken Stock, or 1/2 cup more for extra saucy
- 2 tbsp. Sweet Hungarian Paprika
- 1/2 cup Full Fat Sour Cream, room temperature
- 1.5 tbsp. All-Purpose Flour
- 2 tbsp. Heavy Cream
- Italian Parsley, for garnish
Instructions
- Set a large skillet over medium-high heat. Add 1 tablespoon of butter and melt. Then add the chicken and brown on all sides. Transfer the browned chicken to a plate.
- Add the other tablespoon of butter to the skillet and start to brown the onions. Once golden, add the garlic, tomato, Hungarian Pepper, tomato paste, salt, and pepper. Stir fry for an additional 2 minutes, or until the garlic is fragrant.
- Return the chicken back to the skillet and pour over the chicken stock. Next sprinkle the top of each chicken thigh with paprika. Bring the stock to a low boil, then cover. Reduce heat to medium-low and simmer for 30 minutes.
- Whisk together the sour cream, flour, and heavy cream in a medium-sized bowl and set aside.
- Once the chicken is done cooking remove from the skillet and set aside on the plate. Add the sour cream mixture into the sauce, making sure to whisk constantly to prevent curdling / lumps. Bring to a simmer and continue to whisk until thickened. Taste, add more salt and pepper if needed, then return the chicken to the simmering sauce. Simmer for a few minutes and then garnish with Italian parsley before serving.
OTHER CHICKEN RECIPES YOU’LL WANT TO TRY:
Chicken Cacciatore (Recipe for Two)
Cuban Mojo Chicken with Charred Scallion Chimichurri
Mediterranean Sheet Pan Chicken Thighs
My Grandma June’s Home-Style Chicken Meatloaf
One Skillet Cheesy Chicken Tamale Pie
Peruvian Whole Chicken with Aji Verde Sauce
Bright and Flavorful Chipotle Chicken Tacos
Mini Chicken Pot Pies with Mushroom Gravy
Incredibly Yummy Buffalo Chicken Meatballs
Easy Chicken Noodle Soup with Lemon and Thyme
Shredded Buffalo Chicken Stuffed Sweet Potatoes
VIEW MORE CHICKEN RECIPE INSPO HERE!
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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