One Skillet Hungarian Chicken Paprikash
When it comes to Hungarian comfort food, this Chicken Papikash is at the top of the list. Decadent, unforgettably creamy, and rich in flavor.
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 Hungarian Wax Pepper, sliced
- 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.