Entree: Hungary – Paprikás csirke (Chicken Paprikash) (Paprika chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) unsalted butter or lard
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 1 medium red bell pepper, diced (about 5 oz / 140 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (16 g) sweet Hungarian paprika
- 1 tsp (2 g) smoked paprika (optional)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) tomato sauce
- 1 cup (240 ml) low-sodium chicken stock
- 1 cup (240 ml) sour cream
- 1 tbsp (8 g) all-purpose flour (to stabilize sour cream)
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Season the chicken thighs with salt and pepper. In a heavy skillet, melt the butter or lard over medium-high heat and brown the chicken on both sides, about 5–6 minutes per side; remove and set aside.
2. Reduce heat to medium, add chopped onion and diced bell pepper; cook until soft and translucent, about 6–8 minutes.
3. Stir in minced garlic and both paprikas for 30 seconds (avoid burning the paprika), then add tomato paste and tomato sauce; cook 1–2 minutes.
4. Pour in the chicken stock, return the chicken to the pan, bring to a simmer, cover, and cook gently for 25 minutes until the chicken is cooked through.
5. In a small bowl, whisk the sour cream with the flour to prevent curdling; temper with a few tablespoons of hot sauce from the pan, then stir the mixture into the skillet and heat gently (do not boil) until thickened and glossy.
6. Adjust seasoning, sprinkle with chopped parsley and serve over nokedli (dumplings), spaetzle, or wide egg noodles.