Description
Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs cooked in a rich, smoky paprika sauce with a creamy yogurt finish. This comforting meal is perfect for serving with mashed potatoes, noodles, or spaetzle for a hearty and flavorful dinner.
Ingredients
Scale
Chicken and Seasoning
- 3 tablespoons olive oil, divided
- 2 pounds boneless skinless chicken thighs, chopped into large bite-sized pieces
- 2 tablespoons sweet paprika
- 1 tablespoon cornstarch
- Kosher salt and pepper, to taste
Sauce
- 1 large onion, diced
- 3-4 garlic cloves, minced
- 1/4 cup tomato paste
- 1 tablespoon smoked paprika
- 1 3/4 cup chicken broth/stock
- 1/2 cup full-fat creamy yogurt or sour cream
- Freshly chopped parsley, to garnish, optional
Instructions
- Season the chicken: In a bowl, combine the chopped chicken thighs, sweet paprika, cornstarch, kosher salt, pepper, and 1 tablespoon olive oil. Mix thoroughly to coat all the pieces evenly.
- Brown the chicken: Heat 1 tablespoon olive oil in a deep pan over medium heat. Cook the chicken in two batches, laying the pieces in a single layer and letting them cook undisturbed for 5-6 minutes to form a golden crust. Stir and cook for an additional 3-4 minutes. Set aside the cooked chicken pieces. If the pan starts to catch, deglaze with a few tablespoons of broth.
- Sauté onions: Using the same pan, add the remaining tablespoon of olive oil and sauté the diced onion for 3-4 minutes until softened.
- Add garlic and spices: Stir in the minced garlic, tomato paste, and smoked paprika. Cook while stirring constantly for 1 minute over medium heat to develop flavor.
- Deglaze and simmer: Pour in the chicken broth and stir well to deglaze the pan, scraping up any browned bits. Return the browned chicken to the pan, bring the sauce to a boil, then reduce heat to simmer. Cook for approximately 15 minutes until the chicken is fully cooked and tender, stirring occasionally.
- Finish with yogurt: Remove the pan from heat and let it sit for 5-10 minutes to cool slightly and prevent curdling. Then stir in the full-fat creamy yogurt or sour cream until fully incorporated.
- Garnish and serve: Garnish with freshly chopped parsley if desired and serve hot with your choice of side such as mashed potatoes, egg noodles, or spaetzle.
Notes
- This recipe is best with chicken thighs; if using chicken breast, marinate with the seasonings and oil for 4 hours to overnight to tenderize.
- Use plain full-fat yogurt at room temperature and add it only after the dish has cooled slightly to prevent curdling.
- For added richness, sauté sliced cremini mushrooms with the onions.
- Use fresh paprika for optimal smoky flavor, as paprika degrades over time.
- Chicken thighs with bone-in and skin-on can be used, but may require longer simmering to cook through.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight before reheating.
- Reheat on the stove over low heat stirring occasionally or microwave in individual portions; note that yogurt may separate when microwaved.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
