Description
Chicken Paprikash is a dish that can be enjoyed fresh, but it also stores well, making it a great option for meal prep or leftovers. Below are some tips on how to store, reheat, and even improve the dish, along with additional notes to ensure your Chicken Paprikash remains delicious.
Ingredients
Ingredients List (with Measurements)
For the Chicken Paprikash:
- 4–6 bone-in, skin-on chicken thighs or drumsticks
- 2 tablespoons vegetable oil or butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 tablespoons Hungarian sweet paprika
- 1/2 teaspoon hot paprika or smoked paprika (optional, for extra heat)
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour (optional, for thickening)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For Serving:
- Egg noodles, nokedli, rice, or mashed potatoes
Instructions
Step-by-Step Instructions
1. Prepare the Chicken
Season the chicken thighs or drumsticks generously with salt and pepper. In a large skillet or Dutch oven, heat the vegetable oil or butter over medium-high heat. Once hot, add the chicken pieces skin-side down. Cook for 5-7 minutes, until the skin is golden brown and crispy. Flip the chicken and cook for an additional 3-4 minutes on the other side. Remove the chicken from the skillet and set aside.
2. Sauté the Vegetables
In the same skillet, add the chopped onion and sauté over medium heat until softened and translucent, about 5 minutes. Add the minced garlic and sliced red bell pepper, and cook for an additional 2-3 minutes until the vegetables are tender and fragrant.
3. Add the Paprika and Chicken Broth
Reduce the heat to low and stir in the Hungarian sweet paprika and hot or smoked paprika, if using. Cook for 1 minute, stirring constantly to ensure the paprika doesn’t burn. Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the skillet.
4. Simmer the Chicken
Return the browned chicken pieces to the skillet, nestling them into the sauce. Cover the skillet with a lid and simmer over low heat for 30-35 minutes, or until the chicken is cooked through and tender.
5. Finish the Sauce
In a small mixing bowl, combine the sour cream with a few tablespoons of the hot sauce from the skillet. This step tempers the sour cream and prevents it from curdling when added to the hot sauce. Stir the tempered sour cream back into the skillet, mixing it into the sauce until smooth and creamy. If the sauce is too thin, you can thicken it by stirring in the all-purpose flour at this point.
6. Serve
Serve the Chicken Paprikash hot, garnished with fresh parsley. Pair it with egg noodles, nokedli, rice, or mashed potatoes to soak up the delicious sauce.
Notes
Tips and Notes
- Balancing the Sauce: If your sauce is too thick, thin it with a little extra chicken broth or water. If it’s too thin, let it simmer uncovered for a few more minutes to reduce and thicken.
- Enhancing Flavor: For a deeper flavor, consider making Chicken Paprikash a day ahead. The flavors will meld together, and the dish will taste even better after it’s had time to rest.
- Serving Suggestions: While traditionally served with egg noodles or nokedli, Chicken Paprikash pairs well with a variety of sides. Try serving it over rice, mashed potatoes, or even polenta for a unique twist.
- Using Leftover Chicken: This dish is a great way to use up leftover roast chicken. Simply shred the cooked chicken and add it to the sauce towards the end of cooking, reducing the simmering time.
- Spice Level: Adjust the amount of hot paprika or add cayenne pepper to control the heat level according to your preference. For a milder dish, stick to sweet paprika.