Hungarian-Inspired Chicken Paprikash

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Chicken thighs simmer with onion, red pepper and sweet paprika in a tomato-tinted sauce, then finish with sour cream. Brown the chicken first, but allow enough covered simmering time to cook it completely before adding dairy. Stir the sour cream in off the heat to keep it smooth. This home version uses the ingredients listed in the original plain-text article without claiming a strict regional standard. Pat chicken dry; brown in oil in a deep skillet for 3 minutes per side, then transfer to a plate. Soften onions and sliced pepper in same pan for 7 minutes, then stir in paprika and tomato paste for 30 seconds without burning. Pour in broth and return chicken; cover and simmer gently 25 to 30 minutes until chicken reaches 74°C (165°F).

Recipe card

Hungarian-Inspired Chicken Paprikash

Chicken thighs simmer with onion, red pepper and sweet paprika in a tomato-tinted sauce, then finish with sour cream.

Prep 20 minCook 40 minTotal 60 minYield 4 portions

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Knife, cutting board, measuring tools and suitable pot or pan

Ingredients

4 whole boneless chicken thighs, about 600 g 2 whole onions, sliced 1 whole red bell pepper, sliced 2 tbsp sweet paprika 2 tbsp tomato paste 240 ml sour cream 2 tbsp vegetable oil 250 ml chicken broth 0.75 tsp salt 0.25 tsp black pepper 2 tbsp chopped parsley

Instructions

1. Brown

   Pat chicken dry; brown in oil in a deep skillet for 3 minutes per side, then transfer to a plate.

2. Vegetables

   Soften onions and sliced pepper in same pan for 7 minutes, then stir in paprika and tomato paste for 30 seconds without burning.

3. Simmer

   Pour in broth and return chicken; cover and simmer gently 25 to 30 minutes until chicken reaches 74°C (165°F).

4. Cream

   Turn off heat and whisk a little warm sauce into sour cream, then fold it into pan without boiling.

5. Serve

   Scatter parsley and serve chicken with sauce over cooked potatoes or dumplings.

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How to tell when it is ready

Scatter parsley and serve chicken with sauce over cooked potatoes or dumplings.

Tips

• Pat chicken dry.
• Soften onions and sliced pepper in same pan for 7 minutes, then stir in paprika and tomato paste for 30 seconds without burning.
• Pour in broth and return chicken.
• Turn off heat and whisk a little warm sauce into sour cream, then fold it into pan without boiling.

Troubleshooting

• If paprika burns, add broth immediately and lower heat.
• If sauce splits, remove from heat before adding dairy.

Substitutions

• Use plain chicken thighs of similar weight.
• Use thick plain yogurt instead of sour cream, stirring off heat.

Variations

• Use a little hot paprika with sweet paprika.
• Omit red pepper for a simpler sauce.

Serving suggestions

• Serve over mashed potatoes.
• Offer cooked dumplings.
• Add a green salad.
• Scatter fresh parsley.

Make ahead

Prepare the measured ingredients in advance. Refrigerate within 2 hours up to 3 days and reheat thoroughly without boiling hard.

Storage

Refrigerate within 2 hours up to 3 days and reheat thoroughly without boiling hard.

Food safety

Chicken must reach 74°C (165°F); keep sour cream chilled before use.

Frequently asked questions

How do I know hungarian-inspired chicken paprikash is ready?

Scatter parsley and serve chicken with sauce over cooked potatoes or dumplings.

How should I store hungarian-inspired chicken paprikash?

Refrigerate within 2 hours up to 3 days and reheat thoroughly without boiling hard.

Serve over mashed potatoes. Refrigerate within 2 hours up to 3 days and reheat thoroughly without boiling hard.