Description
This Chicken Paprikash is a comforting dish featuring tender chicken simmered in a rich, creamy paprika sauce. Served over egg noodles or dumplings and garnished with fresh parsley, its a delightful meal that brings warmth and flavor to any table.
Ingredients
Scale
- 2 pounds of chicken (bone-in, skin-on pieces)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika (preferably Hungarian)
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup chicken broth (low sodium)
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice (freshly squeezed)
- Fresh parsley, chopped (for garnish)
- Egg noodles or dumplings (for serving)
Instructions
- Start by rinsing the chicken pieces under cold water and patting them dry with paper towels.
- Season the chicken generously with salt and pepper on all sides.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
- Once the oil is hot, add the chicken pieces skin-side down. Sear them for about 5-7 minutes until the skin is golden brown and crispy.
- Flip the chicken pieces and sear the other side for another 5 minutes. Remove the chicken from the pot and set it aside on a plate.
- In the same pot, add the chopped onion. Sauté for about 5 minutes until the onions are translucent and fragrant.
- Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Add the sweet paprika and smoked paprika. Stir well to coat the onions and garlic, cooking for about 30 seconds.
- Return the seared chicken to the pot, placing it on top of the onion mixture.
- Pour in the chicken broth, ensuring the chicken is mostly submerged. Bring the mixture to a gentle simmer.
- Cover the pot with a lid and reduce the heat to low. Let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
- Once the chicken is cooked, remove it from the pot and set it aside on a plate. Cover it with foil to keep it warm.
- In a small bowl, whisk together the sour cream and flour until smooth.
- Gradually add a ladleful of the hot cooking liquid from the pot into the sour cream mixture, whisking constantly.
- Once combined, pour the sour cream mixture back into the pot, stirring well to incorporate it into the sauce.
- Let the sauce simmer for an additional 5-10 minutes, stirring occasionally, until it thickens to your desired consistency.
- Return the chicken to the pot, spooning some of the sauce over the top to coat it.
- Stir in the lemon juice for a touch of brightness, and adjust the seasoning with more salt and pepper if needed.
- Let everything simmer together for another 5 minutes to meld the flavors.
- Serve the chicken paprikash over egg noodles or dumplings, garnished with freshly chopped parsley for a pop of color and flavor.
Notes
- For a richer flavor, consider using a mix of chicken thighs and drumsticks.
- Adjust the amount of paprika based on your spice preference; you can increase the smoked paprika for a deeper flavor.
- This dish can be made ahead of time and reheated, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 60 minutes