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Chicken Paprikash (Paprika Chicken) Recipe

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4.3 from 3 reviews

Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs simmered in a rich and flavorful paprika-spiced sauce. This comforting recipe combines sweet and smoked paprika with creamy yogurt to create a perfect balance of smoky, tangy, and savory flavors that pair wonderfully with a side of noodles or rice.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 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 and Aromatics

  • 1 large onion, diced
  • 3-4 garlic cloves, minced
  • 1/4 cup tomato paste
  • 1 tablespoon smoked paprika
  • 1 3/4 cups chicken broth/stock
  • 1/2 cup full-fat creamy yogurt or sour cream
  • Freshly chopped parsley, for garnish (optional)

Instructions

  1. Marinate the Chicken: In a bowl, combine the chopped chicken thighs, sweet paprika, cornstarch, kosher salt, pepper, and 1 tablespoon of olive oil. Mix well to coat all the pieces evenly with the seasoning.
  2. Sear the Chicken: Heat 1 tablespoon of olive oil in a deep pan over medium heat. Cook the chicken in two batches, placing the pieces in a single layer. Allow them to cook undisturbed for 5-6 minutes to develop a golden crust, then stir and cook for another 3-4 minutes. Remove the chicken and set aside. If the pan starts to stick or the second batch begins to catch, deglaze with a few tablespoons of chicken broth.
  3. Sauté Onions: Using the same pan, heat the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until they soften and become translucent.
  4. Add Garlic and Paprika: Stir in the minced garlic and smoked paprika. Cook and constantly stir for about 1 minute over medium heat to release the aromas without burning the spices.
  5. Incorporate Tomato Paste and Deglaze: Add the tomato paste to the pan and stir well, scraping up any browned bits from the bottom for extra flavor. This helps deepen the sauce.
  6. Simmer the Chicken: Return the cooked chicken to the pan and pour in the chicken broth. Bring the sauce to a boil, then reduce the heat and let it simmer for around 15 minutes, stirring occasionally. This ensures the chicken cooks through and becomes tender.
  7. Finish with Yogurt: Remove the pan from heat and allow the dish to rest for 5-10 minutes. This step is important to prevent the yogurt from curdling when added. Then, stir in the creamy yogurt or sour cream until well combined.
  8. Garnish and Serve: Sprinkle freshly chopped parsley over the top for a bright, fresh finish, if desired. Serve hot with your choice of noodles, dumplings, or rice.

Notes

  • Allowing the yogurt to be added off the heat and letting the dish rest helps prevent curdling.
  • Use boneless, skinless chicken thighs for the best texture and flavor.
  • Adjust the amount of garlic according to your preference.
  • The recipe works well with sour cream as a substitute for yogurt.
  • Serve with egg noodles, rice, or spaetzle for an authentic experience.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Hungarian

Find it online: https://recipeteach.com/chicken-paprikash-paprika-chicken-recipe/