Hungarian Chicken Paprika (Print Version)
Creamy sauce blends paprika, parsley, sautéed onion, and juicy chicken for a warm Hungarian meal you'll love.
# Ingredients:
→ Main Components
01 -
4 tablespoons unsalted butter, split up
02 -
2 tablespoons sweet Hungarian paprika, use half now, half later
03 -
3 tablespoons regular flour, split up
04 -
680 g chicken breasts or thighs, skin off, no bones, diced
→ Aromatics and Seasoning
05 -
Pinch of kosher salt and plenty of cracked black pepper, adjust as you like
06 -
2 cups chicken broth, keep it low-salt if you can
07 -
2 garlic cloves, press or chop up small
08 -
1 medium yellow onion, finely chopped
→ Finishing
09 -
1 tablespoon fresh parsley, snipped or chopped
10 -
180 ml thick sour cream, full-fat
# Steps:
01 -
Drop the heat to the lowest setting. Gently mix in the sour cream until it melts right in. Slide the cooked chicken and any juices back into the pan. Warm it all up nice and easy, then scatter parsley on top and dish it out.
02 -
Toss in the last of your flour and paprika. Let this bubble on low for two minutes, always stirring. Bit by bit, pour in the chicken broth and whisk to keep it smooth. Let things simmer till the sauce thickens, give it a taste, and season with salt and pepper however you like.
03 -
Add the leftover butter to your pan. Dump in the onion and cook until it looks see-through and soft, about five minutes. Drop the heat low, add garlic, and keep stirring for a minute.
04 -
Heat two tablespoons of butter in a big skillet or Dutch oven over medium. Sear chicken, turning, until the outside's golden all over and it's cooked, about 6 to 8 minutes. Scoop it out onto a plate with a slotted spoon.
05 -
In a bowl, toss your chicken pieces with 1 1/2 tablespoons flour and 1 tablespoon paprika till they're coated well.
# Notes:
01 -
Go for real-deal Hungarian paprika and use rich, full-fat sour cream if you want it truly classic. After you've put in the sour cream, keep the heat low so it doesn't split or get weird.
02 -
If your sauce seems too thick, splash in more broth a little at a time. It's awesome ladled over egg noodles, mashed potatoes, rice, or dumplings.
03 -
Stick any leftovers in a tight container and pop it in the fridge—good for up to three days. Warm it up on the stove gently or use low heat in the microwave.
04 -
Freezing isn't a good idea with this one since the sour cream can mess up the texture.