Chicken Paprikash
A classic Hungarian comfort dish, this Chicken Paprikash features tender, bone-in chicken simmered in a rich, velvety sauce made with sweet paprika and finished with smooth, tangy sour cream.
Equipment
- Large Dutch oven
- Spaetzle scraper
Ingredients
- 2 tablespoons pork lard, or butter
- 3 pounds chicken pieces, bone-in and skin-on
- 2 medium yellow onions, very finely chopped
- 2 cloves garlic, finely minced
- 2 Roma tomatoes, seeds removed and very finely diced
- 1 Hungarian bell pepper, diced optional
- 3-4 tablespoons quality, genuine imported sweet Hungarian paprika
- 2 cups quality chicken broth
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- 3/4 cup full fat sour cream, room temperature
- 1/4 cup heavy whipping cream
Instructions
- Warm the lard in a large Dutch oven or heavy pot, then brown the chicken pieces well on all sides and move them to a plate. The browned bits left behind should look deep golden, because that fond builds the flavor of the finished sauce.
- Add the onions to the same pot and cook until soft and golden brown, then stir in the garlic, tomatoes, and the Hungarian bell pepper if using for 2 to 3 minutes. The vegetables should look softened and glossy, with the onions fully golden rather than pale.
- Take the pot off the heat and stir in the paprika, salt, and black pepper. You should smell a sweet, earthy fragrance right away, and removing the pot from the heat helps keep the paprika from turning bitter.
- Return the chicken to the pot, pour in the chicken broth so the pieces are mostly covered, and bring everything to a boil. Once the liquid bubbles, cover the pot, lower the heat to medium-low, and keep it at a gentle simmer rather than a hard boil.
- Cook for 40 minutes, then lift the chicken out to a plate again. The chicken should be tender and the broth should look darker, richer, and lightly reduced.
- In a small bowl, mix the flour with the sour cream and heavy cream until completely smooth, then whisk this mixture into the sauce. The mixture should look lump-free before it goes in, which helps the final sauce stay silky.
- Bring the sauce to a gentle simmer for a couple of minutes, whisking as needed, then season with more salt and pepper to taste. When it is ready, the sauce should coat the back of a spoon instead of looking watery.
- Return the chicken to the pot and simmer briefly until heated through. The finished dish should look richly red-orange and creamy, with tender chicken tucked into the sauce.
Notes
Preventing a Curdled Sauce: For a silky, smooth sauce, always use full-fat sour cream at room temperature. Temper it by whisking a few spoonfuls of the warm pot sauce into the sour cream before stirring the mixture back into the pot.
Paprika Tip: The quality of your paprika is key. Use genuine sweet Hungarian paprika for the most authentic flavor. Always add it off the heat to prevent it from scorching and turning bitter.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator. Reheat gently over low heat, adding a splash of broth if needed to loosen the sauce.
Make-Ahead Tip: For the best texture when making ahead, prepare the chicken and sauce base, but wait to stir in the tempered sour cream mixture until you are reheating to serve.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.