This authentic Hungarian chicken paprikash recipe is sure to please everyone at the table. The paprika sauce is rich and flavorful, and the chicken is tender and juicy.
– 6 chicken thighs bone-in, skin-on – 3 tablespoon olive oil – 4 teaspoon sweet paprika preferably Hungarian paprika – ½ teaspoon smoked paprika – 1 medium onion finely minced – 1 ½ cup chicken broth low sodium – 2 tablespoon flour all-purpose – ⅓ cup sour cream – ⅓ cup milk – 3 tablespoon parsley chopped – salt, pepper to taste
1. Rub chicken thighs with paprika. Start off with liberally sprinkling your chicken things with paprika. Traditionally, Hungarian sweet paprika is used, however, you can also add a tad of smoked paprika for an extra flavor if you want. Season with salt and pepper as well.
2. Sauté the onion and sear chicken. Heat olive oil in a large braiser or non-stick sauté pan and quickly sauté the onion and sear the chicken until nice and brown.
3. Simmer chicken. Add broth and simmer until the chicken is ready, about 40 minutes.
4. Prepare the sauce. At the same time, whisk together flour, sour cream and milk until no lumps remain. 5. Add sauce to a pan. Remove chicken from the pan, stir in the sour cream sauce and wait until it thickens.
5. Add sauce to a pan. Remove chicken from the pan, stir in the sour cream sauce and wait until it thickens.
6. Cook chicken in a sauce. Return chicken back to the pan, let it cook for another minute and turn off the heat. Now all you have to do is sprinkle your Chicken Paprikash with parsley and serve.
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