Ingredients
For the Chicken Paprikash:
4 bone-in, skin-on chicken thighs
Salt and pepper, to taste
1 tbsp vegetable oil
1 medium onion, finely chopped
2 tbsp Hungarian sweet paprika
1 bell pepper, sliced
2 cloves garlic, minced
1 cup chicken broth
1/2 cup sour cream
1 tbsp flour
For Serving:
Fresh parsley, chopped
Nokedli (Hungarian dumplings) or egg noodles
Execution
Sear the Chicken
Season the chicken thighs with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken, skin side down, and cook until golden brown, about 5 minutes per side. Transfer the chicken to a plate and set aside.
Sauté the Vegetables
In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and bell pepper, cooking for another 2 minutes until fragrant.
Add the Paprika and Broth
Reduce the heat to low, add the paprika, and stir well to coat the onions and peppers without burning the paprika. Add the chicken broth and bring the mixture to a gentle simmer.
Simmer the Chicken
Return the chicken to the skillet, skin side up, ensuring it is partially submerged in the sauce. Cover and let it simmer on low heat for 25-30 minutes, or until the chicken is tender and fully cooked.
Prepare the Sour Cream Mixture
In a small bowl, whisk together the sour cream and flour until smooth. Once the chicken is cooked, remove it from the skillet, and slowly add the sour cream mixture to the sauce, stirring continuously until the sauce thickens slightly.
Finish and Serve
Return the chicken to the skillet to coat it in the sauce. Garnish with freshly chopped parsley and serve hot over nokedli or egg noodles.
Additional tips
- Paprika Types: Hungarian sweet paprika is key to the authentic taste, but feel free to add a bit of smoked paprika for a deeper, smoky flavor.
- Sour Cream Substitute: Greek yogurt can be used as a lighter substitute for sour cream.
- Vegetable Additions: Add mushrooms or diced tomatoes for an extra layer of flavor and texture.
