Description
A Hungarian staple, this classic chicken paprikash recipe is made with browned chicken simmered and served in rich and creamy paprika sauce, so satisfying.
Ingredients
Scale
- 1 tablespoon butter (or vegetable oil)
- 2 pounds bone-in chicken pieces, skin on
- Salt and black pepper to taste
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeno pepper, chopped
- 3 cloves garlic, chopped
- 3 tablespoons sweet paprika
- 1 teaspoon hot paprika (or cayenne powder)
- 15 ounce can tomatoes (crushed, fire roasted, or fresh chopped)
- 1/2 cup sour cream, room temperature
Instructions
- Step: Heat the butter or oil in a large pan.
- Step: Pat the chicken dry, then season with salt and pepper. Sear the chicken 4-5 minutes per side, allowing the fat to render and the skin to brown. Remove the chicken and set it aside for now.
- Step: Drain some of the fat from the pan, leaving about a tablespoon. Add the onion and peppers. Stir to get all those flavorful brown bits from the bottom of the pan. Cook for 5 minutes to soften.
- Step: Add the garlic, paprika, hot paprika and salt and pepper to taste. Cook, stirring, for one minute.
- Step: Add the tomato and stir to incorporate.
- Step: Add the chicken back to the pan. Cover and simmer for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165 degrees F / 74 C).
- Step: Remove from heat. Remove the chicken and swirl in the sour cream a bit at a time until it is fully incorporated. Adjust with salt and pepper.
- Step: Add the chicken back to the pan and spoon the sauce over the chicken pieces. Heat a bit more if needed.
- Step: Garnish and serve!
Notes
Use chicken broth instead of tomatoes for a more old school, authentic version. Calories are calculated with bone-in, skin-on chicken thighs.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 652 kcal
- Sugar: 9 g
- Sodium: 370 mg
- Fat: 47 g
- Saturated Fat: 15 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 41 g
- Cholesterol: 245 mg
Keywords: chicken, chicken thighs, one pot, paprika