How to Make Chicken Paprikás




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How to Make Chicken Paprikás ~ this classic Hungarian chicken recipe is a little bit comfort, a little bit retro, a little bit spicy, and definitely  one to add to your regular chicken dinner rotation!

How to Make Chicken Paprikás ~ this classic Hungarian chicken recipe is a little bit comfort, a little bit retro, a little bit spicy, and definitely  one to add to your regular chicken dinner rotation! #chicken #dinner #recipe #hungarian #paprika #onepotmeal #comfortfood #easy #best #authentic #polish #traditional

Chicken Paprikás, or Paprikash, is a wonderful Hungarian dish that features a combination of flavors that I don’t often cook with, or encounter in restaurants, for that matter.  It’s part of my love affair with spices of all kinds this fall.  Tender chicken thighs simmer in a tomato rich sauce flavored with two kinds of paprika, both sweet, and hot smoked, all finished off with sour cream and lots of fresh dill.  If you haven’t bought smoked paprika before, you’re in for a treat.

The whole thing cooks in one skillet, and starts out by sauteing lots of fresh chopped tomato, thinly sliced onion, and mushrooms.  If you make this now you can take advantage of all those tomatoes that are still really red and juicy.

The browned chicken thighs follow after two kinds of paprika have been stirred in.  Paprika is made from sweet or hot dried peppers, so it’s somewhat like chili powder.  It’s mostly associated with Spanish and Hungarian cuisine, and most of it is grown in those countries, too..  I have cooked with both sweet and hot paprika before, but this is the first time I’ve used smoked.

Other than the fresh dill, the twp paprikas are the only spice used in the sauce, and it results in a really nice intense clear flavor.  It’s beautifully red, too.


My husband and I are adventurous eaters, and I’ve been cooking from all over the globe lately,  but after our first bite of this we both looked at each other with the same thought—the unusually rich flavor was a new one for us, or, if not completely new, touched on a flavor buried deep down wherever food memories go to rest.  We liked it  a lot.


Also try ~


*This recipe was inspired by one in Everyday Food

Chicken Paprikás
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2 ratings

Yield: serves 4

Chicken Paprikás

Ingredients

  • 4 large skinless boneless chicken thighs, about 1 lb
  • salt and fresh cracked pepper
  • 1 Tbs butter or olive oil2 Tbsp butter
  • 1 medium yellow or white onion, thinly sliced
  • 8 oz white mushrooms, sliced
  • 4 or 5 medium tomatoes, diced
  • 1 Tbsp sweet paprika
  • 1 Tbsp hot smoked paprika
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • generous handful of chopped fresh dill

Instructions

  1. Heat the butter and oil in a large skillet.  Season the chicken with salt and pepper, and then brown it on both sides in the hot pan.  Remove the chicken and set aside on a plate.
  2. Add the oil to the pan and saute the onions, tomato and mushrooms for several minutes,  The onions should become softened, and the tomatoes begin to break down into a sauce.  Add the paprikas, stir, and saute a minute more.
  3. Add the broth to the pan and stir to combine.  Nestle the chicken thighs back into the sauce, and bring to a simmer.  Simmer gently for about 15 minutes, covered, until the thighs are cooked through.
  4. At this point, evaluate whether the sauce is just right, or too thin.  If it's too thin, take out the thighs and boil it down a bit.  Then add the thighs back in, swirl in the sour cream, sprinkle generously with fresh dill, and serve over hot buttered egg noodles.

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16 Comments

  • Reply
    Magnes
    September 27, 2012 at 1:35 pm

    Agree with Anonymous. I’m Hungarian and doing Chicken paprikas all the time, and learned from my grandma….so no mushroom and dill at all, and tomatoes come much later, and only a half not 4-5 pieces. Sour cream can be a nice addition, but it is not part of the dish.
    The big secret is that when you add the paprika, take your dish off the heat or the paprika will be bitter, destroy your whole meal.

    • Reply
      Sue
      June 13, 2018 at 9:30 am

      Thanks Magnes, it’s always wonderful to get feedback from someone who grew up with the dish!

  • Reply
    Holly Cline
    September 27, 2012 at 4:49 am

    This is my comfort food. My grandmother made it, my mom made it, and I now make it for myself. Never tried with dill, or mushrooms. We always sauteed some sweet bell pepper and garlic with the onion and tomato sauce. Serve with spaetzels (we never had a dumpling maker? Just rolled them into balls and boiled?). We always did the sour cream separate, served on the table so everyone could put in just as much as they liked.

    This will always be the dish I ask for on my birthday. My absolute favorite thing.

    • Reply
      Sue
      June 13, 2018 at 9:32 am

      I really need to try this with dumplings!

  • Reply
    Anonymous
    September 27, 2012 at 11:23 am

    Traditional paprikas csirke does not have mushrooms, dill or tomatoes. Sour cream is also not always used.
    It is traditionally served with nokedli, pasta like dumplings

  • Reply
    Rose
    September 20, 2012 at 8:33 pm

    I have made this dish many, many times in my days, as it was a family favourite. I have had it with potato wedges – which are just piled on top of the chicken and then practically steamed while the chicken continues to cook, or with the dumplings, which is my favourite. You will need a dumpling (spatzle) maker for this. It is more work, but well worth the effort. I also use a bay leaf during the cooking process for extra flavour, as well as red peppers. I’ve never made it with mushrooms.

  • Reply
    Bites from life with the barking lot
    September 20, 2012 at 3:04 am

    Hey Sue, I loved the phrase where food memories go to rest…..profound. I loved this post. My first father in law, used to make this. He was a German immigrant, and a fabulous inventive cook. I believe he added sour cream to the mix. Not sure. It was a simple dish and nicer the next day. Rice was his thing, and sadly he went to all that trouble and served it with minute rice. The kind that the grains look as tho they exploded on the ends! It’s been years, years since I’ve had it, and I’ll definitely make it really soon. I’m yearning for some of those memories. Many thanks.

  • Reply
    Inside a British Mum's Kitchen
    September 20, 2012 at 1:39 am

    that looks sensational! I can almost smell it!
    Mary x

  • Reply
    Denice Barker
    September 20, 2012 at 12:54 am

    Can I live in your kitchen?

  • Reply
    Averie @ Averie Cooks
    September 19, 2012 at 6:22 pm

    Ive had smoked paprika but never sweet?! I didn’t even know it existed! Ok now I HAVE to find this, like…today!

  • Reply
    Gerlinde in Dallas
    September 19, 2012 at 5:37 pm

    I make chicken paprikash pretty frequently and have never thought to use smoked paprika (which I tried for the first time a couple of years ago and liked). I will give this a try the next time!

  • Reply
    Sam @ My Carolina Kitchen
    September 19, 2012 at 5:09 pm

    I love chicken paprika, but the last time I made it I thought it had too much sour cream. I will definitely try this. Looks light and delicious.
    Sam

  • Reply
    gillyflower
    September 19, 2012 at 4:44 pm

    MMmm this looks the perfect tasty and warming autumn dish – thank you for sharing, I must try this!

  • Reply
    Mary
    September 19, 2012 at 4:25 pm

    I’ve made a similar paprika chicken dish, but not this dish exactly. This sounds delicious with the onions and tomatoes. I LOVE smoked paprika. It is the only paprika left in my house at this point.

  • Reply
    Tricia @ saving room for dessert
    September 19, 2012 at 4:23 pm

    I have not made this either – but like the way it sounds and looks! Beautiful

  • Reply
    Jacquelyn Grandy
    September 19, 2012 at 4:05 pm

    Hi Sue! I have never made this particular dish, but it looks amazing and I love how everything is cooked together in a skillet. I also love recipes from Everyday food. They are like Ina’s recipes, easy, uncomplicated and always turn out great!

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