Hungarian Chicken Paprikash

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This cherished Hungarian Chicken Paprikash recipe with family and friends brings a taste of travel and tradition to the table.

Recreating Chicken Paprikash at home is a delightful way to keep the memories of our Budapest trip alive. The experience of making and sharing this Hungarian classic has deepened my appreciation for the cuisine and allowed me to share a piece of our journey with you.

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Inspired by the flavors and hospitality experienced while exploring Hungary, this dish reflects the warmth, comfort, and sense of togetherness that embodies both the culture and our connections with loved ones.

Serves: 4

Prep Time: 25 mins

Cook Time: 45 mins

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Ingredients

4-6 chicken thighs bone in, with skin
3 tsp kosher salt, divided
1 ½ tsp pepper
½ cup flour
¼ cup panko
3 T Hungarian sweet paprika, divided
1 T fresh thyme finely chopped
1 tsp lemon zest
3 T avocado oil or olive oil
1 T butter
1 yellow onion, halved and sliced thin
3 cloves garlic, diced
2 T tomato paste
2 cups chicken stock
½ cup sour cream or plain Greek yogurt
¼ cup chopped Italian parsley plus a little extra for garnish
2 cups jasmine rice

Directions

Heat a large iron skillet on medium. Clean and pat dry chicken and sprinkle liberally with 2 tsp salt and ½ tsp pepper. Mix flour and panko in a bowl and add lemon zest, thyme, ½ tsp salt, ½ tsp pepper and 1 ½ T paprika. Dredge chicken in the flour mixture and shake off excess and set on a plate to the side.

Add oil and butter to the hot skillet. Starting skin side down, brown the chicken on both sides for approximately 5 minutes per side and set aside.

Add onions to the hot skillet and cook 3-4 minutes and then add garlic for an additional minute.

Stir in the tomato paste, scraping the bottom of the dish. Add 2 cups chicken broth, 1 ½ T paprika, parsley, ½ tsp salt and ½ tsp pepper.

Add the chicken and the juices back to the pan at medium heat and cover with a lid propped open for 15-20 minutes. Add additional chicken broth if the sauce begins to thicken or dry out.

While the chicken is cooking, temper the sour cream by adding some of the sauce to it and mix in a bowl to keep it from curdling.

Remove the pan from the heat stirring in the sour cream. Garnish with parsley and serve over rice.

Pairing this dish is almost as straightforward as preparing it, yet the rewards are immense. The choices are vast:

Try a crisp, chilled Sean Minor Sonoma Coast Chardonnay
A light-bodied Grüner Veltliner from Austria
Sean Minor Sonoma Coast Pinot Noir, or a hearty Sean Minor Signature Series North Coast Cabernet Sauvignon all make excellent companions to this versatile dish.

Hungarian Chicken Paprikash