Paprikash Chicken Hungary (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 cup sour cream
02 -
2 cups low sodium chicken stock
03 -
1/8 teaspoon cayenne pepper
04 -
1 cup sweet onion, chopped up small
05 -
2 tablespoons vegetable oil
06 -
1/2 teaspoon black pepper
07 -
1 teaspoon sea salt
08 -
3 tablespoons paprika (swap for Hungarian paprika if you want more heat)
09 -
1/2 cup all-purpose flour
10 -
2 pounds chicken thighs and drumsticks, bone-in with skin
# Steps to Follow:
01 -
Slowly pour the sour cream mix back into the pot. Let it simmer without the lid—just a gentle stir now and then—for about 5 minutes. The sauce should look light orange and start to thicken. Taste it and fix the flavor if needed before you dig in.
02 -
In a different bowl, toss the extra flour with sour cream. Spoon in half a cup of hot liquid from the pot. Whisk it up until it’s all smooth and blended.
03 -
Place the browned chicken back in the pot. Add the chicken broth and crank up the heat until it bubbles. Drop the heat low, pop the lid on, and let everything gently cook for about 45 minutes, or until your chicken is fork-tender.
04 -
Toss in your chopped onion, leftover paprika, and the cayenne to the hot pot after the chicken’s out. Cook for a couple minutes—when the onion smells awesome and softens, you're good.
05 -
Heat up oil in a big heavy pot or skillet over medium-high. Lay the floured chicken in, skin side down. Let every side get nice and golden—about 3 minutes for each. Pull out the chicken for now.
06 -
Take the chicken thighs and legs and roll them one by one through the seasoned flour. Make sure you get every bit covered well.
07 -
Grab a big bowl and stir together the flour, 2 tablespoons of paprika, salt, and black pepper. Keep some flour off to the side for later steps.
# Additional Tips:
01 -
Go for bone-in pieces—they make the sauce extra tasty and bold.
02 -
Hungarian paprika brings a classic flavor. Mix in smoked paprika too if you want it a bit deeper.
03 -
Getting a golden crust on your chicken first really amps up the tasty bits later.
04 -
Warm up sour cream with some hot broth before you add it, so it won’t split in the pot.