Chicken Paprikash

This Chicken Paprikash is a heartwarming, soul-satisfying dish that embodies the rich flavors of Hungarian-inspired cooking. With a base of slow-cooked onions infused with sweet and smoked paprika, the sauce develops a deep, earthy aroma that’s both spicy and comforting. The chicken thighs, simmered to tender perfection, soak up all the smoky flavors, making each bite juicy and flavorful.

What sets this dish apart is the final touch of creamy soured cream mixed with cornflour, which transforms the sauce into a velvety, luscious coating for the chicken. The combination of the tangy cream and the spiced paprika sauce creates a beautiful balance of richness and warmth. The slow-simmered onions add a slight sweetness that harmonizes with the paprika's subtle heat, while the smoky undertones linger with every bite.

My Son’s Favorite Winter Comfort: Chicken Paprikash with Gnocchi

This Chicken Paprikash is my son’s absolute favorite dish, especially during the colder months when cozy, comforting meals are a must. In our house, we make it at least once a week during winter, and I usually serve it with gnocchi. He affectionately calls it "Gnocchi and the white sauce," even though the sauce has a beautiful light red color, thanks to the mix of paprika and sour cream. Traditionally, Paprikash is made with sweet paprika, but I add smoked paprika to bring it to a whole new level of flavor. The smoky depth combined with the creamy sauce makes it irresistible.

The tender chicken falls apart in the creamy, paprika-infused sauce, and every bite with the gnocchi is just perfect. It’s a dish that not only warms the body but also brings comfort to the soul, making it a favorite for our cozy family dinners.

If you’re in the mood for more hearty meals, you can’t go wrong with my Beef and Sweet Potato Stew, Easy Meatballs and Spaghetti, or Easy Herb Roasted Chicken. All these dishes have that same comforting, homestyle feel, perfect for when you want something delicious and simple to share with your loved ones.

Best,

Ana

Ingredients for Chicken Paprikash

Sunflower oil: A neutral oil that helps sauté the onions and paprika, allowing the flavors to develop without overpowering the dish.
Onions: Adds sweetness and depth to the base of the sauce, breaking down during cooking to form a rich, flavorful base.
Sweet paprika: The signature spice of Chicken Paprikash, giving the dish its vibrant red color and mildly sweet, peppery flavor.
Smoked paprika: Adds a smoky, earthy depth to the dish, elevating the sauce with an extra layer of complexity.
Chicken thighs: Tender and juicy, these are perfect for slow cooking and absorbing all the flavors of the paprika-infused sauce.
Tomato paste: Adds a rich, concentrated tomato flavor that complements the paprika and deepens the sauce.
Cornflour: Helps thicken the sauce, creating a creamy, smooth texture that coats the chicken beautifully.
Soured cream: The final touch of creaminess and tang that balances the richness of the paprika and gives the sauce its signature silky texture.
Sea salt and freshly ground black pepper: Enhances and balances the flavors of the dish, bringing out the best in every ingredient.

Can I make Chicken Paprikash ahead of time?

Yes, Chicken Paprikash actually tastes even better the next day as the flavors deepen. You can prepare the dish ahead, store it in the fridge, and simply reheat it before serving.

Can I make Chicken Paprikash without sour cream?

Sour cream is essential for the creaminess, but you can substitute it with Greek yogurt or a dairy-free alternative if needed. Just make sure to stir it in at the end to prevent curdling.

How do I thicken the sauce for Chicken Paprikash?

You can thicken the sauce by simmering it uncovered for an additional 10-15 minutes or by mixing cornflour with sour cream, which is a common method.

Is Chicken Paprikash spicy?

Traditional Chicken Paprikash is not spicy, as it uses sweet paprika. However, you can add a pinch of hot paprika or red pepper flakes for a spicy kick.

Can I freeze Chicken Paprikash?

Yes, Chicken Paprikash freezes well. Store it in an airtight container and freeze for up to 3 months. Just note that the sour cream might change in texture slightly when reheated.

How to Make Chicken Paprikash

Start with Onions: Heat the oil in a large pan over medium heat. Add the sliced onions, cooking for 6 minutes until they turn translucent, stirring occasionally.
Add Paprika: Remove the pan from the heat and stir in both the sweet and smoked paprika. This step is crucial to avoid burning the paprika, which can cause a bitter taste.
Cook the Chicken: Return the pan to the heat. Add the chicken thighs and tomato paste, stirring to coat the chicken evenly with the spicy onion mixture.
Simmer: Pour in about 500ml of water, ensuring the liquid doesn't completely cover the meat. Season with salt and pepper. Cover and simmer on low heat for about 1 1/2 hours.
Sauce Preparation: Remove the chicken and set aside. If the sauce is too thin, let it cook uncovered for about 10 minutes to reduce slightly.
Final Touch: Whisk together the cornflour and soured cream. Stir this mixture into the sauce and bring to a low simmer. Cook for 5 minutes until the sauce thickens into a spicy, creamy texture.
Combine and Serve: Return the chicken to the pan, coating it in the sauce. The dish can be prepared up to this point in advance, as it tastes even better when reheated the next day.
Dobar tek!

What to Serve with Chicken Paprikash

Gnocchi: This is a perfect pairing, as the tender gnocchi absorbs the flavorful sauce, creating a satisfying and comforting meal.
Egg Noodles (Nokedli): Traditionally, Chicken Paprikash is served with Hungarian egg noodles, called nokedli. These soft, dumpling-like noodles are perfect for soaking up the sauce.
Mashed Potatoes: Fluffy mashed potatoes provide a creamy and comforting side dish, balancing the bold flavors of the sauce with their mild, buttery texture.
Rice: Simple, steamed rice is a great option to absorb the delicious sauce, adding a lighter texture to the dish.
Polenta: Creamy polenta pairs wonderfully with Chicken Paprikash, adding a rustic and hearty element to the meal.
Crusty Bread: Serve with warm, crusty bread to mop up every bit of the flavorful sauce. This is especially great if you're looking for a simpler side option.
Pickled Vegetables: In Hungary, pickled cucumbers or cabbage are often served on the side to provide a tangy contrast to the richness of the Chicken Paprikash.
Green Salad: A light green salad with a simple lemon vinaigrette can help balance out the heaviness of the dish, providing freshness and a crisp texture.

Recipe Variations

Spicy Chicken Paprikash: For those who love a little heat, add hot paprika or a pinch of chili flakes along with the sweet and smoked paprika. This adds a nice spicy kick to the traditional dish.
Vegetable Chicken Paprikash: Include vegetables like bell peppers, carrots, or zucchini to add color and nutrition. Simply chop the veggies and sauté them with the onions, adding more texture to the dish.

Smoky Paprikash with Bacon: Add a few strips of crispy bacon or pancetta when cooking the onions for an added smoky, savory twist that will enrich the flavor of the dish.
Chicken Paprikash with Potatoes: Add cubed potatoes into the sauce while simmering the chicken. The potatoes absorb the flavors of the sauce and make the dish even more comforting.

Chicken Paprikash, is a classic Eastern European dish that features tender, skin-off chicken thighs simmered to perfection in a rich and aromatic sauce. The sauce, a heartwarming blend of sweet and smoked paprika, envelopes the chicken with its deep, smoky flavors, complemented by the subtle tang of tomato paste.

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Prep Time 15

Cook Time 1 45

Total Time 2

Course Chicken & Poultry, Dinner

Cuisine Hungarian

Servings - 6

Ingredients

2 tbsp sunflower oil
4 large onions roughly sliced
1 1/2 tbsp sweet paprika
1 1/2 tbsp smoked paprika
8 skin-off chicken thighs
1 tbsp tomato paste
1 tbsp cornflour
200 ml sour cream
salt to taste
black pepper to taste

Instructions

Start with Onions: Heat the oil in a large pan over medium heat. Add the sliced onions, cooking for 6 minutes until they turn translucent, stirring occasionally.
Add Paprika: Remove the pan from the heat and stir in both the sweet and smoked paprika. This step is crucial to avoid burning the paprika, which can cause a bitter taste.
Cook the Chicken: Return the pan to the heat. Add the chicken thighs and tomato paste, stirring to coat the chicken evenly with the spicy onion mixture.
Simmer: Pour in about 500ml of water, ensuring the liquid doesn't completely cover the meat. Season with salt and pepper. Cover and simmer on low heat for about 1 1/2 hours.
Sauce Preparation: Remove the chicken and set aside. If the sauce is too thin, let it cook uncovered for about 10 minutes to reduce slightly.
Final Touch: Whisk together the cornflour and soured cream. Stir this mixture into the sauce and bring to a low simmer. Cook for 5 minutes until the sauce thickens into a spicy, creamy texture.
Combine and Serve: Return the chicken to the pan, coating it in the sauce. The dish can be prepared up to this point in advance, as it tastes even better when reheated the next day.
Dobar tek!

Notes

The flavors of Chicken Paprikash improve with time, making it an excellent choice for making ahead. Prepare the dish a day in advance and reheat it gently before serving.
Store in the refrigerator in an airtight container for up to 3 days.
You can also freeze the stew without the cream added. Thaw and add fresh cream when reheating for best results.

Keyword delicious, easy, family meal, kid-friendly

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For the Curious Foodie

The Origins of Chicken Paprikash

Chicken Paprikash, or "Paprikás Csirke", is a classic Hungarian dish that dates back centuries, making it a beloved part of Central European cuisine. The word "paprikash" is derived from paprika, which is the essential spice of the dish and the Hungarian national spice. This recipe showcases the rich, smoky flavor of paprika, a spice introduced to Hungary by the Turks in the 16th century. Over time, paprika became a staple in Hungarian kitchens, with Chicken Paprikash becoming one of the country’s most famous culinary exports.

Traditional Spices and Ingredients

The original recipe for Chicken Paprikash calls for only a few simple ingredients, with sweet Hungarian paprika being the star of the show. Traditionally, the dish is made with bone-in chicken, onions, and plenty of paprika. Unlike many other European dishes, Hungarian cooking tends to rely more on paprika than black pepper for its spice, giving dishes like Paprikash their unique flavor.

While the traditional version uses only sweet paprika, modern variations - like mine - often include a mix of sweet and smoked paprika to add a layer of depth and smokiness to the sauce. Sour cream is also a key ingredient, stirred in at the end to give the dish its signature creamy texture and slight tang.

Fun Fact: The Role of Paprika

In Hungary, paprika isn’t just a spice - it’s a way of life. Hungarian paprika is made from dried peppers that vary in heat and flavor, resulting in multiple types of paprika, from sweet to spicy. The paprika used in Chicken Paprikash is typically the sweet variety, though you can easily spice it up with a little hot paprika if you’re looking for some heat.

One fun detail? Paprika doesn’t just add flavor - it also gives the dish its beautiful red color. The combination of onions, chicken, and paprika simmered together creates a rich, red-hued sauce that’s hard to resist. And, because paprika can burn easily, it’s important to remove the pan from heat before stirring in the paprika, allowing its flavor to bloom without becoming bitter.

A Comfort Food Classic

Though Chicken Paprikash is a Hungarian dish, it has spread to many neighboring countries, including Croatia, Slovakia, and even parts of Serbia. Each region has its own slight variations, but the heart of the dish remains the same: tender chicken simmered in a rich paprika sauce. In Hungary, it’s typically served with nokedli (a type of dumpling similar to German spaetzle), but it can also be enjoyed with pasta, gnocchi, or even mashed potatoes.

Whether you stick to tradition or add your own twist, Chicken Paprikash remains one of those comfort food classics that warms both the body and soul.

Author

Ana

Welcome to my culinary haven! My name is Ana, and I'm the passionate voice behind World Cuisines Network. Here, I share recipes that have not only won the approval of my family but have also stood the test of time in our kitchen. My goal is to introduce the rich tapestry of global flavors right to your family table. Thank you for dropping in! We're thrilled to have you join us.
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