Chicken Paprikash

If your spice rack and your weeknight schedule were in a small fight, Chicken Paprikash is the truce: comforting, dramatic-looking, and shockingly low-effort. It hums with paprika perfume and acts like it took more time than it actually did — perfect for pretending you’re a culinary genius without the paperwork.

Why This Recipe Is Awesome

It hits that rare sweet spot where flavor feels luxurious but the technique stays sane. Paprika does the heavy lifting here: smoked for depth or sweet for tradition, it gives the sauce a warm, sunlit color and a cozy, peppery backbone. Searing the chicken builds real flavor fast, and simmering in a simple onion-tomato broth softens everything into a spoonful of pure comfort. Then you stir in sour cream at the end for silkiness; no cream-foam whiz-bang, just sensible richness. In short, it tastes like effort but doesn’t require a life update.

Ingredients You’ll Need

• 1 whole chicken cut into 8 pieces (or 4 large bone-in thighs) — bones = flavor; don’t skip them unless you’re into blandness.
• 2 tablespoons lard or vegetable oil — butter works, but lard is authentic and forgiving.
• 2 large onions, thinly sliced — the more translucent, the happier the sauce.
• 2 cloves garlic, minced — optional but advisable.
• 2 tablespoons Hungarian sweet paprika — the hero; don’t substitute with hot unless you like surprise heat.
• 1 teaspoon smoked paprika — optional, for a subtle campfire note.
• 1 tablespoon tomato paste or 1 medium tomato, grated — for acidity and body.
• 2 cups chicken stock — use low-sodium so you control the salt.
• 1 bay leaf — tradition and unobtrusive aroma.
• Salt and freshly ground black pepper to taste.
• 1/2 cup sour cream — room temperature so it doesn’t curdle.
• 1 tablespoon flour or cornstarch (optional) — if you want a thicker, clingy sauce.
• Fresh parsley or chives, roughly chopped, for finishing — because green makes everything photogenic.
• Egg noodles, mashed potatoes, or rice for serving — choose your carb personality.

Step-by-Step Instructions

1. Step 1

   Pat the chicken dry and season generously with salt and pepper. Heat your fat in a large skillet or Dutch oven over medium-high heat, then brown the chicken in batches until it has a good crust; don’t crowd the pan. Transfer the chicken to a plate, lower the heat, add the sliced onions and a pinch of salt, and cook until they’re soft and starting to caramelize, about 8–12 minutes. Stir in the garlic, both paprikas, and tomato paste or grated tomato for a minute to wake up the spices — paprika burns fast, so keep it moving.

2. Step 2

   Return the chicken to the pot, nestling pieces into the onions, pour in the stock until it comes about halfway up the chicken, and toss in the bay leaf. Bring to a gentle simmer, then cover and cook for 25–35 minutes until the chicken is tender and the juices run clear. Remove the chicken briefly, discard the bay leaf, and whisk a few spoonfuls of the hot sauce into the room-temperature sour cream to temper it, then fold that back into the pot off the heat to avoid curdling. If you want a thicker sauce, stir a little flour with cold water to make a slurry and coax the sauce gently back to a simmer until it thickens; finish with chopped parsley and serve on noodles or mashed potatoes.

Common Mistakes to Avoid

Burning the paprika is the rookie move that ruins everything; add it off high heat and stir immediately. Don’t add sour cream to a boiling pot — that’s how you get sad curdles instead of silk. Skimping on browning the chicken loses depth; a good sear is two minutes that save you ten later. Using watery stock or too much liquid dilutes the flavors — aim for a sauce that clings, not one that swims. And if you skip the bones thinking it’s faster, be prepared for a less soulful broth.

Alternatives & Substitutions

If you’re short on time, boneless thighs work and cut the cooking time a bit, though you’ll miss the bone flavor. For dairy-free, swap sour cream for full-fat coconut yogurt and add a squeeze of lemon to mimic the tang — not authentic, but pleasantly satisfying. No Hungarian paprika? Regular sweet or even a teaspoon of smoked chili plus sweet paprika mixed will stand in. Want it lighter? Remove the skin after searing and skim the fat from the sauce before finishing. Vegetarian version: replace chicken with seared large mushrooms or roasted cauliflower and use vegetable stock; the technique stays the same and you still get those cozy paprika vibes. If you like heat, stir in a spoonful of harissa or minced hot paprika at the end rather than during the browning, so the flavor stays bright.

FAQ

Question 1?

Can I make this ahead? Absolutely. The flavors improve after a day; cool the pot, refrigerate, then gently reheat and add the sour cream at the last minute. If the sauce tightens in the fridge, loosen it with a splash of stock or water while reheating.

Question 2?

What cut of chicken is best? Bone-in thighs are the sweet spot: forgiving, flavorful, and quick to cook. Whole chicken pieces are more classic and economical, while breasts can dry out if overcooked—use them only if you like living dangerously and slicing thin.

Question 3?

Can I freeze this? Yes, but omit the sour cream before freezing. Freeze in a shallow container for faster thawing; when reheating, warm gently and fold in fresh sour cream or a splash of cream to restore richness.

Final Thoughts

Chicken Paprikash is the kind of dinner that looks like you spent the afternoon and tastes like you consulted a family cookbook, but really it’s mostly patience and a good paprika. It’s flexible, forgiving, and excellent on noodles, potatoes, or whatever your pantry offers. Make it for a weeknight when you want something cozy without committing to culinary drama, or for company when you want to look impressive with minimal fuss. Try it once and you’ll find reasons to make it again — on purpose.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.