Chasity's Chicken Paprikash
Classic Hungarian-style chicken with bold paprika, browned thighs, and a creamy sour cream sauce. Serve with nokedli, spaetzle, noodles, or rice.
This is a dish that finally lets paprika take center stage. Recipe by Chasity Marini, General Manager at our Evanston shop.
Yield: 4-5 servings
- Let good Hungarian paprika lead: use fresh sweet or hot paprika for the signature flavor.
- Brown bone-in, skin-on thighs, then simmer gently about 35 minutes until tender.
- Temper sour cream with pan juices and flour to avoid curdling and thicken the sauce.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
What is chicken paprikash?
Chicken paprikash is a Hungarian dish where paprika seasons browned chicken pieces cooked in a tomato-sour cream sauce. It is usually served with nokedli, spaetzle, noodles, or rice.
Which paprika should I use?
Use high-quality Hungarian paprika. Sweet paprika keeps the classic flavor; swap some or all for hot paprika if you want heat. Avoid smoked paprika because it changes the traditional taste.
Can I use boneless or skinless chicken instead of thighs?
Yes, but adjust cooking. Boneless breasts or thighs need much less time and can dry out. Bone-in, skin-on thighs give more flavor and stay moist with the 35-minute simmer recommended in the recipe.
How do I prevent the sour cream from curdling?
Temper the sour cream mixture by whisking it with the flour, then add a few tablespoons of hot pan juices to warm it before returning it to the pot. Simmer gently and avoid boiling after the dairy is added.
What can I serve if I do not have nokedli?
Good substitutes are German spaetzle, wide egg noodles, buttered egg noodles, rice, or mashed potatoes. Any soft starch that soaks up the sauce will work.
How can I thicken the sauce if it is too thin?
This recipe uses 2 tablespoons of flour blended into 1 cup sour cream to thicken. For a gluten-free option use a cornstarch slurry and stir it in, then simmer until thickened.
Can I make paprikash ahead or freeze it?
You can make it a day ahead and refrigerate. For freezing, leave the sour cream out and freeze the chicken and tomato base up to 3 months. Thaw and gently reheat, then stir in fresh sour cream before serving for best texture.
Can I use stock instead of water?
Yes. Replacing the 3/4 cup water with chicken stock adds more depth. Use low-sodium stock so you can control the salt level.
What is chicken paprikash?
Chicken paprikash is a Hungarian dish where paprika seasons browned chicken pieces cooked in a tomato-sour cream sauce. It is usually served with nokedli, spaetzle, noodles, or rice.
Which paprika should I use?
Use high-quality Hungarian paprika. Sweet paprika keeps the classic flavor; swap some or all for hot paprika if you want heat. Avoid smoked paprika because it changes the traditional taste.
Can I use boneless or skinless chicken instead of thighs?
Yes, but adjust cooking. Boneless breasts or thighs need much less time and can dry out. Bone-in, skin-on thighs give more flavor and stay moist with the 35-minute simmer recommended in the recipe.
How do I prevent the sour cream from curdling?
Temper the sour cream mixture by whisking it with the flour, then add a few tablespoons of hot pan juices to warm it before returning it to the pot. Simmer gently and avoid boiling after the dairy is added.
What can I serve if I do not have nokedli?
Good substitutes are German spaetzle, wide egg noodles, buttered egg noodles, rice, or mashed potatoes. Any soft starch that soaks up the sauce will work.
How can I thicken the sauce if it is too thin?
This recipe uses 2 tablespoons of flour blended into 1 cup sour cream to thicken. For a gluten-free option use a cornstarch slurry and stir it in, then simmer until thickened.
Can I make paprikash ahead or freeze it?
You can make it a day ahead and refrigerate. For freezing, leave the sour cream out and freeze the chicken and tomato base up to 3 months. Thaw and gently reheat, then stir in fresh sour cream before serving for best texture.
Can I use stock instead of water?
Yes. Replacing the 3/4 cup water with chicken stock adds more depth. Use low-sodium stock so you can control the salt level.
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