Chicken Paprikash Recipe for a Flavorful Hungarian Dish

A Taste of Comfort

The first time I tried chicken paprikash, it felt like a hug in a bowl. The rich, smoky paprika melded with creamy sour cream, warming me from the inside. *Ever wondered how you could turn simple ingredients into something unforgettable?* That’s the magic of this dish. It’s cozy, flavorful, and perfect for chilly nights. Share your favorite comfort food in the comments—I’d love to hear!

My First Paprikash Adventure

I once added too much paprika, turning the dish fiery instead of sweet. My family still ate it, laughing through the heat. *Cooking mishaps remind us that perfection isn’t the goal—connection is.* Home cooking isn’t about fancy techniques. It’s about sharing love, one imperfect meal at a time. What’s your funniest kitchen fail?

Why This Dish Shines

– The sour cream adds a tangy creaminess that balances the smoky paprika.
– Tender chicken thighs soak up the sauce, making every bite juicy. *Which flavor combo surprises you most?* Try it over egg noodles for the ultimate comfort meal.

A Bite of History

Chicken paprikash hails from Hungary, where paprika is a staple spice. It became popular in the 19th century, thanks to vibrant spice trade routes. *Did you know Hungarians use paprika in almost every savory dish?* This recipe is a delicious piece of culinary heritage. Have you ever cooked with Hungarian paprika?

Ingredients:

Ingredient	Amount	Notes
Olive oil	2 tablespoons
Onion	1 large	Diced
Garlic	3 cloves	Minced
Sweet Hungarian paprika	3 tablespoons
Salt	1 teaspoon
Black pepper	½ teaspoon
Boneless, skinless chicken thighs	3 pounds	Trimmed of excess fat
Diced tomatoes	1 (14.5-ounce) can	Undrained
Tomato sauce	1 (8-ounce) can
Chicken broth	1 cup
Sour cream	1 cup
All-purpose flour	2 tablespoons
Wide egg noodles	12 ounces	Cooked according to package directions
Fresh parsley	As needed	Chopped, for garnish (optional)

How to Make Chicken Paprikash

Step 1
Heat oil in a pot over medium heat. Add onion, cook until soft. Stir in garlic for 30 seconds. It should smell sweet and earthy.

Step 2
Sprinkle paprika, salt, and pepper over onions. Stir well. Toast for 1 minute to wake up flavors. Don’t let it burn—trust me.

Step 3
Add chicken, coat with spice mix. Cook 5 minutes, turning once. Light browning adds depth. (*Hard-learned tip: Pat chicken dry first for better browning.*)

Step 4
Pour in tomatoes, sauce, and broth. Simmer covered for 30 minutes. Stir now and then. Chicken should be tender and juicy.

Step 5
Whisk sour cream and flour in a bowl. Temper with hot liquid. Stir back into pot slowly. No lumps allowed!

Step 6
Simmer uncovered 5–10 minutes. Sauce will thicken slightly. Taste, add salt if needed. *Fun fact: Paprikash means “in the style of paprika.”*

Step 7
Serve over egg noodles. Garnish with parsley if you like. Comfort in a bowl! What’s your go-to comfort food? Share below!

Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Dinner, Comfort Food

Creative Twists on Chicken Paprikash

Vegetarian Swap chicken for mushrooms and bell peppers. Hearty and just as cozy.

Spicy Add a pinch of cayenne or hot paprika. Warm your belly right up.

Creamy Stir in extra sour cream at the end. Rich and velvety every time.

Which twist would you try first? Vote in the comments!

Serving Suggestions

Pair with buttery mashed potatoes or crusty bread. A crisp cucumber salad adds freshness.

Drink it with a dry white wine or sparkling water with lemon. Both cut through the richness.

Which would you choose tonight? Let me know!

Storing and Reheating Your Chicken Paprikash

Keep leftovers in the fridge for up to 3 days. Use airtight containers to lock in flavor. Freeze portions for 2 months—thaw overnight before reheating. Warm on the stove with a splash of broth to keep it creamy. *Fun fact: My neighbor freezes single servings for quick lunches.* Batch-cooking? Double the recipe and freeze half for busy nights.

Why this matters: Proper storage keeps the dish safe and tasty. Reheating gently prevents the sauce from breaking. Ever tried freezing this dish? Share your tips below!

Fixes for Common Chicken Paprikash Hiccups

Sauce too thin? Simmer uncovered longer or add a bit more flour. Chicken dry? Cook it less next time—thighs should stay juicy. Sauce too spicy? Stir in extra sour cream to mellow it. Burnt paprika? Scrape the pot and start fresh—toasted spices turn bitter fast.

Why this matters: Small tweaks save the meal. My first paprikash was too spicy—now I taste as I go. What’s your biggest cooking fail? Laugh with us in the comments!

Your Chicken Paprikash Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Swap flour for cornstarch and use gluten-free noodles.

Q: How far ahead can I prep this?
A: Cook it 1–2 days early—reheat with extra broth.

Q: What if I don’t have sour cream?
A: Greek yogurt works, but add it at the end.

Q: Can I use chicken breasts?
A: Thighs are better, but breasts work—cook them less.

Q: How do I halve the recipe?
A: Cut all ingredients in half—cooking time stays the same.

Wrapping Up with a Full Heart (and Belly)

This dish warms my kitchen and my soul. *Fun fact: My grandkids call it “red chicken” and lick their plates.* Tag @SavoryDiscovery on Pinterest if you try it—I’d love to see your twist! Did you add extra paprika or try a new garnish? Tell me below.

Happy cooking!
—Elowen Thorn