This chicken paprikash recipe is one of the very first meals I cooked for my husband. It's also one of his favorites, always a guaranteed hit at our place.
In fact, it ranks pretty highly in my own favorites, too. It's warm, and very flavorful, but it's also awesome comfort food. And for me, it brings up some great memories.
One of my best friends growing up was Hungarian, and her mom made real Hungarian chicken paprikash... and it was awesome. I never got the recipe, but years later I decided to find out how to make it. And I came up with this recipe!
It's been a long time, but it tastes just how I remember it.
I hope you like this chicken paprikash recipe as much as we do!
In a large pot, melt 1 tbsp of butter and the oil over medium heat. Add the chicken to the pot and brown it on all sides. Remove the chicken and set it aside.
Be sure not to overcrowd the pot or the chicken won't brown properly. You can always cook it in batches if you need to.
In the remaining oil/butter, cook the onions and garlic over medium heat until the onion is translucent. Remove and set aside.
Melt the remaining 2 tbsp of butter over medium low heat. Add the flour, stirring until it's well blended and forms a thick paste. Cook for 3-4 minutes, or until the mixture loses its raw flour smell.
Add the paprika, and cook for for 1-2 minutes.
Cooking the paprika intensifies its flavor. The longer you cook it, the more intense it gets, so you can adjust the cooking time to your liking. Just be sure not to let it burn!
Add the chicken stock, chili powder, and salt. Stir well, being sure to scrape up any brown bits left over from browning the chicken.
Cover and simmer gently until the chicken is cooked, about 15-20 minutes.
Add the sour cream, and stir until blended.
Serve, and enjoy!
For this chicken paprikash recipe, you can use any chicken parts you like. Bone-in or boneless, skin or no skin, white or dark meat... it all works. Just pick whatever you like best!
Hungarian paprika is a particularly flavorful kind of paprika. It's not always available in regular grocery stores, so you may have to find a specialty European store. If you can't find any, sweet paprika will do alright. But if you can find it, it's worth it!
I usually serve this over rice, or sometimes noodles. Some say that the traditional way of serving it is over spätzle, a type of egg noodle, but that probably varies from region to region.
I've used both regular and light sour cream, and to be honest, it really doesn't make a difference at all. So if you're concerned about it, you may as well go light. It'll still be awesome!
I've found out that some people like to add bell peppers or other veggies to the mix. I prefer it plain, with a hot vegetable on the side, but you can try it out to see how you like it.
You can saute some peppers or mushrooms with the onions, or add in a small can of diced tomatoes with the sour cream... or anything else you like.