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This chicken paprikash is a delicious and easy dinner. The Hungarian paprika sauce is so rich and smooth, it complements the tender chicken so well.
Today, I'll be showing you how to make a tasty Hungarian chicken paprikash recipe on the stove or instant pot. It is one of my favorite braised chicken recipes to make for any weeknight dinner.
Jump to:
- What is Chicken Paprikash?
- Ingredients for Paprikash
- How to Make Chicken PaprikashRecept
- How to Make Instant Pot Chicken Paprikash Step-by-Step
- FAQ and Cooking Tips for Paprika Chicken Recipe
- 📖 Recipe
- 💬 Comments
What is Chicken Paprikash?
Chicken paprikash is also known asPaprikás Csirke inHungarian. It's one of the most popularHungariandishes that is simple yet flavorful.
Hungarian Chicken Paprika is made of browned chicken that is slowly simmered in rich onion and paprika sauce, then finished up with creamy sour cream.
Paprikás Csirke is usually served with Nokedli (Hungariandumplings), which is very similar to the German Spatzle.
Ingredients for Paprikash
In this recipe, I used basic ingredients for traditional paprikash. This chicken paprikash recipe is made without tomato, tomato products, or flour.
So here are the ingredients you'll need to make chicken paprikash:
Lard or Butter.Ipersonally chose to use pork lard that I purchased from my local Ralphs/Kroger for $1.99 per pound. If you can't find the pork lard in your area, feel free to substitute it with butter.
Primary use: You are going to brown the chicken for about 3-4 minutes on each side in lard/butter.
Chicken.I use a combination of chicken thighs and drumsticks, skin-on and bone-in to add more flavor to the dish.
You can use 6-8 pieces depending on the size of your dutch oven.
Broth.I used a low sodium broth to add more depth of flavor to the dish. Water can be used as a substitution.
Paprika.Here's the star of the dish. To keep this chicken paprikash as authentic as possible, it's recommended to useHungarianpaprika, imported fromHungary.
Onion.You'll be using a lot of yellow onion. Onion adds layers of umami flavors and sweetness to the dish. It contains proteolytic enzymes that help tenderize meat.
How to Make Chicken PaprikashRecept
As I mentioned earlier, this chicken paprikash is not complicated. It takes a bit of patience due to a long-simmeringtime.
However, as soon as you put all of the ingredients in (except for the sour cream), you can just leave and come back later when the chicken is fully cooked.
Here are the important steps to follow.
1. Brown the Chicken
Browning the chicken not only improves the visual look of the final dish but will also help lockin the moisture and reduce the cooking time.
- Heat the lard or butter in a large Dutch oven over medium-high heat.
- Season the chicken with salt and black pepper then cook for about 3-4 minutes on each side.
- Set the browned chicken aside.
Browning chicken needs to be done in batches. Do not overcrowd the pan to help prevent steaming. For 6-8 pieces of chicken, you may need to do it in a couple of batches.
2. Saute the Onion
Sauteeingthe onions is an important step as it ensures the onions cook through. In addition, sauteeing the onions will help build layers of flavor and add color to the dish.
- In the same Dutch oven and using the same lard, cook the onions for 5-7 minutes on medium heat.
- Add the paprika and stir for a few seconds to prevent burning and a bitter flavor.
3. Braisethe Chicken
Braising doesn't require a lot of liquid, but make sure that you have a fitted lid for your pot or Dutch oven to lock in the moisture.
- Put the browned chicken back into the pot.
- Add the chicken broth and cover the pot with a lid, then cook for 45 minutes on low heat or until the chicken is fully cooked.
4. Thicken the Sauce
Once the chicken is fully cooked, it's time to finish the sauce with sour cream.
- Remove the cooked chicken from the pot and transfer it to a plate.
- Add sour cream and stir until combined and hot throughout.
- Add the chicken back into the pot, and simmer until hot.
How to Make Instant Pot Chicken Paprikash Step-by-Step
You can use 6-8 small chicken thighs or a combination of thighs and drumsticks.
Step 1. Season the chicken thighs and drumsticks with salt and black pepper.
Step 2. Heat the lard and brown the chicken for 3-4 minutes on each aside. Set them aside.
Step 3. Add the onion slices and cook until lightly browned for about 5-7 minutes. Add the paprika and stir for a few seconds.
Step 4. Deglaze the pan with a small amount of broth. Gently scrape up the brown bits from the bottom of the pan.
Step 5. Add the brown chicken back into the pot then add the remaining broth.
Step 6. Cook on the manual setting, high pressure for 12 minutes. Once the timer is up, allow the pressure to release naturally for five minutes. Turn the valve to release the remaining pressure.
Step 7. Open the lid then transfer the cooked chicken to a plate.
Step 8. Press the "Saute" button then add the sour cream into the pot. Stir until combined. Turn off the instant pot.
Step 9. Serve the sauce with cooked chicken, and dumplings.
FAQ and Cooking Tips for Paprika Chicken Recipe
Can I use chicken thighs for Chicken Paprikash?
Yes, you can use chicken thighs for paprikash and cook them for about 45 minutes.
How do I thicken the paprika sauce that is too watery?
If the sauce is too thin for your liking, you can bring the sauce to a boil over medium-high heat and cook until the sauce is reduced before adding sour cream.
How do I make the chicken paprika spicier?
You can add a small amount of cayenne pepper at the end of the cooking to make your Hungarian paprikash spicier.
How long does chicken paprikash last in the fridge?
First, let the chicken paprikash cool down to room temperature, no longer than 2 hours or 1 hour If the temperature is above 90 °F. Transfer the leftover chicken paprikash to an airtight container. Properly stored, it can last 3-4 days in the fridge.
Does chicken paprikash freeze well?
Since paprikash contains sour cream, I do not recommend freezing itbecausethe sour cream separates during the freezing and thawing process.If you can't finish the dish within 3-4 days, you may want to divide the dish ahead of time and only add sour cream to the portion you'll eat. You can then freeze the remaining and add sour cream during reheating.
Check Out More Delicious Chicken Recipes
- Hainanese Chicken Rice
- Chicken Piccata
- Vietnamese Lemongrass Chicken Stir Fry
- Baked Honey Mustard Chicken Thighs
- Harissa Chicken
- Chicken Chasseur
- Chicken Shawarma
- French Tarragon Chicken
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and give this recipe a rating.
📖 Recipe
4.94 from 15 votes
Easy Chicken Paprikash Recipe (Stove-top & Instant-Pot Instructions)
Rika
This chicken paprikash recipe (Paprikas Csirke) is one of the most popularHungariandishes that is simple yet flavorful.
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Prep Time 15 minutes mins
Cook Time 45 minutes mins
Course Main Dish
Cuisine Hungarian
Servings 6
Calories 136 kcal
Equipment
a 3.5 qt - 4 qt braiser or dutch oven
Ingredients
- 6-8 pieces chicken legs and thighs, bone-in and skin-on, (2½-3 pounds), pat them dry with paper towels
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons pork lard or butter
- 1½ pounds sliced yellow onion, (about 2 large onions)
- 3 tablespoons Authentic Hungarian sweet paprika
- 1 cup low-sodium chicken broth
- ½ cup sour cream
Instructions
Season the chicken pieces with salt and black pepper.
Heat the lard in a large Dutch oven over medium-high heat.Cook for 3 minutes on each side or until browned. Set them aside.
Add onion slices and cook for 5-7 minutes on medium heat until lightly browned. Add the paprika and stir for a few seconds.
Put the browned chicken back into the pot.Add the broth and scrape up the brown bits from the bottom of the pan. Cover the pot with a lid and cook for about 45 minutes or until the chicken is fully cooked on low heat.
Transfer the cooked chicken from the pot to a plate. Add sour cream and stir until combined.Add the chicken back into the pot, and simmer just until hot. Adjust the seasoning with salt and black pepper if needed. Serve with dumplings.
Notes
Hungarian dumplings. Here are the complete instructions on how to make Hungarian dumplings (Nokedli).
Pork lard. You can purchaseFarmer John Premium Pork Lard (Manteca) from Walmart, Ralphs/Kroger Vons, Albertsons, or Target for $1.76 - $1.99 per pound. It's located near the oil and baking aisle, not refrigerated.
Chicken. You can use 6-8 pieces of chicken depending on the size of your chicken.
Paprika. Paprika burns easily. You need to stir the paprika into the mixture just so that it combines for a few seconds. Any longer than that and it can take on a bitter flavor and a dark color.
Don't forget to store the leftover paprika powder in the refrigerator.
Where to Buy Hungarian Paprika. It's recommended to use Authentic Hungarian paprika, imported from Hungary. You can purchase the Hungarian paprika at Sprouts, World Market, and Amazon for $4.99 - $6.99 per 1.7 oz.
Time. Cooking time willvary depending on the size and shape of the chicken and braiser used. The USDA recommends that chicken and poultry be cooked to a minimum internal temperature of 165°F.
Spicy. Add a small amount of cayenne pepper at the end of the cooking to make your Hungarian Paprikash spicier.
Instant Pot Chicken Paprikash Follow steps #1, #2, #3, #4, and #5 but cook on a manual setting and on high pressure for 12 minutes. Once the timer is up, allow the pressure to release naturally for 5 minutes.
Refrigerating. First, let the Chicken Paprikash cool down to room temperature, no longer than 2 hours or 1 hour If the temperature is above 90 °F. Transfer the leftover Chicken Paprikash to an airtight container. Properly stored, it can last 3-4 days in the fridge.
Freezing. Since Paprikash contains sour cream, I do not recommend freezing it because the sour cream separates during the freezing and thawing process. If you can't finish the dish within 3-4 days, you may want to divide the dish ahead of time and only add sour cream to the portion you'll eat. You can then freeze the remaining and add sour cream during reheating.
Nutrition
Calories: 136kcalCarbohydrates: 14gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 249mgPotassium: 308mgFiber: 3gSugar: 6gVitamin A: 1964IUVitamin C: 9mgCalcium: 57mgIron: 1mg
Keyword chicken paprikash, Paprika Chicken, Paprikás Csirke, Paprikas Csirke recept, paprikash, paprikash recept
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Now, let's dive into the information related to the concepts used in the article you provided.
Chicken Paprikash
Chicken paprikash, also known as Paprikás Csirke in Hungarian, is a popular Hungarian dish known for its simplicity and flavorful taste. It consists of browned chicken that is slowly simmered in a rich onion and paprika sauce, and finished with creamy sour cream. It is often served with Nokedli, which are Hungarian dumplings similar to German Spatzle.
Ingredients for Paprikash
The ingredients used in the chicken paprikash recipe mentioned in the article include:
- Lard or butter: Used for browning the chicken.
- Chicken: A combination of chicken thighs and drumsticks, skin-on and bone-in, for added flavor.
- Broth: Low-sodium chicken broth is used to add depth of flavor to the dish.
- Paprika: Hungarian paprika is recommended for an authentic flavor.
- Onion: Yellow onion is used to add layers of umami flavors and sweetness to the dish .
How to Make Chicken Paprikash
The article provides step-by-step instructions for making chicken paprikash. Here are the important steps:
- Brown the chicken: Heat lard or butter in a large Dutch oven, season the chicken with salt and black pepper, and cook for about 3-4 minutes on each side. Set the browned chicken aside.
- Saute the onion: In the same Dutch oven, cook the onions for 5-7 minutes on medium heat until lightly browned. Add the paprika and stir for a few seconds.
- Braise the chicken: Put the browned chicken back into the pot, add the chicken broth, and cover the pot with a lid. Cook for 45 minutes on low heat or until the chicken is fully cooked.
- Thicken the sauce: Remove the cooked chicken from the pot, add sour cream to the sauce, and stir until combined and hot throughout. Add the chicken back into the pot and simmer until hot.
- Serve with dumplings: The chicken paprikash can be served with Hungarian dumplings (Nokedli).
Instant Pot Chicken Paprikash
The article also provides instructions for making chicken paprikash using an Instant Pot. Here are the steps:
- Season the chicken thighs and drumsticks with salt and black pepper.
- Heat the lard and brown the chicken for 3-4 minutes on each side. Set them aside.
- Add the onion slices and cook until lightly browned for about 5-7 minutes. Add the paprika and stir for a few seconds.
- Deglaze the pan with a small amount of broth, scraping up the brown bits from the bottom.
- Add the browned chicken back into the pot, then add the remaining broth.
- Cook on the manual setting, high pressure, for 12 minutes. Allow the pressure to release naturally for five minutes.
- Open the lid, transfer the cooked chicken to a plate.
- Press the "Saute" button, add the sour cream into the pot, and stir until combined. Turn off the Instant Pot.
- Serve the sauce with cooked chicken and dumplings .
FAQ and Cooking Tips
The article also provides answers to frequently asked questions and cooking tips related to chicken paprikash. Some of the questions answered include:
- Can I use chicken thighs for chicken paprikash?
- How do I thicken the paprika sauce if it's too watery?
- How do I make the chicken paprika spicier?
- How long does chicken paprikash last in the fridge?
- Does chicken paprikash freeze well? These tips and answers can help you make adjustments and modifications to the recipe based on your preferences and needs.
I hope this information helps you understand the concepts used in the article and provides you with a better understanding of how to make chicken paprikash. If you have any further questions or need more information, feel free to ask!
