Hungarian Chicken Paprikash Recipe (Paprika Chicken)

🧂 Ingredients

• 1 tablespoon butter

  or use vegetable oil
• 2 pounds bone-in chicken pieces

  I used thighs for this recipe, skin on
• Salt and black pepper to taste
• 1 large onion

  chopped
• 1 red bell pepper

  chopped (optional) - Hungarian bell peppers are ideal
• 1 jalapeno pepper

  chopped (optional, for more spice factor)
• 3 cloves garlic

  chopped (optional)
• 3 tablespoons sweet paprika
• 1 teaspoon hot paprika

  or use cayenne powder
• 15 ounce can tomatoes

  use crushed tomatoes or fire roasted tomatoes, or you can use fresh, chopped
• 1/2 cup sour cream

  room temperature - or use crema, yogurt, quark or heavy cream
• FOR SERVING: Spicy chili flakes, fresh chopped parsley

Instructions

• 1 Heat the butter or oil in a large pan.
• 2 Pat the chicken dry, then season with salt and pepper. Sear the chicken 4-5
  minutes per side, allowing the fat to render and the skin to brown. Remove the
  chicken and set it aside for now.
• 3 Drain some of the fat from the pan, leaving about a tablespoon. Add the onion
  and peppers. Stir to get all those flavorful brown bits from the bottom of the
  pan. Cook for 5 minutes to soften.
• 4 Add the garlic, paprika, hot paprika and salt and pepper to taste. Cook,
  stirring, for one minute.
• 5 Add the tomato and stir to incorporate.
• 6 Add the chicken back to the pan. Cover and simmer for 20-25 minutes, or until
  the chicken is cooked through. It should measure 165 degrees F (74 C) internally
  when measured with a meat thermometer.
• 7 Remove from heat. Remove the chicken and swirl in the sour cream a bit at a time
  until it is fully incorporated. Adjust with salt and pepper.
• 8 Add the chicken back to the pan and spoon the sauce over the chicken pieces.
  Heat a bit more if needed.
• 9 Garnish and serve!

Nutrition Info