Chicken Paprikash Hungarian Style I Think

Savor the comforting flavors of "Chicken Paprikash Hungarian Style I Think," a hearty and flavorful dish that showcases the rich culinary traditions of Hungary. This recipe features succulent, bone-in, skin-on chicken thighs simmered in a velvety sauce infused with the smoky sweetness of sweet Hungarian paprika, tangy crushed tomatoes, and a touch of sour cream for creaminess. Cooked to tender perfection in a Dutch oven, the chicken is paired with buttery egg noodles for an irresistibly satisfying meal. Garnished with fresh parsley for a burst of freshness, this one-pot wonder is not only easy to prepare in just over an hour but also perfect for cozy family dinners. Whether you're new to Hungarian cuisine or a seasoned fan, this dish is sure to become a favorite.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 3 tablespoons sweet Hungarian paprika
• 2 medium yellow onion
• 3 cloves garlic cloves
• 2 cups chicken broth
• 1 cup canned crushed tomatoes
• 1 cup sour cream
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil
• 12 ounces egg noodles (optional, for serving)
• 2 tablespoons chopped fresh parsley (for garnish)

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

In a large Dutch oven or deep skillet, heat the vegetable oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.

Step 3

Reduce the heat to medium and add the butter to the pot. Once melted, add the finely chopped onions and cook for 6-7 minutes, stirring occasionally, until they are soft and translucent.

Step 4

Add the minced garlic and cook for 1 minute until fragrant.

Step 5

Stir in the sweet Hungarian paprika and cook for 30 seconds to release its flavor. Sprinkle the flour over the onion mixture and stir well, cooking for another 1 minute to eliminate the raw flour taste.

Step 6

Slowly pour in the chicken broth while stirring constantly to create a smooth sauce. Add the crushed tomatoes and mix well.

Step 7

Return the seared chicken thighs to the pot, ensuring they are mostly submerged in the sauce. Cover with a lid and reduce the heat to low. Simmer for 35-40 minutes, or until the chicken is tender and cooked through.

Step 8

While the chicken is cooking, prepare the egg noodles according to the package instructions. Drain and set aside.

Step 9

Once the chicken is fully cooked, remove it from the pot and set aside on a plate. Gradually whisk the sour cream into the sauce, ensuring it incorporates smoothly. Taste the sauce and adjust seasoning with additional salt and pepper if needed.

Step 10

Return the chicken to the pot, spooning the sauce over the pieces to coat. Simmer for an additional 5 minutes until everything is heated through.

Step 11

Serve the Chicken Paprikash over egg noodles, garnished with chopped fresh parsley for a pop of color and freshness.

Nutrition Facts

Serving size	(2519.2g)

Amount per serving	% Daily Value*
Calories	3553.5

Total Fat 245.7g	0%
Saturated Fat 89.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 1004.7mg	0%
Sodium 4716.9mg	0%
Total Carbohydrate 167.4g	0%
Dietary Fiber 23.3g	0%
Total Sugars 39.9g
Protein 203.5g	0%

Vitamin D 0IU	0%
Calcium 655.8mg	0%
Iron 23.3mg	0%
Potassium 3931.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.8%

Protein: 22.0%

Carbs: 18.1%