Hungarian Chicken Paprikash

It’s amazing! I just made this chicken paprikash today and I absolutely LOVED it. I already can’t wait to make it more often!


  • 1 1/2 cup chicken broth low sodium
  • 2 tbsp flour all-purpose
  • 6 chicken thighs bone-in, skin-on
  • 1/3 cup sour cream
  • 1 medium onion finely minced
  • 3 tbsp parsley chopped
  • salt, pepper to taste
  • 1/2 tsp smoked paprika
  • 3 tbsp olive oil
  • 4 tsp sweet paprika preferably Hungarian
  • 1/3 cup milk


First,Season chicken with salt and pepper and liberally rub it with paprika and smoked paprika.

Then,Heat olive oil in a large Dutch oven or non-stick pan and on a medium heat. 

Add minced onion and sauté until translucent, about 5 minutes.

Add chicken and brown on both sides, about 5-7 minute per side.

Stir in chicken broth and bring to a boil. Reduce the heat to medium-low, cover with a lid and simmer for 40 minutes or until instant meat thermometer reads 165 F.

When chicken is ready, remove it to a clean plate and set aside.

While chicken is simmering, in a small bowl whisk together sour cream, flour, and milk. 

Add the sour cream mixture to the pan and simmer stirring constantly until the sauce thickens, about 5 minutes.

Return chicken to the pan, cover with the sauce.

Sprinkle with chopped parsley and serve immediately! Enjoy your meal !

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