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Hungarian Chicken Paprikash

adaptmyrecipe.com/recipes/hungarian-chicken-paprikash

Prep10min Total1hr Serves4 portions Hands-on15min Devicesany

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Hungarian Chicken Paprikash

Sweet paprika and chicken braised until fall-apart tender, then finished with a silky sour cream sauce. Your grandmother's heavy pot stays in the cupboard.

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Essentials

Ingredients

  • 6 bone-in chicken thighs, skin on
  • 2 large yellow onions, quartered
  • 3 garlic cloves
  • 30 g butter
  • 15 g olive oil
  • 30 g sweet Hungarian paprika
  • 3 g hot paprika
  • 500 g chicken stock
  • 1 green bell pepper, diced
  • 1 tomato, diced
  • 200 g sour cream
  • 20 g plain flour
  • Salt and pepper to taste

Method

Preparation

  1. 1 Add 2 large yellow onions to mixing bowl.Weigh
  2. 2 Add 3 garlic cloves to mixing bowl.Weigh
  3. 3 Chop 4 sec/speed 5. Scrape down sides.4s / sp5
  4. 4 Add 30 g butter to mixing bowl.Weigh
  5. 5 Add 15 g olive oil to mixing bowl.Weigh
  6. 6 Cook 8 min/120°C/speed 1.8min / 120°C / sp1
  7. 7 Add 30 g sweet Hungarian paprika to mixing bowl.Weigh
  8. 8 Add 3 g hot paprika to mixing bowl.Weigh
  9. 9 Stir 1 min/80°C/speed 1.1min / 80°C / sp1
  10. 10 Add 500 g chicken stock to mixing bowl.Weigh
  11. 11 Add 1 green bell pepper to mixing bowl.Weigh
  12. 12 Add 1 tomato to mixing bowl.Weigh
  13. 13 Season chicken thighs generously with salt and pepper, then nestle all six pieces into the bowl, pushing them down into the liquid.
  14. 14 Cook 35 min/100°C/speed 1/reverse.35min / 100°C / sp1
  15. 15 Carefully lift chicken from the bowl and rest on a board for 5 minutes.
  16. 16 In a small jug, whisk 20 g plain flour into 200 g sour cream until completely smooth.Weigh 2
  17. 17 Add sour cream mixture to mixing bowl.
  18. 18 Cook 3 min/80°C/speed 2.3min / 80°C / sp2
  19. 19 Return chicken to the sauce and serve immediately over egg noodles or nokedli dumplings.

Notes

Tips

  • One bowl does the chopping, sauteing, braising, and finishing sauce without a heavy pot, a separate pan, or a blender to wash. That is the whole win here.
  • Remove the measuring cup during the onion saute step so moisture escapes and the onions soften into a proper base rather than steaming.
  • Paprika burns in seconds over high heat and turns acrid. The brief 80°C bloom step draws out its sweet, earthy depth without any bitterness.
  • Bone-in thighs give the richest flavour but make the bowl snug with six pieces. If your thighs are large, trim away excess skin or switch to boneless thighs and reduce the braise to 25 min.
  • Whisking flour directly into cold sour cream before it enters the bowl is the classic Hungarian trick that prevents the sauce from curdling or going grainy when it meets the hot paprika broth.
  • Leftovers deepen overnight. Reheat gently at 80°C/speed 1/reverse for 5 minutes so the sour cream sauce stays silky rather than splitting.