60 minutes
A classic Hungarian dish featuring tender chicken cooked in a rich, creamy paprika sauce, served over egg noodles, boiled potatoes, or spaetzle.
tablespoons
Large Onion, diced or thinly sliced
each
to taste
Chicken Legs, split into thighs and drumsticks
0 lb
cups
Egg Noodles, for serving
to taste
Boiled Potatoes, for serving
to taste
Spätzle, for serving
to taste
Fresh Parsley Leaves, minced
to taste
Dill, minced
to taste
1. Heat the Oil
Begin by heating the vegetable oil in a large straight-sided sauté pan or Dutch oven over medium heat until the oil is shimmering.
2. Cook the Onions
Add the diced or thinly sliced onion to the pan, along with a pinch of kosher salt, and cook for about 8 minutes. Stir occasionally until the onions are completely softened and just starting to brown.
3. Add Paprika
Sprinkle in the high-quality Hungarian sweet paprika and cook for about 1 minute, stirring constantly.
4. Cook the Chicken
Add the chicken pieces to the pan, nestling them in a single layer. Sprinkle a bit more kosher salt over the chicken. Cover the pan and reduce the heat to low. Let the chicken cook for 30 to 45 minutes until it is completely tender and pulls easily from the bone.
5. Remove Chicken
Once the chicken is cooked through, remove the pieces from the pan and set them aside on a large plate.
6. Prepare the Sauce
Skim off any excess fat from the cooking liquid in the pan. Measure the remaining liquid; you should have about 2 cups. If you have less, add water or low-sodium chicken broth to make up the difference.
7. Add Sour Cream
Return the liquid to the pan and whisk in the sour cream until the sauce is smooth and creamy. Taste and adjust the seasoning with more kosher salt and paprika if desired.
8. Coat the Chicken
Return the chicken pieces to the pan, turning them to coat in the sauce thoroughly.
9. Serve
Serve the chicken paprikash hot, over a bed of egg noodles, boiled potatoes, or spaetzle. Garnish with a dollop of sour cream and a sprinkle of minced fresh parsley or dill, if you like.
Use dry white wine or chicken stock instead of water for a richer sauce.
Substitute chicken with pork shoulder or tenderloin.
Serve with nokedli or spaetzle instead of rice or potatoes.
Use a mix of sweet and smoked paprika, or add a dash of hot paprika for heat.
Create a vegetarian option with a variety of mushrooms.
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