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I learned this chicken paprikash recipe from my Hungarian friend's grandmother. The secret lies in that rich buttery sauce turned sunset orange from sweet paprika. Now whenever I make it the whole house fills with warmth and my family comes running to the kitchen drawn by that incredible aroma.
Why This Works
Every bite brings tender chicken wrapped in a sauce that's silky smooth with just enough tang from the sour cream. The paprika does more than color it brings this gentle sweetness and depth that makes you want to soak up every last drop with egg noodles or bread. Simple ingredients turn into pure comfort food magic.
Your Shopping List
- The Chicken: Fresh boneless pieces breast or thighs both work beautifully here.
- The Star: Good Hungarian sweet paprika makes all the difference don't skimp here.
- Build Flavor: Sweet onions fresh garlic real butter and rich sour cream.
- The Base: Flour to thicken good chicken broth fresh parsley for brightness.
Let's Cook
- Start With Chicken
- Coat those pieces in flour and paprika get them golden brown in butter set aside.
- Build Your Sauce
- Cook onions until soft add garlic then flour and paprika let them get friendly with more butter.
- Make It Creamy
- Pour in broth nice and slow whisk until smooth then add sour cream gentle and low no boiling.
- Bring It Together
- Add chicken back let everything simmer until the sauce hugs every piece just right.
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Kitchen Secrets
Hunt down real Hungarian paprika it's worth the search. Keep your heat low when you add sour cream stops it from curdling. Let those onions get properly soft they build the foundation of your sauce. Sometimes I add mushrooms when nobody's looking they soak up all that good flavor.
Serve It Right
Egg noodles catch all that sauce perfectly though mashed potatoes work magic too. Sprinkle fresh parsley on top for color and brightness. Always have extra bread ready for soaking up sauce nobody wants to leave any behind.
Save Some For Later
Tuck leftovers in the fridge they stay good for 3 days. Warm them up slow and gentle on the stove keeps that sauce smooth. Skip the freezer though sour cream gets funny when frozen just make a fresh batch when you need it.
Mix It Up
Try it with bell peppers or tomatoes some nights. Want it saucier? Add more broth. Need it thicker? Let it simmer a bit longer. The recipe welcomes your creativity while keeping its soul.
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Make It Yours
Play with the spices maybe add some hot paprika if you like heat. My kids love extra sauce for their noodles my husband adds black pepper. That's what makes cooking special passing down recipes and making them your own.
Frequently Asked Questions
- → What kind of paprika should I use?
- Hungarian sweet paprika is essential for authentic flavor. It has a richer, sweeter taste than regular paprika and gives the dish its characteristic color and depth.
- → Can I use different cuts of chicken?
- Yes, both bone-in and boneless chicken work well. Traditional recipes use bone-in pieces, but boneless thighs or breasts are quicker to cook and easier to eat.
- → Why does the sour cream sometimes curdle?
- Sour cream can curdle if added to hot liquid or cooked at high heat. Keep heat very low when adding it and stir constantly. Using full-fat sour cream also helps prevent curdling.
- → What should I serve with paprikash?
- Traditional sides include Hungarian nokedli (dumplings) or egg noodles. Rice, mashed potatoes, or crusty bread also work well for soaking up the sauce.
- → How long do leftovers keep?
- Store in the fridge for up to 3 days. Reheat gently to prevent the sauce from separating. Not recommended for freezing due to the cream sauce.