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Paprikash dazzles with its velvety cream-based sauce infused with sweet paprika and tender chicken that falls from the bone. This Hungarian staple developed in the 18th century as a way to use chicken and the precious paprika spice that defines the national cuisine. Sour cream rounds out the paprika's warmth, creating a complex flavor that is neither purely savory nor mild. The result is an elegant, comforting dish that rewards slow cooking.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Add the chicken pieces and brown them on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the chopped onions and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sweet paprika, smoked paprika (if using), and caraway seeds (if using). Stir well to coat the onions and garlic with the spices.
Add the sliced bell peppers and cook for 3-4 minutes until they begin to soften.
Return the browned chicken to the skillet and pour in the chicken broth.
Bring to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
In a small bowl, mix the sour cream with the flour until smooth.
Stir the sour cream mixture into the skillet and cook for an additional 5-7 minutes, or until the sauce thickens. Do not allow it to boil.
Season with salt and black pepper to taste.
Garnish with chopped fresh parsley before serving.
Paprikash is a Hungarian dish of chicken simmered in a sour cream and paprika sauce, creating a rich, tangy, and slightly sweet flavor.
Paprikash developed in Hungary during the 18th century as the paprika spice became central to the cuisine. It reflects both peasant traditions and noble cooking.
The dish requires chicken, onions, garlic, sweet paprika, sour cream, and often tomato paste. Caraway seeds and bay leaves add depth.
Use bone-in chicken for richer flavor. Don't let sour cream boil or it will curdle; stir it in at the end. Cook chicken until it falls from the bone.
Serve with egg noodles, dumplings, boiled potatoes, or crusty bread to catch every drop of the silky sauce.