Chicken paprikash, the traditional Hungarian dish, is thick and velvety with the subtle flavors of paprika and sour cream. Serve the chicken paprikash on a bed of egg noodles (or rice, späetzle, dumplings, etc.; or just dunk thick slices of buttered bread). Serves 6 Total Time: 1 hour 15 minutes.
2 1/2 lbs skinless boneless chicken pieces
Salt, to taste
3 tablespoons unsalted butter
2 lbs yellow onions, sliced lengthwise
2 tablespoons sweet Hungarian paprika
1 tablespoon hot Hungarian paprika
1 cup chicken broth
1/2 cup sour cream
Salt chicken pieces, to taste and set aside, letting them come to room temperature. In a Dutch Oven melt the butter on medium heat then brown chicken on all sides, remove and set aside. Add sliced onions to the Dutch Oven, scraping the bits from the bottom and cook until lightly browned. Add in the paprikas, stir to combine then add in the chicken broth and deglaze the bottom of the Dutch Oven.
Add the chicken pieces back in on top of the onions. Cover and cook on a low simmer for about 25 minutes or until chicken’s internal temperature reaches 165F. If you want the chicken to fall off the bone (I do) add another 30 minutes. Remove chicken from pan. At this point I’m going to let the chicken cool enough to remove the bones.
Let Dutch Oven cool down before adding the sour cream. Season, to taste. Put the chicken back in coating it well with the sauce. Serve with rice, noodles or dumplings etc...and a side salad would be nice. Yum Yum!
You need a Dutch Oven for this recipe. I ❤️ my Dutch Oven!