Name: Chicken Paprikash
Cook time: 45 minutes
Total time: 2 hours 15 minutes
Yield: 6 servings
Ingredients: 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more; 1 tsp. freshly ground pepper, plus more; 3 lb. skin-on, bone-in chicken thighs and/or drumsticks (about 9 pieces), patted dry; 1 Tbsp. vegetable oil; 2 Tbsp. unsalted butter; 2 large onions, thinly sliced; 6 garlic cloves, finely grated; ¼ cup Hungarian sweet paprika; 1 Tbsp. all-purpose flour; ½ tsp. cayenne pepper; 2 cups low-sodium chicken broth; ¼ cup sour cream; Parsley leaves with tender stems (for serving); Buttered cooked egg noodles (for serving; optional)

Baked chicken in a paprika sauce garnished with parsley and served with a bowl of egg noodles.

Photo by Travis Rainey, Food Styling by Lillian Chou

Chicken paprikash is a comfort food classic originating from Hungary. My Austrian great-grandmother, Gitta, used to make it for our family. This version is minimally updated from Grandma Gitta’s. I bumped up the paprika quantity—and threw in a pinch of cayenne—for a punchier sauce. And while she skipped sour cream (and you could too), I love the lushness that even a small amount adds. It cooks entirely on the stovetop over low heat, until the paprikash is fork-tender.

I like to serve mine with cooked egg noodles, but dumplings, mashed potatoes, or spaetzle would all be equally as delicious. Since this dish revolves around paprika, I suggest buying a high-quality sweet Hungarian paprika. My go-to is Burlap & Barrel’s Noble Sweet Paprika. Just make sure you’re not accidentally reaching for Hungarian hot paprika, Spanish paprika, or smoked paprika, which all have unique flavor profiles.

This chicken paprikash gets better with time, so feel free to make it ahead, store in the fridge for up to three days, and gently reheat on the stove.

Recipe notes

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