Many chicken dinners simply aren’t all that comforting. This Hungarian-style chicken paprika stew absolutely is. It’s rich, super creamy, and packed with warm, smoky paprika flavor—an old-world classic that brings all the cozy nostalgia of a Sunday meal right to your table.
Ready in about an hour, this deeply savory stew transforms simple pantry staples into a velvety sauce that clings to tender chicken in the most satisfying way. Serve it with noodles, dumplings, or rice, and you’ll understand instantly why this dish is beloved across generations.
Why This Chicken Paprika Stew Stands Out
This version focuses on building flavor step by step, coaxing sweetness out of onions, softening peppers and tomatoes until they melt into the sauce, and infusing every bite with layers of paprika, garlic, and slow-simmered broth.
Each ingredient has a job.
Each step builds richness.
And the final result is a pot of creamy, aromatic comfort food you’ll make again and again.
It’s easy enough for weeknights, cozy enough for weekends, and versatile enough to pair beautifully with staples like rice, pasta, or simple dumplings. If you love dishes like creamy coconut lemon seafood soup or garlic butter chicken bites, this recipe will fit right into your rotation.
Ingredients You’ll Need
You only need simple, accessible ingredients—nothing fancy, nothing complicated.
- 2–3 medium onions, finely chopped
- A drizzle of neutral oil
- 1 large ripe tomato, diced
- 1 large sweet pepper, diced
- 1 tablespoon mild paprika paste or paprika concentrate
- 3–4 cloves garlic, minced
- 4 whole chicken legs, cut into two pieces each
- Ground paprika, to taste
- Salt and pepper
- About 2 cups water or broth, enough to cover
- 1 tablespoon flour of your choice
- 2–3 tablespoons sour cream
Serve with:
- Durum pasta, homemade dumplings, rice, or even fluffy quinoa
- Pickles or tangy sides for contrast
If you enjoy pairing chicken dishes with comforting sides, try serving with turmeric chicken quinoa bowls or fresh herb chicken salad for a lighter contrast.
How to Make Ultra Creamy Chicken Paprika Stew
Build the Flavor Base
Start by softening the onions in a little oil until they’re translucent and fragrant.
This is the soul of the dish, and taking time here makes everything richer.
Add the diced tomato, sweet pepper, paprika paste, and minced garlic.
Let them soften together until the mixture becomes thick and jammy.
Pour in a splash of water and continue cooking until most of the liquid evaporates.
This reduction step concentrates flavor and creates a deeply seasoned foundation for the stew.
Brown the Chicken
Add your cleaned chicken pieces directly into the pot.
Let them sear lightly so they pick up color and mingle with the aromatic base.
Season generously with paprika, salt, and pepper.
The paprika blooms in the heat, infusing the chicken with warmth and depth.
Simmer Until Tender
Pour in enough water or broth to fully cover the chicken.
Bring everything to a gentle simmer.
Allow the chicken to cook until fully tender and nearly falling off the bone.
Slow cooking at this stage helps the flavors round out and become deeply comforting.
Create the Velvety Sauce
Once the chicken is tender, remove the pieces and set them aside.
Use a blender or immersion blender to puree the sauce until smooth.
In a small bowl, mix a spoonful of flour with sour cream until smooth.
Stir this mixture into the sauce to thicken it and give it a luxurious, silky finish.
Return the chicken pieces to the pot.
Simmer everything for a few more minutes until the flavors fully come together.
Serve Warm and Generously
This dish shines brightest when paired with something that catches all that silky sauce.
Durum pasta, egg noodles, rice, or homemade dumplings work perfectly.
Bright, acidic sides like pickles or tangy salads cut through the richness beautifully.
For an easy, refreshing pairing, you can try the creamy cucumber salad with crispy spiced chickpeas.
Tips for the Best Chicken Paprika Stew
Use Sweet Hungarian Paprika
This dish gets most of its flavor from paprika.
Choose a sweet, high-quality variety for the best color and taste.
Don’t Rush the Onions
Softening onions properly adds natural sweetness and depth.
Give them time to caramelize lightly without browning.
Bone-In Chicken Adds Flavor
Using chicken legs or thighs creates a richer broth.
They also stay tender during longer simmering.
Blend the Sauce for Creaminess
Blending gives the sauce its signature smooth texture.
This step separates good paprikash from great paprikash.
Add the Sour Cream Off Direct Heat
To prevent curdling, mix it with a little warm sauce before adding it to the pot.
This keeps everything silky and stable.
What to Serve With It
This chicken paprika stew pairs beautifully with hearty sides.
Here are dependable favorites:
- Wide noodles or buttered pasta
- Spaetzle or simple homemade dumplings
- Steamed rice or rice pilaf
- Rustic bread
- Pickled vegetables
If you want lighter, nutritious sides, consider kale crunchy salad or summer arugula salad for a refreshing balance.
Storage and Reheating
This dish reheats exceptionally well because the flavors deepen overnight.
Store leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop.
If the sauce thickens too much, add a splash of water or broth to refresh it.
FAQs
Can I use boneless chicken instead?
Yes, but the sauce won’t be quite as rich.
Bone-in legs or thighs create a more flavorful broth.
Can I make this dish ahead of time?
Absolutely.
This stew tastes even better the next day as the flavors meld together.
Can I freeze it?
Yes, the base freezes well, but add the sour cream mixture after reheating.
This keeps the sauce from separating in the freezer.
Can I add spicy paprika or chili flakes?
You can add a pinch of heat if you like spicier flavors.
Hungarian cuisine often balances mild sweetness with gentle warmth.
What can I serve instead of noodles?
Rice, dumplings, or even quinoa work well.
For a more nutritious option, pair it with chicken avocado quinoa salad.
Why blend the sauce?
Blending creates the famous silky texture of a proper paprika stew.
It turns the vegetables into a smooth, flavorful base that clings to the chicken.
Ultra Creamy Hungarian-Style Chicken Paprika Stew (Paprikash)
Ingredients
Main ingredients
- 2-3 medium yellow onions, finely chopped
- 1 tablespoon neutral oil (vegetable or canola) for sautéing
- 1 large ripe tomato, diced
- 1 large sweet bell pepper, diced red or yellow
- 1 tablespoon paprika paste or mild sweet paprika or 1 tbsp mild paprika concentrate
- 3-4 cloves garlic, minced
- 4 whole chicken legs (or thighs), halved if desired about 1.5–2 lb total; bone-in recommended
- 1-2 teaspoons ground sweet paprika adjust to taste
- salt and freshly ground black pepper to taste
- 2 cups water or low-sodium chicken broth enough to just cover the chicken
- 1 tablespoon all-purpose flour or 1 tbsp cornstarch for gluten-free
- 2-3 tablespoons sour cream room temperature
Instructions
Build the flavor base
- Heat the oil in a large heavy pot over medium heat. Add the chopped onions and cook until translucent and soft, 8–10 minutes.
- Add the diced tomato, diced sweet pepper, paprika paste (or sweet paprika) and minced garlic. Cook, stirring occasionally, until the vegetables soften and the mixture becomes thick and jammy, about 8–10 minutes.
- Pour in a small splash of water and continue cooking until most of the liquid evaporates. This reduction concentrates the flavors and creates a rich base.
Brown chicken
- Nestle the chicken pieces into the pot and sear lightly on both sides until they pick up some color, 3–5 minutes per side. Season with ground paprika, salt, and pepper as they brown.
Cook and puree
- Pour in enough water or broth to just cover the chicken. Bring to a gentle simmer, cover partially, and cook until the chicken is tender and cooked through, about 30–35 minutes.
- Carefully remove the chicken pieces and set aside. Use an immersion blender or transfer the pot base to a blender and puree until smooth.
Thicken and finish
- In a small bowl, whisk the flour into the sour cream until smooth. Temper this mixture by stirring in a few spoonfuls of the warm pureed sauce, then add it back into the pot.
- Return the chicken to the pot and simmer a few more minutes until the sauce thickens and everything is heated through. Adjust seasoning if needed.
Serve
- Serve the stew hot over wide egg noodles, durum pasta, rice, or dumplings. Offer pickles or a light salad on the side to cut through the richness.
Notes
- Use bone-in chicken (legs or thighs) for the richest flavor and best texture.
- Temper the sour cream with warm sauce before adding to prevent curdling.
- Leftovers improve overnight and can be stored in an airtight container up to 3 days; reheat gently and loosen with a splash of broth if needed.
Leave a Reply