Ultra Creamy Hungarian-Style Chicken Paprika Stew (Paprikash)
This Hungarian-style chicken paprika stew is a comforting, creamy one-pot meal that layers sweet caramelized onions, roasted peppers and tomatoes, and warm Hungarian paprika into a velvety sauce that clings to tender chicken. Ready in about an hour, the recipe uses simple pantry ingredients and an easy blend-and-thicken finish with sour cream for a luxurious texture. Serve over wide noodles, dumplings, or rice for a classic, cozy dinner that improves overnight and reheats beautifully.
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.