How do you thicken Chicken Paprikash?

I love the technique I learned in my Hungarian cooking class for thickening this sauce. Place sour cream in a small mixing bowl and whisk in flour until smooth. (This ensures the flour gets completely incorporated and doesn’t form lumps.) Whisk spoonfuls of the sauce into the sour cream mixture. Now stir the sour cream mixture into the sauce and simmer until thickened.

What is the difference between goulash and paprikash?

Both goulash and paprikash are stews. Goulash traditionally includes beef, veal, pork or lamb and Paprikash features chicken. Goulash also contains more vegetables and sometimes potatoes, with no sour cream added. Paprikash features fewer vegetables (usually onion, peppers and tomatoes) and always sour cream.

How do you use Hungarian paprika?

Paprika can be used on many, many dishes. The Hungarians put it on everything! Chicken Paprikash and Hungarian Goulash are the two more popular uses. Add liberal amounts to to diced onions when sautéing; sprinkle on top of deviled eggs to add color as well as a pop of flavor.

Hungarian Chicken Paprikash Recipe - A Well-Seasoned Kitchen®

Name: Hungarian Chicken Paprikash
Prep time: 5 min
Cook time: 1 h 5 min
Total time: 1 h 10 min
Cuisine: Hungarian
Ingredients: 2 tablespoons organic canola or vegetable oil; 4 tablespoons all-purpose flour, divided; 1 3/4 to 2 pounds bone-in, skin-on chicken thighs (and/or drumsticks) – see Note; 2 cups chopped onion; 4 heaping teaspoons sweet Hungarian paprika – See Note; 1/2 cup chicken broth; 1 can (14.5 ounce) diced tomatoes, drained and juices reserved; 1 (2 to 3 inch) Hungarian hot wax pepper (or caribe pepper), seeded, deveined and finely chopped – see Note; 1/2 teaspoon kosher salt, plus more to taste; 3/4 to 1 cup sour cream; Fresh ground pepper, to taste

Ingredients

Scale

2 tablespoons organic canola or vegetable oil
4 tablespoons all-purpose flour, divided
1 3/4 to 2 pounds bone-in, skin-on chicken thighs (and/or drumsticks) – see Note
2 cups chopped onion
4 heaping teaspoons sweet Hungarian paprika – See Note
1/2 cup chicken broth
1 can (14.5 ounce) diced tomatoes, drained and juices reserved
1 (2 to 3 inch) Hungarian hot wax pepper (or caribe pepper), seeded, deveined and finely chopped – see Note
1/2 teaspoon kosher salt, plus more to taste
3/4 to 1 cup sour cream
Fresh ground pepper, to taste

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Instructions

Instant Pot directions

Place the oil in Instant Pot, heat on High on Sauté setting.
While oil is heating, place 2 tablespoons flour in a large baggie; add the chicken pieces one at a time and shake to coat chicken with flour. Set aside on a plate.
Add chicken to hot oil, skin side down, and sauté until lightly browned, around 3 to 4 minutes. Flip over and cook for 3 minutes. Remove chicken from heat and set aside. Don’t clean out pan!
Turn temperature down to medium and add chopped onions. Cook, stirring occasionally, just until soft. Stir in paprika.
Place chicken broth in a 1 cup measuring cup. Add reserved tomato juice to make 1 cup liquid. Stir into onion mixture.
Add diced tomatoes, yellow pepper and salt to sauce. Nestle in chicken pieces. Place glass Instant Pot lid on Pot, switch setting to Slow Cook, on Medium; cook for 6 to 8 hours, or until chicken is very tender.
Remove chicken pieces from sauce and set aside, leaving the sauce in the pan.
Place 3/4 cup sour cream in a small mixing bowl; whisk in remaining 2 tablespoons flour. Whisk in 3 spoonfuls of the sauce from the chicken, one spoonful at a time. Stir mixture into sauce in the pan and simmer for 3 to 4 minutes.
Season sauce to taste with salt and pepper. If desired, add more sour cream to taste. Place chicken back in sauce to heat through.
Serve over Hungarian Dumplings, egg noodles or other pasta.

Slow Cooker Instructions

Heat oil in a large skillet over high heat.
While oil is heating, place 2 tablespoons flour in a large baggie; add the chicken pieces one at a time and shake to coat chicken with flour. Set aside on a plate.
Add chicken to hot oil, skin side down, and sauté until lightly browned, around 3 to 4 minutes. Flip over and cook other side for 3 minutes. Remove chicken from heat and set aside.
Turn temperature down to medium and add chopped onions. Cook, stirring occasionally, just until soft. Transfer to slow cooker. Stir in paprika.
Place chicken broth in a 1 cup measuring cup. Add reserved tomato juice to make 1 cup liquid. Stir into onion mixture. Add diced tomatoes, yellow pepper and salt. Nestle chicken pieces in sauce. Place lid on slow cooker and cook on low for 6 to 8 hours, or until chicken is very tender.
Remove chicken pieces from sauce and set aside, leaving the sauce in the pan.
Place 3/4 cup sour cream in a small mixing bowl; whisk in remaining 2 tablespoons flour. Whisk in 3 spoonfuls of the sauce from the chicken, one spoonful at a time. Stir mixture into sauce in the pan and simmer for 3 to 4 minutes.
Season to taste with salt and pepper. If desired, add more sour cream to taste. Place chicken back in sauce to heat through.
Serve over Hungarian Dumplings, egg noodles or other pasta.

Stove Top Directions

Heat oil in a large skillet (cast iron works well) over high heat.
While oil is heating, place 2 tablespoons flour in a large baggie; add the chicken pieces one at a time and shake to coat chicken with flour. Set aside on a plate.
Add chicken to hot oil, skin side down, and sauté until lightly browned, around 3 to 4 minutes. Flip over and cook other side for 3 minutes. Remove chicken from heat and set aside. Don’t clean out pan!
Turn temperature down to medium and add chopped onions. Cook, stirring occasionally, just until soft. Stir in paprika.
Place chicken broth in a 1 cup measuring cup. Add reserved tomato juice to make 1 cup liquid. Stir into onion mixture. Add diced tomatoes, yellow pepper and salt. Nestle chicken pieces in sauce. Cover pan and cook on low heat until chicken is very tender cooked through (165 degrees on an instant read thermometer), around 45 minutes.
Remove chicken pieces from sauce and set aside. Leaving the sauce in the pan.
Place 3/4 cup sour cream in a small mixing bowl; whisk in remaining 2 tablespoons flour. Whisk in 3 spoonfuls of the sauce from the chicken, one spoonful at a time. Stir mixture into sauce in the pan and simmer for 3 to 4 minutes.
Season to taste with salt and pepper. If desired, add more sour cream to taste. Place chicken back in sauce to heat through.
Serve over Hungarian Dumplings, egg noodles or mashed potatoes.

Notes

Gluten Free: use gluten free flour.

Note on paprika: it’s important to use good quality, Hungarian paprika. It’s the true star of the dish, and can make or break it. I get mine at Savory Spice in Denver; you can order from them online, too.

Note on chicken: use bone in, skin on chicken drumsticks or thighs. These chicken pieces provide the most flavor, and have the best texture after stewing. Chicken breasts tend to get dried out when slow cooked – yes, even when cooked in a sauce. Also, keeping the skin on helps the chicken pieces hold their shape.

Note on Hungarian Hot Wax Peppers: These peppers are not sweet, but spicy. If you can’t find them, look for Caribe peppers (I found these at my local Kroger grocery store). Jalapeno or serrano peppers are also a good substitute.

Author: By Lee Clayton Roper
Category: main dish, poultry
Method: Instant Pot, Slow Cooker, Stove Top
Cuisine: Hungarian