StewsHungarianEasy

Hungarian Chicken Paprikash Stew

Name: Hungarian Chicken Paprikash Stew
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 3 lb (1360 g) bone-in, skin-on chicken thighs, about 8 thighs, patted very dry; 2 tsp (10 g) kosher salt, divided, plus more to taste; black pepper, freshly ground, to taste; 2 tbsp (30 ml) neutral oil or lard; 3 medium (500 g) yellow onions, halved and thinly sliced (about 4 cups); 2 medium (350 g) red or yellow bell peppers, stemmed, seeded and cut into ½-inch (1 cm) strips; 4 cloves (12 g) garlic cloves, minced; 3 tbsp (21 g) sweet Hungarian paprika, fresh, not smoked; 1 tbsp (16 g) tomato paste; 1 cup (240 ml) canned diced tomatoes, with juices (about half a 14.5 oz can); 1½ cups (360 ml) low-sodium chicken broth; 1 leaf (1 g) dried bay leaf; 1 tbsp (8 g) all-purpose flour; 1 cup (230 g) full-fat sour cream, at room temperature; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional); 12 oz (340 g) wide egg noodles, cooked according to package directions; 2 tbsp (28 g) unsalted butter, to toss with noodles

From the MyKitchenBank Kitchen

Bone-in chicken thighs simmer in a silky stew of slowly softened onions, sweet paprika, bell peppers and tomato, then finish with a tangy sour cream swirl. Serve over buttered egg noodles or nockerli for a classic Hungarian comfort meal.

Prep: 25 min
Cook: 1 hr
Total: 1 hr 25 min
Makes: About 8 cups stew (6 servings)

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Ingredients

6 servings

3 lb (1360 g) bone-in, skin-on chicken thighs, about 8 thighs, patted very dry
2 tsp (10 g) kosher salt, divided, plus more to taste
black pepper, freshly ground, to taste
2 tbsp (30 ml) neutral oil or lard
3 medium (500 g) yellow onions, halved and thinly sliced (about 4 cups)
2 medium (350 g) red or yellow bell peppers, stemmed, seeded and cut into ½-inch (1 cm) strips
4 cloves (12 g) garlic cloves, minced
3 tbsp (21 g) sweet Hungarian paprika, fresh, not smoked
1 tbsp (16 g) tomato paste
1 cup (240 ml) canned diced tomatoes, with juices (about half a 14.5 oz can)
1½ cups (360 ml) low-sodium chicken broth
1 leaf (1 g) dried bay leaf
1 tbsp (8 g) all-purpose flour
1 cup (230 g) full-fat sour cream, at room temperature
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)
For serving
12 oz (340 g) wide egg noodles, cooked according to package directions
2 tbsp (28 g) unsalted butter, to toss with noodles

Equipment (6)

12-inch (30 cm) deep skillet or heavy 5-quart (4.7 L) lidded pot
Tongs
Wooden spoon
Small bowl and whisk for tempering the sour cream
Instant-read thermometer
Large pot for noodles

Steps

Before you start

Take the sour cream out of the fridge 30 minutes ahead so it comes to room temperature and is less likely to curdle.
Pat the chicken thoroughly dry and season it; dry skin browns properly instead of steaming.
Have the broth measured before you start. Paprika scorches in seconds, so you'll add liquid quickly after it goes in.
Start the egg noodles during the last 15 minutes of simmering if serving with them.

1
Season the chicken
- Pat the chicken thighs very dry with paper towels.
- Season all over with 1½ teaspoons of the salt and a generous grind of black pepper.
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Ready when: Skin looks dry and evenly speckled with seasoning.
Tip: Wet skin will not brown and will spatter.
2
Brown the thighs
- Heat the oil in a 12-inch deep skillet or heavy 5-quart pot over medium-high heat until shimmering.
- Place the thighs skin-side down in a single layer and cook undisturbed for 6 to 7 minutes.
- Flip and sear the other side for 2 minutes.
- Transfer to a plate; they will not be cooked through.
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Ready when: Skin is deep golden brown and releases easily from the pan.
Tip: If the skin sticks, give it another minute; it releases when properly browned.
3
Soften the onions
- Pour off all but 2 tablespoons of fat.
- Reduce heat to medium and add the onions with the remaining ½ teaspoon salt.
- Cook, stirring often and scraping up browned bits, for 10 to 12 minutes.
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Ready when: Onions are soft, translucent and light golden, reduced to about half their volume.
Tip: Add a splash of water if the bottom of the pan starts to scorch.
4
Add peppers and aromatics
- Add the bell peppers and cook for 4 minutes until slightly softened.
- Stir in the garlic and tomato paste and cook for 1 minute until the paste darkens slightly and smells sweet.
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Ready when: Peppers are bright and slightly limp; garlic is fragrant but not browned.
5
Bloom the paprika
- Remove the pan from the heat.
- Sprinkle in the paprika and stir for 15 seconds, then immediately pour in the diced tomatoes and broth, stirring to dissolve the paprika.
- Return to the heat.
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Ready when: Liquid is a uniform brick-red with no dry clumps of paprika.
Tip: Paprika burns quickly and turns bitter, so always take the pan off the heat first.
6
Simmer the chicken
- Tuck the bay leaf into the sauce and nestle the thighs in, skin-side up, so the skin stays above the liquid.
- Bring to a bare simmer, cover partially, and cook over medium-low heat for 35 to 40 minutes.
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Ready when: Thickest part of a thigh reads at least 175°F (80°C) and the meat is tender near the bone.
Tip: Thighs are best well past 165°F; the extra time melts connective tissue.
7
Cook the noodles
- During the last 15 minutes of simmering, boil the noodles in well-salted water per package directions.
- Drain and toss with the butter.
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Ready when: Noodles are tender with a slight bite.
8
Prepare the sour cream
- Whisk the flour into the sour cream in a bowl until smooth.
- Remove the chicken to a plate and discard the bay leaf.
- Ladle ½ cup (120 ml) of hot sauce into the sour cream a spoonful at a time, whisking constantly.
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Ready when: Mixture is smooth, pourable and warm to the touch.
Tip: The flour stabilizes the sour cream so it resists curdling.
9
Finish the sauce
- Reduce heat to low.
- Stir the tempered sour cream mixture into the pot and cook gently for 2 to 3 minutes, without boiling.
- Taste and add salt as needed.
- Return the chicken to the sauce and warm for 2 minutes.
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Ready when: Sauce is creamy, pale orange-red and coats the back of a spoon.
Tip: Boiling after adding sour cream can make it split.
10
Serve
- Divide the noodles among 6 shallow bowls, top with a thigh and plenty of sauce, and sprinkle with parsley.

Good to know

Tips

Use fresh, good-quality Hungarian sweet paprika; old paprika tastes dusty and flat. Check that it still smells fruity.
Slowly cooking the onions until very soft creates the body of the sauce, so don't rush that step.
For a spicy version, add 1 teaspoon hot Hungarian paprika or a sliced cubanelle pepper.
Removing the skin before serving is fine if you prefer; it will be soft rather than crisp after simmering.

Make ahead

Make the stew through step 6 up to 2 days ahead and refrigerate. Reheat gently, then complete steps 8 and 9 just before serving.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: up to 4 days in an airtight container. Freezer: up to 2 months, best frozen without the sour cream if possible. Thaw overnight in the fridge and reheat over low heat, stirring, adding a splash of broth if thick; do not boil.

Substitutions

full-fat sour cream → full-fat plain Greek yogurt. Slightly tangier and more prone to splitting; temper carefully and keep heat low.
bone-in, skin-on chicken thighs → bone-in chicken drumsticks. Same simmering time; boneless thighs need only 20 minutes.
wide egg noodles → egg dumplings (nockerli), spaetzle or boiled potatoes. Traditional starches that soak up the sauce.
neutral oil or lard → lard or bacon fat. Gives a more traditional Hungarian flavor.