Chicken Paprikash
Chicken Paprikash cooks tablespoons pork lard ) with pounds chicken pieces for a savory main dish that stays tender and flavorful.
About This Recipe
Chicken Paprikash starts with good seasoning and careful cooking so the center stays tender.
Watch the doneness closely near the end, especially with lean meat or seafood.
Ingredients
- ✓2 tablespoons pork lard (, or butter (lard is traditionally used and we strongly recommend it for the best flavor))
- ✓3 pounds chicken pieces, bone-in and skin-on
- ✓2 medium yellow onions, very finely chopped
- ✓2 cloves garlic, finely minced
- ✓2 Roma tomatoes, seeds removed and very finely diced
- ✓1 Hungarian bell pepper, diced ((optional) )
- ✓3-4 tablespoons quality, genuine imported sweet Hungarian paprika
- ✓2 cups quality chicken broth ((if using store-bought my favorite brand is Aneto))
- ✓1 1/2 teaspoons sea salt
- ✓1/2 teaspoon freshly ground black pepper
- ✓3 tablespoons all-purpose flour
- ✓3/4 cup full fat sour cream (, room temperature (important to avoid lumps; be sure also to use full fat))
- ✓1/4 cup heavy whipping cream
Ingredient Notes
- Poultry: Use pieces close in size so they cook evenly and stay juicy.
- Seasoning: Spread spices or marinade evenly so every bite has flavor.
- Resting: A short rest helps juices settle before slicing or serving.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
Instructions
- 1
Heat the lard in a large Dutch oven or heavy pot and brown the chicken on all sides.u00A0 Transfer the chicken to a plate.u00A0u00A0In the same oil, add the onions and fry until golden brown.u00A0 Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes.u00A0u00A0Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
- 2
Return the chicken to the pot and place it back over the heat.u00A0u00A0Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
- 3
In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
- 4
Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby.u00A0 You can make nokedli with a spätzle scraperu00A0and using this recipe for the dough.
Katy’s Kitchen Tips
- Bring pieces to an even thickness when possible.
- Season before cooking so flavor reaches the surface.
- Give the pan, oven, or air fryer enough space to circulate heat.
- Rest meat briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, dill, basil, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with pan sauce, gravy, salsa, or yogurt sauce.
- Meal prep: Slice or portion leftovers for bowls, wraps, or sandwiches.
What to Serve With Chicken Paprikash
Serve Chicken Paprikash with potatoes, rice, pasta, salad, roasted vegetables, or bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the protein stays tender instead of drying out.
Common Mistakes to Avoid
- Overcooking: Lean meat and seafood dry out quickly.
- Uneven pieces: Different sizes cook at different speeds.
- No rest time: Meat slices cleaner and juicier after a short rest.
- Crowded cooking surface: Crowding traps steam and slows browning.
FAQ
Can I make Chicken Paprikash ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 516 kcal
- Carbohydrates: 11 g
- Cholesterol: 148 mg
- Fiber: 2 g
- Protein: 32 g
- Sodium: 744 mg
- Sugar: 3 g
- Fat: 37 g
- Saturated Fat: 14 g