Chicken with a rich and flavorful paprika-infused sauce.

Chicken Paprika is inspired by classic Hungarian cooking. It is a culinary delight that elevates humble chicken thighs with a medley of flavors. The dish’s soul resides in the vibrant red hue of sweet paprika, which infuses a warm, earthy aroma. Tender, bone-in chicken simmers in a velvety sauce, enriched by the marriage of tomatoes, bell peppers, and a touch of smoky paprika. Fragrant onions and garlic add depth, while a finishing swirl of sour cream imparts a luxurious creaminess. Served over a bed of egg noodles or rice, this hearty comfort dish captures the essence of Eastern European cuisine, inviting your family to savor its rich heritage and unmistakable warmth.

Ingredients

• 8 bone-in, skin-on chicken thighs, remove skin if desired (tastes good either way)
• Salt and black pepper, to taste
• 2 tablespoons butter
• 2 large onions, quartered and then thinly sliced
• 2 cloves garlic, minced
• 1/4 cup sweet paprika
• 1/2 teaspoon smoked paprika (optional for a deeper flavor)
• 1 3/4 cups chicken broth
• 2 cups petite diced tomatoes (canned, frozen, or fresh)
• 1 bell pepper, diced (optional)
• 3 tablespoons of flour
• 3/4 cup sour cream, light if available
• Chopped fresh parsley, for garnish
• Cooked egg noodles or rice, for serving

Directions

1. Season chicken
   • Season chicken thighs with salt and black pepper.
2. Sear chicken
   • In a large skillet or Dutch oven, heat butter over medium-high heat. Brown the chicken thighs on both sides. Remove and set aside.
3. Sauté aromatics
   • In the same pot, add sliced onion and sauté until softened. Add minced garlic and cook for about 1 minute.
4. Add paprika
   • Stir in sweet paprika and smoked paprika (if using), coating the onions and garlic.
5. Deglaze and simmer
   • Pour in 1 1/2 cups of the chicken broth, scraping up any browned bits from the bottom of the pot.
   • Add diced tomatoes with juices and bell pepper if using.
   • Bring to a simmer.
6. Return chicken
   • Return the browned chicken thighs to the pot, ensuring they are submerged in the sauce.
   • Cover and bring to boil.
   • Reduce heat and simmer covered for 25-30 minutes or until the chicken is cooked through.
7. Thicken sauce
   • In a small bowl, whisk together remaining 1/4 cup of chicken broth and flour until smooth. Stir flour mixture into skillet. Increase heat. Cook 1-2 minutes or until sauce is thickened.
8. Finish with sour cream
   • Remove from heat. Stir in sour cream until well combined. Taste and adjust seasoning if needed.
9. Serve
   • Serve the Chicken Paprika over cooked egg noodles or rice. Garnish with chopped fresh parsley.

This Chicken Paprika delivers a harmonious blend of spices and a creamy texture, making it a comforting and satisfying dish.

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