Creamy Hungarian Chicken Paprikash Stew
Equipment
- Dutch Oven or Large Cooking Pot
- Measuring cups
- Measuring spoons
- Wooden spoon
Ingredients
- 4 medium Boneless Skinless Chicken Thighs cut into chunks
- ¼ teaspoon Black Pepper ground
- 2 cups Chicken Broth
- 1 can Diced Tomatoes 14.5 ounces
- 2 cloves Garlic minced
- ½ teaspoon Ground Cumin
- ¼ cup Heavy Cream
- ½ teaspoon Kosher Salt or to taste
- 2 tablespoons Olive Oil
- 1 medium Onion diced
- 1 tablespoon Parsley freshly chopped for garnish
- 2 tablespoons Sweet Hungarian Paprika
- 1 teaspoon Smoked Paprika
- ½ cup Sour Cream
Instructions
- Heat the olive oil in a Dutch oven or large cooking pot over medium heat.
- Add the chicken thigh pieces.
- Cook for 5 to 7 minutes until browned on all sides.
- Transfer the browned chicken to a plate and set aside.
- Add the diced onion to the same pot.
- Cook for approximately 3 minutes until softened.
- Add the minced garlic.
- Cook for 1 minute until fragrant.
- Add the sweet Hungarian paprika, smoked paprika, ground cumin, black pepper, and kosher salt.
- Stir continuously for 1 minute to release the flavour of the spices without burning the paprika.
- Pour the chicken broth and diced tomatoes into the pot.
- Scrape the bottom of the pot with a wooden spoon to release the browned pieces.
- Return the chicken and any accumulated juices to the pot.
- Increase the heat and bring the stew to a gentle boil.
- Reduce the heat to low.
- Cover the pot and simmer for 1 hour.
- Stir occasionally while the chicken cooks.
- Check that the chicken is tender and has reached an internal temperature of at least 165°F (74°C).
- Place the sour cream in a small bowl.
- Stir several spoonfuls of hot cooking liquid into the sour cream to temper it.
- Reduce the heat to its lowest setting.
- Stir the tempered sour cream and heavy cream into the stew.
- Cook uncovered for another 5 to 10 minutes until the sauce has thickened slightly.
- Do not allow the stew to boil after adding the sour cream.
- Taste and adjust the seasoning when necessary.
- Garnish with freshly chopped parsley.
- Serve warm.
Notes & Wine Advice
Serving Suggestions
Serve the stew with egg noodles, mashed potatoes, rice, dumplings, or crusty bread to absorb the creamy paprika sauce. Buttered green beans, roasted cabbage, or a cucumber salad provide a fresh contrast. Add a spoonful of sour cream and extra parsley when serving.Recipe Notes
Use sweet Hungarian paprika as the main seasoning because its flavour defines the stew. Paprika burns easily, so stir it briefly over moderate heat before adding the broth. Temper the sour cream with hot cooking liquid and avoid boiling the sauce afterward to prevent curdling.Variations
Replace the boneless thighs with bone-in chicken thighs and extend the cooking time when necessary. For a more traditional paprika flavour, omit the cumin and smoked paprika. Mushrooms, sliced bell peppers, or diced carrots can be added for extra vegetables.Storage
Cool leftovers promptly and refrigerate them in an airtight container for up to three days. Reheat the stew gently over low heat while stirring regularly. Avoid a rapid boil because the sour cream sauce may separate. Add a splash of broth if the refrigerated sauce becomes too thick.Wine Advice
A medium-bodied Pinot Noir complements the chicken and earthy paprika without overpowering the creamy sauce. For white wine, choose a dry Sauvignon Blanc, whose acidity provides a fresh contrast to the sour cream and heavy cream.Nutrition values
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About Hungarian Paprikash Stew
Hungarian Paprikash Stew is a warming chicken dish built around generous quantities of paprika and a creamy sour cream sauce. Boneless chicken thighs remain tender during the long, gentle simmer, while onions, garlic, tomatoes, and chicken broth create a savoury base. Sour cream and heavy cream are added near the end, transforming the cooking liquid into a smooth, rich sauce.
This version is inspired by Hungarian chicken paprikash but prepared with several modern additions, including smoked paprika, cumin, and diced tomatoes. Those ingredients create a deeper, slightly smokier stew than the most traditional versions. Sweet Hungarian paprika remains the main seasoning and should not be replaced entirely with smoked paprika.
How Creamy Chicken Paprikash Gets Its Flavour
Creamy chicken paprikash begins by browning the chicken thighs in olive oil. Browning develops savoury flavour on the surface of the meat and leaves caramelised pieces on the bottom of the pot. After the chicken is removed, the onion and garlic cook in the same oil and absorb some of those flavours.
The spices are added after the onion has softened. Paprika releases its aroma quickly when warmed in oil, but it can become bitter when exposed to high heat for too long. Stir the spices for approximately one minute, then immediately add the broth and tomatoes. Scraping the bottom of the pot incorporates the browned pieces into the sauce.
Choosing the Right Paprika
Sweet Hungarian paprika has a warm, mildly sweet flavour and a vibrant red colour. It forms the backbone of the dish, so fresh, good-quality paprika makes a noticeable difference. A jar that has remained open for several years may still add colour but will contribute far less aroma.
Smoked paprika adds depth but should remain a supporting flavour. This recipe uses one teaspoon alongside two tablespoons of sweet paprika. Ground cumin is another nontraditional addition that contributes warmth. If you want a flavour closer to classic chicken paprikash, simply omit the cumin and smoked paprika.
Cooking the Chicken Until Tender
Chicken thighs are well suited to slow simmering because they contain more fat and connective tissue than chicken breast. They remain moist as the stew cooks and become tender without falling apart immediately. Cut the thighs into similarly sized pieces so they finish cooking at approximately the same time.
Keep the pot at a gentle simmer rather than a vigorous boil. High heat can toughen the outside of the chicken and reduce the liquid too quickly. Stir occasionally and check the bottom of the pot to make sure the sauce is not sticking.
Adding Sour Cream Without Curdling
Sour cream gives the stew its characteristic tang and creamy texture. Adding cold sour cream directly to very hot liquid can cause it to separate. To prevent this, place the sour cream in a bowl and gradually stir in several spoonfuls of hot broth. This gently raises its temperature before it enters the pot.
Reduce the heat before adding the tempered sour cream and heavy cream. Let the stew thicken gently without returning it to a full boil. If the sauce becomes thicker than desired, stir in a small quantity of chicken broth.
Serving and Storing the Stew
Egg noodles are a natural accompaniment, but mashed potatoes, rice, dumplings, or crusty bread also work well. For another satisfying chicken dinner with bright seasoning, try our Lemon-Pepper Chicken Drumsticks.
Cook chicken to an internal temperature of at least 165°F and refrigerate leftovers within two hours. Current FDA safe food-handling guidance provides further advice about preparing, cooling, storing, and reheating poultry dishes.
With tender chicken, warming spices, and a velvety sauce, Hungarian Paprikash Stew is a substantial cold-weather meal that becomes even more flavourful after the ingredients have had time to mingle.