Creamy Hungarian Chicken Paprikash Stew
Creamy Hungarian Chicken Paprikash Stew combines tender chicken thighs with sweet paprika, tomatoes, sour cream, and heavy cream. This rich stovetop stew is ideal for a warming family dinner.
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
Calories: 350 kcal | Carbohydrates: 12 g | Protein: 30 g | Fat: 22 g | Saturated Fat: 9 g | Sodium: 1 mg | Sugar: 7 g