Chicken Paprika with Sour Cream -

Chicken Paprika with Sour Cream: A Comforting Eastern European Classic

Chicken Paprika with Sour Cream is a beloved dish that has warmed tables across Central and Eastern Europe for generations. Known for its rich, creamy texture and vibrant red hue, this comforting meal combines tender chicken, sweet or smoked paprika, onions, and a luxurious sour cream sauce. It’s a staple in Hungarian cuisine, often referred to as csirkepaprikás, and is typically served with dumplings, noodles, or potatoes. This recipe brings the soul of traditional European home cooking into your kitchen, offering a perfect balance of warmth, flavor, and satisfaction.

The History of Chicken Paprika

Chicken Paprika traces its roots back to Hungary, where paprika—made from ground dried peppers—has been a culinary cornerstone since the 16th century. Introduced by the Turks during their occupation, paprika quickly became a national treasure, transforming Hungarian cuisine. The earliest known written recipe for csirkepaprikás dates back to the mid-19th century, appearing in cookbooks by Hungarian culinary pioneers like Mrs. József Czifray. Originally prepared by peasants using readily available ingredients like chicken, onions, lard, and paprika, the dish was both economical and deeply flavorful. Over time, it evolved into a national symbol of Hungarian gastronomy, celebrated not only at home but also in restaurants worldwide. Today, Chicken Paprika with Sour Cream is considered one of the quintessential dishes of Hungary, often served at family gatherings, festivals, and holidays such as Easter and Christmas.

Ingredients Breakdown

The magic of Chicken Paprika lies in its simplicity and the quality of its core ingredients. Each component plays a crucial role in building the dish’s signature taste and texture:

Chicken: Traditionally, bone-in, skin-on chicken pieces (such as thighs and drumsticks) are used for maximum flavor and moisture. However, boneless thighs or breasts can be substituted for quicker cooking and easier serving.
Paprika: The heart of the dish. Use high-quality sweet Hungarian paprika for authentic flavor. For a deeper, smoky note, substitute part of it with smoked paprika. Avoid hot paprika unless you prefer a spicier version.
Onions: Yellow onions are ideal—they caramelize beautifully and add natural sweetness that balances the paprika.
Sour Cream: Adds richness and tanginess, creating a velvety sauce. Full-fat sour cream is recommended for a creamy mouthfeel and to prevent curdling.
Fat (Butter or Lard): Traditional recipes use lard for authenticity, but unsalted butter works well and adds a nutty depth. Some modern versions use vegetable oil for a lighter option.
Garlic: Freshly minced garlic enhances the savory complexity without overpowering the paprika.
Flour: Used to thicken the sauce slightly and help emulsify the sour cream into the stew.
Chicken Broth: Adds moisture and depth, helping to create a luscious gravy.
Seasonings: Salt, black pepper, and sometimes marjoram or caraway seeds are added for extra dimension.

Step-by-Step Recipe

Prepare Ingredients: Cut 4 chicken thighs (bone-in or boneless) into bite-sized pieces if desired. Slice 2 large yellow onions thinly. Mince 2 cloves of garlic. Measure out 3 tablespoons of sweet Hungarian paprika, 1/4 cup all-purpose flour, 1 cup sour cream, 1 cup chicken broth, and set aside.
Sear the Chicken: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of butter or lard over medium-high heat. Season chicken with salt and pepper, then brown on all sides until golden (about 5–7 minutes). Remove and set aside.
Caramelize the Onions: In the same pot, add the sliced onions and reduce heat to medium. Cook slowly, stirring occasionally, until the onions are soft and golden brown (about 15–20 minutes). Be patient—this step builds the foundation of flavor.
Add Paprika and Garlic: Reduce heat to low. Stir in the minced garlic and cook for 30 seconds until fragrant. Immediately add the paprika and stir constantly for 15–20 seconds. Do not let the paprika burn, as it will turn bitter.
Create the Roux: Sprinkle the flour over the onion-paprika mixture and stir well to combine. Cook for 1–2 minutes to remove the raw flour taste.
Build the Sauce: Gradually pour in the chicken broth, whisking continuously to avoid lumps. Bring to a gentle simmer, stirring until the sauce thickens slightly.
Simmer the Chicken: Return the seared chicken to the pot, along with any accumulated juices. Stir to coat the chicken in the sauce. Reduce heat to low, cover, and simmer gently for 25–30 minutes (longer if using bone-in pieces), until chicken is fully cooked and tender.
Incorporate Sour Cream: In a small bowl, temper the sour cream by mixing a few tablespoons of the hot sauce into it. This prevents curdling. Gradually stir the tempered sour cream into the pot. Heat through on very low heat—do not boil, as high heat can cause the sour cream to separate.
Final Adjustments: Taste and adjust seasoning with salt, pepper, and a pinch of marjoram if desired. For a richer sauce, stir in an extra tablespoon of butter at the end.
Serve: Ladle the Chicken Paprika into bowls, ensuring each portion gets plenty of sauce. Garnish with fresh parsley or a dollop of extra sour cream if desired.

Tips for Perfect Chicken Paprika

Use Quality Paprika: Old or low-quality paprika loses its color and flavor. Store paprika in a cool, dark place and replace it every 6–12 months.
Don’t Burn the Paprika: Cooking paprika too long or at high heat makes it bitter. Add it after the onions and garlic, and cook briefly before adding liquid.
Temper the Sour Cream: Always mix some hot liquid into the sour cream before adding it to the pot to prevent curdling.
Low and Slow Simmer: Gentle simmering allows flavors to meld and keeps the chicken tender.
Rest Before Serving: Let the dish sit for 10–15 minutes after cooking; the sauce will thicken further and flavors will deepen.
Avoid Boiling After Adding Sour Cream: Keep the heat low to preserve the creamy texture.

Variations and Customizations

While traditional Chicken Paprika is simple and classic, there are many ways to personalize it:

Smoked Paprika Version: Replace half the sweet paprika with smoked paprika for a deeper, campfire-like flavor.
Vegetarian Paprika: Substitute chicken with mushrooms (like cremini or portobello) or tofu for a hearty vegetarian alternative.
Tomato Twist: Add a tablespoon of tomato paste when cooking the onions for a slight tang and deeper color.
Spicy Kick: Mix in a pinch of cayenne pepper or use hot paprika for those who enjoy heat.
Dairy-Free Option: Replace sour cream with coconut cream or cashew cream for a vegan-friendly version.
Extra Veggies: Add bell peppers, carrots, or celery during the onion sauté for more texture and nutrition.
Wine Enrichment: Deglaze the pan with a splash of dry white wine after browning the chicken for added complexity.
Slow Cooker Method: Brown chicken and onions first, then transfer to a slow cooker with paprika, broth, and seasonings. Cook on low for 6–8 hours, then stir in sour cream at the end.

Health Considerations and Nutritional Value

Chicken Paprika with Sour Cream is a satisfying dish that offers several nutritional benefits, though it can be rich due to fats and dairy. Here’s a breakdown per serving (approx. 1 cup with boneless chicken and moderate sour cream):

Calories: ~350–450 kcal
Protein: ~30g – High-quality protein from chicken supports muscle repair and satiety.
Fat: ~20–25g – Mostly from sour cream and cooking fat. Using skinless chicken and reduced-fat sour cream can lower saturated fat.
Carbohydrates: ~10–15g – Primarily from onions and flour. Serve with whole grain noodles or rice for added fiber.
Vitamins & Minerals: Rich in vitamin A (from paprika), vitamin C (onions), B vitamins (chicken), and calcium (sour cream).
Antioxidants: Paprika contains capsanthin, a powerful antioxidant that gives the spice its red color and may support eye and heart health.

To make a healthier version:

Use skinless chicken breast or lean thigh meat.
Replace sour cream with Greek yogurt (tempered to avoid curdling).
Reduce flour or use cornstarch as a gluten-free thickener.
Limit added fats by using olive oil spray or broth for sautéing.
Serve with steamed vegetables or quinoa instead of noodles.

Ingredients

4 chicken thighs (bone-in or boneless), cut into pieces
2 large yellow onions, thinly sliced
2 cloves garlic, minced
3 tbsp sweet Hungarian paprika (plus extra for garnish)
1/4 cup all-purpose flour
2 tbsp unsalted butter or lard
1 cup chicken broth (low-sodium preferred)
1 cup full-fat sour cream
Salt and freshly ground black pepper, to taste
1/2 tsp dried marjoram (optional)
Fresh parsley, chopped (for garnish)

Directions

Season chicken with salt and pepper. In a large pot or Dutch oven, heat butter over medium-high heat. Sear chicken until golden on all sides. Remove and set aside.
In the same pot, add onions and cook over medium heat until soft and caramelized (15–20 minutes).
Reduce heat to low. Add garlic and cook for 30 seconds. Stir in paprika and cook for 15–20 seconds, being careful not to burn.
Sprinkle flour over the mixture and stir for 1–2 minutes to form a roux.
Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until slightly thickened.
Return chicken to the pot. Stir to coat. Cover and simmer on low for 25–30 minutes until chicken is cooked through.
In a bowl, mix sour cream with a few spoonfuls of the hot sauce to temper. Stir back into the pot.
Heat gently on low—do not boil. Adjust seasoning with salt, pepper, and marjoram.
Garnish with fresh parsley and a sprinkle of paprika. Serve warm.

FAQ

Can I use chicken breast instead of thighs?
Yes, boneless chicken breast works well but may dry out faster. Cook for less time (15–20 minutes) and ensure the sauce stays moist.

Why did my sauce curdle?
Curdling usually happens when sour cream is exposed to high heat. Always temper it and avoid boiling after adding.

How long does Chicken Paprika keep?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of broth.

Can I freeze it?
Yes, but dairy-based sauces may separate slightly upon thawing. Freeze before adding sour cream, then stir it in after reheating.

What should I serve with Chicken Paprika?
Traditional pairings include nokedli (Hungarian dumplings), egg noodles, mashed potatoes, or crusty bread to soak up the sauce.

Is paprika spicy?
Sweet Hungarian paprika is mild and slightly fruity. Hot paprika varieties exist, so check the label if you’re sensitive to spice.

Can I make it in advance?
Absolutely! Chicken Paprika tastes even better the next day as flavors meld. Reheat gently and add sour cream just before serving.

Summary

Chicken Paprika with Sour Cream is a timeless Hungarian comfort dish featuring tender chicken in a rich, paprika-infused sauce finished with creamy sour cream. Hearty, aromatic, and deeply satisfying, it brings the warmth of Eastern European kitchens to your table with every bite.

Pin1

1 Shares