Hungarian Paprikash

Step 1: Prepare the Chicken

Begin by seasoning the chicken pieces with salt and pepper. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Brown the chicken on all sides for about 8–10 minutes, ensuring a golden crust forms. Remove chicken from the skillet and set aside.

Step 2: Sauté the Aromatics

In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for about 5 minutes until translucent. Stir in the minced garlic and sliced bell pepper, and cook for another 3 minutes until they start to soften.

Step 3: Add the Paprika

Lower the heat and add the sweet Hungarian paprika, stirring continuously for about 1 minute. This gentle heat prevents the paprika from burning while releasing its essential flavors. Return the chicken pieces to the skillet and coat them with the onion and paprika mixture.

Step 4: Simmer the Chicken

Pour in the chicken broth, ensuring the liquid covers the chicken pieces. Bring the mixture to a simmer, cover the skillet, and let cook for about 40 minutes over low heat until the chicken is tender and cooked through.

Step 5: Create the Paprikash Sauce

In a mixing bowl, combine the sour cream and flour, whisking until smooth. Slowly incorporate a ladle of the hot cooking liquid to temper the sour cream mixture, then stir it back into the skillet. Allow the paprikash to simmer for an additional 10 minutes to thicken the sauce.

Step 6: Serve and Garnish

Taste the sauce, adjusting seasoning with additional salt and pepper as needed. Garnish with freshly chopped parsley before serving. Hungarian Chicken Paprikash is traditionally paired with dumplings or rice, soaking up the delicious sauce.