Creamy Chicken Paprikash

Cooking has an undeniable magic that draws us in, doesn’t it? I remember the first time I prepared Creamy Chicken Paprikash – the rich aroma filled my kitchen, and the vibrant color was so enticing that it instantly became a family favorite. This hearty dish, rooted in Hungarian cuisine, combines tender chicken with a velvety, paprika-infused sauce, making it the perfect comfort food for any occasion. Whether you’re feeding a crowd or looking for a quick weeknight dinner, this recipe is sure to impress.

Why You’ll Love This Dish

This Creamy Chicken Paprikash offers a unique blend of flavors that hit the spot on a cold night or during a busy week. It’s not just quick and straightforward; it also brings an authentic taste of Eastern European comfort to your table without the fuss. If you’re seeking a warm hug in a bowl, this dish packs plenty of flavor while being easy on your wallet.

“Rich, comforting, and downright delicious! I’ve made this three times this month alone, and my family devours it every time.” – Home Cook Enthusiast

How This Recipe Comes Together

Creating this Creamy Chicken Paprikash is a straightforward process that flows seamlessly from marinating the chicken to serving a beautifully garnished plate. You’ll start by marinating the chicken to infuse it with flavor, followed by sautéing onions and garlic to build a delicious base. Next, you’ll deglaze the pan, simmer the chicken, and finish it off with creamy goodness. It’s a delightful journey worth the time, leading to a dish that’s both impressive and utterly comforting.

What You’ll Need

To create this tantalizing dish, gather the following ingredients:

• 3 tablespoons olive oil, divided
• 2 pounds boneless skinless chicken thighs, chopped into large bite-sized pieces
• 2 tablespoons sweet paprika
• 1 tablespoon cornstarch
• Kosher salt and pepper, to taste
• 1 large onion, diced
• 3-4 garlic cloves, minced
• 1/4 cup tomato paste
• 1 tablespoon smoked paprika
• 1 3/4 cup chicken broth or stock
• 1/2 cup full-fat creamy yogurt or sour cream
• Freshly chopped parsley, to garnish, optional

For a lighter version, you could swap in low-fat yogurt or use chicken breast instead of thighs; just keep an eye on cooking times for the chicken.

Directions to Follow

1. Marinate the Chicken: Combine the chopped chicken thighs, sweet paprika, cornstarch, kosher salt, pepper, and 1 tablespoon of olive oil in a bowl. Mix well to ensure every piece is coated evenly.

2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large deep pan over medium heat. Add half of the marinated chicken in a single layer. Cook undisturbed for 5-6 minutes until golden. Flip the chicken and cook for another 3-4 minutes until cooked through. Remove from the pan and set aside.

3. Sauté Onions and Garlic: In the same pan, add the remaining tablespoon of olive oil. Sauté the diced onion for about 3-4 minutes. Add the minced garlic, tomato paste, and smoked paprika, stirring continuously for 1 minute to combine.

4. Deglaze and Simmer: Pour in the chicken broth, scraping up the flavorful bits stuck at the bottom of the pan. Return the cooked chicken to the mix. Bring to a boil, reduce the heat, cover, and let simmer for 15 minutes, stirring occasionally until the chicken is tender.

5. Finish with Creaminess: Remove the pan from the heat and let it sit for 5-10 minutes before adding the yogurt or sour cream. This allows for the dish to cool slightly and prevents curdling. Stir in the creamy ingredient until smooth.

6. Garnish and Serve: Sprinkle with freshly chopped parsley if desired. Serve hot over mashed potatoes, egg noodles, or spaetzle for a complete meal.

Best Ways to Enjoy It

Creamy Chicken Paprikash is wonderfully versatile. Try pairing it with buttery mashed potatoes for a traditional touch, or spoon it over egg noodles for a twist. For a delightful crunch, serve it with a side of crusty bread to soak up that delicious sauce. To elevate your dining experience, enjoy this dish with a crisp white wine, like a Chardonnay, or a light lager that can cut through the creaminess.

How to Store

When it comes to leftovers, let this delectable dish cool completely, then store it in an airtight container in the fridge. Properly stored, it should stay fresh for up to 3 days. When you’re ready to enjoy it again, gently reheat on the stove over low heat until warmed through. Add a splash of broth if it appears too thick during reheating.

Tips to Make It Perfect

• Ensure your chicken is at room temperature before cooking for even browning.
• Stir the sauce occasionally while it simmers to prevent sticking and incorporate all flavors.
• If you prefer a lighter sauce, you could substitute half of the yogurt or sour cream with Greek yogurt for a tangier note.

Recipe Variations

Want to experiment? Consider adding other vegetables like bell peppers or mushrooms for extra texture and flavor. You can also substitute the speck of smoked paprika with a dash of cayenne for a touch of heat, or use different herbs such as thyme or oregano for a unique twist. For a dairy-free version, coconut cream can be a creative swap for yogurt or sour cream.

Frequently Asked Questions

How long does it take to prepare this recipe?

From start to finish, expect about 45 minutes. The marinade time is quick, and cooking is streamlined!

Can I freeze Creamy Chicken Paprikash?

Yes, it freezes well! Allow it to cool completely, then store in a freezer-safe container for up to three months. Thaw in the refrigerator overnight and reheat gently as described.

What can I substitute for chicken thighs?

Chicken breasts work great too! Just adjust the cooking time slightly, as they may cook faster. Alternatively, you could use tofu for a vegetarian version.

Print