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Authentic Chicken Paprikash

A cozy Hungarian dish featuring tender chicken simmered in a creamy and rich paprika sauce, enhanced with sour cream for a delightful finish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hungarian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4-6 pieces Chicken Pieces (preferably bone-in for flavor) Opt for more flavor using bone-in chicken.
  • 1 medium Onion, finely chopped
  • 3 cloves Garlic, minced
  • 3 tablespoons Sweet Paprika (Hungarian if possible) Traditional Hungarian paprika enhances flavor.
  • 2 cups Chicken Broth, low sodium
  • 1 cup Sour Cream For a luscious finish.
  • 2 tablespoons Olive Oil
  • to taste Salt and Pepper
  • for garnish Parsley, chopped Used as a garnish.

Method
 

Preparation
  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onions and cook until soft and translucent (about 5-6 minutes).
  2. Stir in the garlic and paprika. Cook for another minute, allowing the spices to release their fragrance.
  3. Push the onion mixture to the side and add the chicken pieces skin-side down. Let them brown for about 5 minutes on each side.
  4. Pour in chicken broth and season with salt and pepper. Bring the mixture to a simmer.
  5. Cover and reduce heat to low. Let the chicken cook through for about 30 minutes.
  6. Once the chicken is tender and thoroughly cooked, stir in sour cream. Mix well until everything is beautifully combined and creamy.
  7. Serve warm, garnished with fresh parsley.

Notes

If desired, you can thicken the sauce with cornstarch instead of flour. Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, keep in a freezer-safe container for up to 3 months.