Chicken Paprikash (Csirkepaprikás)

Ingredients

• •2 lb bone-in, skin-on chicken thighs
• •1 large yellow onion, finely diced
• •2 tbsp vegetable oil
• •2 tbsp sweet paprika
• •1 tsp smoked paprika
• •2 garlic cloves, minced
• •1 cup chicken broth
• •0.5 cup diced canned tomatoes
• •1 cup full-fat sour cream
• •2 tbsp all-purpose flour
• •to taste salt and black pepper
• •2 tbsp fresh dill or parsley, chopped
• •as needed egg noodles or cooked rice, for serving

Directions

1. 1Season chicken thighs generously with salt and pepper on both sides.
2. 2Heat oil in a large deep skillet or wide pot over medium-high heat; brown chicken skin-side down for 5 minutes until golden, flip and brown 3 minutes more — remove and set aside.
3. 3Add onion to the same pan and cook over medium heat until softened and lightly golden, about 6 minutes.
4. 4Off the heat, stir in both paprikas and garlic; return to low heat and cook 1 minute, stirring constantly.
5. 5Pour in chicken broth and canned tomatoes, stir to scrape up any browned bits, then nestle chicken thighs back in skin-side up.
6. 6Cover and simmer on medium-low heat for 30 minutes until chicken is cooked through and tender.
7. 7In a small bowl whisk sour cream with flour until smooth; remove pan from heat, stir in the sour cream mixture, then return to low heat and stir gently for 2 minutes until sauce thickens — do not boil.
8. 8Taste and adjust seasoning, scatter fresh dill or parsley on top, and serve over egg noodles.

💡 Full-fat sour cream gives the creamiest, most stable sauce — reduced-fat versions tend to curdle when heated. Whisking a bit of flour into the sour cream before adding it to the hot pan is the classic home-cook trick to prevent splitting.

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