Easy Chicken Paprikash Recipe (Stove-top & Instant-Pot Instructions)
This chicken paprikash recipe (Paprikas Csirke) is one of the most popular Hungarian dishes that is simple yet flavorful.
Equipment
- a 3.5 qt - 4 qt braiser or dutch oven
Ingredients
- 6-8 pieces chicken legs and thighs, bone-in and skin-on, (2½-3 pounds), pat them dry with paper towels
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons pork lard or butter
- 1½ pounds sliced yellow onion, (about 2 large onions)
- 3 tablespoons Authentic Hungarian sweet paprika
- 1 cup low-sodium chicken broth
- ½ cup sour cream
Instructions
- Season the chicken pieces with salt and black pepper.
- Heat the lard in a large Dutch oven over medium-high heat. Cook for 3 minutes on each side or until browned. Set them aside.
- Add onion slices and cook for 5-7 minutes on medium heat until lightly browned. Add the paprika and stir for a few seconds.
- Put the browned chicken back into the pot. Add the broth and scrape up the brown bits from the bottom of the pan. Cover the pot with a lid and cook for about 45 minutes or until the chicken is fully cooked on low heat.
- Transfer the cooked chicken from the pot to a plate. Add sour cream and stir until combined. Add the chicken back into the pot, and simmer just until hot. Adjust the seasoning with salt and black pepper if needed. Serve with dumplings.
Notes
Hungarian dumplings. Here are the complete instructions on how to make Hungarian dumplings (Nokedli).
Pork lard. You can purchase Farmer John Premium Pork Lard (Manteca) from Walmart, Ralphs/Kroger Vons, Albertsons, or Target for $1.76 - $1.99 per pound. It's located near the oil and baking aisle, not refrigerated.
Chicken. You can use 6-8 pieces of chicken depending on the size of your chicken.
Paprika. Paprika burns easily. You need to stir the paprika into the mixture just so that it combines for a few seconds. Any longer than that and it can take on a bitter flavor and a dark color.
Don't forget to store the leftover paprika powder in the refrigerator.
Where to Buy Hungarian Paprika. It's recommended to use Authentic Hungarian paprika, imported from Hungary. You can purchase the Hungarian paprika at Sprouts, World Market, and Amazon for $4.99 - $6.99 per 1.7 oz.
Time. Cooking time will vary depending on the size and shape of the chicken and braiser used. The USDA recommends that chicken and poultry be cooked to a minimum internal temperature of 165°F.
Spicy. Add a small amount of cayenne pepper at the end of the cooking to make your Hungarian Paprikash spicier.
Instant Pot Chicken Paprikash Follow steps #1, #2, #3, #4, and #5 but cook on a manual setting and on high pressure for 12 minutes. Once the timer is up, allow the pressure to release naturally for 5 minutes.
Refrigerating. First, let the Chicken Paprikash cool down to room temperature, no longer than 2 hours or 1 hour If the temperature is above 90 °F. Transfer the leftover Chicken Paprikash to an airtight container. Properly stored, it can last 3-4 days in the fridge.
Freezing. Since Paprikash contains sour cream, I do not recommend freezing it because the sour cream separates during the freezing and thawing process. If you can't finish the dish within 3-4 days, you may want to divide the dish ahead of time and only add sour cream to the portion you'll eat. You can then freeze the remaining and add sour cream during reheating.
Nutrition
Calories: 136kcalCarbohydrates: 14gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 249mgPotassium: 308mgFiber: 3gSugar: 6gVitamin A: 1964IUVitamin C: 9mgCalcium: 57mgIron: 1mg
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