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Caught onto this chicken paprikash from my Hungarian buddy’s grandma. It’s all about that dreamy butter sauce, glowing orange thanks to loads of sweet paprika. Anytime I cook it, the whole place smells amazing and my crowd winds up in the kitchen ready to eat.
What Makes This Special
Every forkful means soft juicy chicken swimming in a smooth tangy sauce—sour cream gives it that little zing. Paprika doesn’t just tint it, it adds a mellow sweetness you’ll want to mop up with noodles or a fat slice of bread. Cozy comfort food born from basics.
What To Grab
- Great Chicken: Stick with boneless pieces, thighs or breast both are awesome.
- Paprika Power: Real-deal Hungarian sweet paprika is key, don’t cheap out!
- Sauce Builders: Onion, fresh garlic, true butter, and full-fat sour cream.
- Foundation: A little flour for thickening, hot broth, chopped parsley for kick.
How To Whip It Up
- Let’s Start With Chicken
- Dust your chicken with flour and paprika, sizzle them in butter till browned then park ’em aside.
- Sauce Time
- Soften up onions first, toss in garlic, hit it with paprika and flour, then melt in more butter to blend everything well.
- Go Creamy
- Slowly pour in broth while whisking so it’s lump-free, then fold in sour cream gently on low. No high heat.
- Finish Up
- Return chicken to the pan, simmer until sauce clings and coats nicely all around.
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Insider Tricks
Go out of your way for good Hungarian paprika—it’s no joke. Drop your heat super low when you add sour cream, or it’ll split. Let onions really melt down, they’re the base of it all. I sneak mushrooms in sometimes, nobody can tell until they notice how rich the sauce gets.
Best Ways To Eat
Egg noodles hold onto that sauce like a dream but mashed potatoes do wonders too. Brighten things with fresh parsley on top. And save bread for sopping up what’s left—you won’t want to waste a drop.
Leftovers
Stash whatever’s left in the fridge, keeps for about three days. Reheat slow on the stove for creamy goodness every time. Forget freezing—sour cream just doesn’t like it. Whip up a fresh batch if you need more.
Change Things Up
Some nights I’ll throw in chopped bell peppers or tomatoes. Feel like more sauce? Pour in more broth. Too runny? Simmer longer to thicken. It welcomes whatever you’re feeling—just stay true to that rich base.
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Put Your Spin On It
Play with seasoning—swap in spicy paprika if you want a kick. My kids go nuts for it extra saucy, my guy likes black pepper on top. The best part? You get to make it your own and pass it down.
Frequently Asked Questions
- → Which paprika is best here?
- Grab Hungarian sweet paprika if you can. It packs more sweetness and boldness than the usual kind, plus it's what really colors and flavors this dish.
- → Can I swap chicken pieces?
- For sure. Go bone-in for tradition, but boneless thighs or breast get the job done quick and are friendlier to eat.
- → Why does my sauce get weird with sour cream?
- Sour cream splits if it hits hot liquid or cooks too fast. So keep the heat gentle, stir a lot, and stick to the full-fat stuff to dodge curdling.
- → What works well alongside paprikash?
- Try it with nokedli (like little dumplings) or egg noodles. Rice, mashed potatoes, or crusty bread are awesome for sopping up every bit of sauce.
- → How long are leftovers good?
- It'll last three days in the fridge. Warm it up easy to keep the sauce together—don't freeze, the cream sauce doesn't like it.