Chicken Paprikash

Chicken Paprikash


The chicken paprikash is a Hungarian meal with the name coming from the generous use of paprika during cooking of the chicken.


  • 3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
  • Salt and freshly ground black pepper
  • 1 tablespoon neutral oil, like canola
  • 3 tablespoons unsalted butter
  • 1 large yellow or Spanish onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 3 tablespoons Hungarian paprika 
  • 3 tablespoons all-purpose flour
  • 1 large ripe tomato, chopped
  • 1 cup chicken broth
  • 1 pound egg noodles
  • ¾ cup sour cream


  1. Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan oven set over the high flame until the butter is foaming.
  2. Turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
  3. Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion.
  4. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened approximately 3 to 4 minutes.
  5. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out approximately 4 to 5 minutes.
  6. Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Cook until the sauce has thickened slightly, approximately 25 to 30 minutes.
  7. Set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes.
  8. Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.