Description
A creamy, smoky stew of tender chicken thighs in a sweet paprika and sour cream sauce, caramelized onions, and aromatic garlic. This 40-minute recipe delivers authentic Hungarian flavor with a modern, accessible approach, perfect for cozy family meals.
Ingredients
2–3 lbs bone-in, skin-on chicken thighs/legs
2 tbsp vegetable oil (substitute for lard)
2 large yellow onions, finely diced
3–4 cloves garlic, minced
3–4 tbsp Hungarian sweet paprika
2 tbsp tomato paste or 1 Roma tomato
1/2–3/4 cup full-fat sour cream (room temperature)
Salt, to taste
Chicken stock, as needed
Instructions
Pat chicken dry and season with salt
Heat oil in a Dutch oven over medium-high
Sear thighs skin-side down 6-8 minutes until golden
Flip and brown second sides 5-6 minutes
Transfer to a plate and set aside
Reduce heat to medium, add onions to rendered fat
Cook 8-10 minutes until golden and softened
Add garlic, cook 1 minute until fragrant
Stir in paprika, let toast 30 seconds
Add tomato paste and cook 1 minute
Pour in chicken stock, scraping browned bits
Return chicken to pot, cover, and simmer 30-40 minutes until tender
Stir in cooled sour cream until smooth
Adjust seasoning and serve hot
Notes
Use thick chicken thighs for juiciest texture
Add room-temperature sour cream to avoid curdling
Serve with egg noodles or crusty bread
For vegan option, substitute chicken with mushrooms
- Prep Time: 15
- Cook Time: 50
- Category: LUNCH
- Method: Stewing
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving (based on 4-6 portion yield)
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg