chicken paprikash rethought

This isn’t authentic. Chicken paprikash is a braised dish. This is a technique I came up with to try to get somewhere close to braised chicken flavour with crispy skin.

Invest in some fresh quality Hungarian paprika. Paprika is the star of this dish. If your star ingredient is weak your results will be weak. You can mix your paprikas up to taste as well. Want a hint of smoke? Use a bit of smoked paprika. Want some spice? Hot paprika actually has a bit of heat.

Chicken paprikash is traditionally braised. Try this recipe to keep the skin crisp while maintaining the depth of flavour of a braised dish
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5 from 1 vote

chicken paprikash rethought

This is a variation on traditional hungarian chicken paprikash. By keeping the skin above the sauce at all times, it stays nice and crispy.
Course Main
Cuisine Hungarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2


  • 2 chicken breasts or 4 thighs skin-on, bone-in
  • 2 tsp olive oil to brown the chicken
  • 1/2 onion finely sliced
  • 1/2 cup chicken stock plus more while roasting
  • 1 Tbsp sweet Hungarian paprika
  • 1/4 cup full fat sour cream mixed with 1 tsp of flour


  • Preheat oven to 400F.
  • Rub the chicken with olive oil, season with salt and pepper. Fry the chicken, skin side down, in a pre-heated, ovenproof skillet. You just want to get the skin to a light golden brown. Now place in the oven for about 10 minutes to roast.
  • Remove pan from oven, remove chicken and spoon off all but 2-3 tsp of fat.
  • Gently fry the onions in the remaining fat until soft and translucent over medium to low heat - 5 to 7 minutes.
  • Now the tricky part. Add the paprika to the pan along with enough oil to keep the paprika wet and toast on absolute low for around 30 seconds. If you scorch the paprika even a little bit it will turn bitter. Have your chicken stock at hand to stop the frying instantly. It's your safety blanket. If this scares you (and it should), add a little drizzle of stock when you add the paprika and cook the resulting slurry for 30 seconds.
  • Add the stock - you want it about 1/4 inch deep in your skillet.
  • Return the chicken to the skillet and place in oven until the chicken reaches an internal temperature of 165F, around 15 to 20 minutes. Keep your eye on the liquid - you may have to add a bit more stock along the way.
  • Remove the skillet from the oven and set the chicken aside. Mix the flour into the sour cream mixture in a clean bowl until thoroughly combined.
  • Temper the sour cream mixture by adding a couple tablespoons of hot liquid from the chicken to the sour cream and stirring. Do it again. Next mix the tempered sour cream into the remaining liquid. Taste and adjust seasoning.
  • Serve chicken paprikash with sauce. It's works with almost any starch - potatoes, pasta, or fried gnocchi.


2 thoughts on “chicken paprikash rethought”

  1. 5 stars
    I was so surprised when I found a Hungarian recipe on your site! As a Hungarian, I immediately decided to cook it!
    It turned out terrific! My wife and I both have the oppinion, that it’s far from my mom’s classic “paprik├ís csirke”, but there are still bits and pieces (or notes, namely the paprika and the sour cream) that give us the feeling of eating Hungarian food. But in a modern restaurant, far from Hungary. The chicken was roasted perfectly, the skin was tasty, the meat soft and moist.
    I’ll save this recipe!

    • I did this recipe right after I returned from a visit to Budapest where I ate like a king every day. I love Hungarian food! Delighted you enjoyed it:-)

5 from 1 vote

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