Chef John’s Chicken Paprikash

Name: Chef John’s Chicken Paprikash
Prep time: 10 min
Total time: 95 min
Yield: 8
Ingredients: 8 bone-in (skin-on chicken thighs (each weighing approximately 5 ounces)); Salt (to taste); 2 tablespoons olive oil; 2 medium yellow onions (diced); 3 cloves garlic (minced); 2 tablespoons tomato paste; 4 teaspoons all-purpose flour; 1 teaspoon kosher salt (or to taste); ½ teaspoon freshly ground black pepper; 1 teaspoon smoked paprika; ¼ cup sweet Hungarian paprika; A pinch of cayenne pepper; 2 cups chicken broth; ⅔ cup sour cream (at room temperature); ¼ cup heavy whipping cream

Previous

Next

Chef John’s Chicken Paprikash

When it comes to comfort food, few dishes can compare to Chef John’s Chicken Paprikash. This Hungarian classic is a hearty and flavorful meal that will warm your soul on even the chilliest of days. With its rich sauce and tender chicken, it’s no wonder this dish has become a favorite in households around the world.

The Secret Ingredient: Paprika

At the heart of this delicious dish is paprika. This vibrant red spice adds a depth of flavor and a beautiful color to the sauce. Made from ground dried peppers, paprika is the star of the show in Chicken Paprikash. It’s what gives the dish its signature taste and aroma.

Just like a great movie needs a leading actor, paprika takes center stage in this recipe. Its smoky and slightly sweet flavor profile adds a unique twist to the dish. It’s the ingredient that ties everything together and makes Chicken Paprikash truly special.

Preparing the Perfect Sauce

The sauce in Chef John’s Chicken Paprikash is what elevates this dish to new heights. It’s a creamy and velvety sauce that coats the chicken and noodles, creating a harmonious blend of flavors with each bite.

Creating the perfect sauce requires a delicate balance of ingredients. It starts with saut√©ing onions until they are soft and translucent. Then, the paprika is added, allowing it to bloom and release its full flavor. This step is crucial in developing the deep, rich taste that makes Chicken Paprikash so delicious.

Next, chicken broth and sour cream are added to the pan, creating a creamy and luscious sauce. The sour cream adds a tangy note that balances out the richness of the dish. It’s the secret ingredient that takes the sauce from good to downright amazing.

Tender Chicken, Perfectly Cooked

One of the keys to a great Chicken Paprikash is tender, succulent chicken. Chef John’s recipe calls for bone-in chicken thighs, which remain moist and juicy during the cooking process.

The chicken is first seared in a hot pan to develop a golden-brown crust. This step not only adds flavor but also helps to lock in the juices, ensuring that the chicken stays tender and moist.

Once the chicken is seared, it is simmered in the sauce until it is cooked through and infused with all the delicious flavors of the dish. The result is perfectly cooked chicken that practically melts in your mouth.

Serving Suggestions

Chicken Paprikash is traditionally served over egg noodles, allowing the sauce to coat each strand and provide a comforting bed for the chicken. The noodles soak up the flavors of the dish, making each bite even more delectable.

To add a pop of freshness and color, garnish the dish with a sprinkle of fresh parsley. The vibrant green adds a beautiful contrast to the rich red sauce, making the dish visually stunning as well as delicious.

Conclusion

Chef John’s Chicken Paprikash is a dish that truly embodies the essence of comfort food. From the rich and flavorful sauce to the tender and succulent chicken, every bite is a taste of pure bliss. Whether you’re craving a comforting meal on a cold winter night or simply want to indulge in a delicious dish, Chicken Paprikash is sure to satisfy.

Frequently Asked Questions

1. Can I use boneless chicken for this recipe?

While bone-in chicken thighs are recommended for the best results, you can use boneless chicken if desired. Just keep in mind that boneless chicken may cook faster and could result in a slightly different texture.

2. Is there a substitute for sour cream?

If you don’t have sour cream on hand, you can use Greek yogurt as a substitute. It will add a similar tanginess to the sauce and still create a creamy texture.

3. Can I make this dish in advance?

Absolutely! Chicken Paprikash actually tastes even better the next day as the flavors have had time to meld together. Simply reheat gently on the stovetop or in the microwave.

4. Can I freeze Chicken Paprikash?

Yes, you can freeze Chicken Paprikash. Just make sure to cool it completely before transferring it to an airtight container or freezer bag. It will keep well in the freezer for up to three months.

5. What can I serve with Chicken Paprikash?

Chicken Paprikash is a complete meal on its own, but you can serve it with a side of steamed vegetables or a simple green salad if desired. The choice is yours!

6. Can I use smoked paprika instead of regular paprika?

While regular paprika is traditional in this recipe, you can certainly use smoked paprika for a different flavor profile. Just keep in mind that it will add a smoky taste to the dish.

7. Can I use chicken breasts instead of thighs?

Chicken thighs are preferred for this recipe as they are more tender and flavorful. However, you can use chicken breasts if you prefer. Just be mindful of the cooking time, as chicken breasts may cook faster.

8. Can I use a different type of pasta?

While egg noodles are traditionally used in Chicken Paprikash, you can certainly use a different type of pasta if desired. Spaetzle, fettuccine, or even rice would all work well with the rich sauce.

Chef John’s Chicken Paprikash

Prep10 min

Total1 hr 35 min

Servings8

8 bone-in (, skin-on chicken thighs (each weighing approximately 5 ounces))
Salt (, to taste)
2 tablespoons olive oil
2 medium yellow onions (, diced)
3 cloves garlic (, minced)
2 tablespoons tomato paste
4 teaspoons all-purpose flour
1 teaspoon kosher salt (, or to taste)
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
¼ cup sweet Hungarian paprika
A pinch of cayenne pepper
2 cups chicken broth
⅔ cup sour cream (, at room temperature)
¼ cup heavy whipping cream

Season the chicken with salt on both sides.
Heat olive oil in a deep-sided pan over high heat.
Brown the chicken well, starting with the skin-side down, for about 5 minutes. Flip and continue to sear for 3 to 4 minutes more.
Turn off the heat and transfer the browned chicken to a plate.
In the same pan, add onions and a pinch of salt. Saute over medium heat until golden, approximately 5 minutes.
Add garlic, tomato paste, and flour to the pan. Cook and stir for another 3 to 4 minutes to form a tomato roux.
Stir in 1 teaspoon of kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika. Cook for 1 minute.
Add chicken broth and bring to a simmer over high heat.
Reduce heat to medium-low and transfer the chicken and its juices back into the pan.
Baste the tops of the chicken with the sauce, cover the pan with a lid, and simmer for 45 to 60 minutes. Baste occasionally.
Remove the chicken from the pan and transfer it to a plate.
Skim some fat off the top of the sauce if desired.
Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally.
Return the chicken and any juices back into the sauce. Simmer