Sear the Chicken: Heat oil in a large skillet or Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown on all sides (about 5–7 minutes). Remove and set aside.
Cook Onions and Garlic: In the same pan, add chopped onions and cook until soft and translucent (about 5 minutes). Add garlic and cook 1 more minute.
Add Paprika: Remove pan from heat for a few seconds (to prevent paprika from burning) and stir in sweet Hungarian paprika (and smoked paprika if using). Mix quickly to coat the onions.
Simmer Chicken: Return chicken to the pan. Add chicken broth until the chicken is partially submerged. Bring to a gentle simmer, cover, and cook for 25–30 minutes until chicken is cooked through and tender.
Make it Creamy: In a small bowl, whisk sour cream with flour (if using) to prevent curdling. Stir into the sauce gradually and heat gently—do not boil. Cook 5 more minutes until the sauce thickens and is creamy. Adjust salt and pepper to taste.
Serve: Serve hot over egg noodles, rice, or Hungarian dumplings (nokedli). Garnish with chopped parsley.
Tips for Authentic Chicken Paprikash:
Use sweet Hungarian paprika—it’s the key to authentic flavor.
Don’t boil after adding sour cream; high heat can cause it to curdle.
Thighs and drumsticks are preferred for juicier, more flavorful results.
If you want, I can also give you a slow-cooker version that’s hands-off but just as authentic and tender.
