| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 4 tablespoons unsalted butter
- 2 large onions, thinly sliced
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, minced
- 2 tablespoons Hungarian sweet paprika
- 1/4 teaspoon cayenne
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- Pinch of sugar
- 1 pound skinless, boneless chicken thighs, trimmed and cut into 3/4-inch pieces
- 1/4 cup heavy cream
- 1 tablespoon white wine vinegar
- Crusty bread, for serving, optional
Instructions
- Melt 3 tablespoons of the butter in a large saucepan. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes. Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes. Add the chicken to the sauce and bring to a simmer. Cook over medium-low heat until the chicken is tender, about 15 minutes. Stir in the heavy cream and vinegar. Taste and season with salt and pepper. Serve with crusty bread if desired!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 347 |
| Total Fat | 25 g |
| Saturated Fat | 11 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 108 mg |
| Sodium | 524 mg |
Reviews
Family favorite!
This was seriously one of the best foods I’ve ever tasted! (This along with Molly’s Tahini fudge cake!) I’ve never had chicken Paprikash before, so I have no other recipe to compare it to, but this was so outstanding that I don’t think I’ll even try a different recipe. Out of all the dinner recipes I’ve made of Molly’s, this one is by far my favorite so far. Keep the delicious recipes coming Molly and I’ll continue to cook them!
It was good. If I didn’t compare it to Y Vanderbilt’s chicken paprika, I’d say it was a win. Amy’s is better, but I cooked this whole camping. Amy’s would have been too difficult to cook in an rv. So I will add it to my camping recipes.
Very disappointed in the recipe. First of all, Chicken Paprikas is spelled without the “H”. The letter “S” is pronounced as an “SH” in Hungarian. Replace the 2 onions with 1 Maui onion (the onion is sweet), and skip the sugar, flour, and chicken broth. After sauteeing the onion and garlic for 7 minutes, add 2 tablespoons of sweet Hungarian paprika, and sautee it for 1 minute. Add 2 12oz cans of stewed tomatoes, 1 12 oz can of water, 1/2 oz thyme, 1/2 oz basil, 1/2 oz oregano. Stir, then add the chicken thighs with it’s thigh bone. The bone will add well appreciated flavor. Add 2 peeled chopped carrots and 1 peeled chopped parsnip (parsnip adds additional sweetness). Slow boil 25 minutes. Add 1 chopped green bell pepper and (optional) 8 oz Italian sausage links or Polish Kielbasa. Slow boil 22 minutes. Serve with sliced Polish dill pickle or cucumber salad. Your diners will drool over this meal.
This was really easy and good! Just the right amount of sweet and heat. For those saying it should have sour cream….you should use sour cream if you like. However, adding white vinegar to heavy cream is how you make homemade sour cream and I much prefer this to the extra tangy store bought sour cream. To each their own 🙂
I made this dish last night after watching the show last weekend. It looked really good. However, and perhaps this because I had not had this dish before and was not sure what to expect, we were really underwhelmed. The dish tasted bland and was not to our liking. Which is okay since we all have different tastes – but I will not be making this again.
Here is a recipe a Dr I worked gave me: He was Hungarian and said to use Hungarian paprika also, it is sweeter.
1# chicken boneless, bone-is better tasting.
2- med onion sliced thinly
2-3 Tb Hungarian paprika
2-3 Tb AP flour
1 can chicken broth
1# chicken boneless, bone-is better tasting.
2- med onion sliced thinly
2-3 Tb Hungarian paprika
2-3 Tb AP flour
1 can chicken broth
8 oz sour cream
Sauté butter in several Tb butter, oil or combo until soft. Add paprika and flour and stir well for about one minute. Add chicken and stir to coat well. Add warm chicken broth and bring to simmer. Cook for about 40 minutes (boneless) or (60bone-).
Remove chicken and keep warm. Remove from bone, if desired. Add sour cream to pot and blend well. DO NOT BOIL. Add chicken and mix well.
Serve on egg noodles or rice.
I made this tonight and hubs in in the Livingroom smacking his lips, lol. I think this is a Winner easy recipe. Thank you, Molly. From one farm lady to another, thank you. Yum.
It’s a pretty good recipe, but I would recommend substituting sour cream for heavy cream and maybe some sliced mushrooms. I will make it again though with those modifications. I served it over noodles to catch the sauce!
LOVED this. Did sub in yogurt for cream and added sliced small sweet peppers for more veggies/fiber but thought this was great. Served over quinoa blend due to time constraints, but would have served over spaghetti squash, time allowing.
My husband loved it and declared he is having the rest for breakfast!
Molly, I really like your recipes and twists on recipes. Thumbs UP!
My husband loved it and declared he is having the rest for breakfast!
Molly, I really like your recipes and twists on recipes. Thumbs UP!