Hungarian Chicken Paprikash Stew with Creamy Paprika Sauce
A rich and comforting Hungarian-inspired chicken stew featuring tender thigh fillets simmered in a creamy paprika-infused sauce with bell peppers and onions. The combination of sweet and smoked paprika creates deep, warming flavors while sour cream and heavy cream provide luxurious richness. Perfect for cozy weeknight dinners or when you want something hearty and satisfying. This version uses xanthan gum to thicken the sauce beautifully and is traditionally served over cauliflower rice for a complete meal.
Ingredients
- 2 ¼ lb chicken thigh fillets, bone in or boneless
- 1 small yellow onion, sliced
- 1 red bell pepper, sliced
- 1 ½ cups chicken stock
- 1 tbsp sweet paprika powder
- 1 tsp smoked paprika powder
- 4 tbsp extra virgin olive oil
- ½ cup sour cream
- ¼ cup heavy whipping cream
- ½ tsp xanthan gum or glucomannan powder
- 2 tbsp fresh parsley, finely chopped
Instructions
- 1
Peel and slice the onion and finely slice the bell pepper
- 2
Heat half of the oil in a heavy pan or Dutch oven and cook onion and pepper over high heat until softened, then remove and set aside
- 3
Place remaining oil in the pan and sear chicken fillets in batches until browned on the outside
- 4
Sprinkle chicken with sweet and smoked paprika and stir to coat well
- 5
Return onions and peppers to the pot and add chicken stock
- 6
Simmer for 30 minutes
- 7
Mix cream, sour cream and xanthan gum in a small bowl and add to the chicken
- 8
Cook for approximately 5 minutes until sauce thickens slightly
- 9
Add half of the parsley and stir through
- 10
Serve over cauliflower rice with remaining parsley as garnish
Tips
For Instant Pot version, use sauté function for browning steps then pressure cook on high for 15 minutes with natural release
Can substitute glucomannan powder for xanthan gum as a thickening agent with same ratio
Good to Know
Store in covered container in refrigerator for up to 5 days
Can be made 1-2 days ahead and reheated gently on stovetop
Serve hot over cauliflower rice or shirataki rice with fresh parsley garnish
Common Mistakes
Don't add cream mixture while boiling to avoid curdling
Sear chicken in batches to avoid overcrowding and steaming
Substitutions
FAQ
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time to 20 minutes and monitor closely as breasts can become dry. Thighs stay more tender and flavorful.
What if I don't have xanthan gum?
You can use glucomannan powder in the same amount, or substitute with 1 tablespoon cornstarch mixed with cold water first.
How long will leftovers keep?
Store covered in the refrigerator for up to 5 days. Reheat gently on stovetop, adding a splash of stock if needed to thin sauce.