My Mom’s Hungarian Chicken (Chicken Paprikash) with Dill Mashed Potatoes and Polish Cucumber Salad.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey offers a leaner option, while thighs are more affordable.

Marinate chicken thighs overnight with salt, pepper, Hungarian paprika, garlic, and fresh parsley.

Heat a pan and add butter to toast it until it smells like brown butter.

Add 2 tablespoons of olive oil to the pan after the butter has toasted.

Fry the chicken thighs on both sides until golden brown.

Remove the chicken from the pan and set aside.

Add chopped onions to the leftover oil in the pan and sauté until golden and translucent.

Add salt and pepper to the onions while cooking.

Add 16 ounces of tomato sauce to the pan with the onions.

Pour in about 2 cups of chicken broth and add 2 tablespoons of sweet paprika and 1 bay leaf.

Cook for about 35 to 40 minutes until the chicken is tender.

Temper the sour cream by mixing it with a little hot sauce before adding it to the pan to prevent curdling.

Add the tempered sour cream to the sauce and mix gently until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens