Rustic Hungarian Paprika Chicken in Creamy Tomato Sauce Recipe

Introduction

This Rustic Hungarian Paprika Chicken in Creamy Tomato Sauce is a comforting dish bursting with rich flavors and tender chicken. Slow-cooked to perfection with sweet and smoked paprika, it’s an easy meal that pairs beautifully with egg noodles or mashed potatoes.

Ingredients

• 1 kg boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large onion, finely sliced
• 3 cloves garlic, minced
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon smoked paprika
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 can (400g) crushed tomatoes
• 1/2 cup chicken stock
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 tablespoon tomato paste
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon plain flour (optional, for thickening)
• 1 cup roasted cherry tomatoes (Aussie twist)
• 1/4 cup crispy fried shallots (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: In a skillet over medium heat, heat olive oil and sauté the onions until soft and translucent. Add minced garlic and cook for another minute until fragrant.
2. Step 2: Stir in sweet Hungarian paprika and smoked paprika, coating the onions and garlic until aromatic, about 30 seconds.
3. Step 3: Add sliced red and yellow bell peppers, crushed tomatoes, tomato paste, and chicken stock to the skillet. Stir well to combine.
4. Step 4: Transfer the sauce mixture into your slow cooker. Add chicken thighs and coat them evenly with the sauce.
5. Step 5: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken is tender and can be easily shredded.
6. Step 6: In a small bowl, whisk sour cream and heavy cream together. Temper the cream mixture by stirring in a few spoonfuls of hot sauce from the slow cooker, then add it back into the pot.
7. Step 7: Stir gently until the sauce is creamy and smooth. For a thicker sauce, mix the plain flour with a little water and stir into the sauce.
8. Step 8: Add roasted cherry tomatoes and cook for an additional 10 minutes on low to meld the flavors.
9. Step 9: Serve the chicken and sauce over buttery egg noodles or creamy mashed potatoes. Garnish with fresh parsley and crispy fried shallots before serving.

Tips & Variations

• For extra depth, try adding a splash of white wine to the sauce before slow cooking.
• If you prefer spicier dishes, add a pinch of cayenne pepper or a chopped chili with the paprika.
• Use Greek yogurt instead of sour cream for a tangier version.
• Substitute chicken thighs with bone-in pieces for more flavor, adjusting cooking time as needed.
• If you don’t have a slow cooker, this recipe can be prepared in a covered Dutch oven in a low oven (160°C/320°F) for 2–3 hours.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or cream to loosen the sauce if needed. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may become drier during slow cooking. Keep an eye on the cooking time and consider removing them earlier to avoid overcooking.

Is there a substitute for the paprika?

Hungarian paprika is key to the classic flavor, but if you don’t have it, a mix of regular paprika with a pinch of smoked paprika or mild chili powder can work as a substitute. The flavor profile will be slightly different but still delicious.

Rustic Hungarian Paprika Chicken in Creamy Tomato Sauce Recipe

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4.9 from 71 reviews

A rustic Hungarian paprika chicken dish cooked in a creamy tomato sauce, featuring tender chicken thighs simmered with sweet and smoked paprika, bell peppers, and a luscious blend of sour cream and heavy cream. Enhanced with roasted cherry tomatoes and garnished with crispy fried shallots and fresh parsley, this slow-cooked recipe offers rich, comforting flavors perfect for serving over egg noodles or mashed potatoes.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Hungarian

Ingredients

Scale 1x2x3x

Chicken and Sauce

• 1 kg boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large onion, finely sliced
• 3 cloves garlic, minced
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon smoked paprika
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 can (400g) crushed tomatoes
• 1/2 cup chicken stock
• 1 tablespoon tomato paste
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper

Cream Mixture

• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 tablespoon plain flour (optional, for thickening)

Garnishes and Additions

• 1 cup roasted cherry tomatoes
• 1/4 cup crispy fried shallots
• Fresh parsley, chopped

Instructions

1. Sauté Aromatics: In a skillet over medium heat, warm the olive oil and sauté finely sliced onions until soft and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
2. Add Paprika Spices: Stir in sweet Hungarian paprika and smoked paprika, coating the onions and garlic evenly. Cook for about 30 seconds to release the spices’ aromas.
3. Add Vegetables and Liquids: Incorporate the sliced red and yellow bell peppers, crushed tomatoes, tomato paste, chicken stock, salt, and black pepper into the skillet. Mix thoroughly to combine all ingredients.
4. Transfer to Slow Cooker: Pour the sauce mixture into the slow cooker. Add the boneless, skinless chicken thighs, ensuring they are evenly coated with the sauce.
5. Slow Cook Chicken: Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is tender and easily shreddable.
6. Prepare Cream Mixture: In a small bowl, whisk together sour cream and heavy cream. Temper this mixture by stirring in a few spoonfuls of the hot sauce from the slow cooker, then gradually add the tempered cream mixture back into the slow cooker pot.
7. Thicken the Sauce (Optional): Stir gently until the sauce becomes creamy and smooth. If a thicker sauce is desired, mix the plain flour with a little water to make a slurry and stir it into the sauce. Cook briefly to thicken.
8. Add Roasted Cherry Tomatoes: Gently stir in the roasted cherry tomatoes and cook for an additional 10 minutes on low to meld the flavors together.
9. Serve and Garnish: Serve the paprika chicken over buttery egg noodles or creamy mashed potatoes. Garnish with chopped fresh parsley and crispy fried shallots just before serving.

Notes

• Adjust salt according to taste as chicken stock and crushed tomatoes may vary in saltiness.
• Tempering the cream mixture prevents curdling and ensures smooth sauce texture.
• If you prefer a thicker sauce, the flour slurry is optional but recommended.
• Roasted cherry tomatoes add an Australian twist and an extra burst of flavor but can be omitted if unavailable.
• For a lighter version, substitute heavy cream with additional sour cream or a low-fat cream alternative.

Keywords: Hungarian paprika chicken, creamy tomato sauce, slow cooker chicken, paprika chicken thighs, roasted cherry tomatoes, creamy paprika sauce