Rustic Hungarian Paprika Chicken in Creamy Tomato Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
