Dairy Free Hungarian Chicken Paprikash

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Bone-in chicken thighs and drumsticks get seared skin-side down until deep golden, then braised low and slow in a rich paprika-tomato broth until the meat pulls easily from the bone. Sweet Hungarian paprika and a touch of hot paprika bloom in the pan drippings and onions, building that deep, brick-red color and smoky-sweet flavor the dish is known for. The braising liquid reduces into a thick, savory sauce that clings to every piece of chicken, and a shower of fresh parsley at the end brightens the whole pot. Ladle it over egg noodles or spaetzle and you've got a cozy, deeply comforting braise that's perfect for a Sunday dinner. This one holds up beautifully in a dairy free kitchen, no compromise on that classic paprikash flavor or the tender, fall-apart chicken. It's the kind of dish that tastes even better the next day, once the flavors have had time to mingle.

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Ingredients

4 servings

3 lbs bone-in, skin-on chicken thighs and drumsticks
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp salt
½ tsp black pepper
2 tbsp neutral oil or lard
1 large yellow onion, finely diced
3 tbsp sweet hungarian paprika
½ tsp hot paprika or smoked paprika
1 can (14 oz) diced tomatoes, with juices
1 cup chicken broth
1 cup sour cream, at room temperature
2 tbsp all-purpose flour

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
egg noodles or spaetzle, cooked, for serving (optional)

Instructions

1
Pat the chicken pieces dry with paper towels and season all over with the salt and black pepper.
2
Heat the oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer to a plate.

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