This simple Sokolowskis Chicken Paprikash Recipe is a typical Hungarian meal that has chicken cooked in paprika and sour cream sauce.
Have you ever had Sokolowskis Chicken Paprikash? If you haven’t experienced it yet, you haven’t lived. In case you haven’t heard of it, goulash is the national dish of Hungary. Well maybe not, but paprika is highly popular in Hungary! This Sokolowskis Chicken Paprikash Recipe is basically just paprika-dusted chicken.
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Ingredients That You’ll Need:
- Chicken – Although it’s not the norm, I like to use boneless, skinless chicken thighs since they’re easier to prepare without having to work around the bone.
- Paprika – To make Sokolowski’s Chicken Paprikash Recipe, paprika is an absolute must. Make sure it’s a good one by using it.
- Sour cream – gives the meal an extra layer of flavor and pleasant acidity.
Just as with any other recipe, you may play about with the proportions. Different forms include:
- Boneless, skinless chicken thighs are my preference, although chicken with the skin still on is a more traditional option, as are chicken breasts.
- If you don’t like cooking with vegetable oil, you can substitute canola oil, butter, or lard.
- Sweet onions are preferred, however white, yellow, red, or shallot onions can be used in their place. Each one has its own unique flavor.
- Chicken stock has a richer texture on my tongue, but chicken broth works just as well.
- Some may consider it sacrilegious, but Greek yogurt may be used in place of sour cream.
Types Of Paprika
You may find three distinct varieties of paprika in the spice aisle:
- Paprika – Sweet paprika is the most popular kind of paprika.
- Smoked Paprika – In Spain, where it is known as Pimentón de la Vera, it is created by roasting a blend of sweet and fiery peppers.
- Hot Paprika – In Hungary, it is the most popular and hottest paprika kind.
What If I’m Out Of Sour Cream?
Greek yogurt can be used in place of the sour cream called for in the original recipe of Sokolowski’s Chicken Paprikash.
When Will The Chicken Be Ready?
The chicken is done when an instant-read thermometer registers 165 degrees Fahrenheit or when the juices flow clear when you cut into it.
How To Make Sokolowskis Chicken Paprikash
- Combine the flour, 2 tablespoons paprika, salt, and pepper in a mixing bowl. The type of paprika you choose will make a great impact depending on your spice tolerance. Hungarian paprika has a higher heat level than regular paprika.
- Coat the chicken with the flour mixture. (Very Important: Do Not Throw Out The Leftover Flour)
- Warm the oil in a large Dutch oven or pan over medium-high heat. Brown the chicken on both sides, about 6 minutes total.
- Remove the chicken from the pan and put it aside. Sauté the onion, cayenne pepper, and 1 tbsp paprika until soft, approximately 2 minutes.
- Return the chicken to the pot and pour in the chicken stock. Bring to a boil, lower to low heat, cover, and cook for 45 minutes, or until the chicken is done.
- When the chicken is done, combine the ingredients to thicken the sauce.
- Add half a cup of sour cream and half a cup of liquid from the pan to the residual flour. Blend until smooth.
- Add the mixture to the saucepan and cook for 5 minutes, stirring occasionally.
- Turn off the heat and add the remaining 1/2 sour cream, stirring constantly. The sauce should have a faint orange color. Serve immediately.
What To Serve With Sokolowskis Chicken Paprikash?
- Sokolowskis cheddar pierogies
- Bacchus Purple Salad Radish
- Dumplings or noodles
- Roasted Beet Salad Seldon Simeon
- Mashed potatoes
- Chicken Fried Steak
- Chicken Sausage
- Potato gnocchi
- Fried Potatoes and Onions
- Teriyaki Pork Tenderloin
- Roasted brussels sprouts
- French green beans
What Type Of Paprika Should I Use?
This is one of those situations where personal taste is paramount. Since my tolerance for heat is very low, I usually stick to using plain paprika or a mixture of regular and hot paprika.
If you want your Sokolowski’s Chicken Paprikash Recipe to have a little more kick, though, Hungarian paprika is the way to go. The end result is a dish that may really be called paprikash.
Refrigerate leftover Sokolowskis Chicken Paprikash for 3 to 4 days, well wrapped. Reheat in a pot on the stovetop until cooked through and the chicken reaches 165°F.
Freeze any leftover Sokolowskis Chicken Paprikash in a freezer-safe zipper bag or container for up to 3 months. Refrigerate to defrost. Reheat in a pot on the stovetop until cooked through and the chicken reaches 165°F.
- The level of heat may be adjusted by changing the type of paprika used. When I cook, I like to blend ordinary and smoked paprika, but if you like things on the spicy side, Hungarian paprika is the way to go.
- Before adding the chicken, heat the oil in a chilly skillet to the right temperature. When the oil shimmers, you know it’s ready.
- Refrigerating leftovers in an airtight container for 3 days is OK, and they’ll keep for 3 months in the freezer.
- Leftover Sokolowski’s Chicken Paprikash should be reheated over low to medium-low heat until the chicken reaches 165 degrees Fahrenheit, the recommended minimum temperature for reheated meals.
Sokolowskis Chicken Paprikash Nutrition Facts
Amount Per Serving
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- Amount Per Serving
- Calories 465
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 9.5g48%
- Trans Fat 0.5g
- Cholesterol 210mg70%
- Sodium 902mg38%
- Potassium 367mg11%
- Total Carbohydrate 35g12%
- Dietary Fiber 1.7g7%
- Sugars 1.9g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.