Non-VegetarianCleveland Hungarian cuisine Main Course

Cleveland Chicken Paprikash

Name: Cleveland Chicken Paprikash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Cleveland Hungarian
Ingredients: 2.5 lb Chicken thighs; 3 tbsp Sweet Hungarian paprika; 2 medium Yellow onion; 2 cup Chicken stock; 1 cup Sour cream; 2 tbsp All-purpose flour; 2 tbsp Vegetable oil; 1.5 tsp Kosher salt; 12 oz egg noodles

Chicken thighs braised in a paprika-laced sauce enriched with sour cream, served over egg noodles or dumplings. This is a staple of Cleveland's Hungarian community around Buckeye Road.

🇺🇸United States· Ohio

Prep: 15 min
Cook: 45 min
Total: 60 min
Servings: 4
Difficulty: Medium
Calories: 520 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Dutch oven

Nutrition

Per serving, approximate

Calories: 520 kcal
fat: 28
carbs: 30
protein: 34
calories: 520

Instructions

1
Season the chicken thighs with salt. Brown them in oil over medium-high heat in a Dutch oven, then set aside.
2
Add the onion to the same pot. Cook until soft and see-through, about 8 minutes.
3
Take the pot off the heat. Stir in the paprika until fragrant, being careful not to burn it.
4
Put the chicken back in the pot. Add the chicken stock and scrape up any browned bits from the bottom.
5
Cover the pot with a lid. Simmer over low heat for 30 to 35 minutes until the chicken is tender.
6
Whisk the sour cream and flour in a small bowl. Stir in a ladle of hot pan liquid to warm it gently.
7
Take the pot off the heat. Stir the warmed sour cream mixture into the sauce until smooth.
8
Warm the sauce gently without letting it boil. Add more salt to taste.
9
Cook the egg noodles following the package directions. Spoon the chicken and sauce over the top.

Chef's tips

Use sweet Hungarian paprika instead of smoked paprika. Warm it briefly in the fat before adding liquid to keep the flavor bright rather than bitter.

Storage

Refrigerate up to 3 days in an airtight container.

Reheating

Reheat gently over low heat, stirring, and avoid boiling once sour cream is added.

Common mistakes to avoid

•Boiling the sauce after adding the sour cream, which makes it separate and curdle.
•Using smoked paprika instead of sweet Hungarian paprika, which changes the authentic flavor.