During my travels to Budapest, Hungary, I pretty much lived off chicken paprikash. In this dish the heavenly sauce is creamy and bursting with flavor. The chicken is juicy and tender. It is the perfect homey meal.
I instantly knew that I had to put a sous vide twist on this dish when I came home.
Without further ado, here it is. A perfect Chicken Paprikash that would make Hungary proud. Serve this dish up with traditional egg noodles or rice and enjoy the brilliant flavors.
Time and Temperature
Through some R&D, we’ve found that cooking chicken thighs at 74C/165F for 2 hours is the perfect combo. Leaving the chicken thighs in for 2 hours results in a tender, juicy bird that Thomas Keller would be proud of. Furthermore, cooking them at a temperature of 165F ensures that the chicken is fully cooked to the bone. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.
Although you only need a sous vide machine for this recipe, it helps to know you are equipped with the best kitchen tools possible. Below are equipment we feel will give this recipe an extra boost. You can also check out our full list of recommended gear here.
Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the chicken that results in crispy skin. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.
Sous Vide Chicken Paprikash
- 8 bone-in, skin-on chicken thighs
- 2 medium yellow onions, diced
- 4 cloves garlic, minced
- 3 Tbsp sweet Hungarian paprika
- 3 Tbsp all-purpose flour
- 1 cup canned crushed tomatoes
- 1 cup low-sodium chicken broth
- 1 lb egg noodles or rice
- ½ cup sour cream
- 3 Tbsp unsalted butter
- 1 Tbsp canola oil
- Salt to taste
- parsley, chopped for garnish (optional)
Sous Vide Chicken
Set sous vide machine to 74C/165F.
Place chicken in freezer bag, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for two hours.
Remove bag from bath. Take chicken out of the bag, pat dry and season with salt and paprika to taste.
Heat oil in a large pan on medium high. Add in chicken thighs skin-side down for 1 to 2 minutes, or until skin is browned and crispy. Flip and cook other side for 1 minute. Remove chicken thighs from pan, and place on plate to rest.
Heat a large cast iron skillet on medium high. Once heated, add 1 Tbsp of oil and 1 Tbsp of butter until melted. Add onion and cook until softened and translucent, approximately 5 minutes, stirring occasionally. Stir in garlic and cook until it is fragrant, roughly 3 minutes.
Add the paprika, flour and 1 Tbsp of butter and stir until the onions are coated. Continue stirring until the taste of the flour has been cooked out, approximately 4 minutes.
Add tomatoes and broth to the mixture, mix until smooth, then salt the sauce to taste. Let the sauce simmer for 10 minutes to thicken and let the flavors emulsify. Once the sauce has thickened, add sour cream and stir.
Place chicken thighs in the paprikash sauce and simmer for 3 minutes. Garnish with parsley, and serve with traditional egg noodles or brown rice. Enjoy!
For best results, start the paprikash sauce roughly 30 minutes before the chicken is finished cooking in the sous vide. Sear the chicken when the sauce has roughly 5 minutes left to cook.