Prepare the Chicken:

Rinse the chicken pieces under cold water and pat them dry with paper towels. Season generously with salt and pepper on all sides.

Sear the Chicken:

In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Working in batches if necessary, add the chicken pieces to the pot, skin-side down, and sear them until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the pot and set aside.

Saute the Onions and Garlic:

In the same pot, add the chopped onions and minced garlic. Cook, stirring occasionally, until the onions are soft and translucent, about 5-6 minutes.

Add the Paprika:

Stir in the sweet Hungarian paprika and smoked paprika (if using) until the onions are evenly coated and the spices become fragrant, about 1 minute.

Return the Chicken to the Pot:

Return the seared chicken pieces to the pot, along with any accumulated juices. Toss to coat the chicken in the paprika-onion mixture.

Simmer with Broth:

Pour the chicken broth into the pot, enough to partially cover the chicken pieces. Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cover the pot with a lid and let the chicken simmer gently for about 30-35 minutes, or until the chicken is cooked through and tender.

Thicken with Sour Cream:

Once the chicken is cooked, remove the pot from the heat. Stir in the sour cream until well combined and the sauce is smooth and creamy. Taste and adjust the seasoning with salt and pepper as needed.

Serve:

Transfer the Chicken Paprikash to a serving dish. Garnish with chopped fresh parsley for a pop of color and added freshness. Serve hot over cooked egg noodles, rice, or Hungarian dumplings (nokedli).

Enjoy:

Serve the Chicken Paprikash immediately, piping hot and full of flavor. Enjoy the rich, creamy sauce and tender chicken with your choice of side dishes, savoring the delicious taste of Hungary's beloved comfort food.