Go Back
–+ servings

Authentic Hungarian Chicken Paprikash

This chicken paprikash recipe features a colorful paprika-seasoned sour cream sauce and is a delightful variation of a classic Hungarian chicken dish. Traditionally served with homemade dumplings or nokedli, this hearty entrée brings Eastern European flavors right to your dinner table.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Entree
Cuisine: Eastern European
Calories: 961
Ingredients Method Nutrition

Ingredients
  

  • 2.5 lbs bone-in chicken pieces thighs and legs work best
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 2 medium onions finely chopped
  • 2 cloves garlic minced
  • 3 tablespoons Hungarian sweet paprika
  • 1 teaspoon hot paprika optional, for heat
  • 1 cup chicken broth
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 red bell pepper sliced
  • 1 tablespoon tomato paste
  • 2 teaspoons salt or to taste
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley chopped (for garnish)

Method
 

  1. Pat chicken pieces dry with paper towels and season generously with salt and pepper on both sides.
  2. Heat oil and 1 tablespoon butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  3. Working in batches, brown chicken pieces on all sides, about 3-4 minutes per side. Transfer to a plate and set aside.
  4. In the same pot, add remaining butter and reduce heat to medium. Add chopped onions and cook until translucent, about 5 minutes.
  5. Add garlic and cook for another minute until fragrant.
  6. Remove pot from heat and stir in paprika quickly (this prevents the paprika from burning and becoming bitter).
  7. Return pot to medium heat and add tomato paste. Stir to combine.
  8. Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
  9. Return chicken pieces to the pot, along with any accumulated juices.
  10. Add sliced red bell pepper, then bring to a simmer. Cover and cook on low heat for about 30-35 minutes, or until chicken is completely tender.
  11. Remove chicken to a clean plate. In a small bowl, whisk together sour cream and flour until smooth.
  12. Gradually stir about a cup of the hot cooking liquid into the sour cream mixture to temper it.
  13. Pour the tempered sour cream mixture back into the pot, stirring constantly.
  14. Return chicken to the pot and simmer gently for 2-3 more minutes until sauce thickens slightly. Be careful not to boil or the sour cream may curdle.
  15. Taste and adjust seasoning if necessary.
  16. Garnish with fresh parsley before serving.

Nutrition

Calories: 961kcalCarbohydrates: 69gProtein: 47gFat: 54gSaturated Fat: 24gCholesterol: 323mgSodium: 1745mgFiber: 4gSugar: 2g
Tried this recipe?Let us know how it was!