Hungarian Chicken Paprikash Recipe
Introduction
Hungarian Chicken Paprikash is a classic comfort dish known for its rich, creamy paprika sauce and tender chicken. This flavorful stew is perfect for cozy dinners and pairs beautifully with noodles or potatoes.
Ingredients
- 2 pounds chicken pieces (e.g. thighs, legs, bone-in with skin)
- 2 medium-sized yellow onions
- 2 tablespoons oil
- 3 tablespoons sweet paprika (ideally Hungarian paprika)
- 1 tomato
- 2 cups chicken broth
- Salt to taste
- Pepper to taste
- 3 tablespoons sour cream
- 2 teaspoons cornstarch (optional)
Instructions
- Step 1: Peel the onions and chop them into very small pieces. Wash the tomato and cut it into small pieces as well.
- Step 2: Wash the chicken pieces and pat them dry with paper towels.
- Step 3: Heat the oil in a large pot over medium heat. Add the chopped onions and sauté for about 5 minutes until translucent, stirring regularly.
- Step 4: Add the tomato pieces to the pot, stir, and sauté for a few more minutes.
- Step 5: Turn the heat down to low. Stir in the paprika along with a small splash of chicken broth to prevent the paprika from burning and becoming bitter.
- Step 6: Add the chicken pieces and the rest of the chicken broth so that the contents are just covered.
- Step 7: Bring to a boil, then reduce heat and cover with a lid. Let it simmer gently for about one hour, stirring occasionally.
- Step 8: After 45 minutes, remove the lid to allow some liquid to evaporate and thicken the sauce. Check if the chicken is tender and easily comes off the bone; if not, simmer a little longer.
- Step 9: Remove the chicken pieces and set them aside. Stir the sour cream into the sauce and season with salt and pepper. If you want a thicker sauce, dissolve cornstarch in cold water and add it to the pot. Simmer gently, stirring until thickened. Return the chicken to the sauce to warm through.
- Step 10: Remove from heat and serve with nokedli (Hungarian spaetzle), any pasta such as fusilli, potatoes, or rice.
Tips & Variations
- Use Hungarian sweet paprika for authentic flavor and vibrant color.
- For a richer sauce, add a small knob of butter when stirring in the sour cream.
- Try adding a pinch of hot paprika or cayenne pepper if you prefer a spicy kick.
- If you can’t find fresh tomato, a tablespoon of tomato paste can be used instead.
Storage
Store leftover chicken paprikash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but bone-in pieces provide more flavor and help keep the meat juicy during cooking.
What can I serve with chicken paprikash?
This dish pairs well with nokedli (Hungarian spaetzle), egg noodles, rice, or boiled potatoes for a complete meal.
PrintHungarian Chicken Paprikash Recipe
Traditional Hungarian Chicken Paprikash is a comforting stew featuring tender, bone-in chicken simmered in a rich, paprika-infused sauce with onions and tomatoes, finished with creamy sour cream and served alongside noodles or rice.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Ingredients
Scale
Chicken
- 2 pounds chicken pieces (e.g. thighs, legs, bone-in with skin)
Vegetables
- 2 medium-sized yellow onions
- 1 tomato
Pantry
- 2 tablespoons oil
- 3 tablespoons sweet paprika (ideally Hungarian paprika)
- 2 cups chicken broth
- salt to taste
- pepper to taste
- 2 teaspoons cornstarch (optional)
Dairy
- 3 tablespoons sour cream
Instructions
- Prepare Vegetables: Peel the onions and chop them into very small pieces. Wash the tomato and cut it into small pieces.
- Prepare Chicken: Wash the chicken pieces, then pat them dry thoroughly with paper towels to ensure even browning and cooking.
- Sauté Onions: Heat oil in a large pot over medium heat. Add the chopped onions and sauté for about 5 minutes until translucent, stirring regularly to prevent burning.
- Add Tomato: Stir the chopped tomato pieces into the onions and sauté for a few more minutes to soften and blend the flavors.
- Add Paprika: Reduce the heat to low. Add the sweet paprika along with a small splash of chicken broth to prevent the paprika from burning, which could cause bitterness. Stir to incorporate evenly.
- Add Chicken and Broth: Place the chicken pieces into the pot and pour in the chicken broth until it just covers the ingredients.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Let it simmer gently for about one hour, stirring occasionally to prevent sticking.
- Reduce Liquid: After 45 minutes, remove the lid to allow some liquid to evaporate, which will thicken the sauce. Continue simmering for the remaining time, checking that the chicken is tender and easily comes off the bone before proceeding.
- Finish Sauce: Remove chicken pieces and set aside. Stir sour cream into the sauce and season with salt and pepper to taste. For a thicker sauce, dissolve cornstarch in cold water and stir it into the sauce. Simmer gently and stir constantly until sauce thickens. Return chicken to the pot to reheat.
- Serve: Remove from heat and serve the chicken paprikash hot with nokedli or spaetzle, other pasta such as fusilli, potatoes, or rice as preferred.
Notes
- Using Hungarian sweet paprika is key for authentic flavor.
- Bone-in chicken with skin adds flavor and tenderness.
- Be careful not to burn the paprika to avoid bitterness.
- Simmering with the lid off near the end helps thicken the sauce naturally.
- Optional cornstarch slurry ensures a thicker, richer sauce if desired.
- Serve with traditional nokedli/spaetzle or substitute with rice or pasta for a complete meal.
Keywords: Hungarian Chicken Paprikash, chicken stew, paprika chicken, traditional Hungarian recipe, creamy chicken stew
