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Hungarian Chicken Paprikash Recipe

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★★★★★

4.9 from 65 reviews

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.

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

  1. Prepare Vegetables: Peel the onions and chop them into very small pieces. Wash the tomato and cut it into small pieces.
  2. Prepare Chicken: Wash the chicken pieces, then pat them dry thoroughly with paper towels to ensure even browning and cooking.
  3. 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.
  4. Add Tomato: Stir the chopped tomato pieces into the onions and sauté for a few more minutes to soften and blend the flavors.
  5. 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.
  6. Add Chicken and Broth: Place the chicken pieces into the pot and pour in the chicken broth until it just covers the ingredients.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://ricoloranz.com/hungarian-chicken-paprikash-recipe/