Description
Hungarian Chicken Paprikash is a classic comfort dish featuring tender chicken simmered in a creamy, paprika-spiced sauce. Rich, flavorful, and satisfying, it's traditionally served over egg noodles, mashed potatoes, or nokedli dumplings.
Ingredients
2 lbs bone-in, skinless chicken thighs or drumsticks
1 tablespoon vegetable oil or butter
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons sweet Hungarian paprika (not smoked)
1/2 teaspoon hot paprika or cayenne (optional)
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1/2 cup chicken broth or water
1 cup sour cream
1 tablespoon flour (optional, for thickening)
Fresh parsley, chopped (for garnish)
Instructions
- Heat the oil or butter in a large skillet or Dutch oven over medium heat.
- Sauté the chopped onions for 5–7 minutes until golden and soft.
- Stir in the garlic and paprika(s), cooking for 30 seconds to bloom the spices.
- Add the chicken pieces and coat them well in the paprika-onion mixture.
- Pour in the chicken broth and season with salt and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 35–40 minutes until chicken is tender.
- In a bowl, mix the sour cream with flour (if using).
- Remove the skillet from heat and slowly stir in the sour cream mixture.
- Return to low heat and warm through for 5–10 minutes without boiling.
- Adjust seasoning and garnish with fresh parsley before serving.
Notes
Use sweet Hungarian paprika for authentic flavor—avoid smoked paprika.
To make it gluten-free, omit the flour.
Can be made ahead; flavors deepen overnight.
Reheat gently to avoid curdling the sour cream.
Serve with egg noodles, mashed potatoes, or nokedli dumplings.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
