This Chicken Paprikash Recipe is a staple dish in Hungary. Make sure to use the freshest Hungarian Sweet Paprika you can find in order to get the full authentic flavor of this dish. One taste and you’ll understand why this is a favorite dish in Hungary – classic comfort food at it’s finest!
Serve over egg noodles or, if you are more adventurous, try making these easy Hungarian Dumplings (Nokedli).
Garnish with parsley and serve with a side of sour cream and Hungarian hot paprika sauce (Eros Pista) or other spicy hot pepper sauce of your choice.
Here are some additional International Dishes inspired from our travels that you might enjoy:
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Yield: 4 Servings
Chicken Paprikash
Authentic Chicken Paprikash with Dumplings (Nokedli) - A Hungarian Classic!
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Ingredients
- 3 Tablespoons (3g) All-Purpose Flour
- 1 Tablespoon (15ml) Vegetable Oil
- 4 Pieces Chicken (bone in), Traditionally legs and thighs
- 4 Tablespoons (27.6g) Fresh Sweet Hungarian Paprika
- 1 Small Red Bell Pepper, chopped
- 3 Cloves Garlic, minced
- 1 Large Yellow Onion, minced
- 2 Tablespoons (28g)Tomato Paste
- 2 Cups (473ml) Chicken Broth
- 1/4 Cup (61.3g) Sour Cream
- 2 Tablespoons (7.6g) finely chopped flat-leaf parsley
- Freshly ground black pepper, to taste
- Eros Pista (Optional) on the side
Instructions
- Add half of flour to a plastic bag with a pinch of salt and pepper. Place chicken pieces in the bag and shake until coated. Remove them from the bag and shake off excess.
- Heat vegetable oil (not olive) in a frying pan. Add the chicken cook until golden brown on each side.
- Add enough Vegetable Oil to coat the bottom of a dutch oven and put it over medium heat. Add the minced onion and cook until it translucent.
- Add garlic, paprika, and red peppers and cook for 3 minutes, stirring frequently to avoid burning the paprika.
- Add the tomato paste, chicken and chicken broth (there should be enough to just cover the chicken. Simmer for 25 minutes until the chicken is cooked through.
- Combine the sour cream with 1 tablespoons of flour in a bowl. Add about 1 cup of liquid from the hot mixture to the sour cream in order to warm it slightly. Add slowly into the dutch oven and continue cooking for 10 minutes.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 310Total Fat 17.8gSaturated Fat 5.6gSodium 455mgCarbohydrates 17.5gFiber 4.5gSugar 5.2gProtein 21.3g
Here are some related articles about Eastern European Recipes and Travel in Budapest that may help inspire or plan a visit!
Delyn Konstantinidis
Friday 29th of January 2021
I made this a couple times now. I use chicken breasts cut up in 6-7 pieces but other than that, I don’t change a thing and my family loves it! I serve it with spaetzle. It’s delish! Thanks for the recipe!
Jen
Saturday 30th of January 2021
So glad to hear that!! Thanks for taking the time to write.
Alice A. Crawford
Tuesday 11th of February 2020
My maternal grandmother came to America in 1906 or 1907. She ended up in Philly where she fell in love with Czech, his name was Paul Hudak. Within that first year he was bitten by a rabid dog and died and...his pitiful, young widow was six month pregnant....with my late mother. Can you imagine what that must have been like?? Back then, there was no expected handouts. This was a new country and immigrants were welcomed and with them came all those various and delicious dishes we savor today. Thank you for one of my grandma's dishes. Just a note.......a bay leaf was added to the simmering sauce as it cooked. Of course, this was accompanied with homemade drop dumplings. Mmm, so good.
Anna McEwen
Friday 20th of December 2019
My German mother and Hungarian father, always said that the sauce was in cooking the onions, garlic until they were very, very soft. This is the basis of your gravy. Cooking the onions, and garlic for only 3 minutes, in my Mom’s opinion would not give you the rich gravy that paprikash chicken is famous for. Just saying..........
Nataly
Thursday 14th of March 2019
That recipe looks so yummy! I'll have to try that one. Thanks for sharing.
Jen
Tuesday 19th of March 2019
I hope you enjoy it!
Helena Baier
Saturday 22nd of December 2018
Was very yummy,my whole family loved it!
Jen
Sunday 20th of January 2019
So glad to hear it!