hungarian chicken

Chicken Paprikash… Out-of-this-world Delicious! Paprika basks in limelight here, in a rich, comforting Hungarian Chicken Stew.

Chicken Paprikash 

6-7 bone-in, skin-on chicken thighs

Tbsp butter

onion, chopped

green bell pepper, diced

red bell pepper, diced

garlic cloves, finely chopped

Tbsp + 1 tsp sweet Hungarian paprika, divided

tomato paste

chicken broth

tsp pepper

salt

sour cream

Season the chicken thighs with salt and pepper...

Season the chicken thighs with salt and pepper on both sides.

Heat up butter in a skillet over medium...

Heat up butter in a skillet over medium high heat. Add chicken skin side down and sear undisturbed for 6-7 minutes. Flip and cook for another 3-4 minutes. Plate it out and discard the skin.

Discard the excess fat from the skillet leaving...

Discard the excess fat from the skillet leaving about a couple of tablespoons. Add onions and sauté onions till they start turning brown.

Add in bell peppers and sauté till soft....

Add in bell peppers and sauté till soft. Add in garlic and cook for a minute.

Stir in tomato paste and cook for a...

Stir in tomato paste and cook for a couple of minutes.

Remove from heat and stir in sweet Hungarian...

Remove from heat and stir in sweet Hungarian paprika and mix well.

Return back to heat and add in chicken...

Return back to heat and add in chicken broth and cook for a couple of minutes. Add chicken back into the skillet and cook, covered, for 40-45 minutes, until chicken is fall of the bone tender.

Place sour cream in a bowl and slowly...

Place sour cream in a bowl and slowly mix in a spoonful of the hot paprikash sauce. Do it 4-5  times. This ensures the sour cream slowly comes to the temperature of the sauce and does not curdle, resulting in a smooth sauce. Mix this tempered sour cream into the skillet and mix well. I added an extra 1 tsp of sweet Hungarian paprika at this point too (optional). Taste and adjust the seasonings like salt and pepper.

Simmer on low heat for 8-10 minutes. Serve...

Simmer on low heat for 8-10 minutes. Serve immediately.

Hungarian Chicken Paprikash (Paprikas) a classic family recipe that brightens the dinner table! It's rich, cozy and bursting with flavor.

Hungarian Chicken Paprikash Recipe

chicken, (a combination of boneless breasts and bone-in drumsticks/thighs)

chopped onions, (divided)

oil, ( divided)

Hungarian Hot Smoked Paprika

all purpose flour

rice

chicken broth

parsley

Salt and pepper

Heat a large Dutch oven over medium heat. Add 3 tablespoons of oil, the chicken pieces, 1 chopped onion, paprika, 1 teaspoon of salt, and&nbsp;1/2 teaspoon&nbsp;pepper.&nbsp;Brown the chicken on all sides, stirring the onions as you turn it, approximately 10 minutes.

Then add enough water to the pot to almost cover the chicken. Cover the pot, turn the heat down, and allow the chicken to slowly simmer for about 45 minutes. The chicken should be falling off the bone.

Meanwhile, add 1 tablespoon oil to a medium-sized pot over high heat. Add the second chopped onion to the pot and sauté for 2 minutes. Then add 2 cups of rice, and stir into the onions. Allow the rice to sauté another 1-2 minutes, then add the chicken stock. Bring to a boil and stir. Reduce the heat to a simmer, then cover. Allow the rice to cook according to package directions, usually 20 minutes. Once it has absorbed all the stock, stir in the parsley. Remove from heat, cover, and set aside.

Once the chicken is tender, remove it from the Dutch oven and cover it with foil to keep it warm. Dump the sour cream into a medium-sized glass bowl. Whisk ¼ cup of flour into the sour cream until well combined.

You should have approximately 3 cups of juices left in the Dutch oven—if it looks like much more than that, dump some out until it measures 3 cups. Now take 1 ½ cups of the reserved pan juices and slowly whisk it into the sour cream mixture. This ensures that the sour cream will not curdle when you heat it, so your sauce will be smooth.

Now pour the sour cream mixture back into the pot and whisk well. Keep the sauce over medium heat until it bubbles and thickens to a gravy consistency. Salt and pepper to taste.

Add the chicken back to the pot to coat. Serve the chicken and extra paprikas sauce over the rice.

I have made a similar recipe,  but use thickened  cream instead of sour  cream,  I make soft noodles instead of rice,  family favorite.

I am the son of a Hungarian family as well, and have a good deal of experience.I suggest using Israeli couscous and milk instead. And rather than directly add salt, brine the chicken overnight.

I suspect that there are as many recipes as there are hungarian grandmothers so each to their own of course, but if I may, I find smoked paprika changes the flavour profile significantly. Using spicy is fine, but I still prefer the traditional flavour that comes from unsmoked sweet paprika. If you want heat, start with 3:1 sweet:spicy. Paprikás should be aromatic but not spicy. I’m also surprised there is no garlic in the recipe. I’ve never known a hungarian recipe to go without lol. Anyone wanting to experiment, I recommend at least a couple of cloves. I also have never added flour, relying simply on the mass of sauce to thicken as it reduced. The only change I make to my mum’s recipe is that I forgo the sour cream so the dish is lighter and serve with pasta instead of rice. Soured cream is definitely in the recipe but going without still results in a fantastic dish. So my summary recipe would be fry onions and garlic in large saute pan, once clear take off heat and add paprika, stir in, add chicken thighs, brown, add chicken stock and a teaspoon of tomato paste, cook until chicken is ready and sauce is thickened, usually half an hour, add soured cream if you wish at the end. Too easy but so damned tasty.

I plan to use just one onion and add Greek yogurt instead of sour cream and then I can also skip the flour.   I think I will try a mix of 1 tablespoon each of Smoked El Rey and Hungarian for the Paprika.   The rest seems OK.  You can also do this in an Instant pot for probably 7-9 minutes for easier cooking so long as you sear the meat (4-5 minutes per side) first and not have to use as much liquid only to dump it out and decrease the flavor.

Thank you for this recipe...........It was delicious. I served it with Spaetzle  instead of rice.  My husband loved it.

I was looking for a Chicken Paprikash recipe with "more flavor" and seasoning. This is a good one, but I used Gnochi instead of rice. Just had some Chicken Paprikash at a local Slovak Fest, and it just didn't have enough depth of flavor.

Excellent! I never knew what to use paprika for, but now I'll be reaching for it all the time. It's going down in our family cookbook.

Wow Sommer! This was DELICIOUS! Thanks so much for sharing! My husband and I devoured this!

I don't like to cook, though I do it every night. I also don't like dishes that take more than 20 minutes, require multiple pans, and require watching.  And I never comment on recipe blogs.  HOWEVER. This dish was so good, I will forget all I previously said and make it again. I literally ate the sauce with a spoon. And dipped freshly made crusty bread in it.

Top 2 hungarian chicken recipes from across the web

The most viewed hungarian chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Paprikash

Hungarian Chicken Paprikash Recipe

Top 2 hungarian chicken recipes from across the web

The most viewed hungarian chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Paprikash

Hungarian Chicken Paprikash Recipe

The most viewed hungarian chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine