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Hungarian chicken paprikash recipe

Hungarian chicken paprikash recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken

This authentic, warming Hungarian stew is perfect for cold days. Serve with rice, pasta or dumplings.

208 people made this

IngredientsServes: 4

  • 2 tablespoons bacon dripping
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 teaspoon salt
  • 1 teaspoon dried crushed red chillies
  • 3 tablespoons paprika
  • 1 whole chicken, cut into pieces
  • 250ml water
  • 1 (400g) tin chopped tomatoes
  • 2 tablespoons plain flour
  • 1 (284ml) tub soured cream

MethodPrep:15min ›Cook:1hr15min ›Ready in:1hr30min

  1. Heat bacon dripping in a large frying pan over medium heat. Add onion, garlic, salt, chillies and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary.
  2. Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and soured cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.

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Reviews & ratingsAverage global rating:(253)

Reviews in English (195)

by moonscape

Just some slight modifications to a dish I've made about 100 times (my family is Hungarian). I use probably 3x the paprika (no idea how much, I just keep dumping - it's nearly impossible to use too much) - make sure it's good Hungarian paprika (Szeged is common on most grocery shelves). Instead of pepper flakes, I add some hot paprika (again, Szeged) but you can add too much hot so use sparingly. I sear the chicken on both sides before adding chicken broth (vs water.) I also add some red bell pepper to the onion in the beginning and add the paprika part way through the sauteeing because this helps bring out the paprika flavor as well. I don't use garlic or bacon grease - just olive oil. Someone else posted their recipe for spaetzle and said to cook for 20 minutes. This will turn the spaetzle to mush. Spaetzle should be taken out of the simmering water with a slotted spoon once it rises to the surface as spaetzle/dumplings need to have some firmness to them.-29 Nov 2009

by OHIOMOM1

I made this last night for dinner with only a couple modifications.
I used 4 boneless skinless breasts. (Next time I'll use them with skin on - gives it more flavor)
Instead of water, I used 3 cans of chicken broth.
I added 1 bay leaf, ginger powder and garlic powder.
I completely omitted the tomatoes and when it came time to use the juice, I used one ladle of the soup to dissolve flour and mix w/ sour cream.

Although you can't have paprikash without spaetzel (egg dumpling)! Since there's no spaetzel recipe on this site, I'll post mine.

Get a pot of salted water at a HIGH boil.
Mix 1-1/2 c. flour, 1/2 c. milk, 3 eggs. Drop spoonfuls into the boiling water and cook for 20 minutes, uncovered. Add to the paprikash. Yum!-09 Jul 2004

by tomato-tomata

As an expat living in Hungary for the past 3 years I can say that this is AUTHENTIC! Delicious! Make sure you make this with Hungarian paprika as the paprika in North America is nowhere near as good or strong.-03 Oct 2006


Chicken Paprikash

2 tablespoons sunflower or other neutral oil
1 large yellow onion, finely chopped
3 bay leaves
4 cloves garlic, minced
4 tablespoons sweet paprika
3/4 teaspoon hot paprika
1 cup diced tomatoes, fresh or canned
1 cup diced Hungarian peppers
12 skinless, boneless chicken thighs, about 2 pounds, cut into 1-inch pieces
2 cups chicken stock, preferably homemade
1 1/2 to 2 cups chicken stock
Kosher salt and freshly ground black pepper
¼ cup Greek yogurt
1/4 cup sour cream
1 pound store-bought egg noodles
1 tablespoon unsalted butter
Flat leaf parsley leaves as a garnish

Instructions

Heat a large heavy Dutch oven over medium high heat. Add the oil and heat until the oil is rippling and begins to smoke. Add the onions and bay leaves and cook for 5 to 7 minutes until the onions are golden brown. Add the garlic and cook for 10 seconds. Add the sweet and hot paprika, tomatoes and peppers and cook for 1 minute.

Add the chicken pieces and enough chicken stock to cover the vegetables and simmer for 10 to 15 minutes. Season with salt and pepper.

In the meantime, bring a pot of salted water to a boil. Add the noodles and cook until tender. Toss with butter and salt.

In a small bowl, stir the yogurt and sour cream together.

To serve, place the noodles in a bowl. Make a well in the center of the noodles and spoon some of the chicken paprikash into the well. Place a dollop of the sour cream/yogurt onto the top. Garnish with parsley.

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How to Make Hungarian Chicken Paprikash – Step by Step Instructions

To make authentic chicken paprikash, you can find the recipe card with exact measurements at the bottom of this post.

If you’re making paprika chicken for the first time and want to see visuals, you can follow along with the step by step recipe process photos in this section.

First, peel the onion and chop it into very small pieces.

Also, wash the tomato and cut it into small pieces as well.

Next, wash the meat and pat it dry.

Heat oil in a large pot, then add the onions and sauté them on medium heat for around 5 minutes until translucent. Stir regularly.

Once the onions are soft and clear, add the tomato pieces. Stir them in, and sauté them for a few minutes as well.

Next, turn down the heat to low. Then add the paprika and a little splash of broth. This will make sure the paprika doesn’t burn (this would make it bitter).

Also, pour in the broth. The broth should just cover the contents in the pot.

Bring the broth to a boil, then turn down the heat and place the lid on the pot.

Let the chicken simmer on low heat for around one hour. Stir occasionally.

After around 45 minutes remove the lid from the pot. This way some of the water can evaporate and thicken the sauce a little bit.

Once the hour is up, check if the meat is tender and comes off the bone easily.

If it doesn’t, let it simmer for a little while longer until it is tender enough.

Remove the pieces of chicken from the pot and set them aside on a plate.

Then stir the sour cream into the sauce and add salt as well as pepper to taste.

If you want the sauce to thicken further, dissolve a little bit of cornstarch in some cold water and add it to the pot as well.

Bring everything to a light simmer and stir constantly until the sauce has thickened.

Place the meat back into the sauce to reheat.

Serve the chicken paprikash with nokedli – also known as spaetzle in Germany – potatoes, rice or other types of pasta.


Chicken Paprikash

Chicken paprikash is an extremely popular traditional dish of Hungarian origin, and among the most beloved variations in the typical paprika preparation common to Hungarian tables. The word is derived from the generous use of paprika, which is often a vital ingredient in Hungarian cooking.

It is typically used as a frying medium and spreads across the surface of dishes to enrich their flavor and texture. Paprika is made by blending herbs, spices and other seasonings into a dry, powdery substance with the addition of water.

The dry powder can then be mixed with butter and other oils to create a paste, which is further processed with the aid of a little sugar, salt and some sort of food coloring or herb liquid such as apricot or redcurrant. This mixture then undergoes several processes to make the final paprika.

Chicken paprika or paprika is an extremely popular dish of Hungarian origins and among the many most popular versions on the traditional paprika recipes common to Hungarian kitchens. The name is derived from the abundant use of paprika, an aromatic spice most commonly found in Hungarian cooking.

In fact, many believe that Hungarian chicken is far more flavorful and nutritious than chicken meat from other parts of Europe, while noting the strong flavor of the Hungarian paprika. Paprika is an extremely mild chili powder and the less-than-ideal meat and salt balance make it difficult to classify on a basis of overall flavor intensity.

The Hungarian paprika has a distinct red-orange color that is quite distinctive. Chicken paprika or simply paprika chicken is undoubtedly a very popular dish of Hungarian origin, and among the world’s most famous versions on the culinary traditions common to that country.

The name is derived from the abundant use of paprika, an aromatic spice commonly found in Hungarian cuisine. A mix of ingredients, mainly tomatoes, onions, butter and salt creates the classic blend that is so beloved of both amateur and professional chefs alike.


Chicken Paprikash Recipe

Anyways, this dish is like a Hungarian version of a chicken cacciatore……sort of. It’s a tangy tomato saucewith onions, peppers, mushrooms and chicken overtop rice, pasta or nokedli–small homemade dumplings.

I used bone-in chicken thighs and removed the skin and any excess fat to make it a little more figure friendly. That’s how my mom did it, so that’s how I do it. That’s probably the hardest and most time-consuming part of the recipe…..and skinning chicken really isn’t difficult AT ALL. You’ll have to chop some veggies and do some stirring, but other than that it’s easy breezy!

I like to use a pretty deep skillet (like this) but a pot will work well, too! Try something new and interesting today!


Chicken Paprikash

My all-time favorite dish growing up was my dad&rsquos chicken paprika, a Sunday dinner treat during the cold winter months. Of course, no recipe is written down and I have yet to try and recreate his version, although I think I could do it. His big pot of chicken legs and thighs, simmered in onions, chicken stock, generously seasoned with paprika and finished off with sour cream

Early in my marriage and living in Chicago with two little ones and another on the way, I came across a recipe for Chicken Paprikash in one of my cooking magazines. I gave it a try, and it had the same wonderful flavor profile as my dad&rsquos. It wasn&rsquot quite like he made his, but it was so good. I made it for him once, and, much to my surprise, he was impressed

he thought it was really good and wanted to know exactly how I made it.

What is chicken paprikash?

Chicken paprikash (or paprikàs) is classic Hungarian comfort food, with ample amounts of their famous paprika. It really is just several simple ingredients

chicken, onion, paprika, chicken stock and sour cream. The gravy is rich and heavily laden with paprika.

I use sweet paprika and swap a bit out with smoked paprika. Love the addition of a little smokiness to the gravy. We called my dad&rsquos version chicken paprika, and with it we always had plenty of homemade Czech bohemian-style bread dumplings to soak up all the gravy.

What to serve with chicken paprikash?

Like I mentioned above, Czech-style bread dumplings are our perfect choice (and I don&rsquot have the time to make!), or traditional Hungarian nokedli dumplings. But here in the states it is most often served with buttered egg noodles. German spaetzle would be delicious, and you can&rsquot go wrong with boiled potatoes or rice. You need something starchy to soak up all that gravy!

For a fairly simple, traditional and quick Chicken Paprikash, try this incredibly flavorful dish

it will warm you right up on these cold winter nights, guaranteed. Here&rsquos to you Papa

I&rsquoll be trying your way with dumplings next time

Another delicious easy chicken dinner you might also like is my Chicken Stroganoff

easy comfort food with mushrooms, paprika and sour cream gravy.

If you&rsquove tried this recipe, please rate it below in the comments and let me know how it went

I love hearing from you! HUNGRY FOR MORE? Subscribe to my Newsletter and come hang out with me on INSTAGRAM, or give me a follow on FACEBOOK or see what I&rsquom pinning on PINTEREST.

UPDATE NOTES: This post was originally published in December, 2016. It has been spruced up to look nicer with new photos and copy additions in August, 2019. No changes to original recipe.


Chicken paprikash

The first time I had chicken paprikash was at a work potluck. One of my co-workers made a slow cooker of this chicken paprikash. I loved the creamy taste of this chicken recipe. Is chicken paprikash a soup or a stew?

No one was really able to answer me if chicken paprikash is considered a soup or is it more a stew. Personally, because this Hungarian paprikash is thick, I say stew. No matter what you would call this paprikash recipe, it is very good!

So stock up on some Hungarian paprika and enjoy a nice bowl of comfort with this Hungarian paprikash. Top it off with a little soup cream and you got a meal in heaven!


You can make this without the tomatoes. Sometimes you may need to add more water and more Hungarian Paprika to the sauce. You need to make the Hungarian Dumplings to go with this.

My Uncle Joey From Jersey Doesn’t use Green Peppers or tomatoes….Just a lotta mozzzerelllll……and its fantastic….Woahhh

My Hungarian grandmothers and aunts from the Budapest region never used green peppers or tomatoes in their chicken paprikash but this is still a very close, and delicious, recipe. I enjoyed it very much.

Both my mother & father are from Hungary & came over during the Russian/Hungarian revolution. Many authentic Hungarian dishes were our commonplace. Green peppers & tomatoes are a significant ingredient & a must in this recipe. I also use a 5 peppercorn blended pepper & no water but chicken stock. In the past years my mother has past & with her went her recipe. I also use potato-based Gnocchi for the noodles. While there were very fine tweaks she did I will never know. This has been the closest with a 95% like-taste. It brings back memories & has returned something I felt was lost for good.

My grandmother, from Hungary, would never put peppers or tomatoes into her paprikash. I only use chicken breast when I make this wonderful dish.


  • 1 pound chicken cutlets
  • ½ teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 large onion, halved and sliced
  • 8 ounces white mushrooms, sliced
  • 4 teaspoons sweet paprika
  • ¼ teaspoon crushed red pepper
  • ½ cup low-sodium chicken broth
  • ½ cup sour cream
  • Chopped parsley for garnish

Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes total. Transfer to a plate and cover to keep warm.

Add the remaining 1 tablespoon oil and onion to the skillet. Cook, stirring, until the onion is mostly soft and lightly browned, about 5 minutes. Add mushrooms and cook, stirring, until cooked through, 4 to 5 minutes. Add paprika, crushed red pepper and the remaining 1/4 teaspoon salt cook, stirring, for 1 minute. Whisk broth and sour cream in a small bowl add to the pan. Bring to a simmer and cook, stirring, until the flavors have melded and the sauce has thickened, 2 to 3 minutes more. Add the chicken and cook until heated through, 1 to 2 minutes more. Garnish with parsley, if desired.


Hungarian Chicken Paprikash

This Hungarian Chicken Paprikash (Chicken Hongroise) recipe is one of the plethora of chicken recipes in my grandma’s recipe books. My grandma is no longer around for me to ask, but my educated guess it that the large volume of recipes of the chicken variety were due to war and post-war financial constraints. There was the need to economise at home, and chicken was (and still is) the cheapest meat to come by. As there’s six mouths to feed at our house, I can relate! Wartime constraints may be a thing of the past, but chicken dinners are still kind to the family budget.

Thankfully, as well as being easy on the budget, this Hungarian Chicken recipe is surprisingly tasty. I say surprising because the ingredients are ordinary and the recipe is simple. I wasn’t expecting the moist and tender chicken pieces and more-ish sauce we enjoyed. Simple strategies like using butter and oven baking (not just pan frying) take this recipe to the next level.

If you’re looking for a simple and delicious, budget-friendly meal try out this Chicken Hongroise recipe. I’m interested to hear how it works out for you. Enjoy!