Go Back
Hungarian Chicken Paprikash

Hungarian Chicken Paprikash

Hungarian Chicken Paprikash is a traditional dish known for its creamy, paprika-infused sauce and tender chicken. This comforting dish is typically served with dumplings or egg noodles, making it a fulfilling meal that celebrates the flavors of Hungary.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Hungarian
Servings 4 People
Calories 400 kcal

Equipment

  • 1 Large skillet or Dutch oven
  • 1 Wooden spoon or spatula
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Cutting board
  • 1 Serving spoon

Ingredients
  

  • 4 pieces chicken thighs, bone-in and skin-on About 1.5 kg.
  • 1 medium onion, finely chopped Approximately 150 g.
  • 2 cloves garlic, minced
  • 2 tablespoons sweet Hungarian paprika Approximately 30 g.
  • 1 teaspoon cayenne pepper Optional, for heat.
  • 1 cup chicken broth Approximately 240 ml.
  • 1 cup sour cream Approximately 240 g.
  • 2 tablespoons flour Approximately 30 g.
  • 2 tablespoons vegetable oil Approximately 30 ml.
  • to taste salt
  • to taste pepper
  • for garnish fresh parsley Optional.

Instructions
 

  • Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
  • Season the chicken thighs with salt and pepper. Add them to the skillet, skin-side down, and brown for about 5-7 minutes on each side until golden. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the chopped onion and sauté for about 5 minutes until translucent.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Sprinkle in the sweet paprika and cayenne pepper (if using). Stir quickly to combine, taking care not to burn the paprika.
  • Return the browned chicken to the skillet. Pour in the chicken broth, cover, and simmer for 25 minutes on low heat.
  • In a small bowl, mix the sour cream and flour until smooth. Take a few spoonfuls of the sauce from the skillet and mix it into the sour cream mixture to temper it.
  • Add the sour cream mixture back into the skillet, stirring well to combine. Cook for an additional 5 minutes, ensuring not to boil, so the sauce remains creamy.
  • Adjust seasoning with salt and pepper as needed.
  • Serve hot, garnished with fresh parsley, over egg noodles or dumplings.

Notes

If you prefer boneless chicken, use boneless chicken thighs or breasts, but adjust the cooking time accordingly.
You can make this dish a day ahead; the flavors deepen overnight. Just reheat gently before serving.
Serve with crusty bread for soaking up the delicious sauce.