Hungarian Chicken Paprikash Recipe

Chicken paprikash in a black enameled cast iron braiser with a wooden spoon.

4.79 from 14 votes

Hungarian Chicken Paprikash Recipe

Authentic chicken paprikash is irresistibly delicious. This traditional Hungarian dish is made with browned chicken that is braised in a velvety rich and creamy paprika sauce and served with Hungarian dumplings called nokedli, but wide egg noddles can be used as an easy swap. The secret to making a flavorful sauce is to use authentic Hungarian sweet paprika which has the best flavor.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Hungarian

Keyword: hungarian chicken paprikash, chicken paprikash

Servings:

Calories: 303kcal

Author: Kaity Farrell

Ingredients

6 pieces chicken bone-in and skin-on
2 teaspoons kosher salt divided
1/2 cup all-purpose flour
3-1/3 tablespoons Hungarian sweet paprika divided
1 teaspoon black pepper divided
3 tablespoons olive oil
1 whole large sweet onion
3 cloves garlic
2 tablespoons tomato paste
2-3 cups chicken stock
1/2 cup sour cream
2 tablespoons chopped parsley

Instructions

Preheat a heavy-bottomed brasier or deep-sided skillet over med-low heat.
Pat chicken pieces dry with a paper towel and season both sides with about 1/2 teaspoon salt in total.
Dredge chicken pieces in flour seasoned with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of paprika. Shake off excess flour.
Add oil to the hot skillet then brown the chicken pieces on both sides, about 2 minutes per side. Transfer chicken to a plate and set aside.
While the chicken is browning thinly slice the onion and mince the garlic.
Add the onion slices to the pan and cook until they start to brown then stir in the minced garlic.
Stir in the tomato paste then add 2 cups of chicken stock and scrape the bottom of the pan with a wooden spoon.
Stir in 3 tablespoons of paprika, 1 teaspoon of salt and 1/2 teaspoon of pepper.
Add the chicken and its juices back to the pan. Cover the pan with the lid cracked and simmer on low heat for about 10-15 minutes until the chicken is cooked through.
If the sauce seems too thick after simmering, stir in more chicken stock. The dumplings will soak up the sauce so it should be loose.
Temper the sour cream by stirring in some of the sauce to prevent it from curdling.
Remove the pan from the heat and stir in the tempered sour cream. Stir in some of the minced parsley and reserve some for a garnish.
Garnish with the rest of the parsley and serve right away over nokedli, egg noddles or rice.

Video

Notes

Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat to serve.
Use gluten free flour such as an all-pupose blend or rice flour to replace all purpose flour.
Use Greek yogurt, quark, creme fraiche or labneh to replace sour cream
If using boneless chicken pieces, reduce cooking time.

Nutrition