Cozy Hungarian Chicken Paprikash Recipe

Did you know that authentic Chicken Paprikash is considered one of Hungary's most beloved national dishes, dating back over 150 years? This hearty, soul-warming dish has stood the test of time for good reason. With its rich paprika-infused sauce and tender chicken, it represents the perfect balance of simplicity and extraordinary flavor.

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Course: Main Course

Cuisine: Hungarian

Keyword: Chicken Paprikash, Hungarian Chicken, Paprika Chicken, Traditional Hungarian Recipe

Prep Time: 20

Cook Time: 55

Resting Time: 15

Total Time: 1 15

Servings: servings

Calories: 485kcal

Equipment

Dutch Oven or Deep Skillet
Mixing Bowl

Ingredients

Chicken and Seasonings

2 pounds chicken thighs and legs bone-in and skin-on
3 tablespoons Hungarian paprika sweet
1 tablespoon smoked paprika for depth
salt and freshly ground black pepper to taste

Base Ingredients

2 tablespoons vegetable oil or lard traditional choice
2 large onions finely diced
2 cloves garlic minced
1 red bell pepper sliced into thin strips
1 yellow bell pepper sliced into thin strips
1 large tomato diced
1 cup chicken broth

Cream Finish

3/4 cup sour cream room temperature
2 tablespoons all-purpose flour
1/4 cup fresh parsley chopped

Instructions

Season the chicken pieces generously with salt and pepper. Allow the seasoned chicken to rest at room temperature for 15-20 minutes.
Heat oil in a large, heavy-bottomed Dutch oven or deep skillet over medium heat. Add the onions and cook until translucent and beginning to caramelize, about 6-8 minutes. Add the garlic and cook for 30 seconds until fragrant.
Increase heat to medium-high and add chicken pieces skin-side down. Sear for 4-5 minutes until golden brown, then flip and sear the other side for 3-4 minutes. Work in batches if necessary.
Remove the chicken temporarily and reduce heat to medium-low. Add both paprikas to the oil and onion mixture, stirring constantly for 30 seconds.
Return the chicken to the pot and add bell peppers, tomato, and chicken broth. The liquid should come about halfway up the chicken pieces. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 35-40 minutes until the chicken is tender.
In a separate bowl, whisk together sour cream and flour until smooth. Gradually ladle in about 1/2 cup of the hot cooking liquid, whisking constantly. Slowly pour this mixture back into the pot, gently stirring to incorporate. Simmer for an additional 5 minutes until thickened, but do not boil.
Sprinkle with fresh parsley before serving.

Notes

For a lighter version, use skinless chicken thighs and swap sour cream for Greek yogurt. The paprika quality is crucial - make sure it's fresh and high-quality Hungarian paprika for the best results. This dish actually improves with time as flavors meld, making it perfect for meal prep.

Nutrition

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