hungarian paprika chicken recipe

Written ByJenny Smyth Posted on
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The Best hungarian paprika chicken recipe

I’m so excited to share with you my favorite Hungarian Paprika Chicken recipe. This dish is a staple in our household, and I love it for its simplicity, flavor, and versatility.

The recipe hails from Hungary, where paprika is a staple spice used to add depth and warmth to various dishes. In this recipe, the smoky sweetness of the paprika pairs perfectly with the tender chicken, creating a truly satisfying meal.

I’ve made this recipe countless times for family gatherings, potlucks, and even just for a quick weeknight dinner. My kids adore it, and I appreciate how easy it is to make in bulk for meal prep.

As an added bonus, this recipe is relatively healthy compared to other fried chicken recipes, making it a guilt-free option for those looking for a comforting yet nutritious meal.

Hungarian Paprika Chicken

4.6 from 1531 votes

This Hungarian Paprika Chicken is a classic dish featuring tender chicken cooked in a rich, flavorful paprika sauce. The dish is easy to prepare and perfect for a comforting meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless, skinless chicken breasts or thighs
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Paprika Sauce

2 tbsp butter
1 large onion, finely chopped
4 cloves garlic, minced
2 red bell peppers, finely chopped
2 tbsp Hungarian sweet paprika
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 can (14.5 oz) diced tomatoes
1 cup chicken broth
1 tbsp tomato paste
1 tsp sugar
1 tbsp all-purpose flour
1/4 cup water
Salt and pepper to taste

For Garnish

Fresh parsley, chopped
Sour cream

👨‍🍳Directions

1Season the chicken with 1 tsp salt and 1/2 tsp black pepper.
2Heat the olive oil in a large skillet over medium-high heat.
3Add the chicken and cook until browned on both sides and cooked through, about 6-7 minutes per side.
4Remove the chicken from the skillet and set aside.
5In the same skillet, melt the butter over medium heat.
6Add the onion, garlic, and red bell peppers.
7Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 5-7 minutes.
8Stir in the Hungarian sweet paprika, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
9Cook for 1 minute, stirring constantly to prevent burning.
10Add the diced tomatoes, chicken broth, and tomato paste to the skillet.
11Stir well to combine.
12Bring the mixture to a simmer, then reduce the heat to medium-low.
13Let it cook for 10 minutes, stirring occasionally.
14In a small bowl, mix the flour with 1/4 cup water until smooth.
15Stir this mixture into the skillet.
16Add the sugar and stir well.
17Cook for an additional 5 minutes, until the sauce has thickened slightly.
18Return the chicken to the skillet, spooning the sauce over the top.
19Cook for an additional 5 minutes, until the chicken is heated through and the sauce has thickened.
20Taste and adjust the seasoning with salt and pepper if needed.
21Garnish with chopped fresh parsley and a dollop of sour cream.
22Serve hot with crusty bread or over egg noodles.

🔧Equipment

Large skillet
Mixing bowl
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 105mg🧂Sodium: 1200mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 7g🥩Protein: 30g

📝Notes

Tips: For a spicier dish, add 1/2 tsp cayenne pepper to the paprika sauce. For a smoother sauce, blend the tomatoes and peppers in a blender before adding to the skillet.

This Hungarian Paprika Chicken recipe is always a crowd-pleaser in our household. Its ease of preparation, versatility, and comforting flavors make it perfect for any occasion.

Whether you’re hosting a family gathering or need a quick weeknight dinner solution, this recipe delivers every time. Plus, its relatively healthy nature makes it an excellent choice for those seeking comfort food without sacrificing nutrition.

❓ Frequently Asked Questions About Hungarian Paprika Chicken

Q1: What’s the difference between sweet and smoked paprika?

A1: Sweet paprika has a milder flavor and is often used in traditional Hungarian dishes like goulash and chicken paprikas. Smoked paprika has a more robust, smoky flavor and is perfect for adding depth to recipes like this Hungarian Paprika Chicken.

Q2: Can I use other types of chicken in this recipe?

A2: While boneless skinless chicken breasts work well, I prefer using bone-in chicken thighs or legs for more flavor and moisture. You can also use a combination of both for added texture and variety.

Q3: How do I store leftover Hungarian Paprika Chicken?

A3: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the oven or on the stovetop until heated through.

Q4: Can I make this recipe gluten-free?

A4: Yes, simply replace the all-purpose flour with gluten-free flour or almond flour. Also, be sure to check the ingredients of your paprika spice blend to ensure it’s gluten-free.

Q5: What’s the best way to reheat Hungarian Paprika Chicken?

A5: To retain moisture and flavor, reheat by covering the dish with foil during oven reheating or by adding a splash of water when reheating on the stovetop.

Q6: Can I serve this recipe as an appetizer or snack?

A6: Absolutely! This recipe makes an excellent finger food when served with toothpicks or as part of a larger spread at parties or gatherings.

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