real hungarian chicken paprikash recipe

Written ByJenny Smyth Posted on
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The Best real hungarian chicken paprikash recipe

I’ve been making chicken paprikash for my family for years, and it’s a staple in our household. This traditional Hungarian recipe has become a favorite not only because of its rich flavor but also because of its ease of preparation.

The dish is made with chicken, paprika, and vegetables, which are slow-cooked in a flavorful broth. The aroma that fills the house when this recipe is cooking is incredible, and it always gets everyone excited for dinner.

My kids love it when I serve this with some crusty bread or over egg noodles. It’s a hearty meal that warms the soul and leaves you feeling satisfied.

As a busy mom, I appreciate how quickly this recipe comes together, making it perfect for weeknight meals or special occasions. Plus, it’s packed with nutrients like protein, vitamins, and minerals from the chicken and vegetables.

When I serve this at family gatherings or potlucks, it’s always a hit. People love the way the flavors meld together and the tender texture of the chicken.

It’s definitely a recipe that’s been passed down through generations in Hungary, and I’m so glad I can share it with my loved ones here in America.

Real Hungarian Chicken Paprikash

4.9 from 1328 votes

A traditional Hungarian stew featuring tender chicken in a rich, creamy paprika sauce. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken and Vegetables

1.5 lbs (700g) boneless, skinless chicken breasts or thighs
2 large onions
2 large bell peppers
2 cloves garlic
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

For the Sauce

2 tbsp sweet Hungarian paprika
1 tsp hot Hungarian paprika
2 cups (480ml) chicken broth
1 cup (240ml) sour cream
1 tbsp all-purpose flour
1 tbsp butter
1 tbsp chopped fresh parsley

For Serving

Nokedli (Hungarian dumplings) or galuska (Hungarian noodles)

👨‍🍳Directions

1Cut the chicken into 1-inch cubes.
2Season with 1 tsp salt and 1 tsp black pepper.
Set aside.
3Finely chop the onions, bell peppers, and garlic.
4Heat the vegetable oil in a Dutch oven or large pot over medium heat.
5Add the chopped onions, bell peppers, and garlic.
6Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5-7 minutes.
7The onions should be translucent and the garlic should be fragrant.
8Add the chicken pieces to the pot.
9Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
10The chicken should be lightly browned and the vegetables should be slightly caramelized.
11Stir in the sweet and hot paprika.
12Cook, stirring constantly, for 1 minute.
13The paprika should be fragrant and the oil should be slightly reddened.
14Pour in the chicken broth.
15Stir well to combine.
16Bring the mixture to a boil over high heat.
17Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
18The chicken should be easily pierced with a fork and the sauce should have thickened slightly.
19In a small bowl, whisk together the sour cream and flour until smooth.
20Stir the sour cream mixture into the pot.
21Cook, stirring constantly, for 2-3 minutes, until the sauce has thickened.
22The sauce should be smooth and creamy.
23Taste and adjust the seasoning if necessary.
24Stir in the butter and chopped parsley.
25Cook for an additional 1-2 minutes, until the butter is melted and the parsley is wilted.
26The sauce should be glossy and the parsley should be bright green.
27Serve the chicken paprikash hot, over nokedli or galuska.
28Garnish with additional chopped parsley, if desired.

🔧Equipment

Dutch oven or large pot with a lid
Tongs
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 9g❤️Cholesterol: 120mg🧂Sodium: 1000mg🌾Total Carbs: 20g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 35g

📝Notes

Tips: For a spicier dish, increase the amount of hot paprika. For a milder dish, reduce the amount or omit it altogether. You can also add other vegetables, such as carrots or mushrooms, to the sauce for added flavor and nutrition.

This Hungarian chicken paprikash recipe is perfect for any occasion or daily meal. It’s easy to make ahead of time and reheat when needed.

In fact, the flavors even get better after a day or two in the fridge. You can also freeze individual portions for up to 3 months.

When reheating, simply thaw overnight in the fridge or reheat on low heat on the stovetop until hot through.

❓ Frequently Asked Questions About Real Hungarian Chicken Paprikash

Q: What is paprika?

Paprika is a spice made from ground bell peppers and is a staple in Hungarian cuisine.

Q: Can I use any type of paprika?

No, you should use sweet paprika for this recipe as it provides a more delicate flavor.

Q: What type of chicken should I use?

Boneless, skinless chicken thighs are best for this recipe as they stay moist during cooking.

Q: Can I make this recipe in a slow cooker?

Yes, simply brown the chicken and cook the vegetables before transferring everything to your slow cooker with the broth and spices.

Q: How long does this recipe take to make?

This recipe takes about 30 minutes to prepare and 1 hour to cook.

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