traditional hungarian chicken paprikash recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best traditional hungarian chicken paprikash recipe

I’ve always been fascinated by the rich culinary heritage of Eastern Europe, and one dish that has captured my heart is traditional Hungarian chicken paprikash. This hearty stew has been a staple in Hungarian cuisine for centuries, and its popularity extends far beyond the borders of the country.

As a food blogger, I’ve had the pleasure of trying various recipes, but there’s something special about this one that makes it stand out from the rest. Maybe it’s the way the tender chicken and vegetables melt in your mouth, or perhaps it’s the depth of flavor that comes from using high-quality paprika.

Whatever the reason, I’m hooked, and I know my family will be too once they try it. In fact, my kids can’t get enough of this dish – they love helping me in the kitchen, learning about the different spices and ingredients that go into making it.

And let’s not forget about the health benefits – with its rich mix of vegetables and lean protein, this recipe is a guilt-free treat for any mealtime occasion. Whether you’re looking for a comforting bowl of goodness after a long day or a flavorful addition to your next family gathering, traditional Hungarian chicken paprikash is sure to please even the pickiest eaters.

With its ease of preparation and versatility in serving options, this recipe is perfect for any occasion – just be prepared to have everyone asking for seconds! I’ve made this dish so many times now that I can confidently say it’s become a staple in our household.

And when I think about why it’s such a hit with my loved ones, I realize it’s because it’s not just a meal – it’s an experience. It’s a taste of tradition and culture that we all get to enjoy together.

Traditional Hungarian Chicken Paprikash

4.6 from 1904 votes

A comforting Hungarian stew made with tender chicken, sweet paprika, and a creamy sauce. Served traditionally with dumplings or noodles.

Prep Time30 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time2 hrs
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

Ingredients

2 lbs (900g) bone-in, skin-on chicken thighs
4 tbsp butter
2 medium onions, finely chopped
4 cloves garlic, minced
4 tbsp sweet Hungarian paprika
2 tsp salt
1 tsp black pepper
1 1/2 cups (350ml) chicken broth
2 tbsp all-purpose flour
1 cup (240ml) sour cream
2 tbsp chopped fresh parsley

For Dumplings

2 cups (240g) all-purpose flour
1 tsp salt
1 tsp baking powder
1 large egg
1/2 cup (120ml) milk

👨‍🍳Directions

1Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper.
2Heat 2 tablespoons of butter in a large pot over medium-high heat.
3Add chicken, skin-side down and cook until skin is golden brown and crispy, about 5-7 minutes.
4Flip and cook for another 5 minutes.
5Remove chicken from pot and set aside.
6In the same pot, add remaining 2 tablespoons of butter.
7Add onions and cook over medium heat until softened and translucent, about 5 minutes.
8Add garlic and cook for another minute until fragrant.
9Stir in paprika and cook for 1 minute, stirring constantly to prevent burning.
10Add flour to the pot and stir to combine, cooking for another minute.
11Gradually pour in chicken broth, stirring continuously to combine with the flour and paprika mixture.
12Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes.
13Return chicken to the pot, reduce heat to low, cover, and let it simmer for 40-45 minutes, or until the chicken is tender and cooked through.
14Stir occasionally to prevent burning.
15While the chicken is cooking, prepare the dumplings.
16In a mixing bowl, combine flour, salt, and baking powder.
17Make a well in the center, add egg and milk, and mix until a soft dough forms.
18Let the dough rest for 10 minutes.
19Bring a large pot of salted water to a boil.
20Using a spoon, carefully drop small portions of dough into the boiling water.
21Cook dumplings for 5-7 minutes, or until they float to the surface and are cooked through.
22Remove with a slotted spoon and drain.
23Once the chicken is cooked, remove it from the pot and set aside.
24Stir in sour cream to the sauce until well combined.
25Taste and adjust seasoning with remaining salt and black pepper if needed.
26Slice the chicken into serving pieces.
27Serve chicken and sauce over dumplings, garnished with chopped fresh parsley.

🔧Equipment

Large pot with lid
Mixing bowl
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 165mg🧂Sodium: 1200mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 30g

📝Notes

Tips: For a spicier version, use hot paprika instead of sweet. Serve with egg noodles or rice if dumplings are not available.

This traditional Hungarian chicken paprikash recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a comforting meal after a long day.

One of my favorite things about this recipe is how easy it is to reheat – simply place leftovers in the microwave or oven until warmed through.

When serving, consider adding some crusty bread or over rice to soak up all those delicious juices.

❓ Frequently Asked Questions About Hungarian Chicken Paprikash

Q1: What is paprikash?

Paprikash is a traditional Hungarian stew made with chicken or beef, vegetables, and a blend of spices that includes paprika as its main ingredient.

Q2: What type of paprika should I use?

The best type of paprika to use in this recipe is Hungarian sweet paprika – it has a mild smoky flavor that adds depth to the dish without overpowering it.

Q3: Can I make this recipe with beef instead of chicken?

Absolutely – simply substitute beef for chicken and adjust cooking time accordingly.

Q4: Is this recipe suitable for vegetarians?

No – this recipe contains chicken as its main protein source.

Q5: Can I store leftover paprikash in the fridge or freezer?

This recipe freezes beautifully – simply portion out individual servings and store them in an airtight container or freezer bag for up to 3 months.

Similar Posts