Go Back
Hungarian Chicken Paprikash Recipe
Ash Tyrrell

Hungarian Chicken Paprikash Recipe

I must admit, the first time I made Hungarian Chicken Paprikash, I was hooked. This dish feels like a warm hug on a chilly day. The rich paprika-infused sauce, tender chicken, and creamy texture all come together in a way that’s nothing short of remarkable.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • Chicken thighs bone-in, skin-on
  • Salt and black pepper
  • Vegetable oil
  • Onion
  • Garlic
  • Sweet Hungarian paprika
  • Diced tomatoes
  • Red bell pepper
  • Chicken broth
  • Sour cream
  • All-purpose flour
  • Fresh parsley
  • Egg noodles or rice for serving

Method
 

  1. Season the chicken thighs with salt and pepper. Heat oil in a skillet over medium heat. Sear the chicken on both sides until golden brown, then set it aside.
  2. Using the same skillet, sauté the onion until soft and translucent. Add the garlic and cook for another 30 seconds, stirring frequently to avoid burning.
  3. Stir in sweet Hungarian paprika followed by the diced tomatoes. This is where the magic begins as the sauce starts to develop its signature aroma.
  4. Return the chicken to the skillet. Add the diced red bell pepper and pour in the chicken broth. Cover and simmer for about 30 minutes, allowing the chicken to soak up all the flavors.
  5. Whisk together sour cream and all-purpose flour until smooth. Gradually stir this mixture into the sauce, ensuring it thickens beautifully.
  6. Simmer for a few more minutes, then taste and adjust seasoning. Serve the Chicken Paprikash hot over egg noodles or rice. Don’t forget to sprinkle some fresh parsley on top!

Notes

  • Don’t Burn the Paprika: Cooking paprika for too long can make it taste bitter. Add it quickly and mix well.
  • Smooth Sauce Guaranteed: Make sure the sour cream mixture is whisked properly to avoid lumps.
  • Flavor Boost: Allow the dish to simmer so the sauce and chicken meld together into perfection.