🇭🇺 Hungarian Chicken Paprikash Recipe

Instructions

1. Brown the chicken
   • Pat chicken dry, season with salt and pepper.
   • Heat oil/lard in a large pot or deep skillet over medium heat.
   • Brown chicken on all sides (about 3–4 min each side), then set aside.
2. Cook onions and spices
   • In the same pot, sauté onions until soft and golden.
   • Add garlic and stir for 30 seconds.
   • Remove from heat briefly, stir in paprika (sweet + hot). This prevents bitterness from burning the paprika.
3. Simmer the sauce
   • Return to heat, add tomato and pepper.
   • Place chicken back in pot, pour in broth, and cover.
   • Simmer on low for about 40 minutes, until chicken is tender.
4. Make the creamy paprika sauce
   • In a bowl, whisk sour cream and flour until smooth.
   • Remove chicken from pot, stir sour cream mixture into the sauce slowly.
   • Simmer gently for 5 minutes until thickened — do not boil after adding sour cream.
5. Serve
   • Return chicken to the sauce.
   • Serve hot, sprinkled with a little extra paprika.

💡 Best served with:
Hungarian Nokedli (Spaetzle) or buttered egg noodles — perfect for soaking up that rich paprika gravy.

If you’d like, I can give you the Nokedli recipe right alongside this so you can make the full traditional Hungarian meal. That way you’ll have the complete Chicken Paprikash + Nokedli pairing like it’s served in Hungary.

Pages: 1 2