|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 13g||63%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 2g||5%|
|Total Sugars 3g|
|Vitamin C 33mg||163%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This one-pot classic Hungarian chicken dish for chicken paprikash (some call it chicken paprika) combines five key Hungarian ingredients—onions, green peppers, tomatoes, paprika, and sour cream. The dish can be pulled together quickly, especially if the vegetables are prepped the night before.
Some claim the addition of green peppers and tomatoes is not traditional but, as with all recipes, ingredients vary from family to family and region to region.
For a lower-fat version, use canola oil instead of butter, low-fat sour cream, and 6 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs, or a combination. If using breasts only, reduce the simmering time to 20 minutes.
Click Play to See This Hungarian Chicken Paprikash Recipe Come Together
2 ounces butter (4 tablespoons)
1 medium onion (finely chopped)
1 whole chicken (about 3 1/2 pounds, cut-up)
1 medium bell pepper (green, seeded and chopped)
1 large tomato (peeled, seeded, and chopped, or 14 1/2 ounces canned, undrained)
1 clove garlic (finely chopped)
1 tablespoon Hungarian paprika (sweet or hot)
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
3/4 cup water
1 cup sour cream
2 tablespoons all-purpose flour
Gather the ingredients.
Heat butter in a Dutch oven or large skillet with a lid. Add onion and sauté over low heat until translucent.
Add chicken pieces and brown lightly on both sides.
Add green pepper, tomato, garlic, and sweet or hot paprika.
Season to taste with salt and pepper.
Stir in water and bring to a boil. Reduce heat to low, cover and cook 35 minutes or until chicken is tender (about 20 minutes if using chicken breasts only).
Remove chicken to a heated platter and keep warm by loosely tenting with aluminum foil.
In a small bowl, whisk together sour cream with flour.
Temper the sour cream mixture with some of the pan juices.
Return tempered sour cream mixture to pan and simmer until juices are thickened.
Return chicken to the pan to rewarm.
Portion into heated bowls or plates, and serve with nokedli, which are similar to German spaetzle, or another type of noodle, or rice.
Serve and enjoy!
Can I Substitute Regular Paprika for Hungarian?
Generic paprika can add color and some flavor, but Hungarian paprika will add richer flavor and can be found in a variety of heat levels. If you can't find Hungarian paprika, the dish may be made with Spanish or generic paprika.
How to Store, Freeze, and Reheat
- Refrigerate leftover chicken paprikash in an airtight container for up to 4 days.
- For longer storage, freeze the chicken paprikash in airtight container for up to 3 months.
- Defrost frozen chicken paprikash in the refrigerator overnight.
- Reheat leftover paprikash gently over low to medium-low heat until the chicken reaches 165 F, the minimum safe temperature for leftover food.
- For a family-style presentation, arrange the paprikash atop a platter of noodles.
- If making the dish with bone-in chicken with skin, feel free to skim off any excess fat or put the liquids through a gravy separator before preparing and adding the sour cream.
- For richer chicken flavor, replace the water with chicken stock or broth.
- Stir a tablespoon or two of tomato paste into the simmering mixture for brighter color.