Hungarian Chicken Paprikash Recipe

Chicken Paprikash Recipe
The Spruce
Ratings (97)
  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Yield: 1 Chicken (6 Servings)
Nutritional Guidelines (per serving)
886 Calories
53g Fat
25g Carbs
74g Protein
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Nutrition Facts
Servings: 1 Chicken (6 Servings)
Amount per serving
Calories 886
% Daily Value*
Total Fat 53g 68%
Saturated Fat 19g 95%
Cholesterol 264mg 88%
Sodium 514mg 22%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 12%
Protein 74g
Calcium 168mg 13%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Serve with nokedli, which are similar to German spaetzle, or rice or other noodles, and a cucumber or green salad.

Ingredients

  • 2 ounces butter
  • 1 medium onion (finely chopped)
  • 1 (3 1/2-pound) chicken (cut up)
  • 1 bell pepper (green, seeded, and chopped)
  • 1 large tomato (peeled, seeded and chopped, or 1 (14.5-ounce) undrained can chopped tomatoes)
  • 1 clove garlic (finely chopped)
  • 1 tablespoon Hungarian paprika (sweet or hot)
  • Salt (to taste)
  • Black pepper (to taste)
  • 3/4 cup water
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour

Steps to Make It

  1. Gather the ingredients.

    Hungarian chicken paprikash ingredients
  2. Heat butter in a Dutch oven or large skillet with a lid. Add onion and sauté over low heat until translucent.

    Heat onion and butter in pan
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  3. Add chicken pieces and brown lightly on both sides.

    Add chicken pieces to skillet
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  4. Add green pepper, tomato, garlic, and sweet or hot paprika.

    Add green pepper, tomato, garlic, and paprika.
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  5. Season to taste with salt and pepper. 

    Add salt and pepper for taste
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  6. 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).

    Stir in water to skillet and bring to boil
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  7. Remove chicken to a heated platter and keep warm by loosely tenting with aluminum foil.

    Remove chicken to a platter and cover
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  8. In a small bowl, whisk together sour cream with flour.

    Whisk sour cream and flour
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  9. Temper the sour cream mixture with some of the pan juices.

    Temper sour cream mixture with pan juices
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  10. Return tempered sour cream mixture to pan and simmer until juices are thickened.

    Simmer sour cream mixture in pan
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  11. Return chicken to the pan to rewarm.

    Return chicken mixture to pan and warm
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  12. Portion into heated bowls or plates, and serve with nokedli, which are similar to German spaetzle, or another type of noodle, or rice.

    Portion Hungarian chicken paprikash in bowls with rice
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  13. Serve and enjoy!

Kitchen Notes 

For a family-style presentation, arrange the paprikash atop a platter of noodles.