Introduction
Hungarian Chicken Paprikash is one of those comfort food dishes that somehow manages to be both elegant and rustic at the same time. This classic Hungarian dish combines tender chicken pieces with a rich, creamy paprika sauce that’s simply unforgettable. I’ve been perfecting this recipe for years, and I’m excited to share my version that stays true to its traditional roots while being completely approachable for home cooks. Whether you’re looking to explore Eastern European cuisine or just want a satisfying dinner option, this Hungarian Chicken Paprikash delivers incredible flavors with simple ingredients.
Ingredients
- 3 lbs chicken thighs and legs, skin-on
- 2 large onions, finely diced
- 3 tablespoons Hungarian sweet paprika
- 2 tablespoons vegetable oil
- 2 cups chicken broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 ripe tomato, diced
- 1 sweet pepper, sliced
- Salt and black pepper to taste
Note: For best results, use genuine Hungarian sweet paprika – it makes a world of difference. Regular paprika will work, but the authentic variety offers a deeper, more complex flavor.
Instructions
- Season the chicken pieces generously with salt and pepper on all sides.
- Heat oil in a large heavy-bottomed pot over medium-high heat. Brown the chicken pieces in batches until golden, about 5-7 minutes per side. Remove and set aside.
- In the same pot, lower heat to medium and add diced onions. Cook until translucent and starting to golden, about 8 minutes.
- Remove pot from heat and stir in paprika (this prevents the paprika from burning, which would make it bitter).
- Return pot to heat, add garlic, tomato, and pepper. Cook for 2 minutes.
- Return chicken to the pot and pour in chicken broth. Bring to a simmer, cover, and cook for 45 minutes or until chicken is tender.
- In a bowl, whisk together sour cream and flour until smooth.
- Remove a ladle of hot cooking liquid and slowly whisk it into the sour cream mixture to temper it.
- Stir the tempered sour cream mixture back into the pot and simmer for 5 minutes until sauce thickens.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 people
Recipe Notes
- Don’t rush the browning process – it builds essential flavor foundations.
- Always remove the pot from heat when adding paprika to prevent burning.
- If your sauce becomes too thick, thin it with additional chicken broth.
- Serve over traditional Hungarian nokedli (dumplings), egg noodles, or rice.
- Leftovers keep well in the refrigerator for up to 3 days and often taste even better the next day.
- When reheating, do so gently to prevent the sauce from breaking.
- For extra richness, use Hungarian half-sharp paprika for a portion of the sweet paprika – but be careful, it adds heat!
Hungarian Chicken Paprikash
Ingredients
- 3 lbs chicken thighs and legs skin-on
- 2 large onions finely diced
- 3 tablespoons Hungarian sweet paprika
- 2 tablespoons vegetable oil
- 2 cups chicken broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- 1 ripe tomato diced
- 1 sweet pepper sliced
- Salt and black pepper to taste
Instructions
- Season the chicken pieces generously with salt and pepper on all sides.
- Heat oil in a large heavy-bottomed pot over medium-high heat. Brown the chicken pieces in batches until golden, about 5-7 minutes per side. Remove and set aside.
- In the same pot, lower heat to medium and add diced onions. Cook until translucent and starting to golden, about 8 minutes.
- Remove pot from heat and stir in paprika (this prevents the paprika from burning, which would make it bitter).
- Return pot to heat, add garlic, tomato, and pepper. Cook for 2 minutes.
- Return chicken to the pot and pour in chicken broth. Bring to a simmer, cover, and cook for 45 minutes or until chicken is tender.
- In a bowl, whisk together sour cream and flour until smooth.
- Remove a ladle of hot cooking liquid and slowly whisk it into the sour cream mixture to temper it.
- Stir the tempered sour cream mixture back into the pot and simmer for 5 minutes until sauce thickens.
