Hungarian Chicken Paprikash

Here’s a classic Hungarian Chicken Paprikash recipe—creamy, comforting, and packed with rich paprika flavor 🍗🌶️

Hungarian Chicken Paprikash

Ingredients (serves 4)

• 2–3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)

• Salt and pepper, to taste

• 2 tbsp vegetable oil or unsalted butter

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 2–3 tbsp sweet Hungarian paprika

• 1 tsp smoked paprika (optional, for depth)

• 1 cup chicken broth

• 1 cup sour cream

• 1 tbsp flour (optional, for thickening)

• Fresh parsley, chopped, for garnish

To serve:

• Egg noodles, spaetzle, rice, or mashed potatoes

Instructions

1. Season and brown chicken

   • Pat chicken dry, season with salt and pepper.

   • Heat oil/butter in a large skillet or Dutch oven over medium-high heat.

   • Brown chicken on all sides, 5–7 minutes per side. Remove and set aside.

2. Cook onions and garlic

   • In the same pan, sauté onions until soft and translucent, about 5 minutes.

   • Add garlic and cook 1 minute more.

3. Add paprika

   • Remove from heat briefly (to prevent burning paprika).

   • Stir in sweet paprika (and smoked paprika if using) until fragrant.

4. Simmer chicken

   • Return chicken to the pan.

   • Pour in chicken broth, bring to a simmer.

   • Cover and cook 30–40 minutes, until chicken is tender and cooked through.

5. Finish with sour cream

   • In a small bowl, mix sour cream and flour (if using) to prevent curdling.

   • Stir into the pan off heat until fully combined.

   • Warm gently—do not boil after adding sour cream.

6. Serve

   • Sprinkle with chopped parsley.

   • Serve over egg noodles, spaetzle, rice, or mashed potatoes.

Tips

• Use bone-in chicken for maximum flavor.

• Adjust paprika to taste—Hungarian paprika varies in sweetness and spice.

• For a richer sauce, add a splash of heavy cream with the sour cream.

• Leftovers taste even better the next day!

This dish is authentic, cozy, and creamy, perfect for a family dinner with a touch of Eastern European flair.

If you want, I can also give a “quick 30-minute stovetop version” that’s just as flavorful but faster to make.