🇭🇺 Chicken Paprikash with Meatballs
Key Flavor Note
Use good Hungarian sweet paprika (not smoked). This dish is all about paprika, onions, and sour cream.
Ingredients
Chicken Paprikash
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3–4 lb chicken (thighs & drumsticks preferred)
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Salt & black pepper
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3 tbsp oil or lard
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2 large onions, finely chopped
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3 tbsp Hungarian sweet paprika
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1 tsp hot paprika (optional)
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2 cloves garlic, minced
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1 cup chicken broth
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1 cup sour cream
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1–2 tbsp flour (for thickening)
Meatballs
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1 lb ground chicken or pork (or half & half)
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½ cup breadcrumbs
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1 egg
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1 small onion, finely grated
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1 tsp sweet paprika
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Salt & pepper
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1 tbsp oil (for browning)
Instructions
1️⃣ Brown the Chicken
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Season chicken with salt & pepper.
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Heat oil in a heavy pot. Brown chicken lightly, remove and set aside.
2️⃣ Make the Paprikash Base
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In same pot, add onions. Cook slowly until soft and pale golden.
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Remove pot from heat briefly, stir in paprika (prevents bitterness).
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Add garlic, broth, return chicken to pot.
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Cover and simmer 35–40 minutes until tender.
3️⃣ Prepare the Meatballs
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Mix all meatball ingredients gently.
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Roll into small balls (golf-ball size).
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Brown lightly in a skillet (or add raw directly to simmering sauce if preferred).
4️⃣ Finish the Dish
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Add meatballs to the pot for last 15 minutes of cooking.
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Whisk sour cream with flour.
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Temper with hot sauce liquid, then stir gently into pot.
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Simmer 5 minutes — do not boil.
Serving Suggestions
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Traditional: Nokedli (Hungarian dumplings)
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Also great with: egg noodles, rice, or mashed potatoes
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Garnish: chopped parsley
Tips for Authentic Flavor
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Never burn paprika
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Don’t rush the onions
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Sour cream goes in last, off high heat
If you want, I can give you:
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A one-pot version
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Slow cooker or Instant Pot adaptation
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Authentic Hungarian nokedli recipe