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Chicken Paprikash Recipe – Tender chicken pieces smothered in a creamy paprika sauce, garnished with fresh parsley and served over buttered egg noodles in a skillet. A rich and comforting Hungarian dish.

Best Chicken Paprikash Recipe in 5 Steps

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Chicken Paprikash Recipe is a traditional Hungarian comfort food featuring tender chicken cooked in a rich, creamy sauce made with paprika and sour cream. Served over noodles or dumplings, it's a hearty one-pot meal ready in about an hour.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 5
Course: Main Course
Cuisine: Eastern European
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Protein:
  • 3 lbs chicken pieces preferably thighs and legs, bone-in, skin-on
Sauce Base:
  • 2 large onions finely diced
  • 3 tablespoons Hungarian sweet paprika
  • 2 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 2 red bell peppers sliced
  • 1 large tomato diced
  • 1½ cups chicken broth
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to taste
For Serving:
  • Fresh parsley chopped (garnish)
  • Hungarian nokedli or egg noodles
Optional Add-ins:
  • ½ teaspoon hot Hungarian paprika for heat
  • 1 teaspoon caraway seeds
  • 1 bay leaf

Equipment

  • Large Dutch oven or heavy-bottomed pot (4-6 quart size)
  • Sharp kitchen knife
  • Cutting board
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Small whisk (for sour cream mixture)
  • Large bowl (for tempering sour cream)

Method
 

Prep Phase:
  1. Cut chicken into serving pieces (if needed)
  2. Dice onions, slice peppers, mince garlic
  3. Measure all ingredients
  4. Pat chicken dry and season with salt and pepper
Step 1: Base Preparation (10 minutes)
  1. Heat oil in Dutch oven over medium heat
  2. Add diced onions, cook until golden (8-10 minutes)
  3. Remove from heat, stir in paprika
Step 2: Cooking Chicken (45 minutes)
  1. Return pot to medium heat
  2. Add seasoned chicken pieces
  3. Add bell peppers, garlic, tomato
  4. Pour in chicken broth
  5. Bring to simmer, cover
  6. Cook 45-50 minutes until chicken is tender
Step 3: Making Sauce (5 minutes)
  1. Mix sour cream and flour in bowl
  2. Temper mixture with ½ cup hot cooking liquid
  3. Stir tempered mixture back into pot
  4. Simmer 5 minutes until thickened
Final Steps:
  1. Taste and adjust seasoning
  2. Let rest 5 minutes before serving
  3. Garnish with parsley
  4. Serve over noodles or nokedli

Nutrition

Calories: 385kcalCarbohydrates: 12gProtein: 32gFat: 24gSaturated Fat: 8gCholesterol: 115mgSodium: 580mgPotassium: 485mgSugar: 4gVitamin A: 25IUVitamin C: 45mgCalcium: 85mgIron: 2.5mg

Notes

  • Always use room temperature sour cream to prevent curdling
  • Never add paprika to very hot oil as it can become bitter
  • Let chicken come to room temperature before cooking
  • Don't rush the onion cooking process - golden onions create the flavor base
  • Can be made 1-2 days ahead
  • Flavor actually improves overnight
  • Store sauce and chicken separately from noodles
  • Reheat gently to prevent sauce separation
 

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