Chicken paprikash is one of Hungary’s best-known comfort foods, built around sweet paprika, tender chicken, and a velvety sour cream sauce.
Browning the chicken and onions first gives the sauce depth. A little flour helps the sour cream blend into the paprika broth without curdling.
Remove the pot from direct heat before stirring in the sour cream so the sauce stays smooth and creamy.
Serving Suggestions
Serve over nokedli or buttered egg noodles with cucumber salad and extra sour cream.
Recipe Notes
Refrigerate leftovers for up to 3 days. Reheat gently and add a splash of stock if the sauce thickens too much.
Hungarian Chicken Paprikash
Tender chicken simmered in a sweet paprika and sour cream sauce, served with soft Hungarian-style dumplings.
Equipment
- Dutch oven
- Mixing bowl
- Wooden spoon
- Large pot
- Slotted spoon
Ingredients
Paprikash
- 2 tbsp vegetable oil
- 1 1/2 lb bone-in chicken thighs skin removed
- 1 large yellow onion finely diced
- 3 cloves garlic minced
- 3 tbsp sweet Hungarian paprika
- 1 tsp hot paprika optional
- 1 cup chicken stock
- 1 large tomato diced
- 1 medium red bell pepper diced
- 1 cup sour cream
- 2 tbsp all-purpose flour
- salt and black pepper to taste
Nokedli
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup water plus more as needed
- 1/2 tsp salt
Instructions
Brown the Chicken:
- Season the chicken with salt and pepper. Heat the oil in a Dutch oven and brown the pieces on both sides, then transfer them to a plate.
- Cook the onion in the same pot until soft. Add the garlic, sweet paprika, and hot paprika and stir for 30 seconds.
Simmer the Paprikash:
- Add the stock, tomato, and bell pepper. Return the chicken to the pot and bring to a gentle simmer.
- Cover and cook for 35 to 40 minutes, until the chicken is tender.
- Whisk the sour cream and flour in a bowl. Stir in a ladle of hot sauce, then return the mixture to the pot and simmer gently for 3 minutes.
Cook the Nokedli:
- Bring a large pot of salted water to a boil. Stir the flour, eggs, water, and salt into a sticky dough.
- Drop small pieces of dough into the boiling water. Cook until they float, then lift them out with a slotted spoon.
- Serve the chicken and sauce over the dumplings.
Notes
- Use fresh sweet paprika for the cleanest flavor and brightest color.
- Do not boil the sauce after adding sour cream.
Nutrition
Calories: 690kcalCarbohydrates: 63gProtein: 42gFat: 30gSaturated Fat: 11gCholesterol: 205mgSodium: 760mgFiber: 4gSugar: 7g