Hungarian Chicken Paprikash Recipe

Hungarian Chicken Paprikash Recipe,is one of the most famous and beloved of all Hungarian dishes,contain from onions, green peppers, tomatoes, paprika, and sour cream.

An unforgettably rich, flavorful and creamy paprika-infused sauce!


Prep time: 10 minutes                 Cook time: 35 minutes                   Yield:1 Chicken (6 Servings)


1 (3 1/2-pound) chicken (cut up)
2 ounces butter
1 medium onion (finely chopped)
1 bell pepper (green, seeded, and chopped)
1 large tomato (peeled, seeded and chopped, or 1 (14.5-ounce) undrained can chopped tomatoes)
1 clove garlic (finely chopped)
1 tablespoon Hungarian paprika (sweet or hot)
Salt (to taste)
Black pepper (to taste)
3/4 cup water
1 cup sour cream
2 tablespoons all-purpose flour


1-Heat butter in a Dutch oven or large skillet with a lid. Add onion and sauté over low heat until translucent.

2- Add chicken pieces to skillet and brown lightly on both sides.

3- Add green pepper, tomato, garlic, and sweet or hot paprika.

4- Season to taste with salt and pepper. 

5- Stir in water and bring to a boil. Reduce heat to low, cover and cook 35 minutes or until chicken is tender (about 20 minutes if using chicken breasts only).

6- Remove chicken to a heated platter and keep warm by loosely tenting with aluminum foil.

7- In a small bowl, whisk together sour cream with flour.

8- Temper the sour cream mixture with some of the pan juices.

9- Return tempered sour cream mixture to pan and simmer until juices are thickened.
10-Return chicken  mixture  to the pan to rewarm.

Portion into heated bowls or plates.


For a lower-fat version, you can use canola oil instead of butter, low-fat sour cream, and 6 boneless.

And you can serve it with nokedli, which are similar to German spaetzle, or rice or other noodles, and a cucumber or green salad.

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