The Foreign Fork

Hungarian Chicken Paprikash

Chicken Paprikash is one of the most famous recipes to come out of Hungary. Chicken stewed in Hungarian paprika and sour cream makes for an easy and delicious meal!

What Recipe Is  Hungary Famous For?

Table salt ¼ cup lard 2 onions 2 cloves garlic 2 tbsp sweet paprika 6 chicken bone-in, skin on chicken pieces 6 tbsp sour cream 1 tbsp all purpose flour


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What You Need:

Season with s&p!

Add your diced onions into the heated dutch oven. Soften until fragrant, then add in sweet paprika. 

Add in your chicken and combine the seasoning and onions around it. Allow the natural juices of the chicken to cook out. 

If the pot still looks dry, add about 1 cup of water into the dutch oven, then put the cover on and cook another 20 minutes. Flip the chicken and cook another 30 min. 

Remove the chicken onto a plate. Put the 6 tbsp sour cream in a small bowl and spoon in a few spoonfuls of the sauce from the pot. Mix it up in the bowl to make it smooth.

Add the sour cream mixture into the dutch oven and mix to combine. Then, use an immersion blender to blend the sauce until it is completely smooth.

If your sauce is very thin: Add 1 tbsp of flour into a small bowl with a few spoonfuls of sauce from the dutch oven. Mix until smooth then add to sauce to thicken.

Add the chicken back into the sauce. Serve with noodles, dumplings, or mashed potatoes. Enjoy!

EXPERT TIP Use sweet paprika (as opposed to spicy paprika). I imported mine from Hungary to make sure it had the best flavor.

EXPERT TIP I’ve seen some recipes call for adding carrots, tomatoes, hungarian peppers, bacon, or celery to this too. You can do this if you wish.

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Check out What to serve CHICKEN PAPRIKASH with

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