Chicken Paprikash Recipe

4.75 from 4 votes

This recipe 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!

Course Main Course

Cuisine hungary

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings

Calories 551kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

Table Salt for seasoning
¼ cup lard or vegetable oil/butter
2 onions diced
2 cloves garlic minced
2 tbsp sweet paprika
6 chicken bone-in skin on chicken pieces (I used thigh and leg)
6 tbsp sour cream
1 tbsp all purpose flour optional

Instructions

Season the chicken with salt. Set aside.
In a dutch oven add the ¼ cup lard and heat it up. Once it's melted, add the 2 diced onions. Saute the onion until translucent.
Once the onion is translucent, add the 2 cloves of garlic and stir for another minute. Remove the dutch oven from the heat. Add the 2 tbsp sweet paprika and stir to coat the onions completely.
Add the 6 pieces of bone-in chicken and stir to coat the chicken in the paprika. Put the pot back on the heat.
Add the lid onto the pot for 5 minutes. Check the chicken. If it is releasing liquid (enough to come up the sides of the chicken), you do not need to add more water. If the pot still looks dry, add about 1 cup of water into the dutch oven, or enough to cover the chicken about halfway.
Add the lid back onto the pot and let it cook for 20 minutes. Then open the lid, flip the chicken, put the lid back on and cook for another 30 minutes or until the chicken is cooked through and reaches 165 degrees Fahrenheit.
Use tongs to remove the chicken from the dutch oven and set aside.
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 a food processor or 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 pour into the pureed sauce, allowing it to cook for a few minutes over medium heat. This will thicken the sauce.
Add the chicken back into the sauce. Serve with noodles, dumplings, or mashed potatoes. Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only.

Lard: If you can find it, cook your onions in lard. If not, you can also use vegetable shortening, vegetable oil, or butter.
Paprika: Use sweet paprika (as opposed to spicy paprika). I imported mine from Hungary to make sure it had the best flavor. This isn’t necessary but I would certainly recommend it! It makes a huge difference. Using a high quality paprika is important because it is the only seasoning in the dish.
Chicken: Use bone in, skin on chicken pieces. I used legs and thighs.
All Purpose Flour: Optional, for thickening the sauce if desired.
Why add the sauce to the sour cream?
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.
Other recipes add garlic powder, maggi, cumin, caraway seeds or other spices.
You can brown the chicken before cooking the onions, but the recipes I watched of Hungarians making this recipe did not do that.

Nutrition