A comforting, traditional Hungarian dish featuring tender chicken simmered in a rich, paprika-infused sauce. This recipe captures the warmth and simplicity of home cooking, delivering deep flavor with minimal effort.
Why You’ll Love This Recipe
This dish comes together quickly yet tastes like it has been simmering all day. The chicken becomes incredibly tender, practically melting in your mouth. The sauce is creamy, flavorful, and perfectly balanced with the sweet, smoky depth of paprika. It’s made with simple ingredients but delivers a rich, satisfying meal that feels special every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 whole chicken (about 1.5 kg), cut into pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chicken broth
1 cup sour cream
1 tablespoon all-purpose flour
1 medium tomato, chopped
1 green bell pepper, sliced
Directions
Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent.
Stir in the garlic and cook for about 1 minute until fragrant.
Remove the pan from heat and add the paprika. Stir quickly to prevent burning.
Return the pan to low heat and add the chicken pieces. Coat them well with the paprika mixture.
Add the chopped tomato, bell pepper, salt, and pepper. Pour in the chicken broth.
Cover and let simmer on low heat for about 40–45 minutes, or until the chicken is tender and cooked through.
In a separate bowl, mix the sour cream with flour until smooth.
Slowly add a few spoonfuls of the hot sauce into the sour cream mixture to temper it, then stir it back into the pan.
Cook for another 5–10 minutes, stirring gently, until the sauce thickens.
Serve hot, traditionally with dumplings, pasta, or rice.
Servings and timing
Servings: 4 people
Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes
Variations
You can use boneless chicken thighs for a quicker version. For a richer flavor, substitute part of the sour cream with heavy cream. Some versions include mushrooms for added texture. If you prefer a spicier dish, add a pinch of hot paprika or chili flakes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the sauce. Avoid overheating to prevent the sour cream from separating.
FAQs
Can I use chicken breast instead of whole chicken?
Yes, but chicken thighs are recommended for better flavor and tenderness.
What type of paprika should I use?
Hungarian sweet paprika is traditional and gives the best flavor.
Can I make this dish ahead of time?
Yes, it actually tastes even better the next day as the flavors develop.
Is this dish spicy?
No, it is mild unless you add hot paprika or chili.
Can I freeze chicken paprikash?
It’s best fresh, but you can freeze it without the sour cream and add it later when reheating.
What should I serve with it?
Egg noodles, dumplings, rice, or even mashed potatoes work well.
Can I make it dairy-free?
You can substitute sour cream with a dairy-free alternative, though the taste will differ.
Why add paprika off the heat?
Paprika burns easily and can turn bitter if cooked at high heat.
How do I thicken the sauce?
The flour mixed with sour cream helps create a creamy, thick consistency.
Can I add vegetables?
Yes, mushrooms or carrots can be added for extra flavor and texture.
Conclusion
Hungarian Chicken Paprikash is a timeless comfort dish that brings warmth and rich flavor to your table with very little effort. Its creamy, paprika-based sauce and tender chicken make it a family favorite that’s easy to prepare and hard to resist.
