Description
A traditional Hungarian dish with tender chicken simmered in a rich, creamy paprika sauce, delivering deep, comforting flavor with simple ingredients.
Ingredients
- 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
Instructions
- Heat oil in a large pan over medium heat and cook onion until soft.
- Add garlic and cook for 1 minute.
- Remove from heat and stir in paprika to prevent burning.
- Return to low heat and add chicken, coating well.
- Add tomato, bell pepper, salt, pepper, and broth.
- Cover and simmer for 40–45 minutes until chicken is tender.
- Mix sour cream with flour until smooth.
- Temper with hot sauce, then stir back into the pan.
- Cook for 5–10 minutes until sauce thickens.
- Serve hot with noodles, dumplings, or rice.
Notes
- Use boneless chicken thighs for a quicker version.
- Add mushrooms for extra texture.
- Use hot paprika for a spicier dish.
- Substitute part of sour cream with cream for richness.
- Store leftovers up to 3 days in the refrigerator.
- Reheat gently to avoid sauce separation.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 140 mg
