Hungarian Chicken Paprikash

There are only so many ways you can cook chicken. While there are so many chicken recipes out there to choose from sometimes cooking this versatile meat can feel repetitive. So why not switch it up with an authentic Hungarian specialty? This recipe is made with a whole cut chicken that is browned, simmered in a delicious spicy and creamy sauce and served over noodles, mashed potatoes or dumplings. It’s hearty and comforting and delicious.

Ingredients for Hungarian Chicken Paprikash

• Broiler/fryer chickens: Buy a whole chicken (about 3-1/2 to 4 pounds each) that has been already cut into pieces.
• Peanut oil: You could also use another type of generic cooking oil you have on hand, like canola oil or vegetable oil.
• Onions: While any type of onion could work with this recipe, we recommend using a yellow or white onion for the best flavor profile.
• Garlic: Chopped gloves are added to this Hungarian chicken paprikash as another aromatic for the recipe. You could also mince the garlic in different ways if you don’t feel like chopping.
• Flour: All-purpose flour is used to help thicken the sauce that will go on top of the meat.
• Paprika: Look for a sweet Hungarian paprika for the best tasting chicken.
• Chicken broth: We highly recommend grabbing a carton of your favorite high-quality chicken broth. You can also use water for this recipe.
• Sour cream: Stir this into the sauce after the chicken cooks to create a creamy finish.
• Noodles or mashed potatoes: You can have either as the base for this Hugarian chicken paprikash recipe.

Directions

Step 1: Brown the chicken

Season the chicken with kosher salt and pepper. Heat peanut oil over medium-high heat in a Dutch oven. Brown the chicken in batches, removing with a slotted spoon when the pieces are browned al over. Drain the oil and keep the chicken warm.

Step 2: Soften the onions

Reduce the heat to medium-low. Cook the onions in that same Dutch oven, stirring to loosen the browned bits from the pan. Cook until the onions begin to soften — about six to eight minutes. Add the garlic and cook for one more minute.

Step 3: Make the broth and simmer

Stir in the flour and paprika and reduce the heat to low. Cook until the paprika is fragrant,  three to five minutes. Add in the chicken broth, stirring constantly until the mixture has become smooth. This should take six to eight minutes. Return the chicken to the pan and cover. Let it simmer until the chicken reads 170°F on the meat thermometer. This should take about 30 minutes.

Step 4: Stir in the sour cream

Remove the chicken to a serving platter and then skim the fat out of the sauce. Stir in the sour cream and heat it up until the sauce is warmed, for three to five minutes. (Do not allow it to come to a boil!) If desired, sprinkle the sauce with parsley and additional paprika. Serve the chicken with the sauce over hot cooked noodles or mashed potatoes.

Recipe Variations

• Make the sauce thicker: Simmer the cooking liquid after you remove the chicken and before you add the sour cream for a gravy-like consistency to your sauce. This reduces the sauce and then creates a thicker consistency with the sour cream later.
• Add in tomato paste: Many authentic Hungarian chicken paprikash recipes will also include tomatoes as a base for their creamy sauce. If desired, stir in a tablespoon or two of tomato paste into the sauce to get the most authentic experience.
• Add some spice: Swap out the sweet Hungarian paprika with a smoky or spicy paprika instead. Or add a light dash of cayenne pepper!

How to Store Hungarian Chicken Paprikash

Cover the Hungarian chicken paprikash in an airtight container and store in the refrigerator for up to five days. You can also store the container in the freezer for up to three months. Defrost the chicken in the fridge for 24 hours before reheating.

How do you reheat Hungarian chicken paprikash?

Place the chicken in a saucepan and heat on medium-low, stirring consistently, until the chicken is fully warmed and the sauce is bubbling.

Hungarian Chicken Paprikash Tips

Can I use regular paprika instead of Hungarian?

You can make this swap if you don’t have Hungarian paprika on hand. But keep on mind that the Hungarian paprika variety tends to be sweeter (or sometimes spicier, depending on the variety) compared to a typical paprika you buy on grocery shelves. The taste might be slightly different.

What ingredient is close to paprika?

The best substitute for a sweet Hungarian paprika is a Chipotle chili powder.

Can I serve Hungarian chicken paprikash with dumplings?

Yes! Some traditional recipes for this dish will serve the chicken with dumplings or spaetzle dumplings instead of noodles or mashed potatoes.