Authentic Hungarian Chicken Paprikash – Cozy One-Pot Dinner

Why Make This Recipe

This authentic Hungarian chicken paprikash recipe is a comforting dish that brings warmth and flavor to any meal.

With its creamy sauce, tender chicken, and rich paprika flavor, it’s a great choice for family dinners or gatherings. Plus, it is easy to make, even for beginners.

Print Recipe

Authentic Hungarian Chicken Paprikash

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Ingredients

• 2 pounds of chicken bone-in, skin-on or boneless
• 2 tablespoons paprika sweet or smoked
• 1 large onion chopped
• 2 tablespoons vegetable oil
• 1 cup chicken broth
• 1 cup sour cream
• 2 cloves garlic minced
• Salt and pepper to taste
• Fresh parsley for garnish optional

Instructions

• Heat the vegetable oil in a large pot over medium heat.
• Season the chicken with salt and pepper. Add the chicken to the pot and sear it until browned on all sides. Remove the chicken and set it aside.
• In the same pot, add the chopped onion and garlic. Cook until the onion is soft and translucent.
• Stir in the paprika and cook for about one minute to release its flavor.
• Pour in the chicken broth and return the chicken to the pot. Bring it to a boil, then reduce the heat to low. Cover and simmer for about 30-40 minutes, or until the chicken is fully cooked.
• Remove the chicken once again, and stir in the sour cream into the sauce until it’s well-combined.
• Return the chicken to the pot, coat it in the sauce, and reheat gently. Adjust seasoning with salt and pepper.
• Serve hot garnished with fresh parsley, if desired.

How to Make Chicken Paprikash

Ingredients:

• 2 pounds of chicken (bone-in, skin-on or boneless)
• 2 tablespoons paprika (sweet or smoked)
• 1 large onion, chopped
• 2 tablespoons vegetable oil
• 1 cup chicken broth
• 1 cup sour cream
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Directions:

1. Heat the vegetable oil in a large pot over medium heat.
2. Season the chicken with salt and pepper. Add the chicken to the pot and sear it until browned on all sides. Remove the chicken and set it aside.
3. In the same pot, add the chopped onion and garlic. Cook until the onion is soft and translucent.
4. Stir in the paprika and cook for about one minute to release its flavor.
5. Pour in the chicken broth and return the chicken to the pot. Bring it to a boil, then reduce the heat to low. Cover and simmer for about 30-40 minutes, or until the chicken is fully cooked.
6. Remove the chicken once again, and stir in the sour cream into the sauce until it’s well-combined.
7. Return the chicken to the pot, coat it in the sauce, and reheat gently. Adjust seasoning with salt and pepper.
8. Serve hot garnished with fresh parsley, if desired.

How to Serve Chicken Paprikash

Chicken paprikash is best served over egg noodles, rice, or dumplings. Add a side of crusty bread to soak up the delicious sauce, and enjoy this warming meal with family and friends.

How to Store Chicken Paprikash

Leftover chicken paprikash can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a saucepan over low heat until warmed through.

Tips to Make Chicken Paprikash

• For a deeper flavor, let the chicken marinate in salt, pepper, and paprika for a few hours before cooking.
• Be sure to use high-quality paprika for the best flavor. Hungarian paprika is ideal if you can find it.
• For a thicker sauce, let it simmer uncovered for a while after adding the sour cream.

Variation

You can add bell peppers or tomatoes to the dish for extra flavor and nutrition. For a lighter version, use skinless chicken breast and reduce the amount of sour cream.

FAQs

1. Can I use boneless chicken for this recipe?
Yes, boneless chicken works well too, but adjust the cooking time accordingly.

2. Is chicken paprikash spicy?
No, traditional chicken paprikash is not spicy; it has a rich and smoky flavor from the paprika.

3. Can I freeze chicken paprikash?
Yes, you can freeze it in an airtight container for up to 3 months. Thaw it in the refrigerator before reheating.