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    Simplified Hungarian Chicken Paprikash

    clock-icon60 minutes
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    Pixicook editorial team

    A classic Hungarian dish featuring tender chicken cooked in a rich, creamy paprika sauce, served over egg noodles, boiled potatoes, or spaetzle.

    Ingredients for Simplified Hungarian Chicken Paprikash

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Large Onion, diced or thinly sliced

    each

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Hungarian Sweet Paprika

    0 oz

    Substitute chevron-down

    Chicken Legs, split into thighs and drumsticks

    0 lb

    Substitute chevron-down

    Sour Cream

    cups

    Substitute chevron-down

    Egg Noodles, for serving

    to taste

    Substitute chevron-down

    Boiled Potatoes, for serving

    to taste

    Substitute chevron-down

    Spätzle, for serving

    to taste

    Substitute chevron-down

    Fresh Parsley Leaves, minced

    to taste

    Substitute chevron-down

    Dill, minced

    to taste

    How to Make Simplified Hungarian Chicken Paprikash

    1. Heat the Oil

    Begin by heating the vegetable oil in a large straight-sided sauté pan or Dutch oven over medium heat until the oil is shimmering.

    2. Cook the Onions

    Add the diced or thinly sliced onion to the pan, along with a pinch of kosher salt, and cook for about 8 minutes. Stir occasionally until the onions are completely softened and just starting to brown.

    3. Add Paprika

    Sprinkle in the high-quality Hungarian sweet paprika and cook for about 1 minute, stirring constantly.

    4. Cook the Chicken

    Add the chicken pieces to the pan, nestling them in a single layer. Sprinkle a bit more kosher salt over the chicken. Cover the pan and reduce the heat to low. Let the chicken cook for 30 to 45 minutes until it is completely tender and pulls easily from the bone.

    5. Remove Chicken

    Once the chicken is cooked through, remove the pieces from the pan and set them aside on a large plate.

    6. Prepare the Sauce

    Skim off any excess fat from the cooking liquid in the pan. Measure the remaining liquid; you should have about 2 cups. If you have less, add water or low-sodium chicken broth to make up the difference.

    7. Add Sour Cream

    Return the liquid to the pan and whisk in the sour cream until the sauce is smooth and creamy. Taste and adjust the seasoning with more kosher salt and paprika if desired.

    8. Coat the Chicken

    Return the chicken pieces to the pan, turning them to coat in the sauce thoroughly.

    9. Serve

    Serve the chicken paprikash hot, over a bed of egg noodles, boiled potatoes, or spaetzle. Garnish with a dollop of sour cream and a sprinkle of minced fresh parsley or dill, if you like.

    Variations

    Wine or Stock

    Use dry white wine or chicken stock instead of water for a richer sauce.

    Pork Paprikash

    Substitute chicken with pork shoulder or tenderloin.

    Paprikash with Dumplings

    Serve with nokedli or spaetzle instead of rice or potatoes.

    Different Paprikas

    Use a mix of sweet and smoked paprika, or add a dash of hot paprika for heat.

    Mushroom Paprikash

    Create a vegetarian option with a variety of mushrooms.


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