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hungarian chicken paprikash recipe

Hungarian Chicken Paprikash

This traditional Hungarian Chicken Paprikash features tender chicken thighs simmered in a rich, velvety sauce infused with sweet-smoky paprika and finished with sour cream. The simple ingredients transform into a deeply satisfying comfort dish that's perfect served over buttery noodles for an authentic Eastern European experience.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course
Cuisine: Hungarian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium onion chopped
  • 1 green pepper chopped
  • 1 clove garlic chopped
  • 3 tablespoons butter or margarine
  • 6-8 chicken thighs
  • 3-4 tablespoons Hungarian paprika
  • 1 cup chicken broth
  • 1 cup sour cream full-fat recommended
  • salt and pepper to taste

Equipment

  • Large heavy-bottomed pot
  • Cutting board
  • Measuring cups

Method
 

  1. Season chicken thighs generously with salt and pepper on both sides.
  2. Melt butter in a large heavy-bottomed pot over medium-high heat.
  3. Add chicken thighs and brown them well, about 3-4 minutes per side until golden. Don't rush this step as it builds flavor.
  4. Add the chopped onion, garlic, and green pepper to the pot with the chicken. Sauté until vegetables begin to soften.
  5. Sprinkle the Hungarian paprika over both sides of the chicken, allowing the spice to bloom in the heat.
  6. Pour in the chicken broth, then reduce heat to low.
  7. Cover and simmer for approximately 30 minutes, or until chicken is tender and cooked through.
  8. Reduce heat to very low. Stir in the sour cream until incorporated, being careful not to let the sauce boil after this point to prevent curdling.
  9. Allow the sauce to gently warm through for 2-3 minutes.
  10. Taste and adjust seasoning if needed before serving.

Notes

For the most authentic flavor, seek out genuine Hungarian paprika rather than regular paprika - it makes a significant difference in the final dish. If you prefer, boneless skinless chicken breasts can be substituted for thighs, but reduce cooking time by about 10 minutes. This dish is traditionally served over egg noodles or Hungarian nokedli (dumplings), but it also pairs beautifully with rice or crusty bread.
Leftovers can be refrigerated for up to 3 days. When reheating, do so gently over low heat to prevent the sauce from separating. For a complete meal, consider serving with a cool cucumber salad for a refreshing contrast to the rich sauce.