Hungarian Chicken Paprikash
Creamy Hungarian chicken paprikash with paprika sauce and dumplings. Easy stovetop method with tips for seasoning, thickening, storage, and reheating.
Serve this Hungarian chicken paprikash with Hungarian Dumplings.
Submitted by: Shelli from Truth or Consequences, NM
Yield: 4-6 people
- Brown onions and chicken first, then simmer about 45 minutes until tender to build a flavorful sauce.
- Thicken the sauce by whisking sour cream with water and flour, then stir into warm sauce to avoid curdling.
- Serve with Hungarian dumplings. Adjust paprika and water for taste and texture; store refrigerated or freeze for later.
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Preparation Instructions:
Saute onion until tender- add seasoning and chicken, saute 10-20 min browning both sides of chicken. Add water, cover and simmer until chicken is tender. (about 45 min)
Take out chicken of sauce.
Mix sour cream and 1/4 C water. Add flour and stir until no lumps.
Add to heated sauce stirring constantly until thick.
Add chicken and Hungarian dumplings. Heat through.
Serve
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More About This Recipe
You can make this without the tomatoes. Sometimes you may need to add more water and more Hungarian Paprika to the sauce. You need to make the Hungarian Dumplings to go with this.
Frequently Asked Questions
What is Hungarian chicken paprikash?
It is a creamy, paprika-forward chicken stew from Hungary. Chicken is browned with onions and paprika, simmered in a saucy broth, then finished with sour cream and served with dumplings or noodles.
Can I use chicken breasts instead of thighs?
Yes. Use bone-in breasts for best flavor and reduce simmer time to avoid drying out. Boneless breasts cook faster; watch internal temperature and remove from heat at 165°F (74°C).
How do I prevent the sour cream from curdling?
Whisk the sour cream with about 1/4 cup water and the flour first to make a smooth mix. Warm the sauce so it is not boiling, then stir the sour cream mixture in slowly while stirring constantly. Keep heat low while thickening.
What kind of paprika should I use and can I substitute it?
Hungarian sweet paprika is traditional and gives the dish its signature flavor and color. If unavailable, use a mild sweet paprika. Add a pinch of smoked paprika if you want a smoky note, but do not burn the paprika when cooking or it will taste bitter.
How do I thicken the sauce if it is too thin?
Stir in the sour cream mixed with flour as the recipe suggests. You can also simmer the sauce uncovered to reduce it. For a gluten-free option, replace flour with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
Can I make this without tomatoes?
Yes. The recipe works fine without tomatoes. Skip them and add a bit more water or broth if you want more sauce, and taste for seasoning as acidity will be lower without tomatoes.
How long can I store leftovers and how should I reheat them?
Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat gently on low heat so the sauce does not separate. If frozen, thaw overnight in the fridge before reheating.
What is Hungarian chicken paprikash?
It is a creamy, paprika-forward chicken stew from Hungary. Chicken is browned with onions and paprika, simmered in a saucy broth, then finished with sour cream and served with dumplings or noodles.
Can I use chicken breasts instead of thighs?
Yes. Use bone-in breasts for best flavor and reduce simmer time to avoid drying out. Boneless breasts cook faster; watch internal temperature and remove from heat at 165°F (74°C).
How do I prevent the sour cream from curdling?
Whisk the sour cream with about 1/4 cup water and the flour first to make a smooth mix. Warm the sauce so it is not boiling, then stir the sour cream mixture in slowly while stirring constantly. Keep heat low while thickening.
What kind of paprika should I use and can I substitute it?
Hungarian sweet paprika is traditional and gives the dish its signature flavor and color. If unavailable, use a mild sweet paprika. Add a pinch of smoked paprika if you want a smoky note, but do not burn the paprika when cooking or it will taste bitter.
How do I thicken the sauce if it is too thin?
Stir in the sour cream mixed with flour as the recipe suggests. You can also simmer the sauce uncovered to reduce it. For a gluten-free option, replace flour with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
Can I make this without tomatoes?
Yes. The recipe works fine without tomatoes. Skip them and add a bit more water or broth if you want more sauce, and taste for seasoning as acidity will be lower without tomatoes.
How long can I store leftovers and how should I reheat them?
Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat gently on low heat so the sauce does not separate. If frozen, thaw overnight in the fridge before reheating.
My Uncle Joey From Jersey Doesn’t use Green Peppers or tomatoes….Just a lotta mozzzerelllll……and its fantastic….Woahhh
My Hungarian grandmothers and aunts from the Budapest region never used green peppers or tomatoes in their chicken paprikash but this is still a very close, and delicious, recipe. I enjoyed it very much.
Both my mother & father are from Hungary & came over during the Russian/Hungarian revolution. Many authentic Hungarian dishes were our commonplace. Green peppers & tomatoes are a significant ingredient & a must in this recipe. I also use a 5 peppercorn blended pepper & no water but chicken stock. In the past years my mother has past & with her went her recipe. I also use potato-based Gnocchi for the noodles. While there were very fine tweaks she did I will never know. This has been the closest with a 95% like-taste. It brings back memories & has returned something I felt was lost for good.
My grandmother, from Hungary, would never put peppers or tomatoes into her paprikash. I only use chicken breast when I make this wonderful dish.