Large hungarian chicken paprikash

Hungarian Chicken Paprikash

Serve this Hungarian chicken paprikash with Hungarian Dumplings.

Yield: 4-6 people

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Sweet Hungarian paprika has a fruity, sweet pepper flavor without heat - it's not just a pretty garnishing color! The rich earthy taste... Size Options
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Hungarian Chicken Paprikash Recipe

Ingredients
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

Yield: 4-6 people
Helpful Hints

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.

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5 Comments

Libby M

My grandmother, from Hungary, would never put peppers or tomatoes into her paprikash. I only use chicken breast when I make this wonderful dish.

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Matt G

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.

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Julia S

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.

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Johnny

My Uncle Joey From Jersey Doesn't use Green Peppers or tomatoes....Just a lotta mozzzerelllll......and its fantastic....Woahhh

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Peter P

Excellent basic paprikash recipe. I, too, don't put tomatoes in mine, but it's a common enough variation. When I lived in Budapest for 5 years, most versions I've had did not contain tomato. This is one of those things I suppose you can argue about, because it's a homestyle dish, so there's dozens of slight variations. I prefer it without. I do use some peppers, although green bell peppers are a little too fleshy and "green" tasting for the dish, so, if I use them, I use Italian frying peppers (closest to the type they use in Hungary) cubanelles, or gypsy peppers (names may vary depending on where you live.) What you're looking for is a banana-type pepper or other relatively thin-fleshed sweet pepper.

Also, ideally, you want the chicken to stew in its own juices, so use as little water as possible. I only use enough to keep it from burning. So maybe 1/2 cup at most. The onion and chicken will release enough water and you'll end up with a very saucy dish, and by using less water, the flavors are more concentrated chicken & onion. And be careful not to burn your paprika! I always add it after the onions are done, right before I add the water and cover the pot to cook.

Another trick is to use half sour cream and half cream for a little more luxurious sauce. This is a trick I learned from George Lang of Gundel Restaurant fame.

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