Hungarian Chicken Paprikash Recipe (csirkepaprikás)
User Reviews
5.0
78 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Servings
6
-
Calories
476 kcal
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Course
Main Course, Dinner
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Cuisine
Hungarian
Hungarian Chicken Paprikash Recipe (csirkepaprikás)
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This one-pot Hungarian chicken paprikash dish comes together in 1 hour and is served with a delectable creamy sauce to go over the top.
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Ingredients
- 1 whole fryer chicken broken down into parts breasts, thighs, drums, wings
- 3 tablespoons rendered bacon fat
- ½ peeled small diced large yellow onion
- 1 seeded small diced yellow bell pepper
- 2 finely minced garlic cloves
- 2 roughly chopped Roma tomatoes
- 3 tablespoons sweet paprika
- 4 cups chicken stock
- 3/4 cup sour cream
- 2 tablespoons all-purpose flour
- salt and pepper to taste
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Instructions
- If you are using a whole chicken, start by separating it into separate parts and season them on both sides with salt and pepper.
- Heat the rendered bacon fat in a large rondeau pot over medium-high heat until it begins to smoke lightly.
- Next, add the chicken, skin down, and cook for 3 to 4 minutes per side or until golden brown.
- Remove the chicken and set it aside on a plate.
- Add the onions to the pan and cook for 15 to 20 minutes over low to medium heat while stirring until they have become caramelized.
- Add the peppers and sauté over medium heat for 3 to 4 minutes.
- Stir in the garlic and cook it until it’s fragrant, which takes about 30 seconds.
- Pour in the tomatoes and cook for 4 to 5 minutes to stew them and break them down.
- Stir in the paprika until combined.
- Pour in the chicken stock and season it well with salt and pepper.
- Place the cooked chicken back in, place on a lid, and cook for 45 minutes to 1 hour or until the chicken is very tender.
- In a bowl, whisk together the sour cream and flour until combined.
- Pour about a ½ cup of the chicken braising liquid into the bowl with the sour cream and mix.
- Once the chicken is cooked, remove it from the pan and whisk in the sour cream mixture and bring to a boil to thicken. It should be thick and creamy like alfredo sauce.
- Add the chicken back to the pan and heat up for 2 to 3 minutes before serving with additional sour cream and optional chopped chives.
Notes
- Make-Ahead: You can make this chicken paprikash up to 1 hour ahead of time; Just keep it in the pan covered over low heat.
- How to Store: Cover it and keep it in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
- How to Reheat: Add the desired amount of chicken paprikash to a saucepan and heat over low heat until hot.
- If, for some reason, the sauce does not thicken after bringing it to a boil with the sour cream mixture, try to make a slurry of 2 tablespoons of cornstarch mixed with water and add it to the pot once it is boiling.
Nutrition Information
Show Details
Calories
476kcal
(24%)
Carbohydrates
13g
(4%)
Protein
29g
(58%)
Fat
34g
(52%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Trans Fat
0.1g
Cholesterol
124mg
(41%)
Sodium
339mg
(14%)
Potassium
571mg
(16%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
805IU
(16%)
Vitamin C
52mg
(58%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 13g | 4% |
| Protein | 29g | 58% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 124mg | 41% |
| Sodium | 339mg | 14% |
| Potassium | 571mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 52mg | 58% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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