Hungarian Chicken Paprikash Recipe (Paprika Chicken)

Name: Hungarian Chicken Paprikash Recipe (Paprika Chicken)
Prep time: 10 min
Cook time: 35 min
Yield: 4 serving
Ingredients: 1 tablespoon butter; 2 pounds bone-in chicken pieces; salt and black pepper to taste; 1 large onion; 1 red bell pepper; 1 Jalapeno pepper; 3 cloves garlic; 3 tablespoons sweet paprika; 1 teaspoon hot paprika; 15 ounce can tomatoes; 1/2 cup sour cream; FOR SERVING: Spicy chili flakes, fresh chopped parsley

User Reviews

5.0

54 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
652 kcal
Course
Main Course
Cuisine
American

Hungarian Chicken Paprikash Recipe (Paprika Chicken)

Winston Rice

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A Hungarian staple, this classic chicken paprikash recipe is made with browned chicken simmered and served in rich and creamy paprika sauce, so satisfying. You can make it mild or spicy!

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Ingredients

Servings

1 tablespoon butter or use vegetable oil
2 pounds bone-in chicken pieces I used thighs for this recipe, skin on
salt and black pepper to taste
1 large onion chopped
1 red bell pepper chopped (optional) - Hungarian bell peppers are ideal
1 Jalapeno pepper chopped (optional, for more spice factor)
3 cloves garlic chopped (optional)
3 tablespoons sweet paprika
1 teaspoon hot paprika or use cayenne powder
15 ounce can tomatoes use crushed tomatoes or fire roasted tomatoes, or you can use fresh, chopped
1/2 cup sour cream room temperature - or use crema, yogurt, quark or heavy cream
FOR SERVING: Spicy chili flakes, fresh chopped parsley

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Instructions

Heat the butter or oil in a large pan.
Pat the chicken dry, then season with salt and pepper. Sear the chicken 4-5 minutes per side, allowing the fat to render and the skin to brown. Remove the chicken and set it aside for now.
Drain some of the fat from the pan, leaving about a tablespoon. Add the onion and peppers. Stir to get all those flavorful brown bits from the bottom of the pan. Cook for 5 minutes to soften.
Add the garlic, paprika, hot paprika and salt and pepper to taste. Cook, stirring, for one minute.
Add the tomato and stir to incorporate.
Add the chicken back to the pan. Cover and simmer for 20-25 minutes, or until the chicken is cooked through. It should measure 165 degrees F (74 C) internally when measured with a meat thermometer.
Remove from heat. Remove the chicken and swirl in the sour cream a bit at a time until it is fully incorporated. Adjust with salt and pepper.
Add the chicken back to the pan and spoon the sauce over the chicken pieces. Heat a bit more if needed.
Garnish and serve!

Notes

Heat Factor: Mild, though you can heat things up with hot paprika or cayenne, and with spicy chili peppers.
Use chicken broth instead of tomatoes for a more old school, authentic chicken paprikash.
Calories are calculated with bone-in, skin on chicken thighs. You can reduce the calories by using skinless, boneless chicken.

Nutrition Information

Show Details

Calories 652kcal (33%) Carbohydrates 18g (6%) Protein 41g (82%) Fat 47g (72%) Saturated Fat 15g (75%) Cholesterol 245mg (82%) Sodium 370mg (15%) Potassium 1071mg (31%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 4469IU (89%) Vitamin C 56mg (62%) Calcium 108mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 652 kcal

% Daily Value*

Calories	652kcal	33%
Carbohydrates	18g	6%
Protein	41g	82%
Fat	47g	72%
Saturated Fat	15g	75%
Cholesterol	245mg	82%
Sodium	370mg	15%
Potassium	1071mg	23%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	4469IU	89%
Vitamin C	56mg	62%
Calcium	108mg	11%
Iron	4mg	22%