5.0 from 54 votes
Hungarian Chicken Paprikash Recipe (Paprika Chicken)
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!
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 652 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 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
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!
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.