Hungarian Chicken Paprikash Recipe

Why You’ll Love This this Hungarian Chicken Paprikash

This Hungarian Chicken Paprikash brings together tender, fall-off-the-bone chicken thighs with a rich, creamy paprika sauce that’ll have you wondering why you ever bothered with boring weeknight dinners.

The beauty of this recipe lies in its simplicity – just brown some chicken, toss in your veggies, and let that gorgeous Hungarian paprika work its magic while everything simmers away.

You’ll end up with a comforting, restaurant-quality meal that’s somehow both elegant enough for company and easy enough for those “what’s for dinner” panic moments we all know too well.

Ingredients List

You’ll need just a handful of simple ingredients to create this soul-warming Hungarian masterpiece that transforms ordinary chicken into something absolutely magical.

• 6-8 chicken thighs
• 3 tablespoons butter or margarine
• 1 clove garlic, chopped
• 1 medium onion, chopped
• 1 green pepper, chopped
• 1 cup chicken broth
• 1 cup sour cream
• 3-4 tablespoons Hungarian paprika

• Salt and pepper
• Chicken thighs over breasts – They stay juicier and won’t turn into cardboard if you accidentally overcook them
• Hungarian paprika matters – It’s sweeter and more complex than regular paprika, so hunt it down if you can
• Full-fat sour cream works best – The low-fat stuff might curdle when you add it to the hot sauce
• Fresh garlic beats the pre-chopped stuff – Though honestly, we’ve all been there with the jarred garlic when life gets crazy

Step by Step Directions



Making this Hungarian classic is easier than you might think, with most of the magic happening in one pan while the paprika works its flavorful wonders.

• Season chicken thighs with salt and pepper, then brown them in butter or margarine in a large skillet.
• Add chopped onion, green pepper, and garlic to the pan with the chicken.
• Sprinkle Hungarian paprika generously on both sides of the chicken.
• Pour in chicken broth and let everything simmer for 30 minutes until chicken is cooked through.
• Stir in sour cream and continue simmering just until warmed through – don’t let it boil or the sauce will curdle.
• Serve immediately over egg noodles or rice.

For the most authentic flavor and even heat distribution, consider preparing this dish in Hungarian cast iron cookware, which brings out the best in traditional paprikash recipes.

Substitutions and Variations

• Spice adjustments – A pinch of caraway seeds gives it that extra Hungarian flair, and a bay leaf during simmering never hurt anyone.

Just fish it out before serving, because nobody wants to bite into that surprise.

Additional Things to Serve With This Dish

This hearty dish practically begs for some classic Hungarian sides that’ll make your dinner table feel like a snug Budapest bistro.

• Egg noodles or spaetzle – The creamy paprika sauce needs something to cling to, and wide egg noodles are the traditional choice, though those little German spaetzle dumplings work beautifully too.
• Mashed potatoes – When you want maximum comfort food ambiance, fluffy mashed potatoes soak up that gorgeous red sauce like edible sponges.
• Simple cucumber salad – A quick pickle of sliced cucumbers with vinegar and a touch of sugar cuts through all that rich creaminess perfectly.
• Crusty bread or dinner rolls – Because someone always wants to mop up every last drop of sauce, and honestly, can you blame them?
• Steamed green beans or broccoli – Your vegetables don’t need to be fancy here, just something green to balance out all that paprika-tinted indulgence.

Cooking Tips & Tricks (Chef’s Notes)

Getting this dish right isn’t rocket science, but a few insider tricks will save you from the paprikash pitfalls that haunt us all.

• Don’t let that sour cream boil – Seriously, the moment it hits a rolling boil, you’ll have chunky, curdled sadness instead of silky sauce, and nobody wants to explain that disaster at dinner.
• Toast your paprika first – Toss it in with the onions for just 30 seconds before adding liquid, because raw paprika tastes like disappointment while toasted paprika tastes like heaven.
• Use chicken thighs, not breasts – Thighs laugh in the face of overcooking while breasts turn into expensive rubber bands if you so much as look at them wrong.
• Let the chicken rest in the sauce – After you add that sour cream, turn off the heat and let everything mingle for 5 minutes, like a delicious meditation session.
• Taste for salt at the very end – The paprika and chicken broth both bring salt to the party, so wait until everything’s combined before you decide if more is needed.
• Keep extra broth handy – If your sauce gets too thick, a splash of warm chicken broth will thin it out without breaking the creamy magic you’ve worked so hard to create.

Nutritional Facts

This hearty Hungarian comfort food packs substantial nutrition alongside its rich, paprika-infused flavors.

• Calories: Approximately 380-420 per serving (based on 6 servings)
• Protein: 28-32 grams from chicken thighs, supporting muscle maintenance and satiety
• Fat: 26-30 grams, primarily from chicken skin, butter, and sour cream
• Carbohydrates: 8-10 grams, mainly from onions and peppers
• Vitamin A: High content from Hungarian paprika, supporting eye health and immune function
• Vitamin C: Moderate amounts from bell peppers and paprika
• Iron: Good source from chicken thighs, essential for oxygen transport
• Calcium: Present from sour cream, contributing to bone health
• Potassium: Supplied by chicken and vegetables, supporting heart health
• Sodium: Moderate to high depending on broth choice and added salt
• B Vitamins: Rich in B6 and niacin from chicken, supporting energy metabolism

Fun “Did You Know?”

Did you know that Hungarian paprika was once so valuable it was called “red gold” and traded like a precious commodity?

I find it fascinating that this spice transforms ordinary chicken into Hungary’s national dish. The secret lies in using authentic Hungarian paprika, which comes in eight different varieties ranging from mild to fiery hot.

Traditional paprikash never includes tomatoes – that’s actually an American adaptation. Hungarian cooks originally served this dish during harvest celebrations, and it’s considered comfort food that brings families together.

The sour cream prevents the paprika from becoming bitter when cooked properly.