Simple Chicken Paprikash

    1 hour

    A very simple and easy rendition of Hungary's famous chicken paprikash. Serve as is with crusty bread, or over rice or pasta. A very easy but delicious recipe to have in your repertoire! Use jointed chicken pieces for ease.

    138 people made this

    Serves: 6 

    • 1 whole chicken, cut into pieces
    • 2 tablespoons olive oil
    • salt and pepper to taste
    • 2 onions, chopped
    • 1 tablespoon paprika
    • 60ml white wine
    • 60ml chicken stock
    • 120ml soured cream

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. In a frying pan, heat olive oil and brown chicken on all sides. Season chicken with salt and pepper. Remove chicken and set aside.
    2. Add onion to frying pan. Cook just until tender, but not brown. Stir in paprika. Return chicken to frying pan, turning to coat with paprika/onion mixture. Add wine and stock. Bring to the boil; reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender. Remove chicken and keep warm.
    3. Boil frying pan liquid until reduced to 125ml, about 3 minutes. Stir in soured cream. Heat through. Serve chicken over pasta if desired, and pour sauce over all.

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    Reviews in English (101)


    Very easy. Very tasty. The addition of some finely chopped red pepper in with the onions and mushrooms (sautéed and added towards the end of cooking) plus a little chopped parsley to garnish make the dish go further and look even more appetising. A firm favourite.  -  23 Jan 2013


    EXCELLENT! But not a 5 star recipe due to so many changes needed. 1st, if you're not going to use bone-in chicken then don't complain if you end up with a dish that's just "okay". Half the flavor of any dish calling for bone-in chicken comes from the bones. I did this: bought a chicken cut up from the grocery & removed skin, sprinkled w/ kosher salt, pepper, & paprika before browning. For sauce I added 3 cloves of garlic minced; 1 & 1/2 cup wine, 2 8oz boxes chicken broth, 1 & 1/2 cups water mixed with chicken stock base, 1 cup fat free sour cream, 1 tbspn Olivio (butter sub). Put LOADS more paprika in than called for, both Hungarian paprika & HOT Hungarian paprika (probably 1/4 cup paprika total). Added more salt & pepper. When chicken was done, I removed, de-boned & returned to pan after letting the liquid cook down to 1/2. Still had several cups of liquid & would NEVER recommend reducing to what this recipe says. Mixed a few tablespoons of flour with the liquid from the pan & added to sauce to thicken. Served over noodles. STELLAR! Restaurant quality! Company worthy!  -  23 Feb 2008  (Review from Allrecipes US | Canada)


    This is a very good recipe, and this is a Hungarian talking. I personally like lots of sauce, so I increase the liquid. HUNGARIAN paprika must be used to get the true taste, or bland is an understatement. I also would never use boneless/skinless chicken breasts (to decrease cooking time as some have done) because the skin and cooking time is essential to meld the final flavor of "paprikas" (the Hungarian spelling of what is pronounced "paprikash"). Overall, this is the only recipe that I've ever had that can compare to the family recipe.  -  05 Jan 2007  (Review from Allrecipes US | Canada)