Hungarian chicken paprikash

    (239)
    1 hour 30 min

    This authentic, warming Hungarian stew is perfect for cold days. Serve with rice, egg noodles or dumplings.


    203 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons bacon dripping
    • 1 large onion, chopped
    • 3 cloves garlic, chopped
    • 3/4 teaspoon salt
    • 1 teaspoon dried crushed red chillies
    • 3 tablespoons paprika
    • 1 whole chicken, cut into pieces
    • 250ml water
    • 1 (400g) tin chopped tomatoes
    • 2 tablespoons plain flour
    • 1 (284ml) tub soured cream

    Method
    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. Heat bacon dripping in a large frying pan over medium heat. Add onion, garlic, salt, chillies and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary.
    2. Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and soured cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.
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    Reviews & ratings
    Average global rating:
    (239)

    Reviews in English (183)

    by
    174

    Just some slight modifications to a dish I've made about 100 times (my family is Hungarian). I use probably 3x the paprika (no idea how much, I just keep dumping - it's nearly impossible to use too much) - make sure it's good Hungarian paprika (Szeged is common on most grocery shelves). Instead of pepper flakes, I add some hot paprika (again, Szeged) but you can add too much hot so use sparingly. I sear the chicken on both sides before adding chicken broth (vs water.) I also add some red bell pepper to the onion in the beginning and add the paprika part way through the sauteeing because this helps bring out the paprika flavor as well. I don't use garlic or bacon grease - just olive oil. Someone else posted their recipe for spaetzle and said to cook for 20 minutes. This will turn the spaetzle to mush. Spaetzle should be taken out of the simmering water with a slotted spoon once it rises to the surface as spaetzle/dumplings need to have some firmness to them.  -  29 Nov 2009  (Review from Allrecipes US | Canada)

    by
    168

    I made this last night for dinner with only a couple modifications.
    I used 4 boneless skinless breasts. (Next time I'll use them with skin on - gives it more flavor)
    Instead of water, I used 3 cans of chicken broth.
    I added 1 bay leaf, ginger powder and garlic powder.
    I completely omitted the tomatoes and when it came time to use the juice, I used one ladle of the soup to dissolve flour and mix w/ sour cream.

    Although you can't have paprikash without spaetzel (egg dumpling)! Since there's no spaetzel recipe on this site, I'll post mine.

    Get a pot of salted water at a HIGH boil.
    Mix 1-1/2 c. flour, 1/2 c. milk, 3 eggs. Drop spoonfuls into the boiling water and cook for 20 minutes, uncovered. Add to the paprikash. Yum!  -  09 Jul 2004  (Review from Allrecipes US | Canada)

    by
    90

    As an expat living in Hungary for the past 3 years I can say that this is AUTHENTIC! Delicious! Make sure you make this with Hungarian paprika as the paprika in North America is nowhere near as good or strong.  -  03 Oct 2006  (Review from Allrecipes US | Canada)

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