Best 5 Authentic Hungarian Chicken Paprikash Recipes

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Indulge in the delectable flavors of Hungary with our journey into the realm of Authentic Hungarian Chicken Paprikash. This traditional dish, deeply rooted in Hungarian culinary heritage, is a symphony of vibrant colors, aromatic spices, and tender chicken enveloped in a rich, creamy paprika sauce. Our comprehensive guide presents two versions of this beloved dish: a classic chicken paprikash recipe that stays true to its traditional roots and a modern twist that adds a touch of contemporary flair. Both recipes promise an explosion of flavors, showcasing the perfect balance of sweet, sour, and savory notes that define Hungarian cuisine.

**Classic Chicken Paprikash:**

This recipe epitomizes the traditional Hungarian Chicken Paprikash experience. It begins with succulent chicken pieces browned to perfection, releasing their savory aromas into the air. The star of the show, the paprika sauce, is crafted with a medley of vibrant paprika, onions, and garlic, simmered together to create a deeply flavorful base. Sour cream is gently incorporated, adding a velvety richness and balancing the vibrant flavors. The result is a classic Hungarian Chicken Paprikash that captures the essence of this iconic dish.

**Modern Chicken Paprikash:**

Our modern interpretation of Chicken Paprikash introduces a delightful twist while maintaining the integrity of the traditional recipe. Chicken thighs, known for their succulent texture, take center stage, browned beautifully in a skillet. The paprika sauce undergoes a transformation with the addition of red bell peppers, infusing it with a subtle sweetness and vibrant color. A touch of white wine enhances the complexity of the sauce, adding a layer of sophistication. The finishing touch comes in the form of heavy cream, creating a luscious and creamy sauce that elevates this dish to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

HUNGARIAN CHICKEN PAPRIKASH



Hungarian Chicken Paprikash image

The perfect Hungarian comfort food. Serve over my posted nokedli recipe. This recipe has been passed down in my family for generations. I use Better Than Bouillon chicken base to make the broth.

Provided by BoxOWine

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup flour
3 tablespoons Hungarian paprika (preferably Szeged)
salt
pepper
chicken piece (breasts, legs, or thighs, with bones)
3 tablespoons vegetable oil
1 cup chopped onion
1/8 teaspoon ground red pepper (cayenne)
2 cups chicken broth
1 cup sour cream

Steps:

  • Combine flour, 2 tbsp paprika, salt and pepper.
  • Dredge chicken pieces in flour mixture.
  • Reserve left over flour.
  • Add oil to large dutch oven.
  • Heat oil over medium high heat.
  • Add chicken and brown on both sides, about 10 minutes.
  • Remove chicken from pot.
  • Add little oil to pot (if bottom appears to be too dry).
  • Add onion, red pepper, 1 tbsp paprika, and salt.
  • Saute until onion is tender, about 2 minutes.
  • Return chicken to pot, and add enough chicken broth to cover.
  • Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done.
  • Remove from heat and let paprikash cool down.
  • Combine reserved flour and 1/2 cup sour cream.
  • Add small amount of liquid from pot into flour mixture and stir with whisk until smooth.
  • Add mixture to pot, stirring constantly.
  • Simmer 5 minutes.
  • Let cool down again and add remaining sour cream, stirring constantly.
  • Sauce should be a very pale orange color (almost white).
  • Cook about 1 minute until heated.
  • Serve over homemade Hungarian nokedli (spaetzel), wide egg noodles, or cooked cavatelli.

Nutrition Facts : Calories 308.1, Fat 23.1, SaturatedFat 8.3, Cholesterol 29.9, Sodium 424.7, Carbohydrate 20.6, Fiber 2.9, Sugar 4.6, Protein 6.4

HUNGARIAN CHICKEN PAPRIKASH



Hungarian Chicken Paprikash image

Csirke Paprikas is the Hungarian term for this delicious dish. My mom has been making this for 35 years! Recently she went to visit Budapest and found this little cafe that served it. She liked it so well, she modified her recipe to closely match that, and here it is, enjoy! Serve over rice or egg noodles.

Provided by katja

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 1h55m

Yield 4

Number Of Ingredients 15

4 slices bacon, diced
1 onion, chopped
4 skinless, boneless chicken breasts
1 (14.5 ounce) can diced tomatoes
1 tablespoon paprika, or more to taste
½ cup water, or more as needed
1 teaspoon salt
½ cup sour cream
1 tablespoon all-purpose flour
1 teaspoon cold water
2 ½ cups all-purpose flour
1 teaspoon salt
1 egg, lightly beaten
1 cup water
1 teaspoon butter

Steps:

  • Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
  • Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
  • Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
  • Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
  • Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.

Nutrition Facts : Calories 670.9 calories, Carbohydrate 76.5 g, Cholesterol 138.9 mg, Fat 23.5 g, Fiber 4.3 g, Protein 35.1 g, SaturatedFat 9 g, Sodium 1793.2 mg, Sugar 4.2 g

HUNGARIAN CHICKEN PAPRIKASH



Hungarian Chicken Paprikash image

My mom learned to make this tender chicken dish when she volunteered to help prepare the dinners served at her church. It's my favorite main dish, and the gravy, seasoned with paprika, sour cream and onions, is the best. -Pamela Eaton, Monclova, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 10

1/4 cup butter, cubed
1 large onion, chopped
1 broiler/fryer chicken (4 to 5 pounds), cut up
2 tablespoons paprika
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups water
2 tablespoons cornstarch
2 tablespoons cold water
1 cup sour cream

Steps:

  • Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add water. Bake, covered, 1-1/2 hours or until chicken juices run clear., Remove chicken and keep warm. Pour drippings and loosened browned bits from roasting pan into a saucepan. Skim fat. In a small bowl, mix cornstarch and cold water until smooth. Stir into pan juices with onion. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in sour cream. Serve with chicken.

Nutrition Facts :

AUTHENTIC HUNGARIAN CHICKEN PAPRIKASH



Authentic Hungarian Chicken Paprikash image

I came up with this one night after being inspired by a bunch of other recipes, and it was so delicious that I had to write it down and share it. It was also pretty easy. Serve this over buttered noodles.

Provided by Dories Lori

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 12

2 tablespoons oil
1 big onion, diced (huge)
1 green pepper, diced
1/2 lb mushroom, sliced
2 tablespoons Hungarian paprika
1 1/2 teaspoons ground caraway
salt
black pepper
10 skinless chicken thighs, fat traces removed
4 plum tomatoes, diced
2 cups chicken stock, approx
3/4-1 cup sour cream

Steps:

  • In a large pot, heat the oil and sauté the onion until translucent.
  • Add the green pepper, cook for 5 minutes or so, and add the mushrooms.
  • Cook until the mushrooms are just softened.
  • Add the paprika, caraway, pepper and salt (if you are not using salty stock, such as bullion cubes.)
  • Stir and add the chicken thighs and mix.
  • Add the tomatoes and enough stock to mostly cover the chicken.
  • Cover and simmer slowly for approximately 45 minutes.
  • The chicken should be falling off the bone, very tender.
  • Remove the chicken to a deep serving plate that has been warmed.
  • Reduce the stock a bit if it looks like it will be too much sauce.
  • Mix some stock fully into the sour cream to thin it a bit, and then mix the sour cream into the rest of the stock.
  • Heat until hot, but Do Not Boil.
  • Pour the sauce over the chicken, and serve over buttered egg noodles.
  • Miscellaneous Notes:.
  • Use 8 thighs if very large. "Bone in" is great.
  • Canned tomatoes are fine, as are bouillon cubes for the stock (in which case, don't add salt until the end, after you taste) and low-fat sour cream.
  • The prep time includes chopping and sauteing the veggies, and making the sauce at the end.

Nutrition Facts : Calories 367.1, Fat 20, SaturatedFat 7.1, Cholesterol 132.6, Sodium 281.7, Carbohydrate 14.3, Fiber 3.1, Sugar 5.8, Protein 33.5

TRADITIONAL HUNGARIAN PAPRIKASH



Traditional Hungarian Paprikash image

Make and share this Traditional Hungarian Paprikash recipe from Food.com.

Provided by MsBubo

Categories     Whole Chicken

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

4 chicken thighs, with skin (or equal amount of chicken pieces)
1 big white onion, finely chopped
5 tablespoons oil (originally cooked with lard)
1 -2 slice green peppers or 1 -2 slice red pepper
2 -3 teaspoons sweet Hungarian paprika
1 teaspoon hot Hungarian paprika
salt

Steps:

  • Saute chopped up onion in the oil. Pull it off from the heat.
  • Add the paprika (both kind) to the sautéed onion. (If you leave it on the heat while you do this, the paprika will burn) Mix it until the paprika dissolved.
  • Add chicken. Mix it together with the onion-paprika paste, until all the pieces are covered with the paste. Turn your heat up high, brown the meat, while you constantly mixing it. While you doing it, be careful not to burn the paprika paste!
  • When all pieces look white all around, turn down the heat to low, add salt, cover and cook. During your low heat cooking the juices of the chicken will come out, so your dish will cook in its own juices. If you pick dry meat (breast) you have to add some liquid(chicken broth).
  • After 10 minutes add pepper piece to the food. Cook for another 10-15 minutes. Check for tenderness.
  • Before serving, remove skin. Serve with pasta, or baked potato. Top the dish with a tablespoon of sour cream.
  • Hungarians serve it with some pickled items on the side, such as cucumber, or pickled pepper.
  • Enjoy.

Tips:

  • Use high-quality paprika. This is the key ingredient in chicken paprikash, so it's important to use a good one. Look for a paprika that is deep red in color and has a smoky, slightly sweet flavor.
  • Don't skimp on the onions. Onions add sweetness and depth of flavor to the dish. Use at least two large onions, and don't be afraid to cook them until they're caramelized.
  • Use a good quality chicken broth. This will also add flavor to the dish. If you don't have any chicken broth on hand, you can use water, but the flavor will be less rich.
  • Don't overcook the chicken. Chicken paprikash is a relatively quick dish to make, so it's important not to overcook the chicken. Cook it until it's just cooked through, or it will become dry and tough.
  • Serve with egg noodles, mashed potatoes, or rice. Chicken paprikash is traditionally served with egg noodles, but it can also be served with mashed potatoes or rice. Choose whichever side dish you like best.

Conclusion:

Chicken paprikash is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. With its creamy sauce, tender chicken, and flavorful paprika, chicken paprikash is sure to be a hit with your family and friends.

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