Best 20 Hungarian Chicken Recipes

HUNGARIAN CHICKEN PAPRIKASH

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.

HUNGARIAN CHICKEN PAPRIKASH

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.

AMAZING HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS

Steps:

• Set a large pot of water on to boil for the dumplings.
• De-fat, and tenderize chicken. Cut into bite-sized pieces. With oil, brown chicken in a large pan on medium-high heat (6-10 min).
• Add paprika, onion powder, salt, pepper, and chicken broth to the chicken in the pan. Stir them to mix. Bring to a boil and then lower heat to simmer and put a lid on and let simmer for 25 minute.
• In a container with a lid (tupperware is good) mix water, flour and sour cream for the chicken. Shaking the mixture aggressively is the best way to ensure a smooth mix. Set aside mixture for later.
• While chicken is simmering, mix all ingredients - eggs, flour, water, and salt - for the dumplings together in a mixing bowl. It should be a pretty thick, dry mix when you are done. If it's too gooey, add small amounts of flour until it is more dry.
• With water boiling, turn down the heat to low. Tip the mixing bowl until the dumpling dough rests at the edge. Using a dull knife (butter knife), slice the dough from the lip of the bowl into small blobs and into the pot. Continue this process until all of the dough has been used. This process takes about 3-5 minute Dipping the knife occasionally into the boiling water will prevent dough from sticking to it.
• Raise heat and boil dumplings for another 5-6 min or so.
• Meanwhile, the chicken should be about done simmering. Using a spoon, draw some of the chicken sauce and put it into the sour cream/flour/water mixture that you had set aside. This is important to prevent sour cream from curdling. Put the lid on and shake the mixture once more. There should be no flour or sour cream chunks in the mixture.
• Finally, stir the mixture into the chicken pan. Mix until consistent. Bring the sauce to a boil stirring occasionally for sauce to thicken.
• Drain the water from the dumplings.
• Usually, chicken and sauce are served on top of the dumplings.

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• 1. If you have a pressure cooker, use it. If you dont, a regular big old pot will work just as well.
• 2. Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent. (You don't want them brown, just tender.) Take off heat. Add the paprika. Mix it well.
• 3. Put chicken parts in the pot and brown slightly with the onion/paprika mixture. (Do it in batches if you have to and add additional oil in small amounts if needed.) NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin intact. It adds to the flavor.
• 4. Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes (a good rule is don't cube for every one cup of water... just eyeball it). Also, add the Lawry's seasoning salt (if available). Not necessary, but to me, is the secret ingredient. Grandma didn't tell us about that until we saw her add it one day! ;) Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.
• 5. While the chicken is simmering, mix the sour cream, water, and flour together with a hand mixer or a Kitchen-Aid mixer. Whip it very smooth and set aside.
• 6. When the chicken is done, remove the chicken pieces to a colander to cool. Slowly add the sour cream mixture, a little bit at a time to the broth, stirring constantly to incorporate into the broth. OPTIONAL: You can de-bone the chicken or leave the pieces intact. I spoil everyone by skinning and de-boning it and adding it back to the sauce. Grandma always served the chicken pieces separate on a dish and whole. It is up to you how you like it. I always just went for the sauce over dumplings when I was a kid! ;)
• 7. FOR THE DUMPLINGS: Bring a large pot of water to a boil. In a mixer combine eggs, water, and flour and salt. Mix together to form a soupy dough. When water is boiling, scrape the dough into the water a spoonful at a time. This is easier if you dip the spoon onto the boiling water so the dough will not stick to the spoon. After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done. Drain and rinse. It makes a lot of dumplings! But that is ok, they will be gone in no time!
• 8. Serve up a big helping of dumplings and pour sauce over them. Serve with the whole chicken pieces, or if you de-bone it, it will be placed in the sauce.
• 9. One of my favorite childhood memories is triggered when I make this recipe. All of my senses come alive... truly a wonderful comforting food!

CLAY POT HUNGARIAN CHICKEN PAPRIKA

Steps:

• Soak your clay cooker per its manufacturer's instructions; in my case, I soak the lid of my Glazed Schlemmertopf for 10 minutes before use.
• Place bacon, onions and green pepper into the clay pot.
• Salt and pepper the chicken pieces, sprinkle with paprika, then add to the pot along with the potatoes.
• Cover and bake at 425° for 1 hour 20 minutes (my clay pot requires going into a non-preheated cold oven before setting the oven temperature).
• Remove clay pot from oven; if adding sour cream, whisk it in at this time (I usually remove everything first then add it back in). Cover and let stand for 5 minutes.
• Serve with crusty French bread.

HUNGARIAN CHICKEN

Steps:

• Combine flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat., Melt 1 tablespoon butter in a large skillet. Add onion and cook until tender. Remove from pan and set aside. In the same skillet, melt remaining butter and brown chicken on all sides., Combine tomato juice, paprika, sugar and salt; add to chicken. Add bay leaf, broth and onion. Cover and simmer 45-60 minutes or until chicken is tender., Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through (do not boil). Pour sauce over chicken. Serve with noodles.

HUNGARIAN CHICKEN LIVERS

Steps:

• Saute the livers, sweet basil, and pepper in the olive oil and butter until done to your liking.
• Pour all over a mound of white rice on a serving platter.
• You can add more sweet basil or pepper according to your taste.

TENDER HUNGARIAN CHICKEN LIVERS

Steps:

• In a 10 inch skillet, over medium heat, heat the first 2 tablespoons of olive oil and saute the onions and mushrooms until tender --.
• With a slotted spoon, remove the onion and mushroom mixture to a bowl --.
• In the same skillet, over medium high heat, heat the remaining 2 tablespoon olive oil and saute the chicken livers about 4 minutes, stirring often --.
• Return the onions/mushrooms to the skillet of chicken livers --.
• Stir in the flour, paprika and salt; cook 1 minute --.
• Add Water, stirring to deglaze the skillet; then cook over medium heat until thick (5 minutes? I've never timed it) --.
• Once thickened, remove from heat and stir in the sour cream until well blended --.
• Serve over your choice of pasta or rice --.
• NOTE:prep time only covers the time to slice the onions and mushrooms.

HUNGARIAN CABBAGE AND CHICKEN

Steps:

• In large skillet, heat butter over medium heat until melted. Sprinkle chicken with paprika and brown in butter on all sides; reduce heat, cover and simmer for 20 minutes.
• Meanwhile place cabbage in a greased 13 x 9 x 2-inch baking dish. Sprinkle with salt and pepper. Cover and bake at 350°F for 20 minutes.
• Arrange apples and onions over cabbage and sprinkle with caraway, lemon peel, and sugar.
• Top with chicken; cover and bake for 30 minutes, or until chicken juices run clear and cabbage is tender. Uncover and sprinkle with cheese; bake 5 minutes more.

HUNGARIAN CHICKEN PAPRIKA

Steps:

• Sauce procedure: Cut whole chicken into it's constituent parts (breasts, thigh, etc.) and remove skin. Remove skin from thighs. (trim fat deposits and rinse all chicken thoroughly) This step is critical.
• Cut all chicken pieces in half. This exposes the crucial bone marrow. The more marrow you expose, the better the sauce. I chop the wings into 4 or five pieces. Do not add giblets and neck.
• In large pot, combine chicken, salt, Paprika, chicken base, and enough water to just cover the chicken pieces.
• Cook, partially covered, at such temperature that a simmer to very gentle boil is achieved. You want just a bit of bubbling.
• Do so until the chicken is thoroughly cooked and easily removed from the bone--About 1.5 hrs. (I cook the chicken until it is on the verge of falling off the bone. This extracts maximum flavor from the chicken.)
• Strain mixture to separate liquid and chicken. Place chicken into a warm serving dish.
• Return liquid to pot, and vigorously mix in sour cream and milk. I use a whisk for this. Carefully bring the sauce to a boil and remove immediately from heat. Failure to remove promptly will result in very messy boiling over!
• Set burner to it's lowest setting and return pot to the burner to keep sauce hot. The sauce is basically finished at this point. You may wish to fine tune by adding more salt, sour cream, Paprika, and/or chicken base. I sometimes add a 1/2 cup or so of heavy cream for added richness. You may also want to skim most of the liquid fat from the sauce surface.
• Noodles procedure: Combine flour, salt, and eggs in a hemispherical bowl large enough to accommodate mixing.
• Add about 1/2 cup water and proceed to blend ingredients with a fork until well blended. The consistency your striving for is such that the dough is clearly wet, adheres to the bowl, and is loose enough to slowly spread out when a dollop is applied to the cutting board. Add enough water to achieve this. I've never measured how much water I use, but think it's about 1/2 cup plus some. Actually, the consistency is not critical. I'm guessing you've made noodles (or dumplings) like this, and that additional, excruciating explanation is not necessary.
• Set a Dutch oven (good size pot) 2/3 full of water to boil. At this point, obviously the dough goes into the water. I place a good size dollop on a small cutting board and use a gently curved, sharp knife to cut perhaps 1/2" size blobs which are then vigorously swept off the board into the boiling water.
• They are done when they float to the surface. A perforated spoon is used to remove the noodles from the water which are placed in a warm serving bowl.
• I cut perhaps 3-4 dozen noodles, let them cook (very quick), remove, and proceed to add the next 3-4 dozen until all of the dough is consumed. If it looks like boiling over is about to occur, add some cold water.
• Finally: At this point you should have a pot of wonderful sauce, a bowl full of chicken pieces, and a bowl of noodles. For serving, place a good serving of noodles and half (maybe less) as much chicken into a flat bowl. Apply enough sauce to almost cover noodles and chicken.
• You may want to salt to taste. My wife likes pepper on it. I do not. In any case, Viola! That's it. I really want you to try this, as everyone on both sides of our family loves it. My instructions are laborious because attention paid to various details will produce a superb dish, while an average effort with average ingredients produce a result that is only very good.

HEAVENLY CHICKEN SOUP, HUNGARIAN STYLE

Steps:

• 1. Cover chicken in very large stock pot with water. Slowly bring to a simmer. Remove scum from top. DO NOT ALLOW IT TO BOIL!
• 2. When it begins to simmer and all the scum is removed, add the vegetables, approximately 1 tablespoon of whole black pepper and salt.
• 3. Simmer, being careful not to boil, until the chicken and carrots are tender.
• 4. Allow everything to cool. Remove everything from the broth. Set chicken aside. Remove a few pieces of carrot to garnish the soup if you'd like. Squeeze juices from any remaining vegetables through a fine sieve back into the broth. Discard what is left of the vegetables.
• 5. Broth can be served with any kind of small noodles and parsley sprinkled on top. Crushed red pepper is also good if you like it hot/spicy.
• 6. I added a small amount of shredded chicken back into the broth. The rest of the chicken makes a good chicken salad, chicken casserole, etc.

VERONICA'S HUNGARIAN CHICKEN PAPRIKASH/PAPRIKAS

Steps:

• Season the chicken with salt and garlic and saute in olive oil.
• In a separate pan, saute the onion in the 1 tablespoons of olive oil until translucent.
• Add the flour, paprika, chicken stock, and tomato paste to the onions and cook, stirring, until sauce thickens.
• Transfer the chicken pieces and the sauce into an oven-proof casserole or baking dish and bake, at 350-400 degrees F., for about 30 minutes, or until chicken is done.
• Just before serving, add the sour cream to the sauce and add more or less sour cream as you like, mixing well.
• Serve with dumplings, mashed potatoes or orzo.
• Bon Appetit!

CHICKEN PAPRIKASH (HUNGARIAN STYLE I THINK)

Steps:

• Dice the two onions (It doesnt have to be perfect, just so theyre small).
• Heat a large pot of water and put the 5 bouillon cubes in and let it boil.
• In a large skillet, heat up about 4 tablespoons veggie oil (or enough to cover the bottom the pan and a touch more).
• When the oil heats, fry up the onions until slightly translucent with salt, pepper, and paprika.
• Put a few pieces of chicken in the frying pan and cook about 3 minutes on each side or until the outside turns golden (DO NOT COOK THROUGH) and put in the boiling water, repeat with the other chickens.
• Add more paprika to the water until its an orangish color.
• Cook chicken for about 45 minutes in the water. But do not drain this chicken broth/ stock.
• Once the chicken is cooked, put almost all of the sour cream in a large pot. Take a soup dipper and slowly temper the chicken broth into the sour cream (If it curdles, it curdles, but it still tastes the same :)) Do this until the sauce has an almost watery/floury like consistency (it should be kinda thin) If it is too thin, add the rest of the sour cream.
• Next, add enough paprika until the sauce turns a nice reddish white (the paprika sometimes doesnt blend very well) also add some salt and pepper to taste.
• Now you can save the chicken stock or throw it away, its up to you but it needs to be taken away from the chicken. Put the sauce over the chicken and serve with kluskies and you have a delicious, filling Hungarian dinner!

HUNGARIAN CHICKEN FOR THE PRESSURE COOKER

Steps:

• Heat the oil in the pressure cooker over medium-high heat until hot. Add the chicken pieces and cook until golden-brown on all sides. Transfer chicken to a plate.
• Mix the 1 cup water and 2 bouillion cubes, until dissolved.
• Add the onion, paprika, and bouillion and stir to mix. Add the chicken pieces back to the pot and add the tomato on top, but don't stir it inches Add the salt.
• Lock on the lid and bring to pressure over high heat. Reduce heat to medium and cook for about 7 minutes. Remove from heat and let sit for 5 minutes to finish cooking.
• Gently release any remaining pressure and transfer the chicken to a plate.
• Whisk the sour cream in a small bowl until smooth. Add 1/4 cup of the liquid from the pot and whisk until smooth.
• Put the pot back on a burner over medium heat, until sauce is lightly bubbling. Pour the sour cream mixture into the pot and whisk to mix.
• Whisk together the 1/2 cup of water and cornstarch. Slowly add this to the pot and whisk it in until the sauce is not quite as thick as gravy. You may not use all the water/cornstarch mixture. Add the chicken pieces back to the pot.
• Serve over seasoned rice or egg noodles.

CHICKEN PAPRIKAS -- HUNGARIAN OLD STYLE

Steps:

• 1. Melt the shortening over medium in a large fry pan or skillet. (I use an electric skillet).
• 2. Add the chopped onion & brown. Then add chicken parts, patted dry, with salt & pepper on them. Cook skin side down about 5-7 minutes, until getting golden, then turn over & brown for another 5 mins. Sprinkle with fresh black pepper or add peppercorns & some salt. Updated NOTE: I am told that adding the paprika when you are browning the onions gives it more flavor. I did this today when I made it (8/4/13) and it came out beautifully. I added the paprika with the onions, some more w/ the chicken, and then recipe is the same.
• 3. Turn chicken back to skin side down (I use tongs so it doesn't splash) & then add water & 2-3 TBS Hungarian paprika. (NOTE: I use 1 cup of water & 1/2 cup of white wine. This is not the authentic Hungarian way, but I think it adds wonderful flavor.) I also add mushrooms b/c I love them, but this is my own taste.
• 4. Simmer on low-med for about 1.5 - 2 hours. Turn chicken over occasionally. The most difficult part of this dish is how great it smells as you have to wait for it to be done! You can add a little bit more water and/or wine, if you like.
• 5. When chicken is nice & tender, remove and let cool off a bit (I cool it in a large Dutch oven). When you're able to touch it without scalding your fingers, remove the meat from the bones & skin. (You don't have to do this, you can serve the chicken pieces whole, I just like it better this way). Leave any juice that came off from the chicken in the Dutch Oven.
• 6. Meanwhile, add 8 oz (half container) of sour cream to the onion & drippings in the fry pan & mix well. I add at least 1 more TBS paprika. Keep heat on low & do not let it boil! Add the chicken back in. I like fresh parsley to be added at this point, too.
• 7. I then cook egg noodles, using the same Dutch Oven, that may have some of the chicken juice in it. Either serve w/ individual platters of noodles & then the chicken poured on top. Or... I cook the noodles about 3 minutes less than package calls for & then I pour the chicken mixture over top about half of the noodles, mix, add more noodles, more chicken, stir, etc. until it's the consistency I want. I don't always use the whole package of noodles. I just like the noodles & chicken all mixed together, but most people like it poured over top instead. Sprinkle with fresh ground black pepper. Enjoy!

HUNGARIAN CHICKEN BREASTS

Steps:

• Heat butter and oil in heavy skillet. Add peppers. Saute over medium heat until tender-crisp - about 3-4 minutes - stirring occasionally. Remove from pan.
• Add chicken breasts to skillet. Saute for 10-15 minutes until just cooked through, turning once. Remove from the pan and keep warm.
• Add the vinegar to the pan. Bring to a boil, scraping up brownings. Add the cream and boil until reduced by about half.
• Add chicken to the pan. Sprinkle with salt and pepper. Simmer until chicken is heated, basting with the sauce.
• Serve chicken with sauce spooned over. Garnish with sauteed peppers. Sprinkle with the snipped fresh chives.

HUNGARIAN STUFFED-UNDER-THE-SKIN CHICKEN

Steps:

• Preheat oven to 375 degrees. In a skillet over medium heat, heat 2 tablespoons oil and add chopped onions, mushrooms and garlic. Saute until lightly browned, about 5 minutes.
• Tear bread into large pieces and place in a bowl. Sprinkle with enough water to thoroughly dampen it on all sides. Allow to sit for 1 minute, then squeeze out as much water as possible. In a mixing bowl, combine bread, egg, parsley and onion-mushroom mixture. Season generously with salt, pepper and paprika to taste.
• Divide stuffing into four equal portions. Gently pull enough skin from each chicken piece to be able to push stuffing mixture under skin. In a small bowl, combine remaining tablespoon oil with 1/2 teaspoon paprika and salt to taste. Mix well and brush over chicken pieces, saving a bit for basting.
• In a 9-by-13-inch roasting pan, scatter quartered onions, green beans and carrots. Place chicken pieces skin-side up on vegetables. Roast uncovered for 60 minutes, basting halfway through. (If chicken begins to look too brown, cover lightly with foil.) Lower oven temperature to 275 degrees and continue to cook until meat is opaque and white all the way through, about 30 minutes more. To serve, place an equal amount of roasted vegetables on each of four plates, topped by a portion of chicken.

HUNGARIAN STUFFED-UNDER-THE-SKIN CHICKEN

Steps:

• Preheat oven to 375 degrees. In a skillet over medium heat, heat 2 tablespoons oil and add chopped onions, mushrooms and garlic. Sauté until lightly browned, about 5 minutes.
• Tear bread into large pieces and place in a bowl. Sprinkle with enough water to thoroughly dampen it on all sides. Allow to sit for 1 minute, then squeeze out as much water as possible. In a mixing bowl, combine bread, egg, parsley and onion-mushroom mixture. Season generously with salt, pepper and paprika to taste.
• Divide stuffing into four equal portions. Gently pull enough skin from each chicken piece to be able to push stuffing mixture under skin. In a small bowl, combine remaining tablespoon oil with 1/2 teaspoon paprika and salt to taste. Mix well and brush over chicken pieces, saving a bit for basting.
• In a 9-by-13-inch roasting pan, scatter quartered onions, green beans and carrots. Place chicken pieces skin-side up on vegetables. Roast uncovered for 60 minutes, basting halfway through. (If chicken begins to look too brown, cover lightly with foil.) Lower oven temperature to 275 degrees and continue to cook until meat is opaque and white all the way through, about 30 minutes more. To serve, place an equal amount of roasted vegetables on each of four plates, topped by a portion of chicken.

HUNGARIAN STUFFED-UNDER-THE-SKIN CHICKEN

Steps:

• Preheat over to 375 degrees. In a skilled over medium heat, heat 2 tbs oil and add chopped onions, mushrooms and garlic. Saute until lightly browned, about 5 minutes. Tear bread into large pieces and place in a bowl. Sprinkle with enough water to thoroughly dampen it on sides. Allow to sit for 1 minute, then squeeze out as much water as possible. in a mixing bowl, combine bread, egg, parsley and onion-mushroom mixture. Season generously with salt, pepper and paprika to taste. Divide stuffing into four equal portions. Gently pull enough skin from each chicken piece to be able to push stuffing mixture under skin. In a small bowl, combine remaining tbs oil with 1/2 tsp paprika and salt to taste. Mix well and brush over chicken pieces, saving a bit for basting. In a 9x13 roasting pan, scatter quartered onions, green beans and carrots. Place chicken pieces skin-side up on vegetables. Roast uncovered for 60 minutes, basting halfway through. Lower oven temperature to 275 degrees and continue to cook until meat is opaque and white all the way through, about 30 minutes more.

HUNGARIAN PAPRIKASH CHICKEN

Steps:

• 1. Pat dry the chicken pieces very well. Season with salt and pepper. Melt the butter into a large saute pan and place as many of the pieces as will fit comfortably. Brown nicely on both sides. Remove to a plate until all are done.
• 2. Place the onions in the pan, reducing heat a bit and stir often until they are softened and coloring. Sprinkle the paprika and flour over the onions, and stir and cook for one minute.
• 3. Add everything up to the sour cream into the pan, bring to a boil and add the chicken back in with all the accumulated juices from the plate. Reduce heat to a bare simmer, cover and cook until chicken is done (25-30 min).
• 4. Remove chicken and bay leaf. Skim any fat, and bring to a boil, continuing until sauce is quite thick, almost pasty. Remove from the heat.
• 5. Add the sour cream, lemon juice and adjust salt and pepper as needed. Serve over noodles.