Best 7 Hungarian Paprikash Chicken Recipes

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Indulge in the vibrant flavors of Hungary with this culinary journey into the world of Chicken Paprikash, a classic dish that showcases the perfect balance of sweet, savory, and smoky notes. Discover the secrets behind this traditional Hungarian stew and uncover the diverse array of ingredients that bring it to life. From the tender chicken nestled in a rich and creamy paprika sauce to the medley of bell peppers, onions, and tomatoes that add a symphony of colors and flavors, this dish is a feast for both the eyes and the palate. Explore the step-by-step instructions that guide you through the cooking process, ensuring that every bite is infused with the essence of Hungarian culinary heritage. Whether you prefer a traditional approach or a modern twist, this article offers a collection of recipes that cater to every taste. Dive into the realm of Hungarian cuisine and let the enticing aromas of Chicken Paprikash transport you to the heart of Budapest.

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

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 :

AMAZING HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS



Amazing Hungarian Chicken Paprikash With Dumplings image

This recipe has been passed down in my Hungarian family for generations and perfected. I now use boneless chicken despite bone-in being the tradition. I think it makes it a little more friendly without losing any taste.

Provided by Danny P

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless skinless chicken breasts
1 -2 tablespoon oil
4 tablespoons paprika (Hungarian sweet is preferrable, yes, you can taste the difference. Substitute 1 tbsp with half-sharp)
3 tablespoons onion powder
2 teaspoons salt
1/4 teaspoon pepper
32 ounces chicken broth
10 ounces sour cream
2 1/4 cups water
3/4 cup flour
6 eggs
4 cups flour
1 1/2 cups water
1/2 teaspoon salt

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



Hungarian Chicken Paprikash image

This Hungarian chicken paprikash is comfort food at its finest. It's a labor of love to prepare, but it is so worth every minute. The chicken falls off the bone. It's creamy and the dumplings absorb the simple and delicious flavors. A delicious dinner on a cold evening.

Provided by Deb Crane

Categories     Chicken

Number Of Ingredients 15

3 Tbsp vegetable oil
1 vidalia onion, chopped
1 whole cut up chicken (skin intact)
2 Tbsp sweet paprika
3 chicken bullion cubes (or more to taste; 1 per cup of water added)
ADD LATER TO BROTH:
1 pt sour cream
1/2 pt water
4 Tbsp flour (or more to thicken if you like)
3 tsp Lawry's seasoning salt (optional, but adds flavor!)
FOR THE DUMPLINGS:
4 eggs
3 c water
6 c all-purpose flour
1 tsp salt

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!

VERONICA'S HUNGARIAN CHICKEN PAPRIKASH/PAPRIKAS



Veronica's Hungarian Chicken Paprikash/Paprikas image

Veronica Karlan, my parents' friend, is a lovely Hungarian woman who graciously sent me her recipe when I told her I like to cook! I was salivating when she was describing this dish! Serve with dumplings, mashed potatoes or orzo. I have made this with egg noodles too. * Easy on the paprika as it can be quite piquant. I may double the sauce because I like a lot of sauce.

Provided by Oolala

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 chicken, cut up
salt, to taste
garlic, to taste
olive oil, to saute the chicken
olive oil, to saute the onion
1 large onion, chopped
1 tablespoon flour
1 tablespoon paprika
1 cup chicken stock or 1 cup water
1 tablespoon tomato paste or 1 tablespoon tomato sauce
1 -2 tablespoon sour cream

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)



Chicken Paprikash (Hungarian Style I Think) image

This is how my Grandma and Great Grandma have been making chicken paprikash forever. The recipes here on zaar are all gravies and thats not how we make ours. My Great Grandma was given a cookbook from the Hungarian Women's Auxilary in Detroit and that's where this comes from. I will also post a recipe for how we make kluskies seperately. Note: I never really measure, so with the paprika, you have to do this by taste and look. Oh! this is really easy to halve or cut down because 12 pieces of chicken is a lot, you defineitely don't have to use that many and you get the same result.

Provided by Melcat

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 12 chicken pieces, 10 serving(s)

Number Of Ingredients 10

6 chicken drumsticks
6 chicken thighs (or large breasts with bones in them)
water
2 onions
5 chicken bouillon cubes
1 cup paprika (divided)
3 lbs sour cream
salt
pepper
vegetable oil

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 PAPRIKASH CHICKEN



Hungarian Paprikash Chicken image

This is lovely comfort food. Delicious, and fairly simple to make. Serve over noodles. This recipe is my favorite, from Joy of Cooking. If you like this recipe, see my website for others: http://mybestcookbook.wordpress.com

Provided by Sherry Peyton

Categories     Pasta

Time 1h15m

Number Of Ingredients 14

3 1/2-4 lb chicken pieces (about 8 pieces) i use thighs and legs
salt and pepper
2 Tbsp butter or oil
3 c onions, sliced thinly
1/4 c good quality paprika
2 Tbsp flour
1 1/2 c chicken stock
2 clove garlic, micro-planed
1 large bay leaf
1/2 tsp salt
1/2 tsp pepper
1 - 1 1/2 c sour cream
salt and pepper to taste
1 Tbsp lemon juice

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.

Tips:

  • Use a large skillet or Dutch oven to cook the chicken and vegetables. This will give you plenty of room to stir and prevent the food from overcrowding.
  • If you don't have paprika on hand, you can substitute another flavorful spice, such as cumin or chili powder.
  • Add a little bit of sour cream or yogurt to the sauce at the end of cooking to give it a rich, creamy flavor.
  • Serve the paprikash with mashed potatoes, egg noodles, or rice.

Conclusion:

Hungarian paprikash chicken is a delicious and hearty dish that's perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed!

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