Hungarian Chicken Paprikash Recipe (2024)

5 from 4 votes

7 comments

November 11, 2018

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This Hungarian Chicken Paprikash recipe is a dinner that feels like home. Warm and comforting try my mom’s recipe tonight. Enjoy!

Chicken Paprikash

To me, this Hungarian Chicken Paprikash Recipe is heaven on a plate. Chicken Paprikash is a Hungarian dish that my mom made a lot when I was a kid. I am part Hungarian, part German and part Romanian, so we ate a lot of ethnic food in my house….probably because it was better for us and it was a heck of a lot cheaper than eating out!

I come from a large family and we usually only ate out maybe twice a year if we were lucky. Let me tell you why this is amazing to me: we practically ate home cooked meals every day meaning, my Mom cooked dinner every evening! Nothing processed, nothing pre-done. Incredible! And she had 6 kids no less! I have 1 and it’s tough!

Chicken Paprikash Recipe

Anyways, this dish is like a Hungarian version of a chicken cacciatore……sort of. It’s a tangy tomato sauce with onions, peppers, mushrooms and chicken overtop rice, pasta or nokedli–small homemade dumplings.

I used bone-in chicken thighs and removed the skin and any excess fat to make it a little more figure friendly. That’s how my mom did it, so that’s how I do it. That’s probably the hardest and most time-consuming part of the recipe…..and skinning chicken really isn’t difficult AT ALL. You’ll have to chop some veggies and do some stirring, but other than that it’s easy breezy!

I like to use a pretty deep skillet (like this) but a pot will work well, too! Try something new and interesting today!

Printable recipe card below, enjoy!

other chicken recipes you might like:

Amazing Chicken Enchiladas
Creamy Ranch Chicken Casserole
Crockpot Chicken Taco Meat
Easy Chicken Tortilla Soup
Chicken Cacciatore

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5 from 4 votes

Hungarian Chicken Paprikash Recipe

This Hungarian Chicken Paprikash recipe is a dinner that feels like home. Warm and comforting try my mom's recipe tonight. Enjoy!

servings 4 Servings

Prep Time 15 minutes mins

Cook Time 1 hour hr

Ingredients

▢ 2 tablespoons olive oil
▢ 2 tablespoons butter
▢ 1 medium yellow onion diced
▢ 1 1/2 tablespoons paprika not smoked, not spicy...just the plain stuff
▢ 1 1/2 lbs chicken thighs skinned (4-6 pieces)
▢ 14.5 oz. diced tomatoes I used organic (1 can)
▢ 1/4 cup water
▢ 1 green bell pepper diced
▢ 1/4 cup fresh diced tomatoes preferably sweet ones--I used cherry tomatoes
▢ 3/4 cup mushrooms sliced
▢ lots of salt
▢ pepper
▢ 1 tablespoon flour
▢ 1/2 cup sour cream I used light

US Customary - Metric

Instructions

In deep skillet, heat oil and butter over medium heat. Add in onion and saute 2 minutes.
Stir in paprika and cook 2 more minutes ensuring it doesn't burn! Careful!
Season chicken with salt and pepper. Place chicken pieces into the pan to brown each side (about 3 minutes per side)
Add in fresh and canned tomatoes, green peppers, salt, and pepper. Lightly simmer (covered) over medium-low heat for 45 minutes to 1-hour stirring and turning chicken occasionally
In the last 15 minutes of cooking add in mushrooms.
In a small bowl, stir sour cream and flour together until smooth. In the last 5-10 minutes of cooking, remove chicken and stir in sour cream mixture to thicken the sauce. Stir chicken back in to reheat. Once thoroughly heated through, serve hot over rice, pasta or nookedly.

Notes

-Once you add your paprika into the cooking onions, watch it carefully! It can burn easily!

-If you don't have canned tomatoes but you have fresh (or vice versa) you can easily substitute them for each other.

- This recipe needs lots of salt. Keep salting as you go, little by little. Before you serve it, do a taste test just to make sure its still good. After the sour cream is added, it tends to need a little more salt and pepper.

Nutrition

Course: Dinner

Cuisine: Hungarian

Keyword: Chicken Paprikash, Chicken Paprikash Recipe, Hungarian Chicken Paprikash