Hungarian Chicken Paprikas

This iconic Hungarian chicken paprikas is vibrant and rich, hearty and simmered to perfection. The sauce is velvety and warm, and it will have you licking your bowl clean. What makes this dish even more enticing is it can all be done in one pot, meaning less cleanup! Serve this classic dish with rice, mashed potatoes, pasta, or dumplings for a filling meal. The sauce is the perfect accompaniment to chicken and any starch.

Additionally, you can use the recipe below to simply make the sauce, just be sure to add some butter or bacon grease for the fat you won’t get from the chicken.

Ingredients

• 1 1/2 pounds chicken thighs, chopped; or 4 whole chicken thighs
• Salt and pepper, to taste
• 3 tablespoons oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 tablespoon paprika
• 1 1/2 cups chicken broth
• 1 tablespoon tomato paste
• 1 tablespoon flour, optional
• 4 ounces sour cream
• 1 tablespoon lemon juice
• Parsley or chopped scallions, to garnish

Method

• Season the chicken with salt and pepper.
• Heat a pot over medium-high heat. When the pot is heated, add the oil.
• Sear the chicken on all sides. Remove from the pot.
• Add the onion, bell pepper, and tomato paste and sauté for about 5 minutes. Optional: Blend in a food processor after sautéing the veggies with chicken broth.
• Put the chicken back in the pot and add the paprika. Next, pour in the sauce. When it starts to boil, cover the pan, lower the heat, and simmer for about 15-20 minutes.
• While simmering, mix the flour, sour cream, and lemon juice in a small bowl.
• After 20 minutes, turn the heat to low and stir the sour cream mixture into the pot for about 5 minutes.
• Serve the Hungarian chicken paprikas with egg noodles, mashed potatoes, rice, or dumplings. Garnish with scallions or parsley.

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Hungarian Chicken Paprikas

Perfect one-pot dish for winter time, or any time. The velvety sauce is the perfect accompaniment for your chicken thighs.

Servings 4

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Ingredients

• 1 1/2 pounds chicken thighs chopped; or 4 whole chicken thighs
• Salt and pepper to taste
• 3 tablespoons oil
• 1 onion chopped
• 1 red bell pepper chopped
• 1 tablespoon paprika
• 1 1/2 cups chicken broth
• 1 tablespoon tomato paste
• 1 tablespoon flour optional
• 4 ounces sour cream
• 1 tablespoon lemon juice
• Parsley or chopped scallions to garnish

Instructions

• Season the chicken with salt and pepper.
• Heat a pot over medium-high heat. When the pot is heated, add the oil.
• Sear the chicken on all sides. Remove.
• Add the onion, bell pepper, and tomato paste and sauté for about 5 minutes. Optional: Blend in a food processor after sautéing the veggies with chicken broth.
• Put the chicken back in the pot and add the paprika. Next, pour in the sauce. When it starts to boil, cover the pan, lower the heat, and simmer for about 15-20 minutes.
• While simmering, mix the flour, sour cream, and lemon juice in a small bowl.
• After 20 minutes, turn the heat to low and stir the sour cream mixture into the pot for about 5 minutes.
• Serve with egg noodles, mashed potatoes, rice, or dumplings. Garnish with scallions or parsley.

Calories: 561kcal

Course: Main Course

Cuisine: European

Keyword: Chicken

Nutrition

Calories: 561kcal | Carbohydrates: 10g | Protein: 30g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 185mg | Sodium: 502mg | Potassium: 589mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2166IU | Vitamin C: 43mg | Calcium: 60mg | Iron: 2mg

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