Hungarian Chicken Paprikash (Paprykarz węgierski)

Making Hungarian Chicken Paprikash involves cooking chicken in a creamy paprika-based sauce for a delicious, effortlessly simple meal.

Course Main

Cuisine gluten free, Hungarian

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Calories 247kcal

6 chicken thighs skinless, bone-in or boneless
2½-3 tablespoons Hungarian sweet paprika can be combined with a bit of hot paprika
1 large onion finely chopped
1 large ripe tomato pureed or peeled, chopped/grated
2 tablespoons vegetable oil
¼ cup water add gradually, see Instructions
4 tablespoons sour cream full fat
⅔ teaspoon fine sea salt and pepper to taste

Cook onion: In a large shallow pan heat up the oil, add ½ the onion and cook slowly for 5 minutes until softened, stirring often.
Add paprika: Stir in the paprika along with a splash of water (to prevent the mixture from burning). Cook for a minute or so.
Add chicken: Add the chicken, coat in the mixture and cook for 3 minutes turning often (add a little more water if needed).
Add tomato: Add the tomato, remaining onion, splash of water (not too much as the chicken will release lots of moisture), salt and pepper and stir thoroughly.
Cook paprika chicken: Cover, bring to the boil then cook gently for about 35-40 minutes, stirring occasionally. Remove the lid, increase the heat and continue cooking for 5-7 minutes or until the sauce gradually thickens, stirring often.
Add sour cream: In a bowl combine 2-3 tablespoons of the sauce with the sour cream and stir. Pour this mixture into the pan, stir and cook for 30 more seconds.
Serve: Remove from the heat, adjust the seasoning if necessary and serve!

Use either chicken thighs, drumsticks, legs or wings.
Take care not to burn the paprika.
Adjust the thickness of the sauce as it’s cooking with a little water.
Combine the sour cream with 2-3 tablespoons of the sauce before adding to the pan (to prevent the sour cream from splitting).
Best served immediately.
The paprika sauce will thicken as it cools.
Refrigerate leftover paprikash covered for up to 4 days. Add a splash of water to loosen the mixture before reheating.
Freeze for up to 3 months.