This Hungarian Chicken Paprikash recipe is celebrated in Hungary. It is also a traditional Jewish standard served on Shabbat; though without sour cream. To me it is comfort food of the finest caliber.
On the coldest of winter evenings when the snow might be piling up, or even on the chilliest night in Phoenix, chicken paprikash, a classic Hungarian dish, is always a welcome food on the dinner table.
There are a million versions of this Hungarian chicken paprikash recipe, but they are more alike than different.
To bad our world isn't feeling the same way.
Chicken paprikash is kind of a no brainer.
Sear your chicken, add some onions, peppers and garlic, a little tomato and paprika and you've got it.
Simple and savory and with the golden egg noodles, this transports one from a busy day to a relaxing evening.
Or maybe it was the glass of wine that did that.
As a child I wasn't into anything cooked in a pot.
Well, unless perhaps it was spaghetti. I liked food cooked fast.
This traditional Shabbat dish wasn't my style.
Thanks goodness my styles have changed.
This chicken is easily made and easily reheated to be served later in the day.
If you want it more stew like, feel free to add more liquid and let it simmer until the chicken falls off the bones.
And those egg noodles?
Chicken Paprikash is often served with little egg dumplings. I didn't get to those.
However, I will say that any starch works as a side dish with this paprika chicken.
Rice, mashed potatoes or even mashed cauliflower.
Myself, I would go with potatoes or the wide egg noodles.
I love the papparadelle egg noodles from Trader Joes. Just sayin'.
This traditional Hungarian dish is a shining example of the flavor of paprika, a spice that holds a special place in Hungarian cuisine.
The history of Chicken Paprikash dates back centuries, and today, it stands as a testament to the rich culinary heritage of Hungary.
Key Ingredients that Define This Hungarian Chicken Paprikash Recipe:
- Paprika: At the heart of Chicken Paprikash lies the star ingredient—paprika. Traditional Hungarian sweet paprika imparts a vibrant red color and a deep, sweet flavor to the dish. Hot paprika can be added for those who crave a bit of heat.
- Chicken: The choice of chicken can vary, with bone-in chicken pieces, skin-on thighs, boneless chicken thighs, or boneless, skinless chicken breasts all being popular options. Each cut brings its own unique texture and flavor to the dish.
- Bell Peppers: Green bell peppers add a pop of color and a subtle sweetness to the dish. They complement the richness of the paprika-infused sauce.
- Sour Cream: A generous dollop of sour cream is the finishing touch that transforms the paprika-infused sauce into a creamy delight, providing a perfect balance to the richness of the dish.
Easy Chicken Paprikash Recipe:
Ingredients:
- Chicken pieces (bone-in, skin-on thighs or boneless chicken thighs, or even cut up a whole chicken)
- Salt and pepper to taste
- Olive oil
- Onions, finely chopped
- Garlic cloves, minced
- Hungarian sweet paprika and maybe the spicy paprika, too
- Can of diced Tomatoes
- Red or Green Bell Peppers
- Chicken broth or chicken stock
- Sour cream
- Chopped fresh parsley for garnish
Instructions:
1. Season and Brown the Chicken:
- Season the chicken pieces with salt and pepper and paprika.
- In a large skillet or Dutch oven, heat olive oil over medium-high heat.
- Brown the chicken on all sides until golden brown. Work in batches if needed, ensuring not to overcrowd the pan.
- Remove from pan.
2. Sauté the Aromatics:
- In the same pot, add chopped onions, and peppers. Sauté until the onions are softened. After peppers have turned slightly brown, add in the minced garlic.
3. Add Paprika and Tomato Paste:
- Sprinkle a bit more Hungarian sweet paprika over the onions and garlic. Stir to coat the aromatics in the flavorful spice.
- Add tomatoes and cook for an additional 2-3 minutes to deepen the flavors. For richer flavor stir ina tablespoon of tomato paste.
4. Incorporate Chicken Stock:
- Pour in chicken broth or chicken stock, scraping the bottom of the pan to release any flavorful bits.
5. Simmer to Perfection:
- Nestle the browned chicken back into the pot, ensuring it's immersed in the paprika-infused liquid.
- Reduce the heat to low and cover and place in oven until cooked through and tender, usually 30-40 minutes.
6. Creamy Finish:
- Remove chicken from pot.
- Gently stir the sour cream mixture into the simmering chicken, creating a creamy paprika-based sauce.
- OR-Just dollop your finished dish with sour cream and let each diner stir it in.
7. Garnish and Serve:
- Check the chicken for doneness using an instant-read thermometer, ensuring it reaches an internal temperature of 165°F.
- Garnish with chopped fresh parsley and serve the Chicken Paprikash over noodles, rice, or Hungarian egg noodles (nokedli).
Tips for an Authentic Chicken Paprikash Experience:
- Choose Good Quality Paprika: To truly capture the essence of this dish, opt for high-quality Hungarian sweet paprika. It truly makes a difference when it comes to flavor.
- Add a Splash of Heat: For those who appreciate a bit of spice, hot Hungarian paprika can be used to elevate the dish and add a touch of heat.
- Don't Rush the Browning: Taking the time to properly brown the chicken adds depth and flavor to the dish. Each golden-brown piece contributes to the richness of the final product.
- Let the Chicken Cook Low and Slow: Allowing the chicken tocook slowly in the oven ensures that it becomes fork-tender and absorbs the flavors of the paprika-infused sauce.
Pairing Chicken Paprikash: Side Dishes
While Chicken Paprikash is a star on its own, it pairs wonderfully with a variety of sides that enhance its flavors.
Traditional accompaniments include Hungarian egg noodles (nokedli), German spaetzle, or rice.
The creamy sauce begs to be sopped up with a side of crusty bread, creating a delightful combination of textures.
This easy Hungarian Chicken Paprikash recipe is the essence of Hungarian comfort food.
Whether you're a seasoned cook or a novice in the kitchen, this easy Chicken Paprikash recipe satisfies most everyone with its aromatic spices, creamy sauce, and tender chicken.
Now, gather your ingredients, use real Hungarian paprika and let the aroma of Chicken Paprikash fill your kitchen.
This iconic dish is not just a recipe; it's an invitation to experience the soul-soothing joy of authentic Hungarian cuisine.
Leftovers can be stored in an airtight container.
I think comfort is what we all need about now.
Whether we voted for or against or not at all, it seems we all need some time to adjust.
This Hungarian Chicken paprikash recipe may not be the antidote, but let's all be grateful for where we came from, what we have, and realize we truly are more alike than different.
So until things stabilize, I'll just set my sights on a big bowl of comfort and perhaps a glass of wine. Or two.
(This is an updated post from 2017.)
(This post contains affiliate links from which I may or may not earn a small commission at no cost to you.)
Recipe
Chicken Paprikash
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Total Time: 80 Minutes
- Yield: 4 -6 Servings 1x
- Category: Main Course
- Cuisine: Jewish
Description
Chicken paprikash or chicken paprika is made with Hungarian paprika, peppers and tomatoes. Great comfort food on a cold night!
Ingredients
4-5 lbs of bone in skinless chicken (dark meat is recommended but I cut up a whole chicken.)
2 t Hungarian paprika, hot, sweet or smoked (I use a combination)
2 T olive oil
2 c chopped onion
4 cloves fresh garlic, minced
2 red or yellow peppers, seeded and sliced
1 14 oz can diced tomatoes
1 c low sodium chicken broth
Fresh chopped parsley
Salt and Pepper
1-2 c sour cream (optional)
12-16 oz wide egg noodles (I prefer papparadelle from Trader Joes)
Instructions
Preheat oven to 350. Pat chicken pieces dry. Sprinkle chicken with paprikas and salt and pepper. Feel free to use liberally. (My measurements are just a starting point.)
In a Dutch oven, heat oil over medium high heat until shimmering. Brown chicken, in batches if necessary. Transfer to a plate and set aside.
Add the onions to the Dutch oven. Season with salt and pepper and cook over medium heat until translucent. Add peppers. Increase to medium high and saute until peppers begin to brown. Add garlic and cook for 2 minutes.
Stir in diced tomatoes and broth and bring to a simmer. Return chicken pieces to Dutch oven and spoon some of the vegetables and sauce over the chicken. Cover the pot and place in oven for about 30 minutes, turning the chicken in the sauce every 10 minutes or so. Check chicken after 30 minutes for doneness.
Remove chicken from pot and stir in sour cream if you desire. Personally, I prefer it without.
While chicken is baking prepare your egg noodles. I really love the papparadelle from Trader Joes. Serve chicken and sauce over noodles or dumplings, if you are so inclined. Check for seasoning before serving. Sprinkle well with chopped Italian parsley before serving. I also like to sprinkle with a little extra paprika.
Ann Fulton says
This looks so satisfying. Perfect on a cold winter's day!
The Black Peppercorn says
oh My - this looks amazing!
Life in the Van says
This sounds and looks so good!
Moore or Less Cooking Food Blog says
I am excited that I have all of the ingredients! Yummy!!
Lynn Vining says
Yummy!
Deanna Samaan says
Mmmm this looks so yummy!
Anna and Liz Recipes says
oh boy, this sounds so good Abbe- chicken smothered in that sauce and served over noodles- it has to be good! It's comfort food at its best- thanks!
Adam J. Holland says
I'm a non-observer, and my life is anything but Kosher. Am I allowed to make this anyway? Because this needs to be on my dinner table.
GiGi Eats Celebrities says
I love love love how creamy this looks! I feel like I can almost SMELL IT from here!!!! <3
Pamela @ Brooklyn Farm Girl says
Chicken Paprikash is one of my husband's favorite meals, his Hungarian grandmother used to make it for him all the time. I am always looking for new recipes to try so I can't wait to make this, thank you!
Karen (Back Road Journal) says
I've always heard of chicken paprikash but have never tried. I must prepare this as I know my husband and I would both enjoy the dish.
Pam says
I love this and know how delicious it is! My best friend's mother made this years ago when we were growing up. It's great and I will be trying your version! Thanks!
Karly says
Holy delicious. LOVE all of the bright and bold flavors in here. Such a nice alternative to my traditional staple pasta dishes. Definitely need to try this one soon!
SavoringTime in the Kitchen says
What we need now, is Love, Love, Love 😉 And, comforting dishes like this! I love the pappardelle noodles too!
Cheri Savory Spoon says
Hi Abbe, my grandmother used to cook with paprika and egg noodles a lot, I used to love her cooking. This looks like a wonderful one pot meal, your pics are gorgeous. I love the papparadelle from Trader Joes too. Take care!
Sippity Sup says
I recently ate a super spicy version of this dish that didn't seem quite right. I'm sure the paprika was the culprit so I endorse you mixture of varieties to get just the right sweet burn. GREG
Abbe Odenwalder says
I'm sure paprika was the culprit, but I really think that since this is supposed to be soothing, I agree that I don't think spicy would work well. Thanks Greg!
Tania | My Kitchen Stories says
I haven't heard of this dish but i know i would love it and yes i agree wouldn't the world be a better place if we all realised there were more similarities than differences. i'm hearin' ya hang in there
Abbe Odenwalder says
Just hangin' Tania! Not much else to do!
Amy (Savory Moments) says
This looks fantastic! I'd love this on a cold evening. It's a dish I've been meaning to make.
Abbe Odenwalder says
Thanks Amy. When you try it let me know how it worked!
Gerlinde de Broekert says
I never heard of chicken paprikash but it looks delicious, just right for a nasty cold day .
Abbe Odenwalder says
So right Gerlinde!
Lea Ann (Cooking On The Ranch) says
Chicken paprikash is perhaps the most delicious thing I've ever eaten in my LIFE. Thanks for the reminder that I need to make it again, and soon.
Abbe Odenwalder says
Wow Lea Ann! Wish I had that recipe!
Holly @ abakershouse.com says
I love the light in your photos! I have not made this dish before but love the idea of winter comfort foods. I'll let you know how it goes at my house.
Abbe Odenwalder says
Thanks Holly. My photos are always hit or miss! And I think winter is the perfect time for comfort food!
Juliana says
I love this dish, as I was introduced to it many years ago by a Hungarian friend...yours look so good...I would love to try it out...thanks for the recipe Abbe.
I hope you are having a great week 🙂
Abbe Odenwalder says
Oh you had the real thing! Bet it was great! Try it out Juliana!
Liz Berg says
Thanks for introducing me to this recipe! I've heard of it, but never eaten nor made it. It sounds like delicious comfort food that both Bill and I would adore!
Abbe Odenwalder says
You are welcome Liz! I think Bill would like this one!
Kitchen Riffs says
Great dish! It's been YEARS since I've had this. And it's really good. You know you have me craving this. I like the dumplings, but noodles are really a good choice too. Hard to decide between them, really. Maybe do both? 🙂
Abbe Odenwalder says
It has been years since I had it too! I'm all for more starch John!
Gingi Freeman says
WHOA. This looks seriously delicious. I gotta pin this for later!!! <3 - http://www.domesticgeekgirl.com
Abbe Odenwalder says
Thanks Gingi!
Tricia Buice says
Ooohhh this sounds wonderful. Tender, juicy chicken smothered in that sauce - you bet I would love it! Funny how our tastes change as we age - I couldn't eat the way I did as a kid. Sheesh! I think I would have to try the sour cream in this recipe and serve it over noodles. Pure comfort food!
Abbe Odenwalder says
Everyone has their own opinion about sour cream. But to keep kosher there is no mixing of meat and dairy products! Enjoy!