Authentic Hungarian Chicken Paprikas
This Authentic Hungarian Chicken Paprikas recipe is a cherished family tradition that has been passed down through generations of Hungarian cooks. Known for its incredibly tender chicken bathed in a rich, flavorful sauce, this dish embodies the heart and soul of Hungarian cuisine. The deep, smoky flavor of Hungarian paprika combined with a creamy sauce creates a perfect harmony, making it irresistible to all who try it. Serve it alongside fresh Hungarian or French bread for soaking up every bit of that delectable sauce, or with fluffy dumplings for a true comfort food experience. This dish not only brings warmth to your dinner table but also acts as a bridge to the rich heritage of Hungarian cooking. Enjoy sharing this dish with family and friends, and create memories that will last a lifetime.
N/A
Servings
562
Calories
20
Ingredients
Ingredients
Frying chicken
2 (3 lb) (cut up)
Butter
3 tablespoons (melted)
Large onions
2 (peeled and chopped)
Garlic cloves
2 (crushed)
Hungarian paprika
2 teaspoons (regular)
Chicken broth
1.5-2 cups (for cooking)
Salt
1 teaspoon (to taste)
Pepper
to taste (freshly ground)
Flour
2-3 tablespoons (for thickening)
Sour cream
2 cups (at room temperature)
Heavy cream
1 pint (for finishing sauce)
Flour (for dumplings)
3 cups (for dumpling batter)
Eggs
5 (for dumpling batter)
Salt (for dumplings)
2 teaspoons (for dumpling batter)
Water (for dumplings)
1/4 cup (for dumpling batter)
Cucumbers
2 (sliced)
Garlic (for salad)
1 large clove (pressed)
Vinegar
2 tablespoons (for salad dressing)
Sour cream (for salad)
1/2 cup (for salad dressing)
Hungarian paprika (for salad)
to taste (for garnish)
Instructions
1
Start by washing the chicken thoroughly and cutting it into pieces. Pat the chicken dry with paper towels.
2
In a large skillet, melt the butter over medium heat. Once hot, add the chicken pieces, cooking them in batches if necessary to avoid overcrowding. Brown the chicken evenly on all sides. Remove the browned chicken from the skillet and keep it warm on a platter, covering it with foil.
3
Carefully pour off most of the excess fat from the skillet, leaving about 1 tablespoon. Add the chopped onions and crushed garlic to the skillet. Sauté until the onions are translucent and tender, about 5-7 minutes.
4
Stir in the Hungarian paprika and cook for an additional minute to release its rich flavors. Season the onion mixture with salt and pepper to taste.
5
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir well to combine and then transfer the mixture to a large Dutch oven or cooking pot.
6
Bring the mixture to a boil, then add the reserved chicken pieces, ensuring they are submerged in the liquid. If necessary, add additional chicken broth or water to cover the chicken completely.
7
Cover the pot and reduce the heat to low, simmering the chicken until it is fork-tender and falls off the bone, around 40-50 minutes.
8
Once the chicken is cooked, carefully remove it from the pot and place it back on the platter.
9
In a separate bowl, whisk together the flour and sour cream until smooth. Gradually mix this into the pot, stirring frequently as it cooks over low heat. Allow it to thicken slowly, which should take about 5-10 minutes.
10
If the sauce isn't thick enough, gradually add the heavy cream, stirring until you reach a gravy-like consistency, but not overly thick.
11
For the dumplings, in a separate bowl, combine the flour, eggs, salt, and water, mixing until smooth. Bring a pot of salted water to a boil; drop teaspoons of the dumpling batter into the boiling water. Cook for 10 minutes; then drain and rinse with cold water.
12
Serve the chicken on plates, topped with the creamy sauce and accompanied by the dumplings. Optionally, pair this dish with a traditional Hungarian cucumber salad for a refreshing contrast.
Nutrition Information
37g
Fat
35g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Hungarian Chicken Paprikas?
It is a cherished family tradition known for tender chicken in a rich, flavorful sauce that embodies the heart of Hungarian cuisine.
What type of chicken should be used?
The recipe calls for two 3-pound frying chickens, cut into pieces.
How do I prepare the chicken before browning?
Wash the chicken thoroughly, cut it into pieces, and pat it dry with paper towels.
What is used to brown the chicken?
The chicken is browned in 3 tablespoons of melted butter in a large skillet.
How long should I sauté the onions and garlic?
Sauté the chopped onions and crushed garlic for 5-7 minutes until they are translucent and tender.
When do I add the Hungarian paprika?
Stir in the paprika after the onions and garlic are tender, cooking for an additional minute to release its flavor.
What liquid is added to the skillet after the paprika?
Add 1.5 to 2 cups of chicken broth, scraping up the browned bits from the bottom.
What type of pot is best for simmering the chicken?
A large Dutch oven or a heavy cooking pot is recommended.
How long does the chicken need to simmer?
Simmer the chicken for 40-50 minutes until it is fork-tender and falls off the bone.
How is the sauce thickened?
The sauce is thickened by whisking together flour and sour cream and gradually mixing it into the pot.
What temperature should the sour cream be?
The sour cream should be at room temperature before being mixed into the sauce.
Can I add heavy cream to the sauce?
Yes, you can gradually add heavy cream to reach a gravy-like consistency if the sauce isn't thick enough.
How long should the sauce cook after adding the sour cream mixture?
Allow it to thicken slowly over low heat for about 5-10 minutes.
What are the ingredients for the homemade dumplings?
The dumplings require 3 cups of flour, 5 eggs, 2 teaspoons of salt, and 1/4 cup of water.
How do I cook the dumplings?
Drop teaspoons of the batter into boiling salted water and cook for 10 minutes.
Should the dumplings be rinsed after boiling?
Yes, drain and rinse the cooked dumplings with cold water.
What bread is recommended for serving?
Fresh Hungarian or French bread is perfect for soaking up the delectable sauce.
How do you prepare the traditional cucumber salad?
Mix 2 sliced cucumbers with a pressed garlic clove, 2 tablespoons of vinegar, and 1/2 cup of sour cream.
What garnish is used for the cucumber salad?
Hungarian paprika is used to garnish the salad for a traditional look.
How many calories are in a serving of Chicken Paprikas?
Each serving contains approximately 562 calories.
What is the fat content of this dish?
There are 37 grams of fat per serving.
How much protein is in this recipe?
This recipe provides 25 grams of protein per serving.
What is the carbohydrate count?
There are 35 grams of carbohydrates in a single serving.
How many onions are needed?
The recipe requires 2 large onions, peeled and chopped.
How much garlic is used in the main dish?
Two crushed garlic cloves are used in the chicken preparation.
Is this recipe considered a family tradition?
Yes, it is a cherished recipe passed down through generations of Hungarian cooks.
What makes the sauce flavor unique?
The deep, smoky flavor of Hungarian paprika combined with a creamy base creates its unique harmony.
Can this dish be served as comfort food?
Absolutely, it is described as a true comfort food experience that brings warmth to the table.
What seasoning is added to the onion mixture?
Salt and freshly ground pepper are added to the onion and paprika mixture to taste.
How do I ensure the chicken is fully cooked?
The chicken is ready when it is submerged in liquid and simmered until it literally falls off the bone.