Authentic Hungarian Chicken Paprikash with Sour Cream
This exquisite Hungarian Chicken Paprikash captures the warm essence of traditional Hungarian comfort food, making it a beloved family dish for generations. Rich in flavor and simplicity, this dish features tender chicken pieces simmered to perfection in a velvety sauce made with Hungarian paprika, onions, and sour cream. Serve it over fluffy nokedli (spaetzel) for a truly authentic experience. Make sure to use high-quality Hungarian paprika, such as Szeged, to bring out the best flavors in this classic recipe. Perfect for cozy dinners and festive gatherings, this dish will transport you to the heart of Hungary with every bite.
4
Servings
N/A
Calories
10
Ingredients
Ingredients
Flour
1/2 cup (for dredging)
Hungarian paprika
3 tablespoons (preferably Szeged)
Salt
to taste
Pepper
to taste
Chicken pieces
3-4 pieces (breasts, legs, or thighs with bones)
Vegetable oil
3 tablespoons
Onion, chopped
1 cup
Ground red pepper (cayenne)
1/8 teaspoon
Chicken broth
2 cups (made with Better Than Bouillon chicken base)
Sour cream
1 cup
Instructions
1
In a medium bowl, combine the flour, 2 tablespoons of Hungarian paprika, salt, and pepper to create a seasoned dredging mix.
2
Dredge the chicken pieces in the flour mixture, ensuring they are evenly coated. Reserve any leftover flour for later use.
3
Heat vegetable oil in a large Dutch oven over medium-high heat until hot. Carefully add the coated chicken pieces and brown them on both sides for about 10 minutes, achieving a golden crust.
4
Once browned, remove the chicken from the pot and set aside.
5
If the bottom of the pot looks dry, add a little more oil. Sauté the chopped onions, ground red pepper, and the remaining tablespoon of paprika with a pinch of salt for about 2 minutes, until the onions are tender and translucent.
6
Return the browned chicken to the pot and pour in enough chicken broth to cover the pieces. Bring the mixture to a boil.
7
Once boiling, reduce the heat to low, cover, and simmer for about 30 to 45 minutes, or until the chicken is fully cooked and tender.
8
After the chicken is done, remove the pot from the heat and allow it to cool slightly.
9
In a separate bowl, combine the reserved flour with 1/2 cup of sour cream. Gradually stir in a small amount of liquid from the pot to create a smooth paste using a whisk.
10
Return the mixture to the pot, stirring constantly to avoid lumps. Simmer gently for an additional 5 minutes to allow the sauce to thicken.
11
Once thickened, allow the pot to cool down again and gently stir in the remaining sour cream, mixing constantly until well integrated. The sauce should have a pale orange color, close to white.
12
Heat the dish for about 1 minute to warm it through without boiling, and then serve it over the prepared nokedli, wide egg noodles, or cooked cavatelli for a delightful meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Hungarian Chicken Paprikash?
It is a traditional Hungarian comfort food featuring tender chicken pieces simmered in a rich, velvety sauce made with authentic Hungarian paprika, onions, and sour cream.
What type of paprika is best for this recipe?
For the best and most authentic flavor, high-quality Hungarian paprika such as the Szeged brand is highly recommended.
What cuts of chicken should I use?
This recipe calls for 3-4 chicken pieces, such as breasts, legs, or thighs, preferably with bones for better flavor.
How do I prepare the chicken before cooking?
Dredge the chicken pieces in a mixture of flour, 2 tablespoons of Hungarian paprika, salt, and pepper until evenly coated.
What should I serve with Chicken Paprikash?
It is best served over fluffy nokedli (Hungarian spaetzel), wide egg noodles, or cooked cavatelli.
How long does the chicken need to brown?
The chicken should be browned in vegetable oil over medium-high heat for about 10 minutes until a golden crust forms.
How long should the chicken simmer?
Once the broth is added and boiling, reduce heat to low, cover, and simmer for 30 to 45 minutes until the chicken is tender.
How do I thicken the paprikash sauce?
Combine reserved flour with 1/2 cup of sour cream and a small amount of liquid from the pot to create a paste, then stir it back into the pot and simmer for 5 minutes.
How do I prevent the sour cream from curdling?
Allow the pot to cool slightly before adding the sour cream mixture and ensure the sauce does not boil once the final sour cream is added.
What color should the final sauce be?
The finished sauce should have a pale orange color that is close to white.
How many servings does this recipe yield?
This recipe is designed to provide 4 servings.
What type of chicken broth is recommended?
The recipe suggests using chicken broth made with Better Than Bouillon chicken base for a richer flavor.
How do I sauté the onions?
Sauté 1 cup of chopped onions with ground red pepper, paprika, and salt for about 2 minutes until tender and translucent.
Is this dish spicy?
While it contains paprika and a pinch of ground red pepper (cayenne), it is generally mild and savory rather than hot.
Can I use boneless chicken?
While bone-in pieces are traditional, you can use boneless chicken, though you may need to adjust the simmering time to prevent overcooking.
What is nokedli?
Nokedli are traditional Hungarian dumplings, similar to German spaetzel, often served as a base for stews and paprikash.
What is the first step in making the sauce?
The first step involves creating a seasoned dredging mix with flour, paprika, salt, and pepper.
Why do I need to reserve some of the dredging flour?
The reserved flour is used later in the recipe to mix with sour cream to thicken the sauce.
What kind of oil should be used?
The recipe calls for 3 tablespoons of vegetable oil for browning the chicken and sautéing the onions.
Can I use regular paprika if I don't have Hungarian?
You can, but the flavor will lack the authentic depth and sweetness characteristic of true Hungarian Paprikash.
How much sour cream is needed in total?
The recipe uses a total of 1 cup of sour cream, added in two stages.
What temperature should I brown the chicken at?
The chicken should be browned over medium-high heat.
What do I do if the pot looks dry after browning the chicken?
If the pot is dry after removing the chicken, add a little more oil before sautéing the onions.
How much cayenne pepper is used?
The recipe uses 1/8 teaspoon of ground red pepper (cayenne) for a subtle hint of warmth.
Do I need to cover the pot while simmering?
Yes, cover the pot while simmering to ensure the chicken cooks through and stays moist.
Can I use wide egg noodles instead of nokedli?
Yes, wide egg noodles are a great alternative if you cannot make or find nokedli.
What is the role of the onions in this dish?
Chopped onions provide the aromatic base and help build the savory flavor profile of the sauce.
Is this a good dish for festive gatherings?
Yes, its rich flavor and heartiness make it perfect for both cozy family dinners and festive gatherings.
What should I use to whisk the sour cream paste?
Use a whisk to combine the flour, sour cream, and pot liquid to ensure the paste is completely smooth and lump-free.
How do I finish the dish before serving?
After the final sour cream is integrated, heat the dish for about 1 minute to warm it through without letting it boil.