This family favorite recipe, Hungarian Chicken Paprikash, is made with chicken cooked in a dutch oven with rich sweet paprika sauce with onions and mushrooms and sour cream.
How to Make Authentic Hungarian Chicken Paprikash Recipe
Hungarian Paprikash or Paprika Chicken is basically a flavorful peasant chicken stew that is a one-pot meal that you can serve as is or with a variety of side options. (See Below)
It really isn’t spicy, although there is plenty of spices that go into it like paprika, garlic powder and onion powder.
You could call it a comfort food that can easily be doubled (or tripled). It’s just a matter of layering on enough of the rest ingredients in proportion to the amount of chicken you want (or need).
Hungarian Paprikash Ingredients
For this recipe you will need the following:
- chicken drumsticks and thighs
- onion powder
- paprika (smoked and sweet)
- olive oil
Add the onions on top of the chicken.
Next add the mushrooms to the pot.
Cooking Tip: You can also use Shiitake or other wild mushrooms for added flavor and texture.
Top with your spices: Paprika: sweet and smoked, garlic powder, onion powder, fresh ground pepper.
Add enough water to cover about 1/4 inch over all of the ingredients. Stir well.
Cook for about 50 minutes or until the chicken is cooked through before adding a potato starch-sour cream mixture to thicken the stew.
Stir well until creamy and without lumps.
Add this mixture in slowly to the Chicken Paprikash. It’s best if you remove the pot temporarily off the flame while incorporating this thickener.
Once combined, place your pot back upon the heat and cook until the stew thickens nicely, approximately five minutes or so.
Once done, remove from the stove and serve your Chicken Paprikash over rice, spaetzle or dumplings. Garnish with a dollop of sour cream. Enjoy!
Hungarian Paprikash Frequently Asked Questions (FAQs)
What vegetable goes with chicken paprikash?
The following vegetables go well with Chicken Paprikash: green beans, steamed broccoli, roasted brussels sprouts, corn, asparagus, and carrots.
What side is served with chicken paprikash?
The most popular sides to serve with Chicken Paprikash are homemade dumplings made with farina or flour, spaetzle, rice or egg noodles.
What kind of mushrooms to use for chicken paprikash?
Bella and Shiitake mushrooms are a great choice to use when making Chicken Paprika.
What does paprikash taste like?
Chicken Paprikash tastes like a rich chicken stew that is smothered in a sour cream or yogurt-based sauce that with not-so-spicy but creamy roasted peppers overtones and flavor.
Can you substitute yogurt for sour cream in chicken paprikash?
Yes, you can substitute yogurt for sour cream, but use Greek yogurt, as it is thicker and has the texture like sour cream.
What country is chicken paprikash from?
Chicken paprikash is traditionally associated with Hungary as being the place of origin for this delicious, peasant-style stew.
More Chicken-Inspired Recipes
If you love this recipe for Hungarian Chicken Paprika, then you’ll definitely want to try the following:
- Chicken Cacciatore Recipe
- Chicken Enchiladas
- Braised Chicken with Swiss Chard and Cannellini Beans
- Homemade Chicken and Dumplings with Biscuits
Hungarian Chicken Paprikash
- 4 chicken thighs
- 4 chicken drumsticks
- 3 tbsp olive oil extra virgin
- 2 cups onions halved, sliced
- 2 cups sliced mushrooms
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 2 tbsp Hungarian Sweet Paprika
- 2 tbsp Hungarian Smoked Paprika
- 1/4 cup potato starch
- 1 cup sour cream plus additional tablespoon to dollop for each serving
- Water as needed
- Salt and Pepper to taste
- Drizzle olive oil in an all-purpose stock pot or Dutch oven.
- Place the chicken in a single layer.
- Layer onions and mushrooms respectively.
- Add the spices.
- Stir well.
- Fill with water up to 1/4-1/2 inches above prior ingredients.
- Simmer for 50 minutes or until chicken is cooked through.
- In a bowl mix completely, sour cream and potato starch.
- Remove pan off heat and add the sour cream mixture to contents in pot.
- Place back on heat for another five minutes.
- Remove and serve over rice, spaetzle, or dumplings, with a dollop of sour cream.