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Nutrition Facts
Serving Size 1 (248g) Recipe makes 4 servings
Calories 321
Calories from Fat 214		(66%)
Amount Per Serving		%DV
	Total Fat 23.8g	36%
	Saturated Fat 9.2g	45%
	Monounsaturated Fat 6.7g
	Polyunsaturated Fat 6.7g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 415mg		17%
Potassium 382mg		10%
Total Carbohydrate 21.8g		7%
	Dietary Fiber 2.9g	11%
	Sugars 2.7g
Protein 7.0g		13%
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Hungarian Chicken Paprikash

Recipe #54820 | 1¼ hours | 5 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: BoxO'Wine
Feb 25, 2003

The perfect Hungarian comfort food. Serve over my posted nokedli recipe. This recipe has been passed down in my family for generations. I use Better Than Bouillon chicken base to make the broth.

SERVES 4 (change servings and units)

Ingredients

1/2 cup flour
3 tablespoons Hungarian paprika (preferably Szeged)
salt
pepper
chicken piece (breasts, legs, or thighs, with bones)
3 tablespoons vegetable oil
1 cup chopped onion
1/8 teaspoon ground red pepper (cayenne)
2 cups chicken broth
1 cup sour cream

Directions

1
Combine flour, 2 tbsp paprika, salt and pepper.
2
Dredge chicken pieces in flour mixture.
3
Reserve left over flour.
4
Add oil to large dutch oven.
5
Heat oil over medium high heat.
6
Add chicken and brown on both sides, about 10 minutes.
7
Remove chicken from pot.
8
Add little oil to pot (if bottom appears to be too dry).
9
Add onion, red pepper, 1 tbsp paprika, and salt.
10
Saute until onion is tender, about 2 minutes.
11
Return chicken to pot, and add enough chicken broth to cover.
12
Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done.
13
Remove from heat and let paprikash cool down.
14
Combine reserved flour and 1/2 cup sour cream.
15
Add small amount of liquid from pot into flour mixture and stir with whisk until smooth.
16
Add mixture to pot, stirring constantly.
17
Simmer 5 minutes.
18
Let cool down again and add remaining sour cream, stirring constantly.
19
Sauce should be a very pale orange color (almost white).
20
Cook about 1 minute until heated.
21
Serve over homemade Hungarian nokedli (spaetzel), wide egg noodles, or cooked cavatelli.

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Featured Reviews for This Recipe

From: Chef #1440654

On Nov 8, 2009

This was actually really good, except that it had way to much paprika in it for me. I think next time I will only put 3 teaspoons instead of 3 tablespoons. The only thing other than that, I used boneless chix breast and added about 3 chopped garlic cloves in when sauteing (sp?) the onion and spices. Oh yeah minus the red pepper. Overall though, pretty good!

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From: Gina Farina

On Sep 13, 2009

Mmm...Hungarian comfort food..."fenom"! That's Hungarian for "delicious!". My husband and I have been to Hungary 8 times and love their cuisine. This is our translator's favorite meal that her grandma makes. We have eaten it several times on our trips in many different Hungarian cities. I added mushrooms (just cause I love them) and I was wanting to use smoked paprika in something so I snuck a little in this dish and it was great. I'm not sure how the Hungarians make this dish (cause I'm not sure if they use sour cream in it or not). Their sauce is usually fairly thin but delicately rich (I think their cream is different) but this was very close and very satisfying. Thanks for sharing!

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From: Sue L

On Apr 7, 2003

Very creamy, delicious, and mildly spicy, a dish that is true comfort food, just as advertised. I did wait to add the paprika until the onion was tender, since the parika tends to burn easily. I would definitely make this again! Thanks!

7 people found this review helpful

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From: Janis Eschbach

On Apr 29, 2003

This is just like my Hungarian mother made hers. PERFECT! And nokedli is ALWAYS served with it. P.S. I can't believe how many Hungarians think nokedli is called spaetzle.

6 people found this review helpful

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