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hungarian chicken paprikash

Creamy Hungarian Chicken Paprikash for a Cozy Family Night

This Creamy Hungarian Chicken Paprikash is a comforting dish that transforms cold evenings into cozy affairs, celebrating family traditions.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hungarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Cut Up Chicken (Skin Intact) Skinless chicken can be used for a lighter option.
  • 2 tablespoons Vegetable Oil Can substitute with olive oil.
For the Sauce
  • 2 tablespoons Sweet Paprika Avoid using hot paprika.
  • 1 cup Vidalia Onion, Chopped Any sweet onion serves as a good substitute.
  • 2 cubes Chicken Bouillon Enhances chicken flavor.
  • 1 cup Sour Cream Greek yogurt can be used as a lighter alternative.
  • 4 cups Water Used to cook the chicken.
For Thickeners & Seasoning
  • 1 tablespoon Flour Modify amount based on desired thickness.
  • 1 teaspoon Lawry's Seasoning Salt Optional seasoning.
  • to taste Salt Adjust according to personal taste.
For the Dumplings (optional)
  • 1 large Egg Can be omitted if not making dumplings.
  • 2 cups All-Purpose Flour Gluten-free flour can be substituted.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat vegetable oil over medium heat. Add chopped Vidalia onion and sauté for about 5 minutes until translucent.
  2. Add the whole cut-up chicken to the pot, skin side down, season with salt, and cook for 10-12 minutes until golden brown.
  3. Lower the heat and stir in sweet paprika and chicken bouillon cubes, cooking for an additional 2 minutes to toast the paprika.
  4. Pour in enough water to cover the chicken, approximately 4 cups. Bring to a simmer and cook for 30-40 minutes.
  5. Remove chicken and stir in sour cream into the cooking liquid, whisk until combined, and add flour to thicken the sauce.
  6. For dumplings, combine egg, water, all-purpose flour, and salt. Drop spoonfuls into the sauce for the last 10 minutes of cooking.
  7. Return the chicken to the pot, stirring to coat in creamy sauce, and let it simmer for another 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Ensure the chicken is fully cooked by checking that the juices run clear. Taste and adjust paprika to preference. Store leftovers in an airtight container for up to 3 days.

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