Hungarian Chicken with Paprika

    (134)
    1 hour 10 minutes

    Adjust the amount of paprika to your taste in this classic Hungarian dish. You might find you want more! Serve atop fresh pasta.


    132 people made this

    Ingredients
    Serves: 6 

    • 1 (1 to 1 1/2 kg) whole chicken, cut into pieces
    • 2 tablespoons olive oil
    • salt and pepper, to taste
    • 1 cup diced onion
    • 1 tablespoon Hungarian paprika
    • 1/4 cup white wine
    • 1/4 cup chicken stock
    • 1/2 cup sour cream

    Directions
    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. In a 30cm frypan heat olive oil and brown chicken on all sides. Season chicken with salt and pepper. Remove chicken and set aside.
    2. Add onion to frypan. Cook just until tender but not brown. Stir in paprika. Return chicken to frypan, turning to coat with paprika/onion mixture. Add wine and stock. Bring to a boil; reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender. Remove chicken and keep warm.
    3. Boil frypan drippings until reduced to 1/2 cup liquid, about 3 minutes. Stir in 1/2 cup sour cream. Heat through. Serve chicken atop pasta if desired, and pour sauce over all.

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    Reviews and Ratings
    Global Ratings:
    (134)

    Reviews in English (101)

    by
    183

    EXCELLENT! But not a 5 star recipe due to so many changes needed. 1st, if you're not going to use bone-in chicken then don't complain if you end up with a dish that's just "okay". Half the flavor of any dish calling for bone-in chicken comes from the bones. I did this: bought a chicken cut up from the grocery & removed skin, sprinkled w/ kosher salt, pepper, & paprika before browning. For sauce I added 3 cloves of garlic minced; 1 & 1/2 cup wine, 2 8oz boxes chicken broth, 1 & 1/2 cups water mixed with chicken stock base, 1 cup fat free sour cream, 1 tbspn Olivio (butter sub). Put LOADS more paprika in than called for, both Hungarian paprika & HOT Hungarian paprika (probably 1/4 cup paprika total). Added more salt & pepper. When chicken was done, I removed, de-boned & returned to pan after letting the liquid cook down to 1/2. Still had several cups of liquid & would NEVER recommend reducing to what this recipe says. Mixed a few tablespoons of flour with the liquid from the pan & added to sauce to thicken. Served over noodles. STELLAR! Restaurant quality! Company worthy!  -  23 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    160

    This is a very good recipe, and this is a Hungarian talking. I personally like lots of sauce, so I increase the liquid. HUNGARIAN paprika must be used to get the true taste, or bland is an understatement. I also would never use boneless/skinless chicken breasts (to decrease cooking time as some have done) because the skin and cooking time is essential to meld the final flavor of "paprikas" (the Hungarian spelling of what is pronounced "paprikash"). Overall, this is the only recipe that I've ever had that can compare to the family recipe.  -  05 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    84

    I love the flavor of this recipe. I nearly doubled everything and threw into crock pot and cooked 7 hrs. YUMMY. I got recipe off cook.com for omg good dumplings= 3 eggs, 1 1/2 c flour 1/2 ts salt and 1/2 c ev milk. beat well. boil on stove 5 min. I WILL MAKE AGAIN.  -  13 Mar 2006  (Review from Allrecipes USA and Canada)

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