"Chicken pieces stewed in a sauce mixture including the traditional Hungarian ingredient - paprika - along with other spices and sour cream. This is our family recipe for Chicken Paprikash. Very good on cold days, and good served over dumplings." — SHAELYNUMBER10
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crushed red pepper flakes
1 (2 to 3 pound)
whole chicken, cut into pieces
1 (14.5 ounce) can
1 (8 ounce) container
As an expat living in Hungary for the past 3 years I can say that this is AUTHENTIC! Delicious! Make sure you make this with Hungarian paprika as the paprika in North America is nowhere near as good or strong.
I made this last night for dinner with only a couple modifications.
<br> I used 4 boneless skinless breasts. (Next time I'll use them with skin on - gives it more flavor)
<br> Instead of water, I used 3 cans of chicken broth.
<br> I added 1 bay leaf, ginger powder and garlic powder.
<br> I completely omitted the tomatoes and when it came time to use the juice, I used one ladle of the soup to dissolve flour and mix w/ sour cream.
<p>Although you can't have paprikash without spaetzel (egg dumpling)! Since there's no spaetzel recipe on this site, I'll post mine.
<p>Get a pot of salted water at a HIGH boil.
<br>Mix 1-1/2 c. flour, 1/2 c. milk, 3 eggs. Drop spoonfuls into the boiling water and cook for 20 minutes, uncovered. Add to the paprikash. Yum!
Just some slight modifications to a dish I've made about 100 times (my family is Hungarian). I use probably 3x the paprika (no idea how much, I just keep dumping - it's nearly impossible to use too much) - make sure it's good Hungarian paprika (Szeged is common on most grocery shelves). Instead of pepper flakes, I add some hot paprika (again, Szeged) but you can add too much hot so use sparingly. I sear the chicken on both sides before adding chicken broth (vs water.) I also add some red bell pepper to the onion in the beginning and add the paprika part way through the sauteeing because this helps bring out the paprika flavor as well. I don't use garlic or bacon grease - just olive oil. Someone else posted their recipe for spaetzle and said to cook for 20 minutes. This will turn the spaetzle to mush. Spaetzle should be taken out of the simmering water with a slotted spoon once it rises to the surface as spaetzle/dumplings need to have some firmness to them.
This is an excellent Chicken Paprikash recipe. Very tasty. I browned the chicken in the bacon drippings first to crisp the skin, then removed it and added the onions, garlic, etc. Very tasty, with depth of flavor. I will definitely make this again, and again.
Reakky delious. I substuited Olive oil for the bacon grease.
This is a very good recipe, very tasty! The only thing i did differently is use boneless skinless chicken breast and cut them into cubes. I also substituted the water for chicken broth and added a little cayenne pepper. By using the bonless breast it only took about 30 mins to make, very quick and easy. I served it over white rice, even my picky eater 5 yr old loved it! Will definatly make again!
Family loved this. I made it with the Spaetzel recipe from reviewer "Ohiomom1". Will definitely make again.
Out of this world!! The chicken just fell off the bone and what a sauce. My daughter even raved. She's a very fussy teen too. I didn't change the recipe but I did leave a piece of the bacon in the whole cooking time for added bacon flavor. Also gave it a little more salt at the end, but that's it. Gona save this one for sure. Thanks, Gail.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Paprikash II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 604
** Calories from Fat: 358
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