Chicken paprikash

May 31, 2026 - Written by Gogo

recipe preview picture

Ingredients



Preparation time : 20 min - cooking time : 70 min A traditional and rich Hungarian recipe! The bone-in skin-on chicken can be replaced with chicken breast but it changes the taste.

Instructions

  1. Heat a large pot over high heat and brown the chicken on all sides, about 10 minutes.
  2. Meanwhile, slice the onions and crush the garlic. Slice the bell pepper and core and chop the tomatoes.
  3. Remove the chicken from the pot. Pour off most of the rendered fat and cooking juices, reserving them for later.
  4. Add the onions and cook until golden and softened, about 7 minutes. Stir in the garlic and cook for 1–2 minutes more.
  5. Add the tomatoes and bell pepper and cook for about 5 minutes.
  6. Remove the pot from the heat and stir in the paprika, salt, and pepper. (Paprika can become bitter if overheated.)
  7. Combine the reserved cooking juices with enough chicken broth to reach the amount listed in the ingredients. Return the chicken to the pot and add the broth mixture; the chicken should be mostly submerged. Bring to a boil.
  8. Cover, reduce the heat to medium-low, and simmer for 40 minutes.
  9. Meanwhile, whisk together the sour cream (or heavy cream) and flour in a bowl until smooth.
  10. About 5 minutes before the end of the cooking time, stir the cream and flour mixture into the pot and mix well.
Ideally served with nokedli (Hungarian egg pasta), but can be served with spätzle or even rice.