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Hungarian Chicken Paprikash Recipe

Photo by: Taste of Home

77% would make again

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My mom learned to make this tender chicken dish when she volunteered to help prepare the dinners served at her church. It's my favorite main dish, and the gravy, seasoned with paprika, sour cream and onions, is the best. —Pamela Eaton, Lambertville, Michigan

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6 Servings
Prep: 20 min. Bake: 1-1/2 hours

Ingredients

1 large onion, chopped
1/4 cup butter, cubed
4 to 5 pounds broiler/fryer chicken pieces
2 tablespoons paprika
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups hot water
2 tablespoons cornstarch
2 tablespoons cold water
1 cup (8 ounces) sour cream

Directions

In a large skillet, saute onion in butter until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add hot water. Cover and bake at 350° for 1-1/2 hours or until chicken juices run clear.
Remove chicken and keep warm. In a small bowl, combine cornstarch and cold water until smooth. Gradually add to pan juices with onion. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in sour cream. Serve with chicken. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 377 calories, 22 g fat (11 g saturated fat), 144 mg cholesterol, 574 mg sodium, 7 g carbohydrate, 1 g fiber, 34 g protein.

Hungarian Chicken Paprikash published in Taste of Home April/May 2007, p35

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Reviews for Hungarian Chicken Paprikash (6)

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Hungarian Chicken Paprikash

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Reviewed on Nov. 01, 2009 by RaesMama1

My family loved this recipe! It's become part of our regular menus!

Reviewed on Feb. 10, 2009 by smokingdragons

Just made this for dinner with the Spatzels. Absolutely delicious. Thought the spatzels would be difficult, used my deep fry basket and they drop right in the pan.

smokingdragons

Reviewed on Jul. 14, 2008 by lisa53202

A word of advice: using REAL Hungarian paprika makes all the difference in the world!

Reviewed on Apr. 13, 2008 by beth917

This is just about the same as my mom's recipe - she combines the sauce and the Spatzels with the chicken for the final baking. She uses the same recipe that her mother used from Hungary. When making this for potlucks at work she shreds the chicken so there are no bones for easier serving.

Reviewed on Apr. 09, 2008 by cats1750

excellent

Reviewed on Apr. 04, 2008 by nomad1125

Terrific! I have searched for years for this recipe that I first tasted in a Hungarian restaurant and this is it!! I used spaetlze from another TOH recipe and topped it with the sauce. I will double the sauce next time.

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Hungarian Chicken Paprikash Recipe

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Ingredients