Hungarian Chicken Paprikash Recipe
- 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
- 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Hungarian Chicken Paprikash(18)
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Delicious dish! I messed up and forgot to add the hot water before baking, however it turned out just fine. Wouldn't change a thing!
This is absolutely delicious, there was a place in Wyandotte Mi called Hungarian Kitchen that everyone in our family loved & ordered from for over 40 years. They closed a few years ago & this recipe is almost - if not - the same as theirs. We have been missing it ever since they closed so thank you for sharing this recipe, I made a batch last night & by family demand I am doing another batch today.....thank you again!!
This was fantastic! It was the first time I ever made it and won't do a thing different next time.
Excellent. My daughter even licked her plate.
always a hit