Hungarian Chicken Paprikash

Total Time

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

Makes

6 servings

My mom learned to make this Hungarian chicken paprikash 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, Monclova, Ohio
Hungarian Chicken Paprikash Recipe photo by Taste of Home

Ingredients

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

Directions

  1. Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add water. Bake, covered, 1-1/2 hours or until chicken juices run clear.
  2. Remove chicken and keep warm. Pour drippings and loosened browned bits from roasting pan into a saucepan. Skim fat. In a small bowl, mix cornstarch and cold water until smooth. Stir into pan juices with onion. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in sour cream. Serve with chicken.

Hungarian Chicken Paprikash Tips

What I can serve alongside Hungarian Chicken Paprikash?

This traditional Hungarian dish is delicious alongside your favorite vegetable side dishes as well as potatoes or rice. Or go authentic and serve alongside tender spaetzle dumplings or buttery egg noodles.

Can I use different cuts of chicken for this Hungarian Chicken Paprikash recipe?

This recipe calls for a 4-5 lb. broiler/fryer chicken cut up into pieces. Most recipes for authentic chicken paprikash use these cuts because they create the most flavor and tenderness. However, you could also use a package of all chicken thighs or even boneless, skinless chicken breasts if you prefer.

How should I store leftovers of this recipe?

Store paprikash leftovers, covered, in the refrigerator for 3-4 days. Or freeze in an airtight container for up to 2 months.

Amy Glander, Taste of Home Book Editor

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