Hungarian Chicken Paprikash

Name: Hungarian Chicken Paprikash
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings.
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 (8 ounces) sour cream

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, Monclova, Ohio

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 (8 ounces) sour cream

Directions

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.
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 1-2 minutes or until thickened. Remove from heat. Stir in sour cream. Serve with chicken.

Nutrition Facts

1 serving: 377 calories, 22g fat (11g saturated fat), 144mg cholesterol, 574mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 34g protein.

Originally published as Hungarian Chicken Paprikas with Gravy in Taste of Home April/May 2007

Reviews

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Average Rating:

CARMEN

Nov 11, 2017

Very authentic. The only thing I add is 1cup finely sliced sweet red pepper to the onions when saute'ing. Dinner guests loved it with spaetzle.
joycerm53

Mar 16, 2016

Excellent recipe! I made it exactly as written and served it with homemade noodles. Delicious and will definitely make this again. Used Sweet Hungarian Paprika.
BakerDeborah

Feb 12, 2015

This went very well. I really like the moist, steam roasting in the oven. I was out of regular sour cream because I made a dill dip with it, so I just used that and I liked what the dill did for it. I served it with some spaetzle.
raina2002

Jan 4, 2014

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!
hunybun

Dec 15, 2013

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!!
Jenandjohn6

Sep 3, 2013

This was fantastic! It was the first time I ever made it and won't do a thing different next time.
khegeman

Feb 24, 2013

Excellent. My daughter even licked her plate.
SARAHZONAQ

Jan 1, 2013

always a hit
shirleytemple

Jul 30, 2011

Hungarian Chicken Paprikash recipe's, should always stipulate, Sweet Hungarian Paprika NOT the Hot, or it will ruin your dinner,
beksand

Jan 10, 2011

One of our favorite meals!!!!!