Hungarian Chicken Paprikash
- 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
- 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 1-2 minutes or until thickened. Remove from heat. Stir in sour cream. Serve with chicken.
1 serving: 377 calories, 22g fat (11g saturated fat), 144mg cholesterol, 574mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 34g protein.
Oct 21, 2018Close to my Hungarian grandma's recipe. Served with my grandmas dumplings (kind of like spaetzle). Great recipe.
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.
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.
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.
Dec 31, 1969
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!
Dec 31, 1969
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!!
Sep 3, 2013
This was fantastic! It was the first time I ever made it and won't do a thing different next time.
Feb 24, 2013
Excellent. My daughter even licked her plate.
Jan 1, 2013
always a hit
Jul 30, 2011
Hungarian Chicken Paprikash recipe's, should always stipulate, Sweet Hungarian Paprika NOT the Hot, or it will ruin your dinner,