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Hungarian Chicken Paprikash

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 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.

Reviews

Average Rating: 4.583333
  • krox722
    Oct 21, 2018
    Close to my Hungarian grandma's recipe. Served with my grandmas dumplings (kind of like spaetzle). Great recipe.
  • 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
    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!

  • hunybun
    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!!

  • 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,

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