Hungarian Chicken Paprika
Delight your taste buds with the comforting flavors of Hungarian Chicken Paprika, a classic dish that brings the warm, smoky essence of sweet Hungarian paprika to the forefront. Juicy, bone-in chicken thighs and drumsticks are seared to golden perfection before simmering in a rich, velvety sauce made with onions, garlic, crushed tomatoes, and chicken stock. A touch of sour cream adds creaminess, while a hint of fresh parsley offers a pop of color and freshness. Perfectly paired with tender egg noodles or dumplings, this hearty one-pot recipe is easy to prepare yet sophisticated in flavor—ideal for family dinners or cozy gatherings. Ready in just over an hour, this traditional Hungarian comfort food is a celebration of bold spices and timeless cooking techniques.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs and drumsticks (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 tablespoons sweet Hungarian paprika (or regular sweet paprika)
- 2 cloves garlic, minced
- 1 cup crushed tomatoes
- 1.5 cups chicken stock
- 0.75 cup sour cream
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 4 cups egg noodles or dumplings (for serving)
Instructions
Season the chicken thighs and drumsticks evenly with salt and black pepper.
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Sear the chicken pieces skin-side down until golden brown, about 4-5 minutes per side. Remove and set aside on a plate.
Reduce the heat to medium and add the chopped onion to the skillet. Cook for 5-7 minutes, stirring frequently, until softened and translucent.
Stir in the sweet Hungarian paprika and minced garlic, and cook for 1 minute until fragrant.
Add the crushed tomatoes and chicken stock to the skillet, stirring to combine.
Return the browned chicken pieces to the skillet, nestling them into the sauce. Ensure the chicken is mostly submerged.
Cover the skillet with a lid and reduce the heat to low. Simmer for 30 minutes, turning the chicken halfway through, until tender and cooked through (internal temperature should reach 165°F/74°C).
In a small bowl, whisk together the sour cream and flour until smooth.
Remove the skillet from heat and slowly stir the sour cream mixture into the sauce. Mix thoroughly to ensure it is well incorporated.
Return the skillet to low heat and cook for an additional 2-3 minutes to thicken the sauce slightly. Do not let it boil to avoid curdling the sour cream.
Taste the sauce and adjust seasoning with more salt or pepper if needed.
Serve the chicken and paprika sauce over cooked egg noodles or dumplings. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
3077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 609 mg | 203% | |
| Sodium | 3070 mg | 133% | |
| Total Carbohydrate | 289.8 g | 105% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 34.4 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 534 mg | 41% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2263 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
