Go Back

Hungarian Chicken Paprikash

Barbara
One of the most popular, classic Hungarian dishes. Sure to become a family favorite.
2 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Hungarian
Servings 4 servings

Equipment

  • Dutch oven

Ingredients
  

  • 1 large onion, diced
  • 2 tbsp butter
  • 1 large red bell pepper, chopped
  • 6 skinless chicken thighs
  • ½ tsp salt
  • 1 tbsp Paprika
  • 1 Bay leaf
  • water
  • 1 cup sour cream
  • ¼ cup flour

Instructions
 

  • In a large stockpot melt butter over medium heat.
  • Add onion and cook until translucent.
  • Add red bell pepper and continue to cook until it starts to soften.
  • Add salt and paprika and stir to mix well.
  • Add chicken to the pot and stir to coat with the onion/pepper mixture.
  • Add bay leaf and enough water to cover the chicken.
  • Bring water to a boil and stir to combine everything.
  • Cover pot and reduce heat too low. Simmer on the stove for 1 1/2 - 2 hours, until chicken is cooked through and tender.
  • In a small bowl, combine sour cream with flour until there are no lumps. Add about a 1/2 cup of the hot broth to the flour and sour cream and blend together.
  • Add the flour/sour cream slurry to the pot and stir well. Increase the heat to a good simmer and cook until the sauce thickens.
  • Serve with spätzle or noodles.
Keyword chicken, paprika, red bell pepper