This is the ultimate Hungarian chicken paprikash—tender meat in a rich, smoky paprika sauce, served with homemade nokedli dumplings! Learn the secret to blooming real Hungarian paprika for maximum flavor, plus time-saving tips for busy cooks. Pure comfort food magic!
Yields: 6 servings
Prep time: 25 minutes
Cook time: 1 hour 15 minutes
Ingredients:
- 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts work well)
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika
- 1 tablespoon smoked paprika
- 1 teaspoon dried marjoram
- ½ teaspoon caraway seeds (optional)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chicken broth
- 1 red or green bell pepper, sliced
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper to taste
- Fresh parsley or dill, chopped (for garnish)
Equipment:
- Large, heavy-bottomed pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring spoons and cups
Instructions:
Step 1: Season the Chicken
Pat the chicken pieces dry with paper towels. Season generously with salt and freshly ground black pepper.
Step 2: Sear the Chicken
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary to avoid overcrowding, sear the chicken pieces skin-side down until golden brown and crispy, about 5-7 minutes. Then, flip and sear the other side for 3-5 minutes. Remove the chicken from the pot and set aside.
Step 3: Sauté Aromatics
Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 4: Add Spices and Tomatoes
Stir in the sweet paprika, smoked paprika, marjoram, and caraway seeds (if using). Cook for 30 seconds, stirring constantly, until fragrant. Be careful not to burn the paprika, as it can become bitter. Pour in the undrained diced tomatoes and stir to combine, scraping up any browned bits from the bottom of the pot.
Step 5: Simmer the Chicken
Return the seared chicken pieces to the pot. Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to low, cover, and cook for 45-60 minutes, or until the chicken is cooked through and very tender.
Step 6: Add Bell Pepper
Stir in the sliced bell pepper and continue to simmer, covered, for another 10-15 minutes, or until the pepper is tender-crisp.
Step 7: Make the Sour Cream Mixture
In a small bowl, whisk together the sour cream and all-purpose flour until smooth. This mixture will help thicken the sauce and prevent the sour cream from curdling.
Step 8: Temper the Sour Cream Sauce
Remove the chicken pieces and bell peppers from the pot and set aside, keeping them warm. Increase the heat under the pot to medium. Gradually whisk about ½ cup of the hot sauce from the pot into the sour cream mixture to temper it (this prevents curdling).
Step 9: Finish the Sauce
Pour the tempered sour cream mixture back into the pot, whisking constantly until the sauce is smooth and slightly thickened. Do not boil the sauce after adding the sour cream. Taste and adjust the seasoning with salt and pepper as needed.
Step 10: Serve
Return the chicken and bell peppers to the sauce and heat through gently. Garnish with fresh parsley or dill. Serve hot with nokedli, rice, or potatoes.
💡 Pro Tips
✔ Paprika quality matters: Look for “Édesnemes” sweet Hungarian paprika
✔ Prevent curdling: Keep sauce below a simmer after adding sour cream
✔ Extra richness: Stir in 1 tbsp butter at the end
🍽️ Serving Style
- Over nokedli (Hungarian spaetzle)
- With pickled vegetables (csalamádé)
- Crusty bread to mop up sauce
🌡️ Storage
- Fridge: Up to 3 days (flavor improves)
- Freeze: 1 month (without sour cream – add fresh when reheating)
📊 Nutrition (Per Serving – 2 Pieces + Sauce)
Calories: 480 | Protein: 38g | Carbs: 12g
Enjoy your delicious homemade Hungarian Chicken Paprikash!
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