The Hungarian Chicken Paprikash is the ultimate comfort food! It’s one of the most famous Hungarian dishes, it’s on the table at every family gathering beside the beef stew and chicken soup. The Chicken Paprikash is juicy, flavorful, and filling.
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The Hungarian Chicken Paprikash is typically served on Galuska, or other pasta, and topped with sour cream.
What I love the most about this dish is that I can make it in one pot, mess-free and I don’t have to stand next to the stove, so I can do other things while I cook.
Naturally, every household and every restaurant makes it a bit differently, so today I’m gonna show how my family makes it.
All in all, it’s a crowd-pleasing dish and you can alter it to your and your family’s taste.
Some variations you can try:
- You can use any or every part of the chicken, for example, I love the chicken breast version of it.
- Add veggies, and greens to your chicken paprikash. Tomatoes, mushrooms, green and red paprikas, and spinach are a perfect addition. (Add them before the chicken)
- You can leave out the sour cream, if you want to. (But sour cream is a really nice touch to it)
- Use chicken or vegetable broth instead of water for extra flavor.
- There are variations of Hungarian paprika you can choose from. I use the simple sweet paprika, but if you want to spice things up, you can add a little hot paprika, and you can even add a little smoked paprika too!
If you have leftover after making chicken paprikash, you can use it to make:
- wraps, burritos
- chicken salad
- stuffed buns, or potatoes
- sandwich (you can dip it too!)
- chicken pot pie
Hungarian Chicken Paprikash – Paprikás Csirke
Hungarian Chicken Paprikash
Ingredients
- 4 Chicken Thighs
- 1 medium Onion
- 2 Tomatoes
- 1 Red pepper
- 1 tbsp Oil
- 4 cups Water
- 1 tsp Salt and Pepper
- 1 tbsp Ground Hungarian Red Paprika
- 4 tbsp Sour Cream
Instructions
- Dice the onion.
- Quarter the tomatoes, cut out the white parts and peel them carefully with a sharp knife.
- Dice the red pepper.
- Pour the oil into a pan and heat it.
- Sauté the onion.
- Add the salt, pepper, and the paprika. But be careful with the paprika, because it burns quickly. So to avoid burning, stir it as soon as you add it.
- Put the chicken thighs into the pan, then mix it well.
- Add the diced tomatoes and pepper. Mix it.
- Pour the water into the pan.
- Cook it on medium-high heat for 40 minutes.
- Serve it on galuska or other types of pasta. Top it with sour cream.
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