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Authentic Chicken Paprikash

Authentic Chicken Paprikash

This Authentic Chicken Paprikash features chicken in a rich, flavorful and creamy paprika-infused sauce, representing the best of Hungarian cuisine.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Hungarian
Servings 6 servings
Calories 516 kcal

Equipment

  • Large Dutch oven
  • Spaetzle scraper

Ingredients
  

  • 2 tablespoons pork lard or butter, lard is recommended for best flavor
  • 3 pounds chicken pieces bone-in and skin-on is traditional
  • 2 medium yellow onions very finely chopped
  • 2 cloves garlic finely minced
  • 2 Roma tomatoes seeds removed and very finely diced
  • 1 Hungarian bell pepper diced (optional)
  • 3-4 tablespoons genuine imported sweet Hungarian paprika quality recommended
  • 2 cups chicken broth quality recommended, store-bought brand is Aneto
  • 1.5 teaspoons sea salt
  • 0.5 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • ¾ cup full fat sour cream room temperature
  • ¼ cup heavy whipping cream

Instructions
 

  • Heat the lard in a large Dutch oven or heavy pot and brown the chicken on all sides. Transfer the chicken to a plate.
  • In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes.
  • Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
  • Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil.
  • Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
  • In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste.
  • Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened.
  • Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
  • Serve the chicken paprikash with Hungarian nokedli.

Notes

Nokedli is like German Spaetzle but very short and stubby. A spätzle scraper can be used for making nokedli.

Nutrition

Serving: 1servingCalories: 516kcalCarbohydrates: 11gProtein: 32gFat: 37gSaturated Fat: 14gCholesterol: 148mgSodium: 744mgPotassium: 589mgFiber: 2gSugar: 3gVitamin A: 2435IU
Keyword authentic, Chicken Paprikash, Creamy, Hungarian cuisine, paprika, Rich Sauce
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