Chicken Gizzard Paprikash

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

A rich, red Hungarian-style stew. Serve with pasta or potatoes. I use a mix of gizzards and hearts, or I substitute the organ meat for chicken pieces, cubed beef or pork.

Ingredients Nutrition


  1. Fry onion in oil or butter till light yellow.
  2. Reduce heat and rapidly stir in paprika.
  3. Add meat, cut into desirable pieces, salt and brown.
  4. Add garlic, crushed or chopped.
  5. Add only enough water to braise, not boil.
  6. Cover and simmer until tender. Add water if evaporates and stir occasionally.
  7. When meat softens, add green pepper, tomato and a bit more water or stock.
  8. While simmering a few more minutes, blend flour and sour cream together.
  9. Add to stew, stirring, till thickened.
  10. I have omitted the thickening step for more of a soup result.


Most Helpful

PAC 2008 A lovely version of paprikash! Adding the chopped green pepper near the end of cooking is genius. The little bites of green pepper add a pop of flavor and texture to the creamy delicate sauce. I made the recipe using cubed boneless chicken breast, 3 garlic cloves, sweet (not hot) Hungarian paprika and 1 large tomato. The only substitution I made was to use chicken broth instead of water. Thank you for this delicious and easy recipe.

Lorac April 11, 2008

I made this in my pressure cooker, and had it on the table in less than 40 minutes. Cooking gizzards my hb picked up the night before was a last minute dinner thought, and I didn't have the time necessary to braise grizzards to tender. My cooker has a saute function so I followed the directions fairly close before popping the lid on and letting it go. I cut up and added a small can of whole plum tomatoes, and used 1/4 cup veg broth instead of water. I added the pepper to the pot before pressure as well. It thickened up beautifully with the addition of the flour and sour cream, which I added once my 25 minute pressure cycle ended. My hb asked me to add a little tobasco at the end. I served over thick, Dutch egg noodles, and it was fabulous!

Carrie-Cooks July 31, 2013

This was out of this world!! We ate it all . I had to make a couple of changes which I don't normally do the first time I make a new dish. It was only that I used a can of diced tom drained, no green pepper,and 2 cups sour crem. served over homemade noodles. PLEASE TRY THIS!!!

kellyn September 12, 2009

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