Prep 15 mins
Cook 25 mins
I adapted this from a recipe by Pierre Franey that originally appeared in the New York Times. You may use 1 cup water plus 2-3 chicken bouillon cubes instead of the broth.
- 1 medium onion, chopped
- 1 -2 garlic cloves, minced or 1⁄2 teaspoon garlic powder
- 2 teaspoons oil
- 1 chicken, cut up
- 1 cup rich chicken broth
- 1 tablespoon sweet Hungarian paprika (or to taste)
- 8 ounces sour cream
- 1 -1 1⁄2 tablespoon flour
- Saute onion and garlic in oil.
- Add chicken; brown on all sides. Add broth (or water and bouillon cubes) and 2 teaspoons or so paprika. Cover and simmer until chicken is tender (do not boil but simmer; this may take longer). You may want to remove the white meat first. Remove all chicken; keep chicken warm while preparing sauce.
- Mix flour and sour cream, add a bit of sauce from chicken and mix together. Put this back into the pot – mix with sauce. Cook 1 minute without boiling. Taste for seasoning – add salt if necessary or more paprika. Return chicken pieces to the pot.
- Serve with buttered noodles or rice.
i looked at several recipes for paprikash before selecting this one--it was nice to be able to do everything in nearly one pot. i would add mushrooms to this just to add a little something extra to it; otherwise it was delicious and i will add this to our menu!
Delicious! Plus it uses ingredients that I usually have around. I scaled the recipe for two and used boneless, skinless chicken breasts diced into chunks. I served with broad egg noodles and peas. We really enjoyed this, definitely a comfort food type of meal! Thanks for posting.
This was the perfect paprika chicken recipe. I surfed many paprikash recipes on Recipezaar before eventually deciding to try this one, and I am glad that I did. This is the real thing - the true Hungarian way. This is exactly what they serve at the best little neighborhood restaurants in Budapest. The best way to serve this is with lightly buttered homemade dumplings and cucumber salad - wow!