Chicken Paprikash (Hungarian Style I Think)

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is how my Grandma and Great Grandma have been making chicken paprikash forever. The recipes here on zaar are all gravies and thats not how we make ours. My Great Grandma was given a cookbook from the Hungarian Women's Auxilary in Detroit and that's where this comes from. I will also post a recipe for how we make kluskies seperately. Note: I never really measure, so with the paprika, you have to do this by taste and look. Oh! this is really easy to halve or cut down because 12 pieces of chicken is a lot, you defineitely don't have to use that many and you get the same result.

Directions

  1. Dice the two onions (It doesnt have to be perfect, just so theyre small).
  2. Heat a large pot of water and put the 5 bouillon cubes in and let it boil.
  3. In a large skillet, heat up about 4 tablespoons veggie oil (or enough to cover the bottom the pan and a touch more).
  4. When the oil heats, fry up the onions until slightly translucent with salt, pepper, and paprika.
  5. Put a few pieces of chicken in the frying pan and cook about 3 minutes on each side or until the outside turns golden (DO NOT COOK THROUGH) and put in the boiling water, repeat with the other chickens.
  6. Add more paprika to the water until its an orangish color.
  7. Cook chicken for about 45 minutes in the water. But do not drain this chicken broth/ stock.
  8. Once the chicken is cooked, put almost all of the sour cream in a large pot. Take a soup dipper and slowly temper the chicken broth into the sour cream (If it curdles, it curdles, but it still tastes the same :)) Do this until the sauce has an almost watery/floury like consistency (it should be kinda thin) If it is too thin, add the rest of the sour cream.
  9. Next, add enough paprika until the sauce turns a nice reddish white (the paprika sometimes doesnt blend very well) also add some salt and pepper to taste.
  10. Now you can save the chicken stock or throw it away, its up to you but it needs to be taken away from the chicken. Put the sauce over the chicken and serve with kluskies and you have a delicious, filling Hungarian dinner!
Most Helpful

I am 100% Hungarian and this is nothing like the way it's supposed to be made. There are no bouillon in real paprikash. I think this is some other style but definitely not Hungarian. I am sure it tastes good. Sorry..

Dorothy L. January 22, 2015

Wish I could give this 10 stars. This recipe is very similar to the way my mom and grandmother made. Ahh, those wonderful memories of those days when we all sat around the dinning room table enjoying this wonderful meal. (I also made my own haluski dumpings to serve with this). Thanks so much for sharing thisd, Melcat!!!

Merlot February 22, 2010

This was the first time I had ever had Chicken Paprikash. The recipe was easy to make, and the chicken was tender and moist. I didn't know if I was suppose to do something with the onions after moving the chicken from the skillet to the pot of boiling chicken broth. The flavor was good but a little on the bland side. Maybe I should have added more paprika. I served this over wide egg noodles. Made for PAC Fall 2009.

Crafty Lady 13 October 03, 2009