Hungarian Chicken Paprikash

Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

My mother's family originate from Eastern Europe, so we get a lot of ethnic dishes from the area at home. This is my favourite, it is like goulash but it is chicken instead of beef.

Ingredients Nutrition

Directions

  1. Sauté the onion with the oil in a very deep frying pan, or a non-stick pot.
  2. Salt it so that the layers separate and become filmy.
  3. When the onions are golden and limp, turn down the heat as low as possible, shove the onions to the side of the pan and add the paprika.
  4. You must be VERY CAREFUL not to let the paprika burn.
  5. Keep stirring it in the oil to keep this from happening.
  6. After the paprika is cooked (about two minutes) mix in the onions again and add the chicken.
  7. Turn up the heat a bit.
  8. You have to keep stirring so the paprika doesn't stick to the pan.
  9. The chicken will start to release juices.
  10. Add the water.
  11. Let simmer for about an hour, stirring periodically.
  12. Serve over boiled potatoes.

Reviews

(4)
Most Helpful

I'm half-Hungarian and have been eating several different versions of this dish my entire life. I have seen some recipes that are so complicated you need a Ph.D. in Hungarian rocket science to work them out. This recipe is simple, and the result is delicious. I used a combination o chicken thighs and chicken breasts, off the bone. I have to agree with Ziney, try to get the Szeged paprika, it is the best in the world, and once you try it you will never to back to the stuff you find in the supermarket (unless it's a Hungarian supermarket in Szeged). I served this over broad egg noodles. Good one, Xiney!

Mirj November 17, 2003

The REAL Hungarian chicken paprikas also adds sour cream at the end of cooking...that's what makes it yummy! And, I also cook the chicken,etc in chicken broth which adds a whole lot of flavor. And,yes,the chicken should definitely be seasoned (kosher or sea salt and fresh ground pepperbefore and during cooking, to taste!This recipe is much closser than some posted.You don't add things like tomato paste(?!),tomatoes or anything like that. We also serve it over a homemade noodle-type thing called dumplings! K~

Chef hippiegramma July 16, 2006

I was a bit disappointed in this recipe. It didn't seem to have the flavor I had hoped for. I think that next time I will season the chicken with some salt and pepper and perhaps the onions too. There just seemed to be something missing for me.

Mysterygirl April 27, 2006

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