Hungarian Chicken Paprikash

Recipe by BoxOWine
READY IN: 1hr 5mins




  • Combine flour, 2 tbsp paprika, salt and pepper.
  • Dredge chicken pieces in flour mixture.
  • Reserve left over flour.
  • Add oil to large dutch oven.
  • Heat oil over medium high heat.
  • Add chicken and brown on both sides, about 10 minutes.
  • Remove chicken from pot.
  • Add little oil to pot (if bottom appears to be too dry).
  • Add onion, red pepper, 1 tbsp paprika, and salt.
  • Saute until onion is tender, about 2 minutes.
  • Return chicken to pot, and add enough chicken broth to cover.
  • Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done.
  • Remove from heat and let paprikash cool down.
  • Combine reserved flour and 1/2 cup sour cream.
  • Add small amount of liquid from pot into flour mixture and stir with whisk until smooth.
  • Add mixture to pot, stirring constantly.
  • Simmer 5 minutes.
  • Let cool down again and add remaining sour cream, stirring constantly.
  • Sauce should be a very pale orange color (almost white).
  • Cook about 1 minute until heated.
  • Serve over homemade Hungarian nokedli (spaetzel), wide egg noodles, or cooked cavatelli.