Hungarian Chicken Paprikash

"The perfect Hungarian comfort food. Serve over my posted nokedli recipe. This recipe has been passed down in my family for generations. I use Better Than Bouillon chicken base to make the broth."
photo by KaraLBykerk photo by KaraLBykerk
photo by KaraLBykerk
photo by Cameron C. photo by Cameron C.
photo by KaraLBykerk photo by KaraLBykerk
photo by meadmaker photo by meadmaker
photo by fairytalechef photo by fairytalechef
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.

Questions & Replies

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  1. Ron M.
    How much chicken do I use? Feeding four eating seconds should I double the recioe?


  1. PalatablePastime
    Very creamy, delicious, and mildly spicy, a dish that is true comfort food, just as advertised. I did wait to add the paprika until the onion was tender, since the parika tends to burn easily. I would definitely make this again! Thanks!
  2. Karenlyn2
    This is SO so good. So good. Tastes a lot like the version I had in Budapest... I was amazed at being able to replicate that at home. I used bone-in chicken thighs, plenty of salt, and increased the onion and paprika a bit. A PERFECT recipe that I'll make again and again. I wouldn't change a thing. This is one of those dishes that you keep thinking about long after you've made it.
  3. gale 57
    Yay finally an authentic Hungarian Chicken Paprikash recipe. I have seen so many using tomatoes. I'm 100% Hungarian and this is how we make it. The only things I do differently is after I sauté the onions I remove it from the stove and stir in the paprika and then add your broth or water usually water is enough because you are using chicken with skin and bone. Simmer a few minutes add the chicken cover and simmer until done. I remove the chicken and stir the flout right into the sour cream and add this slowly to a little of the broth in a bowl to temper it it so it doesn't curdle then add it right into the rest of the gravy and cook until thickened. I also make nokedli or I have used cavatelli or just wide egg noodles. Good recipe. Now I know a lot of people will cringe but the real Magyars (Hungarians) eat the skin and chew the chicken from the bones.
  4. ElaineM
    This was delicious and very moist! However you certainly don't want to cover the chicken with broth as it'd make way too much liquid. Just use the two cups of broth and it'll be fine.
  5. cookingpompom
    This was fabulous! I did leave out the cayenne pepper (due to young children) otherwise made as written. Thanks for posting.


  1. Keria R.
    I added mushrooms! Yum
  2. Cameron C.
    Very nice dish thoughrouly enjoyed and very filling! Everyone enjoyed! I just used chilli powder instead of red pepper as I already had this but still tasted good. Thanks for the recipe.
  3. DailyInspiration
    We enjoyed this dish and I love the smoked paprika which really adds so much flavor. I did add some cream to thin the sauce a bit. I wasn't sure how much reserved flour to add to the sour cream and may have added too much; therefore, the cream really helped the consistency of the sauce. Served over rice instead of noodles. Made for Cooking Tag Mania, October, 2013.
  4. noel.reeve
    Good advice from Sue L about the adding of the paprika after softening the onion. I used 6 plump chicken thighs and substituted simple hot chilli powder for the cayenne (arguably the same thing) and doubled the quantity since I'm accustomed to spicy food. The result was superb.


Update: My mother, BoxO'Wine passed away on April 23, 2009 after a 2 year battle with pancreatic cancer. She was a wonderful cook and is greatly missed. I am the DD that she has mentioned here quite frequently and have decided to continue her account. I also use RecipeZaar quite frequently as I learned about it from her. I strive to make her recipes; however, they will never be the same. I am also leaving all her own biographical information in here that she had. Genuine Jersey Girl here. Lived here all my life with the exception of a short stint in the Bay Area/San Francisco. Married to the same guy for over 40 years. We have 3 children and 5 grandchildren. My son lives in Georgia (he talks funny) and my two daughters live near me in New Jersey. I am a retired politician, but I still have a real job. Looking forward to full retirement in about 2 yrs or so and if my children don't force me into the "home" I will be spending my social security checks in Atlantic City casinos. I have chemically enhanced blonde hair which is currently spiked to match my weird sense of humor and beverage du jour. Obviously I am a wino. White please, preferably chardonnay.
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