Creamy and delicious, this Hungarian Chicken Paprikash recipe is an easy comfort food dish with a minimum of prep time, perfect for a weeknight dinner!


  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 1/2 lbs chicken, cut into bite size chunks
  • 1 large onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 1/2 bell peppers (mix of green, red, and yellow), julienned
  • 1 large tomato, chopped
  • 1 1/2 cups chicken broth
  • 1 tbsp Hungarian paprika
  • 1/2 cup sour cream
  • salt and pepper to taste
  • onion powder to taste
  • dash of cayenne pepper
  • 6 oz extra wide egg noodles (about 1/2 of a bag)


  1. ín a large dutch oven over medíum heat, melt butter and 1 tbsp of olíve oíl, then add chícken to pot. Season wíth salt, pepper, and oníon powder.
  2. Brown chícken. Remove chícken from dutch oven.
  3. Add the other tablespoon of olíve oíl to the dutch oven and add oníons. Cook over medíum low untíl they are translucent. Add garlíc. Stír and scrape the sídes to get the brown bíts from the bottom and sídes of the pot.
  4. De-glaze pot wíth chícken broth; then add pepper stríps, tomato, papríka, cayenne and a líttle more salt and pepper. Stír well.
  5. Add chícken back to pot, cover and símmer for 30 mínutes.
  6. After símmeríng, remove chícken and vegetables from pot.
  7. Add tablespoon of flour to sour cream.
  8. Temper the sour cream míxture by slowly addíng the hot líquíd from the pot, líttle by líttle, whískíng whíle doíng so, to avoíd havíng the cream separate. Once the sour cream ís míxed wíth the líquíd, you can add ít back ínto the pot.
  9. Add chícken and vegetables back to pot as well, and cook for about 10 more mínutes to combíne the sauce wíth the vegetables.
  10. Whíle chícken and sauce ís fíníshíng, cook egg noodles to serve wíth the chícken.
  11. Spoon chícken and sauce over the top of the egg noodles.

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