This Chicken Paprikash recipe or paprika chicken is a hearty Hungarian dish. The chicken is cooked in a paprika gravy and served over egg noodles.
Our chicken paprikash recipe is a special dish that my Grandmother used to make for my family. As a child, it was one of my favorite meals.
A few years after Kim and I got married, she wanted to learn how to make some of my Grandmother’s recipes. I’m happy to report, Kim has done a wonderful job recreating those dishes.
From bean soups to spaetzle, she’s figured out how to make them all. Needless to say, I’m overjoyed!
So, for today’s recipe, we’re going to share an updated version of my Grandmother’s chicken paprikash. Let’s get started.
How to Make Chicken Paprikash:
- Grab a large saucepan, place it over medium heat, and heat the oil. Once it’s warm, add the onions.
- Let the onions cook until they’re soft. After that, sprinkle in the paprika.
- Season the chicken with salt and pepper, then add it to the pan.
- Now, pour in 1 cup the broth and all of the tomatoes (with juices). Cover the pan and let everything cook for about an hour over low heat. When the chicken is done, remove it from the pot.
- In another pan or the microwave, heat the remaining broth. Carefully, whisk the flour into the warmed broth.
- Add the mixture to the saucepan, along with the sour cream. You can add extra salt if needed.
- Whisk everything together, over low heat, to create the gravy.
- Last, when the gravy reaches the thickness you like, turn off the heat and add the chicken back to the pot.
- Serve it over egg noodles, spaetzle. or even garlic mashed potatoes.
Well, that depends. Personally, I prefer homemade spaetzle. However, some people like simple egg noodles. Boiled potatoes with salt and a side of sauerkraut makes for a hearty meal as well.
There a couple of different ways to thicken the gravy. You can cook it down, which takes a while. Or, you can use the simple roux (broth and flour mixture). Another way is to use a cornstarch slurry; but I don’t recommend that method unless you’ve run out of options.
Yes, you can substitute yogurt for sour cream. With that being said, it will affect the flavor. The gravy will a bit more bitter and will have a unique aftertaste that sour cream doesn’t have.
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- 1 1/2 Lbs Chicken, (cut into chunks, we use chicken breasts.)
- 2 tablespoons Canola Oil (or vegetable oil)
- 3/4 Cup white onion (diced)
- 3 tablespoons Hungarian Paprika
- 1 1/4 cups low-sodium chicken broth (1/4 cup reserved)
- 1 14.5 Ounce Can Diced Tomatoes
- 3 tablespoons all-purpose flour
- 8 ounces Sour Cream
- Salt and Pepper to taste
- Heat the oil (over medium heat) in a deep stockpot and add the onions, Cook them until soft and translucent, then add the paprika.
- Season the chicken with salt and pepper. Place it in the stockpot.
- Carefully pour in the tomatoes and chicken broth.
- Cover and simmer over low heat for 1 hour. Ensure that chicken cooks all the way through.
- After the chicken cooks, remove it from the pan and set it aside.
- Heat the remaining 1/4 cup of chicken broth just until warm. You can heat in your microwave.
- Mix the broth and flour and stir until a thick slurry forms. This is the roux.
- Add the sour cream, salt, and roux to the stockpot and whisk to combine. Continue to whisk over low heat until gravy reaches desired thickness.
- Serve the chicken and gravy over spaetzle or other egg noodles.