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.
Every couple of months, I try to make a meal that my husband enjoyed when he was a kid. His grandmother made traditional German and Hungarian foods, so those are some of his favorites. Most often we make bean soup, stuffed cabbage, palacsintas, or chicken paprikash. This week the chicken paprikash recipe was on the menu.
I had never heard of this dish until John and I got married. He tried to explain it to me, but I wasn’t able to picture it. Who puts chicken and gravy over noodles?! I was thinking along the lines of spaghetti noodles because I didn’t know what spaetzle was either. At some point, his grandmother made some for us to bring home, and everything made sense.
We asked for her chicken paprikash recipe so that we could recreate the dish. She reluctantly shared it but unbeknownst to us, left a couple of ingredients out. Unfortunately, we were unable to make the recipe exactly, since it was incomplete. However, thanks to the internet, we’ve been able to locate what we believe to be the missing items.
Chicken paprikash is unbelievably easy to make. Simply saute the onions, add the paprika, and pour in the tomatoes and chicken broth. Toss in the chicken and simmer. After the chicken cooks, remove it from the pot and set it aside. Incorporate the sour cream and the roux, and stir to combine. Cook over low heat stirring constantly until the gravy reaches the desired thickness. Remove from heat.
Serve the chicken and gravy over spaetzle or other egg noodles.
Our recipe uses tomatoes, onions, garlic, chicken broth, and of course, paprika. I’ve seen some recipes that omit many of those and use sweet peppers, tomato paste, water, and lard. There are so many variations out there, and I have no way of knowing how “traditional” our recipe is. Our family likes it this way, and I hope your family enjoys it, too.
- 1-2 pounds of chicken cut into pieces (We use chicken breasts.)
- 2 Tablespoons canola oil
- 1 large onion, finely chopped
- 3 Tablespoons Hungarian paprika
- 1 1/4 cups chicken broth (1/4 cup reserved)
- 1 14.5 ounce can diced tomatoes
- 3 Tablespoons all-purpose flour
- 8 ounces sour cream
- Salt to taste
- Heat oil in a deep stockpot.
- Add the onions and cook 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.
- 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.