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Chicken Paprikash

This classic Hungarian dish will fill you up and keep you warm on a chilly fall night. A healthy dose of paprika gives this dish its deep brick-red color. If you enjoy spicy food, try replacing half of the sweet paprika with hot Hungarian paprika.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken Paprikash

Source: Everyday Food, November 2010


  • 4 chicken leg quarters, cut in half at joint (about 3 pounds total)
  • Coarse salt and ground pepper
  • 2 teaspoons vegetable oil
  • 1 large yellow onion, halved and thinly sliced lengthwise
  • 3 garlic cloves, roughly chopped
  • 2 tablespoons sweet paprika
  • 3 tablespoons all-purpose flour
  • 1 3/4 cups low-sodium chicken broth
  • 1 can (14 ounces) diced tomatoes
  • 1/2 pound wide egg noodles
  • 1/2 cup sour cream or thick plain yogurt


  1. Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes more. Transfer to a plate.

  2. Discard all but 1 tablespoon fat from pot and reduce heat to medium. Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes. Add garlic and cook, stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute. Add broth and whisk until smooth. Add tomatoes and bring to a boil over high. Return chicken to pot in a single layer, skin side up, and reduce heat to medium. Cover and cook until chicken is cooked through, 20 minutes.

  3. Meanwhile, in a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles and divide among four bowls. Top with chicken. Stir sour cream into sauce, then ladle over chicken and noodles.

Reviews (10)

  • benadryl_pumpkinpatch 8 Feb, 2015

    Made this tonight with Beyond Meat Chicken (vegetarian protien substitute), and vegetable broth stead of chicken stock. Also used the half spicy paprika and substituted a fresh giant tomato for the canned. It was the best paprikash I have ever had, great flavors that really come out, even without the meat element.

  • Judi23 7 Oct, 2014

    First of all plse don't think of the parikash recipie as true to tradition.I am Hungarian and a good cook. It sounds good but it is not Hungarian. Secondly one make paprikash vegitarian by using meaty mushrooms instead of meat. In Hungary meat was scarce a t times and often reserved for Sunday or special occasions and so other things were substituted.. You can also use potatoes instead of meat, as in Paprikas Krumpli (paprikash potatoes).

  • cheftb 21 Oct, 2013

    This was good but I have made another recipe that was more flavorful.

  • gramdal 19 Feb, 2011

    @ qweendark- There are some great chicken/meat alternatives out there right now.
    Seiten (sp) is supposed to be a wonderful chicken alternative. Whole foods

  • ErinHeight 27 Jan, 2011

    Excellent!!! Followed recipe exactly and it was absolutely delicious. Reminded us of a little eastern European restaurant in Medford, NJ. Will definitely make again. For company, tho, I would use boneless chicken breasts so one wouldn't have to pick the meat off the bones. Again, wonderful recipe. Advice: change nothing!

  • artmark 26 Jan, 2011

    My Mom's

  • artmark 26 Jan, 2011

    My Mom's

  • poledfinger 26 Jan, 2011

    make it like a veggie stew using the sauce carrots onions peppers mushrooms celery turrnip parsnips sweet potatoes are good too just a little heavy flavour I would add the hotter paprika for these I would put my veggies in a crock pot and when almost done add sauce and simmer for an hour so the veggies absork flavour

  • Qweendark 26 Jan, 2011

    This sounds fantastic, but would anyone have any suggestions for a meat free alternative to the chicken? We're trying to reduce our meat intake in my household. I'm stumped because I don't think tofu would lend itself well to this recipe.

  • Sheryll 5 Jan, 2011

    Another wonderful money saving recipe. I have made this for years, in fact it was one of the first meals I learned to cook. Check with your butcher for what is on special that week or day and use that. You can always pull the skin off too.

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