Rating: 3.45 stars
183 Ratings
  • 5 star values: 34
  • 4 star values: 53
  • 3 star values: 63
  • 2 star values: 28
  • 1 star values: 5

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.

Everyday Food, November 2010

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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Reviews (13)

183 Ratings
  • 5 star values: 34
  • 4 star values: 53
  • 3 star values: 63
  • 2 star values: 28
  • 1 star values: 5
Rating: 5 stars
11/27/2018
Follow the directions to a T and pay close attention to your cooking times and this recipe will be amazing with ample sauce! It was a crowd pleaser.
Rating: 2 stars
11/25/2018
As a Hungarian ,reading a recipe , all wrong!Dont cook chicken first! Everything have to slow cook together, No Tomato! only add sour cream and flour at the end.Best serve with Spaetzle!
Rating: Unrated
08/30/2015
Delicious! I used 1 cup chicken broth because I knew that the chicken would exude it's own juices. I also added three pinches of spicy Turkish paprika. Used creme fraiche because I needed to use it up. Baked in a 350 dg. oven. I will definitely make again when it's cooler out.
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Rating: Unrated
02/08/2015
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.
Rating: Unrated
10/07/2014
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).
Rating: Unrated
10/21/2013
This was good but I have made another recipe that was more flavorful.
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Rating: Unrated
02/19/2011
@ qweendark- There are some great chicken/meat alternatives out there right now. Seiten (sp) is supposed to be a wonderful chicken alternative. Whole foods
Rating: Unrated
01/27/2011
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!
Rating: Unrated
01/26/2011
My Mom's
Rating: Unrated
01/26/2011
My Mom's
Rating: Unrated
01/26/2011
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
Rating: Unrated
01/26/2011
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.
Rating: Unrated
01/05/2011
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.