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Creamy Hungarian Chicken Paprikash with Egg Noodles Recipe

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4.3 from 1 review

Chicken Paprikash is a classic Hungarian dish featuring tender chicken drumsticks and thighs simmered in a rich, creamy paprika-infused sauce. This comforting recipe combines sautéed onions, bell peppers, garlic, and tomatoes with Hungarian paprika and sour cream, served traditionally over buttered egg noodles, making it perfect for a hearty family meal.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 3 lbs chicken drumsticks and thighs, bone-in
  • Salt and pepper, to taste

Cooking Base

  • 1 tablespoon neutral oil (vegetable or canola)
  • 1 tablespoon butter
  • 1 medium yellow onion, finely chopped
  • 1/2 green bell pepper, seeded and chopped
  • 3 cloves garlic, minced
  • 2 medium tomatoes, seeded and chopped
  • 3 tablespoons Hungarian paprika
  • 1 cup chicken broth

Finishing

  • 3/4 cup sour cream
  • Egg noodles, for serving

Instructions

  1. Season the Chicken: Lay the chicken drumsticks and thighs in a single layer and generously salt and pepper both sides. Let sit for a couple of minutes to absorb the seasoning.
  2. Brown the Chicken: Heat the neutral oil in a large skillet or Dutch oven over medium-high heat. Once hot, place the chicken skin-side down in a single layer. Cook undisturbed for about 5 minutes until the skin is browned and crisp. Flip the chicken and brown the other side for an additional 5 minutes, then remove the chicken from the skillet and set aside.
  3. Sauté Vegetables: Add the butter to the same skillet and let it melt. Add the finely chopped onion and green bell pepper, sautéing and stirring frequently until softened, approximately 5 minutes.
  4. Add Garlic and Tomatoes: Stir in the minced garlic and chopped tomatoes, cooking for about 30 seconds to combine and release their flavors.
  5. Incorporate Paprika: Sprinkle in the Hungarian paprika and stir into the vegetables carefully, making sure not to burn the paprika to avoid bitterness.
  6. Add Chicken Broth: Pour in the chicken broth, stirring to incorporate the flavors.
  7. Simmer Chicken: Nestle the browned chicken back into the skillet over the sauce with the skin side up, ensuring the skin remains above the liquid to stay crispy. Reduce the heat to low, cover, and simmer gently for about 30 minutes, or until the chicken's internal temperature reaches 165ºF and juices run clear.
  8. Prepare the Sauce: Remove the cooked chicken from the skillet. In a separate bowl, whisk a few spoonfuls of the hot sauce into the sour cream to temper it, then stir this mixture back into the skillet with the remaining sauce until smooth and combined.
  9. Combine and Serve: Return the chicken to the skillet, turning it gently to coat in the creamy sauce. Serve immediately over buttered egg noodles or traditional Hungarian nokedli for a complete meal.

Notes

  • Be careful not to burn the Hungarian paprika as it will turn bitter.
  • Keep the chicken skin above the sauce while simmering to maintain crispiness.
  • Tempering the sour cream by mixing it with hot sauce before adding prevents curdling.
  • For an authentic Hungarian touch, serve with nokedli, though buttered egg noodles work well.
  • Adjust seasoning as needed after adding sour cream to balance flavors.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Hungarian

Find it online: https://avascooking.com/creamy-hungarian-chicken-paprikash-with-egg-noodles-recipe/