Hungarian Chicken Paprikash

Difficulty: Medium

A family favourite is Hungarian Chicken Paprikash and is generally great for any day of the year. I had the pleasure of making it last weekend for my Nieces and even at a young age (1 and 3 years old) they gobbled it up with ferocious appetite. The main ingredient of this dish is Paprika. It is generally found in many Hungarian dishes. This recipe doesn’t tell you how to make homemade noodles (which is great with this meal).

1 large onion, sliced in rings
4 tablespoons butter
1 – 1/2 tablespoons Hungarian parprika
1- 1/2 pound chicken, washed, cut up, and salted
1 green pepper, sliced
1 tomato, sliced
1/2 cup sour cream (This thickens it, can use flour actually)


Sauté onion rings in butter in a 3 quart pot until transparent. Remove from heat and add paprika, chicken, half of the green pepper, and half of the tomato. Cover tightly with a lid and simmer slowly for 1-1/2 hours. Occasionally turn pieces over so they will cook evenly. If necessary, add small amounts of water. Add onions and sour cream (if you want) to the pot. Add noodles

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