Recipe: Chicken Paprikash

I discovered this flavorful chicken dish during our visit in Budapest. The traditional recipe calls for sour cream at the end. I tried both and prefer to cook it without.

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Ingredients:

  • 1.5 lb chicken thighs/wings
  • 1 onion
  • 6-7 Hungarian wax peppers & 1-2 other type of non-spicy peppers
  • 3 tablespoons of Hungarian paprika

Instructions:

  1. Pat both sides of chicken dry with paper towel.
  2. Sauté chicken on both sides until brown.
  3. In a Dutch oven, on low heat, sauté onion in olive oil, until translucent.
  4. Turn the heat off and let it cool for 1-2 minutes, add paprika and mix evenly into a paste.
  5. Add the chicken pieces and blend well.
  6. Add water, salt and the chopped peppers, let it come to a boil then simmer on low heat until the chicken is tender.
  7. Serve with your favorite rice or pasta

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15 thoughts on “Recipe: Chicken Paprikash”

    1. Google TV Paprika (its also a cooking channel so dont get confused) A yellow pepper (in Hungary every pepper is paprika) in the States i found it under the name of banana peppers, they are long and yellow, but the green version can be super hot hot hot so we dont cook with those.

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  5. yeah without the sour cream we just call it Csirke Porkolt (chicken stew) but there are many paprikas available, you can make it with catfish or veal as well….i huess you noticed in Hungary we do LOVE our sour cream 🙂 Hope you liked my country. ! Orsi

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    1. Hi Orsi, Thanks for stopping by! We went to Hungary several years ago as part of our trip to Austria and the Czech Republic, in my opinion, the food we had in Hungary was THE BEST! I love the country as well and always dream of going back some day 🙂

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