If you are looking for a quick and easy weeknight dinner, look no more. Comforting and crazy delicious, this Hungarian Chicken Paprikash requires only 25 minutes to make and is guaranteed to become your new favorite!
I get bored too fast when it comes to weeknight dinners. There is a strong desire for something new burning inside me every single time I am in my kitchen preparing an evening meal. Usually my casual dinner includes either chicken or fish, so I am always looking for new recipes featuring them. Somewhere a week ago I found a fantastic chicken dish from the country I have never cooked before on this blog - Hungary!
This small beautiful European country is known for its wine and amazing food. Goulash, anyone? Yes, this crazy famous stew / soup comes from Hungary if you didn't know that. You know what else Hungary is known for? Their paprika. This spice is used in the majority of their dishes. In the dish I've prepared today paprika plays the main role. Meet Hungarian Chicken Paprikash or simply Paprika Chicken!
I am surprised that I have never heard about Hungarian Chicken Paprikash before, because it's pretty popular outside this country. What I am not surprised about is WHY this dish is so beloved. It's really easy to make and is crazy delicious. The flavor paprika gives to chicken is out of this world. Just be sure to get a sweet paprika, because there are so many different kinds available! The sweet one is perfect for Paprikash.
You know, it's awesome how a single ingredient can change a dish. I cooked chicken hundreds of times and yet there are so many ways to prepare it I have never tried. Actually, I always have sweet paprika in my pantry, but the idea to use it with chicken have never crossed my mind before. Well, you live you learn!
Hungarian Chicken Paprikash is usually served with traditional dumpling-like noodles (Nokedli), which are similar to German spaetzle, or with any other noodles, or rice. Tagliatelle is a popular choice, but all I had at home was some whole wheat penne, so I used them. I bet Hungarian potato dumplings (Shlishkes) would make a perfect side too!
I strongly recommend Chicken Paprikash to anyone looking for a comforting, easy, and flavorful dinner. There is no way you won't love it. Seriously. It's my favorite at the moment and I already made it three (!) times in a period of a week. Crazy, right? Paprikash is addictive. Try it yourself and you'll see! 
Hungarian Chicken Paprikash
Ingredients
- 2 lb (900g) boneless skinless chicken breast or thighs , cut into strips
- salt and pepper , to taste
- 2 tablespoons sweet paprika
- 3 tablespoons Olive oil , divided
- 1 onion , diced (about 1 cup )
- 1 bell pepper , cubed
- 1 tablespoon minced fresh garlic
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- chopped parsley , for garnish
Instructions
- Season the chicken strips with salt, pepper, and paprika.
- In a large skillet, heat 2 tablespoons olive oil and add the chicken pieces. Cook, stirring, until cooked through. For the breast it's 3-5 minutes, for thighs 8-10 minutes. When done, transfer the chicken to a bowl and set aside.
- In the same skillet, heat the remaining tablespoon olive oil and cook the onion, stirring, until it starts to soften, for about 6-8 minutes. Add the bell pepper, garlic, tomato paste, and cook for a minute more.
- Add the chicken stock and bring to a boil. Add the chicken pieces, reduce the heat, cover the skillet, and cook for about 5 minutes, until the chicken is warmed through.
- Meanwhile, in a small bowl, combine the sour cream and flour. Add this mixture to a chicken and stir well. Cook for 4-5 minutes more, until the sauce thickens a little bit. But don't let the sauce boil.
- Taste and season more with salt and pepper, if needed. Garnish with some chopped parsley and serve. Enjoy!
Nutrition
Sabrina Zaragoza
Absolutely agree with you that a single ingredient could awesomely change a dish. You really did a great job. This recipe look tasty. Have a nice weekend, Igor.
Igor
Thanks for the kind words, Sabrina! I really appreciate it 🙂
Jenne
We traditionally put smetana in it but you can't find it here where we live so we use a bit of sour cream. It really gives it that texture. Your recipe is interesting. I have a Czech recipes in my both which mostly come from Hungarian. The dishes are very similar. My husband is full blooded Czech born in Prague 🙂
Igor
Thanks for the comment, Jenne! I always thought of Smetana and sour cream as the same thing 🙂 It's only a Russian name for a sour cream, isn't it? For example, in my country it's called Grietine, but it's the same as Smetana or sour cream. What about the similarity of recipes, yeah, many Eastern European recipes are the same in different countries. Cabbage rolls, for example. They can be Hungarian, can be Russian, or Polish, or else 🙂
Alli
I added spice to mine and substituted half of the paprika for cayenne and used dumpling noodles. It was great!
Igor
I am happy you liked it, Alli!
Stephanie
I eat keto and can't have regular flour. It looks like you're using it to thicken the sauce. Would xantham gum be the right substitute for it? Or should I use almond flour instead? Thank you!
Igor
Sorry, Stephanie, I am no help here as I don't use xantham gum and almond flour at all 🙂
Adriana
Thank you for the recipe. I noticed the instructions skipped when to add the bell peppers. Is it added with the onions and garlic? Thanks and looking forward to trying the recipe.
Igor
Oops. Yes, you have to add them with the garlic and tomato paste 😉 I'm going to correct the recipe right now.
Barbara anne Lenard
Just discovered this recipe last week and have already made it twice, once with rice and once with Angel hair pasta.....this is a fun, easy and most of all a delicious dish to make and enjoy!! Thank you so much for sharing your recipe!!! YUM!