Recipe

Chicken Paprikash

Hungarian classic with chicken in creamy paprika sauce. Served with noodles or dumplings.

Chicken Paprikash takes about 80 minutes and makes 6 servings. Each serving has 451 kcal.

Preparation
20 minutes
Cooking
60 minutes
Total time
80 minutes
Servings
6
Chicken Paprikash - finished dish

Nutrition per serving

Calories
451 kcal
Protein
26.9 g
Carbohydrates
11.2 g
Fat
33.7 g

Ingredients

  • Chicken thighs1 kg
  • Red onion2 pcs
  • Sweet paprika3 tbsp
  • Tomatoes3 pcs
  • Sour cream200 ml
  • Butter40 g
  • All-purpose flour1 tbsp
  • Garlic2 cloves
  • Bay leaf2 pcs
  • Caraway0.5 tsp
  • Salt1 pinch
  • Pepper1 pinch

Instructions

  1. 1

    Season 1 kg of chicken with a pinch of salt and a pinch of pepper. Slice 2 onions into half-rings. Peel and chop 3 tomatoes.

  2. 2

    Heat 40 g of butter in a pot. Add onion and sauté 8 minutes over medium heat until softened.

    Tip: Do not let onion brown - it should stay light and translucent.

  3. 3

    Reduce heat. Add 3 tablespoons of paprika and 1 tablespoon of flour. Quickly stir 30 seconds until fragrant.

    Tip: Paprika turns bitter if overheated - that is why you reduce heat.

  4. 4

    Add chicken, tomatoes, 2 crushed garlic cloves, 2 bay leaves and ½ teaspoon of caraway. Pour about 400 ml water to cover meat.

  5. 5

    Bring to a boil, then reduce to a gentle simmer. Cook covered for 45 minutes.

  6. 6

    Check if chicken is tender. Remove bay leaves. Mix 200 ml of sour cream with a little of the hot sauce, then pour back into pot. Heat 2 minutes without boiling.

    Tip: Tempering the cream prevents curdling - always mix it with hot liquid first.

Cooking methods

On the stove

Heavy-bottomed pot or Dutch oven. Medium heat for onions; reduce the flame immediately when adding paprika — it burns quickly and turns bitter. Then cook 45 minutes on the lowest setting. When you stir in the sour cream at the end, only warm it through — do not let it boil or it will curdle.

On induction

Level 6 for onions; drop immediately to level 2 when adding paprika — induction responds fast so the paprika will not turn bitter. Level 3 for the 45-minute cook. When adding the sour cream, stay on level 2 and do not let it boil.

Over an open fire

Traditional Hungarian style uses a bogrács (cast iron kettle) over wood fire. Move the pot to the fire's edge for the simmering phase. Hardwood smoke complements the paprika beautifully. Reduce heat significantly before adding the sour cream to prevent curdling.

Recipe questions

How long does this recipe take?
Plan for about 80 minutes from start to finish.
How many servings does this recipe make?
This recipe makes 6 servings.
Can I cook this recipe on induction?
Yes. Level 6 for onions; drop immediately to level 2 when adding paprika — induction responds fast so the paprika will not turn bitter. Level 3 for the 45-minute cook. When adding the sour cream, stay on level 2 and do not let it boil.
Can I cook this recipe over an open fire?
Yes. Traditional Hungarian style uses a bogrács (cast iron kettle) over wood fire. Move the pot to the fire's edge for the simmering phase. Hardwood smoke complements the paprika beautifully. Reduce heat significantly before adding the sour cream to prevent curdling.

In the app

Cooking the way it should feel

One step on screen, a timer that keeps going, and clear progress until the dish is done.

Step-by-step cooking screen in the First Bite app

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