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This Hungarian Chicken Paprikash recipe is a dinner that feels like home. Warm and comforting try my mom’s recipe tonight. Enjoy!
To me, this Hungarian Chicken Paprikash Recipe is heaven on a plate. Chicken Paprikash is a Hungarian dish that my mom made a lot when I was a kid. I am part Hungarian, part German and part Romanian, so we ate a lot of ethnic food in my house….probably because it was better for us and it was a heck of a lot cheaper than eating out!
I come from a large family and we usually only ate out maybe twice a year if we were lucky. Let me tell you why this is amazing to me: we practically ate home cooked meals every day meaning, my Mom cooked dinner every evening! Nothing processed, nothing pre-done. Incredible! And she had 6 kids no less! I have 1 and it’s tough!
Chicken Paprikash Recipe
Anyways, this dish is like a Hungarian version of a chicken cacciatore……sort of. It’s a tangy tomato sauce with onions, peppers, mushrooms and chicken overtop rice, pasta or nokedli–small homemade dumplings.
I used bone-in chicken thighs and removed the skin and any excess fat to make it a little more figure friendly. That’s how my mom did it, so that’s how I do it. That’s probably the hardest and most time-consuming part of the recipe…..and skinning chicken really isn’t difficult AT ALL. You’ll have to chop some veggies and do some stirring, but other than that it’s easy breezy!
Printable recipe card below, enjoy!
other chicken recipes you might like:
- Amazing Chicken Enchiladas
- Creamy Ranch Chicken Casserole
- Crockpot Chicken Taco Meat
- Easy Chicken Tortilla Soup
Hungarian Chicken Paprikash Recipe
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion diced
- 1 1/2 tablespoons paprika not smoked, not spicy...just the plain stuff
- 1 1/2 lbs chicken thighs skinned (4-6 pieces)
- 14.5 oz. diced tomatoes I used organic (1 can)
- 1/4 cup water
- 1 green bell pepper diced
- 1/4 cup fresh diced tomatoes preferably sweet ones--I used cherry tomatoes
- 3/4 cup mushrooms sliced
- lots of salt
- 1 tablespoon flour
- 1/2 cup sour cream I used light
- In deep skillet, heat oil and butter over medium heat. Add in onion and saute 2 minutes.
- Stir in paprika and cook 2 more minutes ensuring it doesn't burn! Careful!
- Season chicken with salt and pepper. Place chicken pieces into the pan to brown each side (about 3 minutes per side)
- Add in fresh and canned tomatoes, green peppers, salt, and pepper. Lightly simmer (covered) over medium-low heat for 45 minutes to 1-hour stirring and turning chicken occasionally
- In the last 15 minutes of cooking add in mushrooms.
- In a small bowl, stir sour cream and flour together until smooth. In the last 5-10 minutes of cooking, remove chicken and stir in sour cream mixture to thicken the sauce. Stir chicken back in to reheat. Once thoroughly heated through, serve hot over rice, pasta or nookedly.