Classic Hungarian Chicken Paprikash Recipe

Tasty, aromatic, filling, for lunch or dinner! Chicken paprikash is a Hungarian national dish that is prepared in many countries. The name implies a method of preparing meat gravy with a lot of red capsicum.
cook time: 1h
Owen Truitt
Classic Hungarian Chicken Paprikash Recipe

Nutrition Facts (per serving)

171
Calories
13g
Fat
5g
Carbs
9g
Protein

Ingredients (4 portions)

Basic:

Tomatoes 1 pc
Salt to taste
Ground black pepper to taste
Wheat flour 1 tbsp
Sour cream 3 tbsp
Tomato paste 2 tbsp
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Paprika 1 tbsp
bell pepper 1 pc
Chicken 500 g
Ground red pepper to taste

Recipe instructions

Step 1

Step 1
How to make paprikash from chicken? Prepare the ingredients according to the list. For cooking, you can use chicken fillet or a whole chicken if you are preparing a dish for a large family. I have boneless chicken thighs. If you have frozen meat, like I do, then let it defrost gently on the top shelves of the refrigerator in advance. Rinse the chicken in water, dry it, cut off the skin and fat. Cut the chicken meat into small pieces.

Step 2

Step 2
Peel the onions and cut into small cubes. Pour vegetable oil into a thick-bottomed frying pan or saucepan and heat it on the stove. Place half an onion in the heated oil and fry until translucent for about three minutes.

Step 3

Step 3
Add ground paprika to the onion, you can add a little water and simmer the onion, stirring with a spatula for a couple more minutes.

Step 4

Step 4
Place the cooked chicken in a frying pan, fry it on both sides until the meat turns white over medium heat, there is no need to fry the chicken too much. Remove the chicken from the pan and transfer it to another dish, we will return to it in the next steps.

Step 5

Step 5
Wash the carrots with a brush, peel them and grate them on a coarse grater. Pour oil into a preheated frying pan and fry the second part of the onion and carrots in it for about 7 minutes. At this time, wash the tomatoes, cut out the place where the stalk attaches and cut into cubes. Wash the bell pepper, cut it into two halves, remove the seed pod and stalk and cut into strips.

Step 6

Step 6
Place the cooked vegetables in a frying pan, add a couple of tablespoons of tomato puree (I use homemade) or tomato paste. Add salt and pepper to taste. If you like it spicier, you can add a piece of hot pepper or a clove of garlic passed through a press. Pour in a small amount of water and simmer the vegetables over low heat without a lid for 10 minutes.

Step 7

Step 7
Add chicken, stir and simmer for about 15 minutes. In a separate bowl, mix sour cream and flour until a homogeneous mixture is obtained, so that there are no lumps left, and add the prepared mass to the pan with the chicken, stir.

Step 8

Step 8
Let the mixture boil, keep the dish on the fire for another five minutes and turn off the heat. Leave the paprikash in the pan, covered, for 7-10 minutes. The sauce should thicken. The dish is ready, serve it with or without a side dish. Bon appetit!

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