I promise you – although Chicken Paprika is not much to look at (especially if you add chunky chopped onions, like I did), it tastes amazingly creamy and – if you use good, half-sharp paprika – surprisingly spicy. Serve with buttered noodles for a completely addicting bite of Hungary. You can also roll shredded bits of the chicken inside Hungarian Crêpes (palacsinta) and coat with the sauce – a great way to use up leftovers.
| Servings | Prep Time |
| 4-6 people | 15 minutes |
| Cook Time |
| 1 hour |
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I promise you – although Chicken Paprika is not much to look at (especially if you add chunky chopped onions, like I did), it tastes amazingly creamy and – if you use good, half-sharp paprika – surprisingly spicy. Serve with buttered noodles for a completely addicting bite of Hungary. You can also roll shredded bits of the chicken inside Hungarian Crêpes (palacsinta) and coat with the sauce – a great way to use up leftovers.
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Ingredients
- 4 lb whole chicken , cut into pieces – OR –
- 2 lbs chicken legs AND
- chicken thighs
- 2 Tbsp vegetable oil (or as needed)
- 1 onion , chopped
- 1 cup chicken broth
- 2 Tbsp paprika (half-sharp)
- salt
- 1 1/2 cups sour cream
Servings: people
Units:
Instructions
- Bone your chicken and brown the chicken in batches using hot oil. Once browned, remove and pour off all but a tsp of fat. Set the chicken aside while you brown the onions.
- While the onions are cooking, add in some paprika.
- Once everything is brown and toasty, pour in the chicken broth and return chicken to the pan. Season with salt.
- Let simmer, covered, for about 45 minutes, or until the chicken is falling off the bone.
- When 45 minutes are up, turn off the burner and remove the chicken to serving platter/bowl. Whisk the sour cream into the cooking liquid to make a pale pink sauce. Check the seasonings and add more salt if necessary.
- Pour sauce over the chicken. Serve over buttered noodles or shred the chicken and roll it up in Hungarian Crêpes.