Mom’s Chicken Paprika
Votes: 1
Rating: 5
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Rate this recipe!
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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.
Servings Prep Time
4-6 people 15 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 15 minutes
Cook Time
1 hour
Mom’s Chicken Paprika
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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
Servings Prep Time
4-6 people 15 minutes
Cook Time
1 hour
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
  1. 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.
  2. While the onions are cooking, add in some paprika.
  3. Once everything is brown and toasty, pour in the chicken broth and return chicken to the pan. Season with salt.
  4. Let simmer, covered, for about 45 minutes, or until the chicken is falling off the bone.
  5. 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.
  6. Pour sauce over the chicken. Serve over buttered noodles or shred the chicken and roll it up in Hungarian Crêpes.