Hungarian Chicken Paprikash Recipe

Ingredients

• 1.36 kg (3 lb)chicken, a combination of boneless breasts and bone-in drumsticks or thighs
• 2 largeonions, chopped and divided
• 60 ml (4 tablespoons), dividedoil
• 1 tablespoonHungarian hot smoked paprika
• 454 g (16 oz)sour cream
• 31 g (¼ cup)plain flour
• 370 g (2 cups)long-grain rice
• 950 ml (4 cups)chicken stock
• 15 g (¼ cup), choppedparsley
• To tastesalt and pepper

Instructions

1. 1

   Brown the chicken

   Heat a large Dutch oven over a medium heat. Add 3 tablespoons of oil, the chicken, one chopped onion, the paprika, 1 teaspoon of salt and ½ teaspoon of pepper. Brown the chicken on all sides, turning it and stirring the onion, for about 10 minutes.

2. 2

   Simmer until tender

   Add enough water to almost cover the chicken. Cover the pot, lower the heat and simmer gently for about 45 minutes, until the chicken is falling off the bone.

3. 3

   Cook the rice

   Meanwhile, heat 1 tablespoon of oil in a medium pot over a high heat. Add the second chopped onion and sauté for 2 minutes. Stir in the rice and sauté for another 1–2 minutes, then add the chicken stock. Bring to the boil, stirring, then lower the heat to a simmer and cover. Cook according to the rice packet instructions, usually about 20 minutes. Once the stock has been absorbed, stir in the parsley. Take the pot off the heat, cover and set aside.

4. 4

   Mix the sour cream

   When the chicken is tender, remove it from the Dutch oven and cover it with foil to keep it warm. Put the sour cream in a medium glass bowl and whisk in the flour until combined.

5. 5

   Temper the mixture

   There should be about 3 cups of cooking juices in the Dutch oven; if there is considerably more, pour some away until you have 3 cups. Slowly whisk 1½ cups of the reserved juices into the sour-cream mixture to help prevent it curdling when heated.

6. 6

   Thicken the sauce

   Pour the sour-cream mixture back into the pot and whisk well. Heat over a medium heat until the sauce bubbles and thickens to a gravy-like consistency. Season with salt and pepper to taste.

7. 7

   Serve the chicken

   Return the chicken to the pot and turn it in the sauce to coat. Serve the chicken and extra paprikash sauce over the rice.

What is chicken paprikash?

Paprikash, or paprikás, is a Hungarian-style dish named for its generous use of paprika. Chicken simmers with onion and paprika, then is served in a rich, creamy sauce.

This version pairs mixed chicken pieces with onion rice. The long, gentle simmer makes the chicken tender, while flour-thickened sour cream turns the cooking juices into gravy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1099 calories, 42g protein, 90g carbs, 62g fat.

The rice supplies most of the carbohydrates, while the chicken contributes protein and the sour cream and oil account for much of the fat. Serve the chicken and rice with a generous portion of vegetables to add freshness and balance the plate.

Choosing the chicken

Mixed pieces: the recipe combines boneless breasts with bone-in drumsticks or thighs. The pieces may become tender at different rates, so use the falling-off-the-bone cue for the bone-in cuts.

Paprika and browning

Hot smoked paprika: it brings both warmth and a smoky note, so measure it before starting and stir it in with the chicken and onion.

Even colour: turn the chicken as it browns and keep the onion moving. The recipe gives this stage about 10 minutes.

Keeping the sauce smooth

Sour cream: whisk the flour into it thoroughly before adding any cooking juices, so there are no dry pockets.

Tempering: whisk the warm juices into the sour-cream mixture gradually, then return it to the pot. Heat until it bubbles and thickens, rather than rushing the mixture straight into the hot liquid.

Rice and doneness cues

Rice: sauté it briefly with the second onion before adding the stock. Cook it covered according to the packet directions, usually about 20 minutes, until the liquid has been absorbed.

Chicken: simmer gently for about 45 minutes, checking that the meat is very tender before removing it. The sauce is ready when it has thickened to a gravy consistency.

Serving the dish

Serve the chicken over the parsley rice and spoon extra paprika sauce over the top. Keep the rice separate until serving so each portion can be topped with as much sauce as wanted.

Recipe notes & tips

• Prepare the two chopped onions separately so they are ready for their different stages.
• Use a pot large enough for the chicken to brown without crowding it too tightly.
• Keep the chicken covered with foil while you make the sauce.
• Whisk the flour into the sour cream until smooth before adding the warm juices.
• Follow the rice packet timing, as different long-grain rice varieties can cook at different rates.

Variations

• Milder paprika: use sweet paprika instead of hot smoked paprika for a gentler sauce.
• More parsley: stir extra chopped parsley into the rice just before serving.
• Rice alternative: serve the chicken and sauce with another plain grain instead of rice.
• Extra vegetables: serve with steamed green vegetables alongside the chicken and rice.

Common mistakes to avoid

• Skipping the browning: turn the chicken and stir the onion during the initial 10 minutes for even browning.
• Boiling too hard: keep the chicken at a gentle simmer so it cooks slowly.
• Adding sour cream straight to the pot: whisk in the reserved juices gradually first to help prevent curdling.
• Overcooking the rice: check it at the packet's suggested time and remove it from the heat once the stock is absorbed.
• Guessing the sauce amount: check for about 3 cups of juices before measuring out the 1½ cups for tempering.

How to store

Refrigerate leftover chicken, sauce and rice in covered containers for up to 3 days. Reheat gently until piping hot; add a small splash of water if the sauce has thickened in the fridge.

Frequently asked questions