Rustic Hungarian Chicken Paprikash

Rustic Hungarian Chicken Paprikash is a dish that instantly warms the soul with its bold flavors and comforting texture. This Hungarian classic features tender chicken simmered slowly in a luscious sauce made from paprika, onions, and just the right touch of sour cream. While the dish has deep cultural roots, it remains one of the most beloved European comfort foods enjoyed around the world.

Paprikash takes its name from Hungary’s prized spice—paprika. Hungarian cooks first began using paprika in the 18th century, and it quickly became the star of many national dishes. With its brilliant red hue and smoky-sweet flavor, paprika transforms simple chicken into an elegant, hearty meal.

This recipe is wonderfully versatile, pairing beautifully with egg noodles, rice, or fresh crusty bread to soak up the creamy sauce. Whether you’re cooking for family, impressing guests, or simply craving comfort food, Rustic Hungarian Chicken Paprikash delivers both tradition and flavor in every bite.

Recipe Yield: 6 servings

INGREDIENTS

2 lb bone-in chicken thighs and drumsticks
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp all-purpose flour
1 ½ cups chicken broth
1 cup crushed tomatoes
½ cup sour cream (plus extra for serving)
2 tbsp sweet Hungarian paprika
1 tsp smoked paprika
2 tbsp unsalted butter
1 tbsp olive oil
½ tsp sea salt
¼ tsp black pepper
2 tbsp chopped fresh parsley

INSTRUCTIONS

1. Sear the chicken:
Pat the chicken pieces dry. Season lightly with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and brown on all sides, about 6–8 minutes. Remove and set aside.

2. Cook the aromatics:
In the same skillet, add onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.

3. Add paprika and flour:
Reduce heat slightly. Stir in both paprikas, coating onions evenly. Sprinkle in flour and cook for 1 minute, stirring constantly.

4. Build the sauce:
Gradually whisk in chicken broth, then stir in crushed tomatoes. Return chicken to the skillet. Bring to a gentle simmer, cover, and cook for 35–40 minutes, until chicken is tender and reaches an internal temperature of 165°F (74°C).

5. Finish with sour cream:
Remove skillet from heat. Stir in sour cream until sauce is creamy and smooth. Taste and adjust seasoning.

6. Serve and garnish:
Sprinkle with fresh parsley. Serve hot over buttered egg noodles, rice, or rustic bread, with extra sour cream if desired.

Helpful Tips to Perfect This Recipe

Choose the Right Paprika: Use authentic Hungarian sweet paprika for depth of flavor, and add a little smoked paprika for richness.
Avoid Curdling Sour Cream: Always stir sour cream in after removing the pan from heat to keep the sauce velvety.
Pair with Traditional Sides: Egg noodles are classic, but crusty bread or fluffy rice will soak up the sauce beautifully.

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