Chicken Paprika – Decor and Dine

Chicken Paprika

Chicken Paprika Dinner

Chicken is a staple in my household.  We love Hungarian food and Chicken Paprika is a popular dish of Hungarian origin. It can be served with new potatoes, rice or Hungarian dumplings.

  With just a handful of ingredients, Chicken Paprikash, or Paprika Chicken is a simple delicious stew.Ingredients for Chicken PaprikaChicken Paprika, cooking
Preparing the chicken paprika

The sour cream thickening mixture adds richness and flavour to the broth.

Preparing the dinner
Chicken Paprika in sauce

Chicken Paprika

Serving Size: 4-6


  • 3 - 4 tbsp cooking oil or lard (or a combination of both – this is best!)
  • 1 -2 tbsp smoked Hungarian paprika
  • 1 large yellow onion, chopped and peeled
  • 2 cloves garlic, peeled and crushed
  • ½ tsp dill
  • 2 medium tomato, diced
  • 8 - 10 chicken thighs, skinless
  • 1 cup Chicken Stock
  • 2 Cubanelle green peppers, seeded and coarsely chopped
  • 1 tsp salt
  • Freshly ground black pepper (the amount is your taste)
  • Thickening:
  • ½ - 1 cup sour cream
  • 3 tbsp all-purpose flour


  1. In a large stove top skillet or wok, heat cooking oil or lard (or combination) and paprika over high heat.
  2. Sauté paprika for about 1 minute and add garlic and onion.
  3. Sauté for a few minutes and add chicken thighs.
  4. Brown chicken thighs over medium-high heat until caramelized.
  5. Add remaining ingredients, except the thickening.
  6. Reduce temperature to a simmer and cover, for approximately 45 minutes to 1 hour, or until all is tender.
  7. Remove chicken pieces and set aside.
  8. Thickening:
  9. Mix sour cream and flour well, using a wire whisk.
  10. Add 1 cup of gravy from the skillet to cream and stir well to avoid lumps. Mix together.
  11. Stir this mixture into skillet and always stir while it thickens.
  12. Return chicken into skillet and restore heat.
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Chicken Paprika -2

Note  –  You can use this recipe for a Veal Paprika by substituting the chicken for 2 1/2 pounds of veal stew meat.

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