biography picture of Jon Noble
QR code
hungarian chicken in paprika sauce

Hungarian Chicken

Cowbridge Kitchen

Chicken Paprikash is a little known Hungarian dish that uses the national spice of Hungary, Paprika. It can be made with chicken leg, chicken breast or any other part of a chicken.

This is a Hungarian seasoned chicken, often served with rice or Couscous.

You can experiment a little with this recipe by using different types of Paprika, Hot, Smoked or Sweet.

Please read our Ad Policy
This will take about 2hrs to make
20 mins Prep.
1hr 40 minutes Cooking time.
Cooking timer Time
This is per chicken breast
174g serving

Calories: 300
Protein: 56g
Fat: 9g
Carbohydrates: N/A
Fiber: N/A
Sugar: 1.7g
Nutritional information Nutrition
This recipe is to serve 3 people Table for Two Servings
Tricky : You will need to have a good cooking skill level to make this Chefs hat Difficulty
▼ Other recipes in this category
Related Video
Video Available Soon

How to Make Chicken Paprikash

Hungarian food is generally based on a thick broth or stew , flavoured with Paprika. Goulash is probably the most well known.

Paprika is the national spice of Hungary, it has 3 varieties, Sweet, Hot or Smoked. It can be bought in almost every shop there. Paprika is used extensivlely in Hungarian cuisine.

In this recipe for Hungarian Chicken or Chicken Paprikash , Paprika is the only spice used and we have used smoked paprika.

Please read our Ad Policy
serving tray Cuisine:Hungarian
printer fb logo youtube logo instragram logo dailymotion logo


3 Chicken breasts
300 ml Chicken Stock
250 ml Sour Cream
25 g Smoked Paprika
2 Onions
1 Pepper / Red / green or Yellow
25 g Butter
2 teaspoons of flour

Cooking Instructions

  1. Slice the onion and pepper into strips
  2. In an oven proof casserole dish , melt the butter and cook the chicken for 5-6 minutes on both sides
  3. Remove the chicken and set aside in a bowl.
  4. Fry off the onions and pepper in the same casserole dish
  5. Cover the dish and allow to caramelise for about 10 minutes
  6. Remove the dish from the heat and mix in the paprika, stir for about 30 seconds then return to the heat.
  7. Add the chicken stock and the part cooked chicken breasts and bring to the boil.
  8. Turn down to a simmer , cover and allow to cook for 1 and a half hours.
  9. In a bowl mix the flour into the sour cream until there are no lumps
  10. Add a ladle of the chicken sauce from the casserole dish into the sour cream so that the temperature of the cream rises a little before adding the sour cream to the casserole dish.
  11. Mix the cream into the chicken and allow to simmer for 10 minutes.
Please read our Ad Policy
Chefs Tips

I have used Chicken breast in this recipe, but you can use any cut of Chicken you like.