Remove pan from heat briefly to avoid burning the paprika.
Stir in sweet paprika (and smoked paprika if using).
Add chicken pieces and coat them thoroughly with the paprika-onion mixture.
Season with salt and pepper.
3️⃣ Simmer
Pour in chicken broth to cover about halfway.
Bring to a gentle boil, then reduce heat to low.
Cover and simmer 30–40 minutes until chicken is tender and cooked through.
Optional: sprinkle 1–2 tsp flour to thicken the sauce slightly.
4️⃣ Add Sour Cream
Remove pan from heat.
Temper the sour cream by mixing a few spoonfuls of hot sauce into it first.
Stir sour cream into the pan gently.
Do not boil after adding sour cream to prevent curdling.
5️⃣ Serve
Sprinkle with chopped parsley.
Serve hot with:
Nokedli / Hungarian dumplings
Egg noodles
Rice
Mashed potatoes
🌟 Tips for Authentic Flavor
Sweet Hungarian paprika is essential — it gives the dish its signature color and taste.
Avoid boiling after adding sour cream.
For extra richness, add a small knob of butter before serving.
If you want, I can also give a slow-cooker version that keeps the chicken super tender while infusing all the paprika flavor — perfect for a hands-off meal.
