Sauté the onions: In a large pot or Dutch oven, heat lard or oil over medium heat. Add chopped onions and cook slowly until golden and soft (about 8–10 minutes). Don’t rush this step — it’s key to that deep flavor!
Add garlic and paprika: Remove the pot from heat for a few seconds (so the paprika doesn’t burn), then stir in minced garlic and paprika. Mix well to release their aroma.
Add the chicken: Return to heat and add chicken pieces, stirring to coat them well in the paprika-onion mixture.
Add vegetables and seasoning: Add chopped tomato, bell pepper, caraway seeds, salt, and pepper. Pour in the broth or water — just enough to barely cover the chicken.
Simmer: Cover and cook on low heat for about 45 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
Finish & serve: Taste and adjust seasoning. Serve with a dollop of sour cream and sprinkle with parsley.
🍽️ Serving Suggestions
Serve your Hungarian Chicken Goulash with:
Nokedli (Hungarian dumplings)
Egg noodles or buttered pasta
Mashed potatoes or rice
A slice of crusty bread to soak up the sauce 😋
💡 Ashley’s Tip
Use authentic Hungarian paprika if you can — it’s sweeter, deeper, and what truly gives this dish its magic.
Would you like me to give you the nokedli (Hungarian dumplings) recipe to go with it? It’s simple and the perfect match!
