Add chicken (skin side down first) and brown on all sides. Remove and set aside.
2. Build the base:
In the same pot, sauté onions until golden (this gives the most flavor).
Stir in garlic, paprika (off the heat for a second — paprika can burn!), then add tomato and bell pepper.
Return chicken to the pot, add broth or water, and season with salt & pepper.
3. Simmer gently:
Cover and simmer on low heat for 45–60 minutes, until chicken is fall-off-the-bone tender.
4. Finish the sauce:
In a small bowl, mix sour cream with flour until smooth.
Temper it by stirring in a few spoonfuls of hot broth, then whisk it into the pot.
Simmer uncovered for another 5–10 min until sauce thickens.
🍽️ How to serve it:
Over nokedli (Hungarian dumplings), egg noodles, or even mashed potatoes
Garnish with parsley or extra paprika for color
💡 Tips:
Don’t skip Hungarian paprika! The flavor and color are essential.
The onion base is what builds the flavor — caramelize it slowly.
🎥 Facebook Video Idea:
🎙️ “Hungarian Paprikash: The soul of the Danube in one creamy, paprika-kissed bite 🇭🇺✨. My grandma used to say: the slower it simmers, the more love it gives.” 🎥 Show golden onions, sizzling chicken, the rich red sauce bubbling, and spooning it over dumplings… cozy, nostalgic magic.
Want the recipe formatted for blog, printable card, or a script for your next reel? I can prep it in seconds. Just let me know! ❤️
