Pat chicken pieces dry and season with salt and pepper.
Heat oil or butter in a large skillet or Dutch oven over medium heat.
Brown chicken on all sides (about 5–6 minutes per side). Remove and set aside.
2. Sauté onions and garlic
In the same pan, sauté onions until soft and translucent.
Add garlic and cook for 1 minute.
3. Add paprika
Remove the pan from heat briefly to prevent burning, then stir in Hungarian paprika until fragrant.
4. Simmer the chicken
Return chicken to the pan and add chicken broth.
Sprinkle in caraway seeds if using.
Cover and simmer for 30–35 minutes, until chicken is cooked through and tender.
5. Finish with sour cream
In a small bowl, whisk sour cream and flour (if using) until smooth.
Slowly stir into the pan, off the heat, to prevent curdling.
Heat gently until the sauce is creamy and slightly thickened.
6. Serve
Serve over noodles, rice, or Hungarian dumplings (nokedli).
Garnish with chopped parsley. 🌿
💡 Tips
Always add paprika off the heat to prevent it from becoming bitter.
Bone-in chicken adds more flavor, but boneless can be used for a quicker version.
Adjust the sour cream for creamier or tangier sauce.
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