🥣 Instructions
1. Sauté Onion & Garlic
Heat butter/oil in a large pot.
Cook onions gently until soft and golden, 5–7 min.
Add garlic and cook 1 minute more.
2. Add Chicken
Add chicken pieces and brown lightly.
3. Season Generously
Add:
- Paprika
- Salt
- Pepper
- Caraway seeds
Tip: Turn off heat before adding paprika — it burns easily and becomes bitter.
Mix to coat chicken fully.
4. Add Liquid & Simmer
Pour in enough broth to mostly cover chicken.
Cover and simmer on low 45–60 minutes, until tender.
5. Make the Paprikash Sauce
Remove chicken pieces from the pot.
In a bowl, whisk:
- Sour cream
- Flour
Add a little hot liquid from the pot to temper.
Pour back in and whisk until smooth.
Simmer gently until thick and creamy.
Return chicken to the sauce.
6. Serve
Serve with:
- Nokedli (dumplings)
- Egg noodles
- Rice
- Mashed potatoes
- Crusty bread
Garnish with extra sour cream or parsley.
💡 Tips for Perfect Paprikash
- Use sweet Hungarian paprika, not generic chili powder
- Don’t boil sour cream — keep heat low to avoid curdling
- Thighs/drumsticks give more flavor than breast
- Add a squeeze of lemon to brighten
✨ Optional Add-Ins
- Bell peppers
- Mushrooms
- Heavy cream (richer sauce)
- Chili flakes (spicy version)
⏳ Storage
- Refrigerate for 3 days
- Freeze for up to 3 months (without sour cream added)
🇭🇺 What Makes It Authentic
- Sweet paprika & sour cream
- Slow cooking until tender
- Rustic simplicity
- Served with dumplings
If you want, I can also send you the Nokedli (dumplings) recipe, or turn this into a WordPress blog post with history + printable recipe card. Just tell me!
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