Hungarian chicken recipe with a few simple ingredients, resulting in tender and flavorful chicken with creamy, luscious gravy.
Course Main Meal
Keyword chicken paprikash, paprikash recipe
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
Author Muna Kenny
778gm Chickenthighs and legs with skin and bones
1large onion thinly sliced
Salt to taste
1 ½cupchicken stockmake it 2 ½ cups if you wish to have more sauce
In a hot pan, add the olive oil and butter. When the butter melts, add the chicken and sear until golden from both sides.
Remove the chicken and add the sliced onion. Cook the onion until translucent. Turn off the heat and add the salt and all the spices, stir for a minute. Add the chicken to the pan and turn on the heat.
Pour the stock over the chicken and cover the pan. Cook on medium heat for 45 minutes. Keep checking on it to add more stock if required.
In a different bowl, mix the sour cream with the flour until well combined. Take two to three tablespoons from the sauce, add to the sour cream mixture, and mix to tamper.
Add the sour cream mixture to the chicken and mix quickly to prevent forming lumps. You can also remove the chicken from the sauce, then add the sour cream mixture to the sauce. Mix well and then return the chicken.
Cook the sauce on medium-low heat until thicker in texture.
Serve with your favorite side dish, like mashed potato or rice.
The instant pot recipe is in the post.
You can use chicken wings and if using chicken breast cut in bit size.
It's best to use Hungarian sweet paprika, but regular paprika will give amazing flavor too.
Use low sodium chicken stock if possible to have more control over how much salt is in the dish.
This post was originally posted in 2021 and is updated with more information and details.