Chicken Paprikash II

Chicken Paprikash II

148 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m

“Chicken pieces stewed in a sauce mixture including the traditional Hungarian ingredient - paprika - along with other spices and sour cream. This is our family recipe for Chicken Paprikash. Very good on cold days, and good served over dumplings.”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary.
  2. Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.

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Reviews (148)

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I made this last night for dinner with only a couple modifications.
I used 4 boneless skinless breasts. (Next time I'll use them with skin on - gives it more flavor)
Instead of water, I used 3 cans of chicken broth.
I added 1 bay leaf, ginger powder and garlic powder.
I completely omitted the tomatoes and when it came time to use the juice, I used one ladle of the soup to dissolve flour and mix w/ sour cream.

Although you can't have paprikash without spaetzel (egg dumpling)! Since there's no spaetzel recipe on this site, I'll post mine.

Get a pot of salted water at a HIGH boil.
Mix 1-1/2 c. flour, 1/2 c. milk, 3 eggs. Drop spoonfuls into the boiling water and cook for 20 minutes, uncovered. Add to the paprikash. Yum!



Just some slight modifications to a dish I've made about 100 times (my family is Hungarian). I use probably 3x the paprika (no idea how much, I just keep dumping - it's nearly impossible to use too much) - make sure it's good Hungarian paprika (Szeged is common on most grocery shelves). Instead of pepper flakes, I add some hot paprika (again, Szeged) but you can add too much hot so use sparingly. I sear the chicken on both sides before adding chicken broth (vs water.) I also add some red bell pepper to the onion in the beginning and add the paprika part way through the sauteeing because this helps bring out the paprika flavor as well. I don't use garlic or bacon grease - just olive oil. Someone else posted their recipe for spaetzle and said to cook for 20 minutes. This will turn the spaetzle to mush. Spaetzle should be taken out of the simmering water with a slotted spoon once it rises to the surface as spaetzle/dumplings need to have some firmness to them.



As an expat living in Hungary for the past 3 years I can say that this is AUTHENTIC! Delicious! Make sure you make this with Hungarian paprika as the paprika in North America is nowhere near as good or strong.

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Amount Per Serving (4 total)

  • Calories
  • 604 cal
  • 30%
  • Fat
  • 39.8 g
  • 61%
  • Carbs
  • 16 g
  • 5%
  • Protein
  • 43.9 g
  • 88%
  • Cholesterol
  • 156 mg
  • 52%
  • Sodium
  • 747 mg
  • 30%

Based on a 2,000 calorie diet



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Trinidad Stewed Chicken


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Chicken Paprikash