Chicken paprikash or paprika chicken recipe is one of the famous chicken dish of Hungarian origin and very common to Hungarian dining tables. The name paprikash or paprika is derived due to the liberal use of the spice paprika. This spice is commonly used in Hungarian cuisine.



Chicken Paprikash | Paprika Chicken Recipe

Chicken, skinned, 4

Margarine or butter, 15 g

Onions, finely chopped, 500 g

Clove garlic, crushed, 1

Sweet paprika, 1 tbsp

Salt, to taste

Ground black pepper, to taste

Hot chicken stick, 150 ml

Snipped chives, to garnish


Preparation Method:

Chicken Paprikash | Paprika Chicken Recipe

Heat the oven to 180 C.

Melt the Butter or margarine in a large shallow flameproof casserole. It should be big enough to take the chicken pieces in a single layer. (Check cook’s tips).

Add onions and garlic, cover and fry gently for about 5 minutes until a soft, golden brown puree is formed.

Raise the heat slightly then sprinkle in the paprika and salt and pepper to taste. Add the chicken and spoon over the onion mixture.

Cover the casserole and back in the oven for 45 minutes or until the juices run clear when the thickest part of the chicken flesh is pierced with a skewer. Check the casserole contents regularly and add a little stock from time to time if the chicken appears becoming dry.

Heat the soured cream in a pan; do not boil, otherwise, it will curdle. Pour over the chicken; sprinkle with chives and serve at once.


Cook’s Note

Chicken Paprikash | Paprika Chicken Recipe



Preparation 10 minutes, total cooking time is about 1 ½ hour.


Cook’s Tip

If you do not have a big casserole that takes the chicken in I layer, use a large, lidded frying, pan and cook the complete dish on the top of the cooker.

Watch Point

Be careful that the puree does not become too liquid. The puree should be thick enough to coat the chicken without forming a sauce.

Serving Ideas

Chicken Paprikash | Paprika Chicken Recipe

Serve with savory rice made by adding 100 g fried chopped mushrooms and fried chopped green pepper and onion to plain boil rice.



Chicken Paprikash | Paprika Chicken Recipe

Cool quickly, and then freeze in a rigid container for up to 2 months. To serve:  Defrost overnight in the refrigerator; pour in 150 ml hot chicken stock. Reheat in an oven at 190C for 40 minutes or until bubbling and complete all the process.

290 calories per portion


Read: How to Cook Juicy, Golden Chicken Breast on Stove