Here’s A Quick Way To Make Easy Chicken Paprikash!
Searching for a hearty and flavorful dish that’s great in cold weather but will do any time? Chicken paprikash (Paprikás Csirke) – literally “Paprika Chicken” – is a classic Hungarian dish. Made from chicken and onions, it also utilizes the classic Hungarian spice paprika.
The rich red color of the dish is a dead giveaway for the spice from which the dish bears the name! Chicken paprikash is a versatile dish because it can be served with various hearty sides like boiled potatoes or egg dumplings (nokedli) – similar to German spaetzle.
Chicken paprikash is actually something Eric grew up eating. Lots and lots of it. That said, the recipe below is a simplified version compared to more traditional recipes for Hungarian paprikash.
When we were in Budapest, we saw chicken paprikash on the menu at an authentic highly rated restaurant (even by local standards). Needless to say, Eric got chicken paprikash and it was so different – great, but different to the way his mom makes.
This version is almost a “cheat” way to get the tastes of chicken paprikash with less work. We know that there are two major differences between this recipe and other variations of chicken paprikash. The first is the cut of chicken used. Some recipes use a boned-in, skin-on 1/4 chicken so as to get more flavor from the meat. The meat is also fried up before creating the broth to create a richer, fuller flavor.
Another big variation is what chicken paprikash is served with. Ours comes with a thinner sauce which goes well with rice. Rice is also very easy to make as the side.
That said, other versions serve up the chicken paprikash with a much thicker sauce – more like a thick stew – with Hungarian egg dumplings (nokedli) or potatoes. Some people also add actual chunks of red or green bell pepper to their broth so that there’s a vegetable present in the stew for added sweetness and texture.
- 2 large yellow onions
- 3-4 chicken breasts
- 2 tbsp oil
- 2 cups chicken broth
- 2 tbsp Hungarian paprika
- 2 1/2 tbsp corn starch
- 1/4 cup water
- 1/2 tsp salt (more or less to taste)
- pepper to taste
- Peel and finely chop the onions.
- In a large pot, sauté the onions in oil until they are translucent and slightly brown.
- Add the chicken breasts and chicken broth until the chicken is completely covered. Add the paprika, 1/2 teaspoon of salt (more or less to taste) and a sprinkle of pepper. Give everything a quick stir.
- Simmer the chicken for approximately 40 minutes or until the chicken is cooked and tender. You may want to add more water if you prefer more gravy.
- In a cup, mix the corn starch with 1/4 cup water. Whisk the mixture well to avoid lumps.
- Bring the cooked chicken mixture to a firm boil and add the corn starch mixture. Stir constantly until the broth has reached the desired thickness. Add salt and pepper to taste.
- Serve the chicken paprikash with Hungarian egg noodles called nokedli, rice, or potatoes.
- You can add finely chopped garlic when you add the chicken and broth to the pot, if you like.
- If you like thicker sauce/broth, you can add more of the corn starch mixture and allow it to boil, stirring until the broth reaches desired thickness.
- Be sure to not add the paprika to the onions while the pot if hot and without broth - if it burns it can get kind of bitter.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 104mgSodium: 847mgCarbohydrates: 14gFiber: 2gSugar: 4gProtein: 39g
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice. The exact values can vary depending on the specific ingredients used.