The Hungarian Chicken Paprikash recipe from my grandmother’s kitchen is a time-honored family favorite. This dish’s rich and savory flavour comes from the chicken thighs, onions, and generous amounts of paprika used in its preparation.
To begin, cook the chicken thighs in a large pot over medium-high heat until they are golden brown on all sides. Take the chicken out of the cooking liquid. Meanwhile, soften and translucently sauté onions in the same pot. Throw in a generous amount of paprika and give it a good toss to release all of its flavor.
The chicken and stock are then returned to the pot and let to simmer for about an hour, at which point the chicken should be cooked and the sauce should have thickened. Traditional Hungarian dumplings or egg noodles would go well with the dish.
Whether you’re having a quiet night in with the family or entertaining friends, my grandma’s Hungarian Chicken Paprikash will not disappoint. The aroma of this warm and satisfying dish will fill your home with pleasant memories.
Aside from its obvious culinary merits, this dish is also very meaningful to me because of the memories it conjures up for me and my loved ones. This was a dish my grandmother would make for us on holidays and other special occasions, and it was always a highlight of our family mealtime together. I pray that your family will find the same comfort and warmth in this dish that mine has.
For the gist, My Grandmother’s Hungarian Chicken Paprikash is a treasured family recipe that has been passed down through the years. It’s a warm and satisfying meal that can be served year-round and will quickly become a family favorite.
My Grandma’s Hungarian Chicken Paprikash is the ultimate comfort dish. My family has been making this timeless dish for centuries, and it never fails to bring back happy thoughts of shared meals with loved ones.
There’s a reason why Hungarian food has such a reputation for thick, robust flavors, and this dish is no exception. It has a rich, smokey flavor thanks to the chicken thighs, onions, and paprika used in its preparation. It is also very simple to prepare, making it a perfect meal for either a hectic evening or a relaxing weekend.
Ingredients
The equivalent of three tablespoons of vegetable oil
the equivalent of one chopped vidalia onion
1 chicken, deboned and halved (skin intact)
Sweet paprika, 2 tablespoons
Add 3 chicken bullion cubes to the soup (or more to taste; 1 per cup of water added)
ADD LATER TO BROTH:
a single point of sour cream
1/3 cup of water
About 4 Tablespoons of Flour (or more to thicken if you like)
3 teaspoons of Lawry’s seasoned salt (not required but very recommended!)
FOR THE DUMPLINGS:
4 eggs
3 cups of water
flour, all-purpose, 6 cups
one teaspoon of salt
Directions
You should use a pressure cooker if you have one. 1. A typical, large, old pot can do in a pinch.
Second, in a large saucepan, combine the oil and the diced onion. Translucency can be achieved by cooking over medium-high heat. (They should be cooked until soft but not brown.) Remove the source of heat. Season with paprika. Be sure to give it a good stir.
Next, add the chicken pieces to the pot and brown them lightly with the onion/paprika mixture. (Work in batches if necessary, and add oil gradually if necessary.) For the record, I prefer to buy entire chickens and prepare them in my own way. Use only skinless, boneless chicken parts. This enhances the overall taste.
Fourth, pour enough water to almost submerge the chicken. Chicken bullion cubes should be added once the water has come to a boil (a decent rule of thumb is not to use one cube for every one cup of water; instead, use your best judgment). Add the Lawry’s seasoning salt as well (if available). Though it’s not required, I find that it adds just the right touch. We didn’t know about that until we observed Grandmother doing it ourselves one day! If using a conventional pot, cover and simmer for 25 minutes; if using a pressure cooker, cook for around 15-20 minutes.
Mix the sour cream, water, and flour together with a hand mixer or a Kitchen-Aid mixer while the chicken is boiling in step 5. Make a smooth whipping cream and keep it aside.
The chicken is done when the pieces can be removed from the pan and placed in a colander. Add the sour cream mixture to the broth a little at a time, whisking continually to ensure it is evenly distributed. The chicken can be deboned if desired, but it is not required. To make things even better for everyone, I peel and de-bone it before putting it back in the sauce. In Grandma’s house, the chicken was always served whole and in individual servings. You can take it however you like. When I was a kid, I preferred the sauce with my dumplings instead than the dumplings themselves.
DUMPLINGS 7 Boil a large kettle of water. Beat together the eggs, water, flour, and salt in a mixer. To make a soupy dough, combine all the ingredients. While the water is boiling, drop the dough by spoonfuls into the pot. To prevent the dough from sticking to the spoon, simply dip it into the boiling water before using it. Dough dumplings take roughly 7 minutes to cook after being dropped into boiling water. They’re finished as soon as they break the surface. The sink needs a good rinsing. The result is a large quantity of dumplings. However, don’t worry; they won’t be around for long.
8. Spoon a generous amount of sauce over a heaping plate of dumplings and serve. Serve over chicken breast halves or, if deboned, add to the sauce.
When I create this dish, I’m taken back to one of my happiest times from my youth. Each of my senses is heightened… A wonderfully great dish for easing the soul.
What is the Hungarian chicken paprikash?
Traditional Hungarian chicken paprikash is prepared with juicy chicken thighs and a sauce seasoned with plenty of paprika and onion. This dish is commonly accompanied by Hungarian dumplings or egg noodles, and topped with sour cream.
What sets apart the Hungarian chicken paprikash that I grew up eating from my grandmother?
The Hungarian Chicken Paprikash recipe that has been in my family for centuries was handed down to me from my grandmother. My grandmother used to make this dish for us on holidays and other special occasions, and it served as a unifying force for our family. The recipe holds precious memories and personal worth.
While making Hungarian Chicken Paprikash, what kind of chicken is best to use?
A: Bone-in, skin-on chicken thighs add the most flavor and texture to Hungarian Chicken Paprikash. While cooking, this helps the chicken retain its moisture and taste.
Which paprika should I use for Hungarian Chicken Paprikash?
A: Traditionally, this meal is made with Hungarian paprika, which is used because it is sweeter and milder than other forms of paprika. Use a mixture of sweet and smoked paprika if you can’t find Hungarian paprika.
Can I make Chicken Paprikash in the style of Hungary in advance?
Chicken Paprikash, a meal popular in Hungary, is a fantastic candidate for prepping in advance. In fact, the dish’s flavor improves with time, making it perfect for prepping meals or serving guests.
What side dish would go best with Hungarian Chicken Paprikash?
Chicken Paprikash is a popular dish in Hungary and is typically served over Hungarian dumplings or egg noodles, but it also goes well with rice or mashed potatoes. Some people like to add a side of pickled veggies or a basic green salad to their meal.
What about the chicken in the Hungarian Paprikash?
Spiciness in Hungarian Chicken Paprikash depends on the paprika used and the amount of chicken utilized. Use sweet paprika or less of it if you like your food on the mild side.