Hungarian Chicken Paprikash

 Ingredients

700 g chicken thighs or breast, cut into pieces

2 tablespoons vegetable oil

1 large onion, finely chopped

2 cloves garlic, minced

2 tablespoons sweet Hungarian paprika

2 carrots, sliced

1 red bell pepper, chopped

2 tablespoons tomato paste

400 ml chicken broth

150 g sour cream

1 tablespoon flour

Salt and black pepper, to taste

1 teaspoon caraway seeds (optional)

Fresh parsley, chopped, for garnish

For Serving

Hungarian nokedli (egg dumplings), or egg noodles

Fresh cucumber salad or pickles

Instructions

Heat the oil in a large pot over medium heat. Add the onion and cook until soft and translucent.

Add the garlic and chicken pieces. Cook for a few minutes until the chicken is lightly browned.

Remove the pot from the heat briefly and stir in the Hungarian paprika. This helps prevent the paprika from burning.

Add the carrots, bell pepper, tomato paste, salt, pepper, and caraway seeds.

Pour in the chicken broth and bring to a gentle simmer.

Cover and cook for about 30–40 minutes, or until the chicken and vegetables are tender.

In a small bowl, mix the sour cream with the flour until smooth. Stir a little of the hot sauce into the mixture, then gradually add it back to the pot.

Simmer gently for another 5–10 minutes until the sauce becomes creamy and slightly thickened. Do not boil vigorously.

Garnish with fresh parsley and serve hot over Hungarian nokedli or egg noodles.

Serving Tip

For an authentic Hungarian-style meal, serve the creamy paprika chicken with nokedli and a refreshing cucumber

salad or pickles on the side.