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Gallery Chicken Paprikash Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1/4 cup vegetable oil, plus 1 tablespoon 1 large onion, finely chopped 1 clove garlic, finely chopped 1 1/2 teaspoons sweet Hungarian paprika 2 whole chickens (3 to 4 pounds each), quartered 1 teaspoon coarse salt Hot Hungarian paprika 1 medium tomato, peeled, seeded, and cut into 1/2-inch pieces 2 green bell peppers, cored, seeded, and diced Egg Dumplings 1 yellow bell pepper, cored, seeded, and diced 1 cup sour cream

Gallery Chicken Paprikash

Recipe Summary Servings: 4

Chicken Paprikash

Chicken Paprikash

Chicken Paprikash

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1/4 cup vegetable oil, plus 1 tablespoon 1 large onion, finely chopped 1 clove garlic, finely chopped 1 1/2 teaspoons sweet Hungarian paprika 2 whole chickens (3 to 4 pounds each), quartered 1 teaspoon coarse salt Hot Hungarian paprika 1 medium tomato, peeled, seeded, and cut into 1/2-inch pieces 2 green bell peppers, cored, seeded, and diced Egg Dumplings 1 yellow bell pepper, cored, seeded, and diced 1 cup sour cream

Directions

In a Dutch oven, heat the 1/4 cup vegetable oil over medium heat. Add the onions, and saute until golden brown, about 4 minutes. Remove from heat. Stir in garlic, sweet paprika, and 2 cups water.

Add chicken, and season with salt and hot paprika. Cover, and cook over low heat for 20 minutes. Add tomato, and simmer until the chicken is tender and cooked through, about 20 minutes. Remove chicken; set aside.

Return Dutch oven to stove, and add green peppers. Simmer for 20 minutes.

When the chicken is cool enough to handle, remove skin, and discard. Cut meat from bones, keeping breasts and thighs intact. Return bones to Dutch oven with sauce, and bring to a boil.

Meanwhile, in a medium skillet, heat remaining tablespoon oil over medium-high heat. Add yellow pepper, saute for 3 minutes.

Divide dumplings between 4 plates. Add chicken pieces. Remove bones from sauce, and pour over the chicken. Garnish each plate with a sprinkling of yellow pepper, and a dollop of sour cream. Serve immediately.

Reviews (5)

 Add Rating & Review     5 Ratings   5 star values:        0    4 star values:        0    3 star values:        1    2 star values:        3    1 star values:        1

Reviews (5)

Add Rating & Review     5 Ratings   5 star values:        0    4 star values:        0    3 star values:        1    2 star values:        3    1 star values:        1

Add Rating & Review

5 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 1

5 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 1

5 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 1

  • 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 1

    Martha Stewart Member     Rating: Unrated       08/19/2010   To jampa4: a "dutch oven" IS actually an iron pot used to cook on the stove top. This recipe is indeed made over a fire and NOT in an oven. :)  

Martha Stewart Member     Rating: Unrated       10/07/2009   The effort is appreciated, but it is far far away from a Chicken paprikas. In stews and "paprikas" we do not use tomato, absolutely not prepared in an oven, but on fire, of course best in an iron pot! Lots of good quality paprika, and lots of onion, no garlic, should have lots of juice and the sour cream is boiled with the paprika sauce in the last moment!!!! No pepper, Hungarian peasants and herdsmen on the Great Hungarian pllain had no access to fancy spices!!! Very different!!!  

Martha Stewart Member     Rating: Unrated       04/24/2008   To Roma: This recipe is really quite good if tweaked to give it more authentic flavor. Otherwise, the sauce is too bland and thin to be called a paprikash. I made my compromise version again last weekend and even my mom approved it. I hope it meets your expectation. General comment: Large portion sizes are contributing to North Americans' growing waistlines. Let's be honest, this recipe made with two chickens should feed 8 people, not 4 as stated.  

Martha Stewart Member     Rating: Unrated       01/05/2008   Thanks Xina: I tasted this once, when we went home to visit and Ron's Dad make it for us. Ron was never able to get recipe from relatives, so we will certainly give this a try along with you information. Thanks Martha for putting this on the Internet. Roma  

Martha Stewart Member     Rating: Unrated       12/17/2007   My mom was raised near the Hungarian border and always made chicken paprikash, so I'm not too sure about this recipe as is. I doubled the amount of onion and garlic because it seemed too bland. The recipe doesn't specify, but you need about 5-6 tablespoons of hot paprika for two chickens. Also, use 2-3 bay leaves and 1 tsp. allspice berries. Finally, the real deal requires that the sauce be enriched with 1 c. sour cream blended with 2 tbsp. flour and then cooked another 10 minutes.

    Martha Stewart Member

    Rating: Unrated 08/19/2010

To jampa4: a “dutch oven” IS actually an iron pot used to cook on the stove top. This recipe is indeed made over a fire and NOT in an oven. :)

Rating: Unrated

Rating: Unrated 10/07/2009

The effort is appreciated, but it is far far away from a Chicken paprikas. In stews and “paprikas” we do not use tomato, absolutely not prepared in an oven, but on fire, of course best in an iron pot! Lots of good quality paprika, and lots of onion, no garlic, should have lots of juice and the sour cream is boiled with the paprika sauce in the last moment!!!! No pepper, Hungarian peasants and herdsmen on the Great Hungarian pllain had no access to fancy spices!!! Very different!!!

Rating: Unrated 04/24/2008

To Roma: This recipe is really quite good if tweaked to give it more authentic flavor. Otherwise, the sauce is too bland and thin to be called a paprikash. I made my compromise version again last weekend and even my mom approved it. I hope it meets your expectation. General comment: Large portion sizes are contributing to North Americans’ growing waistlines. Let’s be honest, this recipe made with two chickens should feed 8 people, not 4 as stated.

Rating: Unrated 01/05/2008

Thanks Xina: I tasted this once, when we went home to visit and Ron’s Dad make it for us. Ron was never able to get recipe from relatives, so we will certainly give this a try along with you information. Thanks Martha for putting this on the Internet. Roma

Rating: Unrated 12/17/2007

My mom was raised near the Hungarian border and always made chicken paprikash, so I’m not too sure about this recipe as is. I doubled the amount of onion and garlic because it seemed too bland. The recipe doesn’t specify, but you need about 5-6 tablespoons of hot paprika for two chickens. Also, use 2-3 bay leaves and 1 tsp. allspice berries. Finally, the real deal requires that the sauce be enriched with 1 c. sour cream blended with 2 tbsp. flour and then cooked another 10 minutes.

All Reviews for Chicken Paprikash

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken Paprikash

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest