- Brown the chicken: Season the chicken with salt and pepper. Heat the oil or butter in a large pot and brown the chicken on all sides. Remove and set aside.
- Cook the vegetables: Add the chopped onion and cook for 4–5 minutes until softened. Add the garlic and bell pepper and cook for another minute.
- Add the paprika: Remove the pot from the heat briefly, then stir in the Hungarian paprika. This helps prevent the paprika from burning and becoming bitter.
- Build the sauce: Add the tomatoes and chicken broth. Stir well and return the chicken to the pot.
- Simmer: Cover and simmer gently for 30–40 minutes, or until the chicken is tender and cooked through.
- Make it creamy: In a bowl, mix the sour cream with the flour and a few spoonfuls of the hot sauce. Stir until smooth. Add this mixture back to the pot and gently simmer for 3–5 minutes.
- Finish and serve: Taste and adjust the seasoning. Sprinkle with fresh parsley and serve hot.
🍽️ Best Served With
Traditionally, Chicken Paprikash is served with Hungarian egg dumplings (nokedli), but it also pairs wonderfully with rice, pasta, or crusty bread.
💡 Tip: Use good-quality Hungarian sweet paprika for the best authentic flavor. For a little heat, add a pinch of hot paprika or chili.
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