Hungarian Paprika Chicken

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This Hungarian Paprika Chicken recipe brings the heart of Hungary right to your dining table, featuring tender chicken legs simmered in a rich, paprika-infused tomato sauce, then finished with a dollop of sour cream for a luxuriously creamy texture. The vivid color of paprika not only adds a warm hue but also imparts a depth of flavor that is uniquely Central European, making each bite a delightful journey through Hungarian culinary traditions.

Ideal for a comforting dinner, this dish exemplifies how simple ingredients can create profoundly satisfying meals. Whether you’re looking to explore international cuisines or just in search of a new favorite chicken recipe, this Creamy Paprika Chicken promises a taste experience that combines the rustic charm of Hungarian kitchens with the ease of modern cooking. Serve it garnished with fresh parsley to elevate the presentation and add a pop of color and freshness to this cozy, soul-warming meal.

Full Recipe:

Ingredients:

  • 6 chicken legs
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 tomato, chopped
  • 1 cup of tomato puree
  • 1 cup of water
  • 4-5 tablespoons of sour cream
  • Fresh parsley, chopped (for garnish)
  • Butter
  • 2 tablespoons of paprika
  • 2 tablespoons of wheat flour
  • Salt and pepper to taste
  • Olive oil

 

Directions:

  1. Prep the Chicken: Season the chicken legs with salt and pepper.
  2. Brown the Chicken: In a large skillet or Dutch oven, heat some olive oil and a knob of butter over medium heat. Add the chicken legs and brown them on all sides. Remove the chicken and set aside.
  3. Cook the Onion and Garlic: In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent.
  4. Add Tomato and Spices: Add the chopped tomato, tomato puree, and paprika to the skillet. Stir well to combine.
  5. Make the Sauce: Sprinkle the wheat flour over the mixture and stir well. Gradually add the water while stirring to avoid lumps. Bring to a simmer.
  6. Return the Chicken: Return the browned chicken legs to the skillet. Cover and simmer on low heat for about 30-40 minutes, or until the chicken is cooked through.
  7. Add Sour Cream: Once the chicken is cooked, stir in the sour cream and heat through for a couple of minutes. Do not let it boil.
  8. Garnish and Serve: Garnish with chopped parsley and serve hot.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

Kcal: 350 kcal | Servings: 6 servings

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