Best Hungarian Chicken Paprikash Stew
Hungarian Chicken Paprikash holds a special significance in my journey—it’s more than just a dish; it’s a connection to my husband’s Hungarian heritage and the cherished memories of learning it from his grandparents. In this blog post, I’m excited to share with you the secrets of this beloved recipe, so you too can experience the comforting warmth and nourishing flavors it brings. This dish goes perfect with my homemade spaetzle.
Shop This Recipe on Amazon:
- 1 oz Hungarian Paprika
- 1 pack Bacon rendered for the grease
- 8 pieces Chicken
- 2 Onion
- 2 pieces from the stalk Celery and some of the leaves
- 3 Tomato on the Vine
- 2 Hungarian Wax Pepper or Mild Peppers
- Cooking Pot
- Wooden Spoon
- Measuring Cup (Tablespoon and Cups)
What is Paprika?
Paprika is a mild, bright red pepper. Don’t worry it’s not spicy. But you can get a spicy version. It is a key ingredient to this recipe so quality is important. Its distinct flavor profile adds depth and richness to dishes without overwhelming the palate with heat. I love the paprika found at Savory Spice.
Hungarian Chicken Paprikash
Indulge in the heartwarming flavors of Hungarian Chicken Paprikash with this authentic recipe passed down through generations.
Ingredients
- 1.5 Tablespoons of Bacon Fat
- 8 Bone-In, Skinless Chicken Thighs or Legs
- 2 Yellow Onions, quartered
- 3 Tomatoes, quartered
- 2 Celery Stalks or Ribs, chopped, add some of the celery leaves too
- 2 Hungarian Peppers or substitute for any mild large pepper, deseeded and chopped. See Notes
- Paprika, about 1 oz
- Salt to taste
- Sour Cream
Instructions
- Cook the bacon and save the grease to use in this recipe.
- Chop the Onion, Celery and Peppers into chunks
- Sauté in 2 Tablespoons of bacon fat until vegetables begin to soften
- Add chicken, 1 oz paprika and salt
- Stir so it does not burn. You want the chicken to be coated in paprika and lightly seared
- Chop tomatoes and sauté for 1-2 mins
- Add 3 cups of water
- cook for 1-1.5 hours, stir occasionally until chicken is fully cooked
- Taste and adjust salt if needed
- Servce with a spoon of sour cream on top
Notes
- Best Served with Hungarian Spaetzle Noodles
- If you do not like the chunky vegetables, once the dish is cooked remove the chicken and blend the vegetables in the broth with an immersion blender.
- Pepper Substitutions: Banana Pepper, Cubana Peper, Bell Pepper
- Store leftover bacon grease in the fridge and use it like oil to sautee vegetables or meats.
This Hungarian Chicken Paprikash recipe isn’t just about the ingredients and cooking process—it’s about the rich history and personal connection it carries. Passed down through generations, it embodies the warmth of family tradition and the comfort of home-cooked meals. I hope that as you prepare and enjoy this dish, it brings you the same joy and satisfaction it has brought to me and my family. May it fill your heart with warmth and your belly with contentment.
Don’t forget the spaetzle, click on this link.
This post contains affiliate links, as an amazon associate I earn a small commission at no extra cost to you. See my full disclosure here.