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Shared by Jeremy Salamon

Chicken Paprikas

Yield: 4 - 6 servingsTime: 1h

Chicken Paprikas

Yield: 4 - 6 servingsTime: 1h

This recipe was shared by Alex Sternberg. Read more about his family in "Preserving a Grandmother’s Hungary" and try his recipes for palacsinta (Hungarian sweet crepes) and nokedli (fresh pasta).


  • 1 (4-lb.) chicken, cut into 6–8 pieces
  • ½ cup + 2 tablespoons all purpose flour
  • ¼ cup vegetable oil
  • 1 red bell pepper, chopped
  • 1-16 oz. can plum tomatoes
  • 1 large yellow onion, julienned
  • 2 tablespoons Hungarian sweet paprika
  • 1 ½ cups chicken stock
  • ¾ cups sour cream or non-dairy sour cream
  • 3 tablespoons unsalted butter or non-dairy butter alternative
  • 2 tablespoons flat-leaf parsley, finely chopped
  • Freshly ground black pepper, to taste
Main CoursesMeat Eastern Europe


  • Step 1

    Season the chicken with salt and pepper. Coat the chicken in flour; patting off excess.

  • Step 2

    Heat the oil in a Dutch oven over medium-high heat. Working in batches, brown each chicken piece about 3-4 minutes per side and transfer to a plate.

  • Step 3

    Add the red bell pepper, tomatoes, onion and paprika to the pot; cook, stirring occasionally, until onions are translucent, about 5 minutes.

  • Step 4

    Add the chicken back to the pot along with the broth and bring to a boil.

  • Step 5

    Reduce heat to a simmer and cover, turning the chicken once, until fully cooked, 12–15 minutes.

  • Step 6

    In a small bowl, whisk together 2 tablespoons of flour with the sour cream; carefully measure ¾ cup of sauce from the pot and whisk into the sour cream and flour mixture to combine.

  • Step 7

    Stir the sour cream mixture into the pot with the chicken and toss to combine.

  • Step 8

    Serve immediately with nokedli.