Have you ever tried Hungarian food? I really hadn’t before I started blogging, and I didn’t know what I was missing. Sure, I had tried goulash, but not an authentic recipe made with real Hungarian sweet paprika. It makes a huge difference! Now I’m slowly discovering more Hungarian food, and I’m loving it. That journey is continuing today with this Hungarian Chicken Paprikash. It sounds like a simple recipe that will be savory and flavorful. I can’t wait!
Simple and affordable ingredients always produce the best results. Hungarian Chicken Paprikash recipe is an easy one pan weeknight dinner recipe with a finger licking good sour cream sauce made of the pantry staples.
The Ingredients
This simple recipe didn’t have a whole lot of ingredients, and they were all basics. My local grocery store had everything that wasn’t in my pantry. The one thing I did splurge on was the paprika. Well, paprikas—this recipe uses two types.
I used the brand of sweet paprika my aunt brought back from Hungary. The smoked paprika (pimentón) I use is from Seasonality Spices. They also carry sweet paprika, but I’ve never tried it (I’m sure it’s just as good as the smoked variety!). These are so much better than the stuff I find in my local grocery store, and they last for a long time if cared for properly. Make sure you keep them in a sealed container, away from the light and heat.
The Process
I’m happy to say this recipe was as easy to make as it sounds. Mine was ready in about an hour, just a bit faster than the 1 hour 15 minutes listed. Here’s how my time broke down:
- 13 minutes to prep
- 50 minutes to cook
- 1 hour 3 minutes total
The instructions were broken down into easy to follow steps, and I didn’t have any trouble. The prep work was pretty quick and used basic techniques. Cooking was also simple techniques, and most of the time for this recipe was inactive.
I did make one minor change to this recipe. Using my fingers, I partially lifted the skin off the chicken so I could get some of the paprika mixture underneath. I find it gets the spice flavor into the meat a little better than just sprinkling the spices over the skin.
One thing I’m very glad I did was checking on the chicken 30 minutes into simmering. The instructions say to cook it for about 40 minutes or until it reaches 165℉. My chicken was well over that after 30 minutes ?, and once again I’m glad I have a meat thermometer.
Read on to find out how my Hungarian Chicken paprikash turned out!
