Chicken Paprikas




The Juhasz family is pretty serious about cooking and baking, so much so that we created a cookbook of family recipes - some traditional, some not as much.  Most Hungarian, but not all. 

I'm planning on using the Family Recipe contest as an excuse to revisit some of these favorites.  Attached is an image from the book itself, but am retyping the ingredients and directions (and adding any notes) with the appropriate steps.

Hope your family enjoys this as well!

3 lb broiler/fryer, cup up
2 tbsp oil
2 medium onion, quartered
1 tsp salt
1/4 tsp pepper
1 red or green bell pepper cut into thin strips
2 1/4 tbsp Hungarian paprika
1 1/2 c chicken broth
1 pint sour cream
1/4 c flour
1/2 tsp hot pepper flakes (optional)

Measuring cups/spoons
Mixing bowl
Spatula or Wooden spoon

Step 1: Cook Chicken and Vegetables

Heat oil in large heavy kettle or dutch oven until medium hot, add onions and cook until translucent and golden, do not burn.  Add chicken, bell pepper, salt and pepper, paprika, optional hot pepper flakes, and chicken broth.  Reduce heat, cover and cook til chicken is fork tender (about 35-40 minutes).

Vegetarian Note
I substituted Quorn chicken tenders, which means that once combined, the cooking time is more like 15 - 20 minutes (just until the fake chicken is heated).

Step 2: Create Sauce

Remove chicken with tongs, set aside.  Thoroughly combine sour cream and flour, temper* with pan juices and combine.  Cook; stirring, until thickened (DO NOT BOIL).  Put chicken in sour cream mixture.  Serve over spaetzle.

Temper: To gently heat a food, often before adding it to a hotter substance. One example is adding a teaspoon or so of hot sauce to beaten eggs. The mixture is blended and then added to the sauce. This keeps the eggs from curdling.

In this case, adding a small amount of liquid from the pan into the sour cream and mixing thoroughly.  Then add the entire sour cream mixture to the pan.

Step 3: Make Spaetzle

Beat eggs lightly, add milk.  Mix flour and salt in bowl.  Gradually add to the egg mixture.

Bring 4 quarts of salted water to a rapid boil.  Place amount of spaetzle dough on board or plate.  Cut off small pieces of dough and drop into boiling water.  Cook until dumplings rise to the surface (about 5 minutes). Drain.

Usually white flour is used, but whole wheat works as well.  Also, if you are cooking the dumplings in small batches, rather than cooking them all at once as the recipe suggests, having a slotted spoon is handy to remove them as they rise to the top.  To keep them from sticking together, toss with a small amount of oil.

Additional Note
If you are feeling very Hungarian one day, follow this up with Dobos Torte for dessert!

Extra Additional Note
I'll be adding the Dobos Torte Instructable as soon as someone gets off my cookbook : )



    • Pie Contest

      Pie Contest
    • Weaving Challenge

      Weaving Challenge
    • Paper Contest

      Paper Contest

    6 Discussions


    7 years ago on Introduction

    Hi, I love chicken paprikas, and since I'm hungarian, allow me to share my toughts on this recipe.

    (Non-vegetarian version)
    We usually use the legs or the wings. With skin. If you don't like it, simply use the pictured chicken.
    I never ever saw a chicken paprikas with bell pepper. We preffer a different sort of paprika to eat, and we don't use it in the paprikas. Just the spice.
    Anything else is perfect.

    Best with so called "nokedli" I found a great recipe here:

    And this is the result everyone knows in Hungary:

    Still: the recipe could be delicious :)
    Bon apetit.

    1 reply

    Probably would make We put bell peppers in ours. Red and green to be precise. But we don't add sour cream which is great for people who can't do the dairy. I like to add a bit of hot sauce in my plated meal. Ours is a Croatian style btw.
    But some day I like to try this version. :)