Paprika Chicken in 4 Delicious Must-Try Recipes (Traditional and New)

Light chicken and a delicious cream sauce.

The roots of this dish go back to Austria-Hungary.

Get inspired by our recipes and prepare traditional paprika chicken or perhaps its modern variant.

Honest chicken on paprika with cream

A classic recipe for chicken with paprika, the way our grandmothers used to make it.

Ingredients

• 4 chicken thighs
• 400 ml of cream
• 3 tablespoons of butter
• 2 onions
• 2 tbsp sweet peppers
• 500 ml of chicken stock
• 2 tablespoons plain flour
• salt

Method

• Heat the butter in a saucepan and fry the finely chopped onion
• Place the washed and dried chicken thighs on top of the onions, sprinkle with salt and pepper
• Stir to coat the meat in the spices on all sides and fry for a while
• Pour over the chicken stock
• Simmer covered for 30-40 minutes, stirring occasionally
• Remove the finished meat from the sauce and set aside for a while
• Mix the flour in the cream and pour it into the pot with the sauce
• Stir and cook for a few minutes
• Season with salt and blend until smooth
• Put the meat back into the sauce
• Serve the paprika chicken with a sourdough dumpling

Hungarian paprikash

The distinct taste of peppers and tomatoes simply suits chicken. Discover traditional Hungarian cuisine.

Ingredients

• 2 tablespoons of lard
• 3 chicken thighs
• 2 onions
• 2 cloves of garlic
• 2 tomatoes
• 1 red pepper
• 3-4 tbsp red sweet pepper spice
• 500 ml of chicken stock
• 500 ml of cooking cream
• 3 tablespoons of flour
• salt

Method

• Heat the lard in a saucepan and quickly fry the thighs on all sides
• Remove the meat and set aside
• Fry finely chopped onion in lard.
• Add the garlic, diced pepper and tomatoes and fry for 2-3 minutes, then sprinkle with spices and salt
• Return the meat to the pot, pour the stock, mix and leave to simmer under the lid for 40 minutes
• Mix the flour with the cream in a bowl
• Remove the meat again and pour the cream mixture into the pot, cook for a few minutes
• Mix the sauce, return the meat to it and you can serve
• Serve with bread dumpling, gnocchi or Hungarian nokedli

Healthy chicken on paprika from breast fillets

Do you prefer diet and healthier foods? Try this recipe. Paprika chicken with milk instead of cream. The taste is absolutely perfect and at the same time without unnecessary calories.

Ingredients

• 200 g of chicken breast
• 150 g of whole grain pasta or rice
• 1 liter of chicken broth
• 100 ml of milk
• 1 small onion
• 2 tbsp sweet peppers
• 2 tbsp spelled flour
• salt
• 1 tbsp of oil

Method

• Finely chop the peeled onion
• Heat the oil in a pot and fry the onion in it
• Add the meat, sprinkle with paprika and fry
• Pour in the broth, close the lid and cook for 40-60 minutes
• Cook the pasta (or rice) according to the instructions on the package
• When the meat is tender, remove it from the pot and set it aside
• Mix the flour in the milk, pour into the pot and boil for a few minutes
• Blend the sauce until smooth
• Season with salt and pepper

Shredded chicken on paprika

If you like to try something new, you like innovation and surprising tastes, definitely focus on this recipe. Shredded chicken on peppers, while the base of the sauce is burnt peppers. A delicate dish that knocks on the door of higher gastronomy.

Ingredients

• 4 chicken quarters
• 2 red capsicums
• 2 onions
• 1 liter of chicken broth
• 200 ml of cooking cream
• 200 ml of whipping cream
• 2 tablespoons of red pepper
• 3 tablespoons of butter
• 4 balls of allspice
• sprig of thyme
• salt
• 2 tablespoons of lemon juice

Method

• Prepare the burnt peppers – place the capsicums on a gas burner and gradually burn them to black on all sides (If you don’t have gas, use an oven – place the peppers on a baking sheet and bake at 200° directly under the heated spiral, turning during baking)
• Leave to cool and then completely remove the black skin under running water
• Cut out the stem and seeds
• Place the soft, charred capsicum in a blender and blend until smooth
• Coat the chicken quarters in a mixture of salt and red sweet pepper
• Heat the butter in a saucepan and fry the finely chopped onions
• Add the blended capsicum, allspice and thyme
• Add the meat, stir-fry for a few minutes and mix well
• Pour in half of the chicken stock
• Move the pot to the oven heated to 180° and bake for 90 minutes. Turn and baste the meat occasionally during cooking
• After baking, remove the chicken quarters from the pot, remove the skin and tear the meat from the bone in strips with a fork
• Put the pot back on the stove, add the rest of the stock, both creams and bring to a boil
• Dust with flour and cook for a few minutes
• Season with salt and lemon juice and blend until smooth
• Serve the minced meat topped with sauce with rice, pasta or gnocchi

What about the side dish? Prepare your home!

Take it from scratch and prepare homemade dumplings or Hungarian nokedli. Get inspired in the video recipes:

How to make homemade yeast dumplings:

• 1 kg semi-coarse flour
• 20 g of salt
• 1 teaspoon of sugar
• 20 g of yeast (can be dried)
• 60 g of butter

Dombolo | Steam Bread

How to do it right:

Nokedli (Hungarian Dumplings)