Hungry for Hungarian Chicken Paprika – Recipe

chicken paprika

This recipe is adapted from an old Time Life publication called ‘The Cooking of Vienna’s Empire’ (1969) that one of us picked up at an op-shop years ago. This is a really easy one-pot dish with a flavour reminiscent of Hungarian goulash, and goes well with pasta or rice. It’s a particularly handy dish to know if you ever need something tasty and easy to cook for a lot of people.

It’s a dish that we have made a lot over the years because it’s enjoyable to cook as well as to eat. Any leftovers are very satisfying, too, reheated for lunch the next day or frozen for a future meal. We used boneless chicken thighs for tonight’s meal, which were, as always, scrumptious. We also put in some largish chunks of baby potato which were surprisingly flavoursome and added a nice contrast to the rich creamy sauce.

This is definitely one of our favourite comfort foods, and the kind of dish you can complete by just pottering around in the kitchen for a bit, perhaps while unwinding and having a chat with the family, with a glass of something in hand, after a long stressful week.


1kg boneless skinless chicken thigh fillets, whole or cubed
50g butter
3 medium onions, finely diced
5 large cloves of garlic, chopped
2 carrots, chopped
6 small potatoes, quartered
3-4 tablespoons Hungarian paprika
1 tablespoon dried marjoram
1 teaspoon caraway seeds
2 cups meat or poultry stock
1-2 tablespoons cornflour
8-10 tablespoons sour cream
2-3 teaspoons salt
freshly ground black pepper to taste
water if needed
fresh parsley, chopped (optional)


  1. Heat butter in a large pan and brown the chicken pieces.
  2. Add the onions, garlic and carrot, and saute along with the chicken for about 8-10 minutes, until the onions are softened.
  3. Take the pan off the heat and when the sizzling stops, add the paprika, marjoram and caraway seeds, and mix through.
  4. Add the meat broth, potatoes, salt and pepper, stir and return the pan to the heat.
  5. Bring to the boil, then cover and reduce heat to a simmer.
  6. Allow to simmer for about 45 minutes or until potatoes are tender. Add a little water if the mix seems to be too dry.
  7. In a bowl, mix the sour cream and cornflour with a whisk until smooth.
  8. Add this to the simmering sauce and stir until the stew thickens.
  9. Check and adjust the seasoning, and then add a little chopped parsley if desired.

Serve with crusty bread, rice, or pasta. Should serve around 6-8 people.Enjoy with a homebrew or two!


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