Hungarian Chicken Paprikash

Hungarian Chicken and Rice

It’s an old family recipe and my grandmother told me in the part of Hungary her parents were from they didn’t use sour cream. She also served it on the bone so eating was a bit of work but worth the trouble.

Delicious Hungarian comfort food.

  • 1 chicken cut up about 3 lbs
  • 1 large onion diced
  • 2 celery stalks diced
  • 2 large tomatoes chopped
  • 1 green bell pepper
  • 1/2 bunch parsley
  • 1 tbsp paprika ( Hungarian if available)
  • 4 cloves garlic smashed
  • salt and pepper to taste
  • 6 cups water or chicken stock
  • 2 cups rice

Takes ,
serves 8.

  1. Dust chicken with salt and paprika then sear in hot oil.
    Put on the side and sweat the onions, celery, and pepper in the same oil until soft
    Add the garlic, the rest of the paprika and return the chicken pieces.
    Cover with water or stock and add the tomato and parsley. Cover and cook on low heat.
    After 40 minutes pour the gravy into a pitcher and let sit for a minute. Remove most of the top layer of fat.
    Reserve 2 cups of gravy and simmer in the saucepan. Measure the rest and add water or stock to make 4 cups.

    At this point, you can remove the chicken from the pot and let cool, then remove from the bone and add back in when the rice is about finished or just leave it on the bone and cook it with the rice.

    Add rice and cook another 20 minutes.

    Simmer the reserved gravy in a sauce pan and use to top

Hungarian Chicken and Rice



Chicken covered with Paprika

Sear Chicken

Saute onions and peppers

Let oil rise to top

Remove scum from top
Occasionally remove the scum as it floats to the top.

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6 thoughts on “Hungarian Chicken Paprikash”

  1. my father is Hungarian, from Kecsel, I was taught a similar recipe but they didn’t use celery and when you added the paprika the temperature was quite high almost burning it before adding the chicken.

    • Not specifically a bteter recipe, but in any stew/chilli/whatever where you are braising (which is what you are doing here) beef, the very first step is always to dry the beef thoroughly, season it with salt and pepper, dredge it in flour and brown it well on all sides before adding it to the other ingredients. Not only does this much improve the taste of the beef but the flour used on it will thicken the sauce. If it is still not as thick as you like, there is a method to correct it. I forget for the moment the French term for it, but take cold butter and knead it into flour until you get a mixture that is not greasy (much more flour than butter). Break off pellets of the mixture and, at a low simmer, stir it into the stew etc. a bit at a time until it reaches the thickness you want.

    • The following Recipe is a foiravte with my children:2 lbs meat (I use lean ground beef)1 8 oz. can tomato sauce1 8 oz. can water1/4 cup chili powder1/2 to 1 tsp. Black Pepper1/2 to 1 tsp. Salt1/2 to 1 tsp. ground Mexican Oregano1 tsp. ground Cumin1 tsp. minced Garlic1 small or large Onion, chopped (depending on how much you like Onion)0 to 1 tsp Cayenne Pepper (0 for False Alarm, 1 for 4 Alarm Chili)1/2 to 1 tsp Masa Harina Flour for thickeningBrown meatCombine ingredients in Pot and simmer for 45 minutes


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