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Hungarian Chicken Paprikash Recipe (with Video)

Soy-free, Shellfish-free, Sesame-free
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Discover our Hungarian Chicken Paprikash Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 1h15min


Main Dish
- 2 tbsp Vegetable oil
- 100 g yellow paprika
- 100 g Tomato, chopped
- 200 g Onion, finely diced
- 50 g Garlic, minced
- Salt, to taste
- 1 tbsp sweet paprika powder
- 500 ml Chicken stock
- 2 full chicken legs
- 100 ml Sour cream
- 1 tbsp all-purpose flour
- 100 ml water
- 200 g Nokedli (Hungarian dumplings)
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Preparation of Vegetables and Chicken
1. In a pan, heat vegetable oil over medium heat.
2. Add chopped yellow paprika, tomato, diced onion, minced garlic, and a pinch of salt.
3. Sauté the vegetables for about 30 minutes, or until they are soft and golden.
4. Stir in sweet paprika powder, chicken stock, and add the chicken legs (with skin and bone).
5. Season with salt, cover the pan, and gently boil for 30-40 minutes or until the chicken is fully cooked.
Preparation of Creamy Sauce
1. In a small bowl, mix sour cream, flour, and water until well combined.
2. Remove the chicken from the pan and set it aside.
3. Pour the sour cream mixture into the pan, stirring well.
4. Gently boil the mixture for 2-3 minutes until it thickens.
5. Add the cooked chicken back to the pan, ensuring it's well-coated with the creamy sauce.
Serving Instructions
1. Serve the Hungarian chicken over Nokedli (Hungarian dumplings).
2. Optional: Garnish with fresh dill pickles for an extra burst of flavor.

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