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Chicken Paprikas

60 min • 4 to 6 servings •
Nancy Anderson

60 min •     4 to 6 servings•

Nancy Anderson

Hungarian chicken paprikash served with spaetzle on a plate, with a pot of chicken paprikash in the background.

My parents were both Hungarian and my mother was a great cook. This is one of her favorite Hungarian dishes to prepare.

Ready

  • 2 lbs. chicken, cut up and skinned
  • 1 Tbs oil, butter, or margarine
  • 1 cup water
  • 1 small onion
  • 1 Tbs flour
  • 1 tsp paprika
  • salt to taste
  • ½ pint light cream

    • Set

  • large sauce pan

    • Go!

  • Dice onion and simmer in the oil, butter, or margarine.
  • Add chicken pieces and brown for a few minutes.
  • Add the water and seasonings.
  • Simmer slowly until chicken is tender.
  • Stir in flour until sauce is no longer lumpy.
  • Add cream and stir well.
  • Serve with dumplings (recipe is in this book as well).

    • chicken comfort food Hungarian

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