Hungarian Paprika Chicken

Time: 45 minutes
Effort: Easy
Serves: 4-6

6 chicken thighs (or a whole chicken cut into pieces) 
1 tbsp olive oil 
1 large onion, chopped 
1 large green or red pepper or both, diced 
1 large ripe red tomato, diced 
2 heaping tbsps. Hungarian sweet Paprika 
1/4 cup chicken stock (more or less - less is better)
Salt & Pepper to taste 
Sour cream and Parsley for garnish 

In a large saucepan, saute the onion and green pepper in the olive oil. Add the chicken and brown on all sides. Add the tomato and the paprika, combining well so that all the chicken is well coated. Add the chicken stock, salt and pepper, cover and reduce heat to medium/low, simmering for approximately 45 minutes or until the sauce has been reduced and the chicken is almost falling from the bone. Stir from time to time. Serve topped with sour cream and a little chopped parsley. Goes well with home made Hungarian dumplings, otherwise known as "Galuska". 

Note: The chicken can be replaced by either beef, pork, fish or just potatoes - with pork and beef it needs to simmer longer. 


  1. Hi, you will have seen that the new Food on Friday ingredient is chicken. I noticed that you did this post on chicken which I think would be great linked in. We already have a collection of over 40 recipes which is wonderful. At the moment the Food on Friday edition with the most links is Beef with 73 – I get the feeling though that Chicken could become the new record holder!
    Have a great day and thank you for following Carole's Chatter. It 's nice to have you along for my blogging journey.

  2. Your bold post in Saveur's comments forced my hand. I'm making this instead of the Csirkpaprikas they posted! I can't wait. We visited Hungary a year back and finally I'm using some local paprika bought along the way.

    1. Wonderful Tony! I'd love to hear how it turns out.
      Thanks for posting!

      Lynn Daniella