Scrumptious, Sophisticated, Simple Recipes That Enlighten Your Taste Buds!

Helena’s Hungarian Chicken Paprikash One Pot!

Helena’s Hungarian Chicken Paprikash One Pot!

Best AllA tender scrumptious, classic, ethnic chicken dish braised in a creamy spice-filled sauce including the traditional Hungarian ingredient – paprika – along with other spices and sour cream.

This is an old family recipe for Chicken Paprikash handed down to me from a wonderful Hungarian neighbor who took pride in her family recipes. Extremely luscious, warming and filling on cold, winter days when the need for comfort food is in high demand.


3 Tbsp olive oil

1 yellow onion, chopped

3 cloves garlic, minced

1 – 3 lb.whole cut up chicken with skin (can substitute 4 whole breasts or 8 thighs)

3 Tbsp sweet paprika

1/2 tsp red pepper flakes

4 cups chicken broth

1 large bay leaf

salt & pepper to taste

Add later to broth:

2 cups or a 16z container of sour cream

1 cup water

4 Tbsp flour (or more to thicken if you like)

2-3 tsp Lawry’s Seasoned Salt

The Key Ingredient! All paprika is not created equal. This is my favorite, imported from Spain. It imparts a mild smoky flavor that is present but not overpowering. If you can’t find “El Avion” there are many other Pimenton Dulce Ahumado readily available.


2 eggs

1 1/2 c water

3 c all purpose flour

1 tsp Lawry’s seasoned salt

a pinch of nutmeg


Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, garlic, salt & pepper, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces, brown slightly on both sides then pour in chicken broth and add bay leaf. Simmer covered over medium low heat for 45-60 minutes, adding more water if necessary. Remove chicken pieces and cool slightly. Keep whole or debone and remove skin.

In a medium bowl, stir in flour, seasoned salt, water and sour cream; mix until well blended, then slowly add mixture to broth, stirring constantly. Simmer until mixture is thickened.

Place chicken back into pot. Mix dumpling ingredients and drop large tablespoons of mixture into sauce, one at a time. I dip my spoon in the broth in between dumplings to keep the dough from sticking to the spoon. Simmer an additional 7-10. Spoon into bowls and garnish with chopped parsley, fresh cracked pepper and a dusting of a little more paprika.

Best All Closer

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