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Easy Hungarian Paprika Chicken

An easy weeknight chicken dinner recipe spiced up with creamy Hungarian paprika sauce. It’s a flavor riot in your mouth. Not too spicy so the whole family can enjoy! Easy enough for weeknights and new cooks but fancy enough for Sunday dinner.

Baked Hungarian Paprika Chicken on my mothers platter.

Even though I get excited when trying new cuisines, I try not to gush… too much.

Today is an exception. This SAUCE! It could be a beverage. I would drink it.

This Paprika Sauce is my new favorite sauce for these reasons; easy to make, few ingredients, amazing flavor, can pour it on almost ANYTHING and call it dinner.

I adapted this sauce recipe from Jeff Smith’s The Frugal Gourmeton Our Immigrant Ancestors. This book is out of print so it can be hard to find. If you google it and click on the shopping tab you can find one like I did here. If you really dig this website, I would say that you really need THIS book. It is one of the most influential books that created this blog. The other book would be Rick Steve’s Europe Through the Back Door, which encouraged me to dive in to traveling, thus falling in love with regional cuisine.

RESOURCES

Zucchini by Wikipedia

Where do you source your cookbooks? Do you have any or just source from the internet?

I’m a fan of books. I spent much of my childhood in libraries, way before this internet thing ever happened. I wonder if the younger generations are less likely to read paper when they have a computer in their back pocket to source anything on a whim. If you would have told me about smart phones while I was inserting a dime into the pay phone at 7-11, I would have thought you were spending too much time at the movie theaters watching Star Wars.


About hungarian cuisine

Like all World territories, the area we know as Hungary has been conquered and settled several times over. This resulted in a culinary melting pot delivered by various invaders and influenced by regional agricultural abundance.

Unlike other eastern European countries, Hungary developed their cuisine through influences from Western Russia, Hapsburg Austria and Italy! The first two influences developed through military invasions. The third, through marriage to an Italian princess.

why you need this recipe

This recipe combines a classic French cooking technique with a traditional Hungarian sauce adapted to my usual canned short-cuts to make a robust but easy meal that can be made on a weeknight but fancy enough for Sunday dinner.

This sauce can be poured on any meat or starch. Enjoy this versatility and let me know in the comments below on how you used it.

Bon Appetit!


How to make this recipe

Ingredients for Hungarian chicken.
Gather your ingredients.
Anaheim chillies, seeded and stemmed.
Remove seeds and stems from peppers. Alternatively you can used canned chilies.
Onions and chilies in a pan with oil.
Saute onions and peppers until soft.
Spices and bouillon pasted added to cooked onion and chillies.
Add seasonings.
Onions, chillies and spices cooked in a pan.
Stir frequently to prevent burning.
Sauce ingredients simmering in a pot.
Add tomatoes.
Hungarian sauce pureed in a food processor.
Process in a food processor until smooth.
Paprika sauce in a food processor with a dollop of sour cream.
Add sour cream.
Pureed paprika sauce in a food processor.
Process until just mixed in.
Pureed paprika sauce in a spoon.
Ready to go!
Chicken drumsticks browning in a skillet.
Brown chicken in skillet.
Chicken baking in the oven.
Add to hot oven and bake until cooked through.
Hungarian Paprika chicken on a platter.
Serve chicken smothered in sauce.

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Baked Hungarian Paprika Chicken on my mothers platter.

Easy Hungarian Paprika Chicken

Yield: 6
Prep Time: 15 minutes
Cook Time: 34 minutes
Additional Time: 5 minutes
Total Time: 54 minutes

An easy weeknight one-pan chicken dinner recipe spiced up with Hungarian paprika sauce. It's a flavor riot in your mouth. Not too spicy so the whole family can enjoy! Easy enough for weeknights and new cooks, but fancy enough for Sunday dinner.

Ingredients

  • 2 Tbs cooking oil, divided
  • 3-4 lb bone-in, skin-on chix thighs or drum sticks 
  • salt to taste
  • 1 cup Anaheim peppers seeds and stem removed, chopped
  • 1 cup yellow onion, diced
  • 1 1/2 Tbs Hungarian Sweet Paprika 
  • 1 Tbs garlic, minced
  • 1 tsp chix base, either paste, granules or cubes
  • 15 oz can diced tomatoes
  • 1/2 tsp black pepper
  • 1 cup sour cream

GARNISH

  • Parsley

Instructions

  1. Preheat oven to 450F.
  2. Season chicken with salt. Heat oil in a large cast-iron skillet or an enameled cast-iron dutch oven on medium high. Nestle chicken skin side down, and cook 4 minutes. Use a splatter screen to reduce mess. Reduce heat to medium; continue cooking skin side down, occasionally rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
  3. Transfer to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
  4. While chicken is cooking on the stove top and oven, prepare the Paprika Sauce.
  5. PAPRIKA SAUCE
  6. In a medium saucepan, add oil and heat over medium heat. Add onions and Anaheim chilies, stir often and cook until soft, about 5 minutes.
  7. Add the paprika, garlic and chix base. Stir and cook for two more minutes.
  8. Add tomatoes and black pepper. Continue cooking while stirring frequently for ten minutes.
  9. Add contents to food processor and process until smooth.
  10. Add sour cream and process until mixed.
  11. Pour Paprika Sauce over cooked chicken. Garnish with chopped parsley and serve.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Hannah

Sunday 18th of July 2021

You’re, right, the sauce is delicious! It tasted great on the chicken (and green beans too).

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