Hungarian Chicken Paprikash

Hungarian Chicken Paprikash
  • Prep Time: 20
  • Total Time: 60
  • Servings: 4

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About this Recipe


1/2 cup (125 mL) Flour
Salt and pepper
1 Pkg Maple Leaf Prime Naturally® Chicken Thighs
1 Pkg Maple Leaf Prime Naturally® Chicken Drumsticks
1/2 cup (125 mL) Lard or vegetable oil
1 Large onion, finely chopped
3 tbsp (45 mL) Hungarian sweet paprika
2 tsp (10 mL) Hot paprika
2 cups (500 mL) Chicken broth
1 (14 oz) Can diced tomatoes
1 Cubanelle pepper, seeded and sliced
1/2 cup (125 mL) Sour cream
1 lb (450 g) Dry egg noodles
2 tbsp (30 mL) Butter


SEASON flour with salt and pepper. Place in a shallow bowl and lightly coat each piece of chicken with the seasoned mixture.

HEAT lard or oil in a large skillet over medium-high. Working in batches, fry chicken for 3-4 minutes per side or until golden brown. Transfer to a plate and set aside.

ADD onion to the pan and cook 6-8 minutes or until soft. Add paprika and cook, stirring for 1-2 minutes. Return chicken and any juices that have accumulated to the pan. Pour in broth, tomatoes, and peppers. Bring to a boil; reduce heat to medium-low and simmer, partially covered for about 30 minutes or until chicken is cooked through and the internal temperature reaches 185°F (85°C).

COOK noodles according to package directions. Melt butter in a small pan and drizzle over noodles; toss to coat.

SERVE chicken and sauce over noodles, garnish with sour cream and a sprinkle of paprika.


Substitute bell pepper for cubanelle pepper.

Serve with spaetzle in place of noodles.

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