Hungarian Chicken Paprikash

This tender chicken dish is a favorite main dish, and the gravy, seasoned with paprika, sour cream and onions, is the best.


6 servings


1 large onion, chopped
1/4 cup butter, cubed
4 to 5 pounds broiler/fryer chicken pieces
2 tablespoons paprika
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups hot water
2 tablespoons cornstarch
2 tablespoons cold water
1 cup (8 ounces) sour cream


Preheat oven to 350°F (177°C). In a large skillet, saute onion in butter until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add hot water.

Cover and bake for 1 1/2 hours or until chicken juices run clear.

Remove chicken and keep warm. In a small bowl, combine cornstarch and cold water until smooth. Gradually add to pan juices with onion. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in sour cream. Serve with chicken.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 1 1/2 hours

Nutritional Information

1 serving (1 each) equals 377 calories, 22 g fat (11 g saturated fat), 144 mg cholesterol, 574 mg sodium, 7 g carbohydrate, 1 g fiber, 34 g protein.

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