Description
Hearty Hungarian Paprika Chicken delights with rich, velvety sauce that whispers stories of Budapest’s culinary traditions. Warm spices and tender meat create a comforting meal you’ll crave on chilly evenings, inviting authentic Central European flavors to your table.
Ingredients
Scale
Protein:
- 6 chicken legs
Vegetables:
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tomato, chopped
Sauce and Seasoning:
- 1 cup tomato puree
- 1 cup water
- 4–5 tablespoons sour cream
- 2 tablespoons paprika
- 2 tablespoons wheat flour
- Salt to taste
- Pepper to taste
- Butter (2 tablespoons)
- Olive oil (2 tablespoons)
Garnish:
- Fresh parsley, chopped
Instructions
- Generously season chicken legs with salt and pepper, ensuring even coating for robust flavor profile.
- Heat olive oil and butter in a large skillet over medium temperature, creating a golden searing environment for chicken legs.
- Brown chicken pieces thoroughly on all surfaces until golden-rich color develops, then transfer to a separate plate.
- Using identical skillet, sauté chopped onions and minced garlic until onions become translucent and fragrant, approximately 3-4 minutes.
- Incorporate chopped tomatoes, tomato puree, and vibrant Hungarian paprika into the skillet, stirring meticulously to distribute spices evenly.
- Dust wheat flour across mixture, whisking continuously to prevent clumping, then gradually introduce water while maintaining smooth consistency.
- Allow sauce to reach gentle simmer, creating rich foundational flavor base.
- Reintroduce browned chicken legs into skillet, nestling them within sauce.
- Cover and reduce heat, allowing chicken to braise for 35-40 minutes until meat becomes tender and fully cooked through.
- During final cooking moments, fold in sour cream, gently warming without permitting sauce to boil.
- Remove from heat, garnish with freshly chopped parsley for visual appeal and herbaceous notes.
- Serve immediately while sauce remains warm and chicken retains succulent texture.
Notes
- Choose high-quality sweet Hungarian paprika for an authentic, rich flavor that transforms the entire dish’s taste profile.
- Ensure chicken legs are patted dry before browning to achieve a beautiful golden-brown exterior with maximum flavor development.
- Consider using bone-in chicken thighs as an alternative for more tender meat and enhanced richness if legs are unavailable.
- Modify for gluten-free diets by replacing wheat flour with cornstarch or arrowroot powder, maintaining the sauce’s creamy consistency without gluten.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Hungarian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 100 mg