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Hungarian Chicken Paprikas


  • 1,2 kg chicken breast skinless, boneless, trim off fat
  • 1-2 tbsp butter
  • 2 onion chopped
  • 3 tbsp Hungarian paprika powder
  • salt to taste
  • 250-300 ml water
  • 300 ml sour cream mixed with 1 tsp all purpose flour


  • Cube chicken breast to bite size
  • Heat butter, saute chopped onion until translucent, add in paprika powder, stir quickly
  • Add in chicken, stir, sprinkle enough salt, stir, then pour in water, stir well
  • Cover and simmer for 30 minutes (don't overcooked!)
  • Meanwhile, mix well sour cream and flour
  • When chicken is ready, stir in sour cream mixture and cook for 1 minute longer
  • Serve with nokedli (Hungarian noodle)