Hungarian Spicy Chicken Paprika


This Hungarian chicken paprikash recipe is authentic and easy to make, with seared chicken simmered and served in creamy paprika sauce.


  • 1 tablespoon butter or use olive oil
  • 1 kg bone-in chicken pieces I used thighs for this recipe, skin on (or 4 big pieces)
  • Salt and black pepper to taste
  • 1 large onion chopped
  • 1 red bell pepper chopped
  • 1 jalapeno pepper chopped (optional, for more spice factor)
  • 3 cloves garlic chopped
  • 3 tablespoons sweet paprika
  • 1 teaspoon hot paprika or use cayenne powder
  • 1 tin 425gm peeled or crushed tomatoes 
  • 1/2 cup sour cream room temperature – or use yoghurt or heavy cream
  • FOR SERVING: sprinkle over Congo B Pepper sauce and fresh chopped parsley 
  • SERVES 4


  1. Heat the butter or oil in a large pan.
  2. Pat the chicken dry, then season with salt and pepper. Sear the chicken 4-5 minutes per side, allowing the fat to render and the skin to brown. Remove the chicken and set it aside for now.
  3. Drain some of the fat from the pan, leaving about a tablespoon. Add the onion and peppers. Stir to get all those flavorful brown bits from the bottom of the pan. Cook for 5 minutes to soften.
  4. Add the garlic, paprika, hot paprika and salt and pepper to taste. Cook, stirring, for one minute.
  5. Add the tomato and stir to incorporate.
  6. Add the chicken back to the pan. Cover and simmer for 20-25 minutes, or until the chicken is cooked through.
  7. Remove from heat. Remove the chicken and swirl in the sour cream a bit at a time until it is fully incorporated. Adjust with salt and pepper.
  8. Add the chicken back to the pan and spoon the sauce over the chicken pieces. Heat a bit more if needed.
  9. Garnish with Congo B pepper sauce, parsley and serve!

Credit to for this great recipe  Thanks Mike!