Chicken Paprikash(Hungarian Dish)
A hearty Hungarian chicken dish featuring paprika and onions, offering rich flavors perfect for family dinners or special occasions seeking comfort and bold tastes.
Ingredients
Instructions
- Chop the onions and peel the garlic.
- Heat the lard in a large skillet or pot over medium heat.
- Add the chopped onions and garlic; cook until translucent.
- Stir in the paprika and cook for another minute.
- Season with salt to taste.
- Add the whole frying chicken to the skillet, browning on all sides.
- Add a little green pepper for flavor.
- Cover and simmer until the chicken is cooked through, about 45-60 minutes.
Tips & Substitutions
For a richer flavor, consider using duck fat instead of lard. If you want to add some heat, you can include a pinch of cayenne pepper or use smoked paprika for a deeper taste. Pair it with fresh bread to soak up the sauce. If you don’t have a whole chicken, you can substitute with chicken thighs or legs for quicker cooking.
Serving Suggestions
Serve the Chicken Paprikash over egg noodles or rice to absorb the delicious sauce. A side of sautéed vegetables or a simple green salad complements the richness of the dish. For a more heartwarming meal, try it with Kasha Varnishkas, which pairs beautifully with this flavorful chicken.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat until heated through, adding a splash of chicken stock to maintain moisture. This dish can also be frozen for up to 3 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Paprikash(Hungarian Dish) contains roughly 570 calories, with 4g protein, 22g carbohydrates, and 53g fat. It is an excellent source of vitamin C (304% of the Daily Value) and dietary fiber (25% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 565mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of a whole chicken?
Yes, you can use chicken breasts, but they will cook faster than a whole chicken. Adjust the cooking time to avoid overcooking. Just be sure to monitor the internal temperature to ensure they reach 165°F for safe consumption.
What can I substitute for lard?
If you prefer not to use lard, you can substitute with butter or olive oil. Each will impart a different flavor, with butter giving a creamier taste and olive oil providing a lighter option. Choose based on your dietary preferences and flavor profile.
How can I thicken the sauce?
To thicken the sauce, you can create a slurry by mixing cornstarch with a little water and adding it to the skillet as it simmers. Alternatively, you can remove the chicken once cooked and reduce the sauce over high heat until it thickens. Just stir frequently to prevent burning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).