Hungarian Baked Chicken
Hungarian baked chicken features tender, flavorful meat with paprika, complemented by sweet apples, cabbage, and aromatic spices, ideal for hearty family dinners.
Ingredients
- 1/2 stick butter ⓘ
- 1 broiler fryer chicken (about 3 lb.), cut up ⓘ
- paprika
- 1 small head green cabbage (about 1 1/2 lb.), cored and cut into 1/2-inch thick slices ⓘ
- salt and pepper ⓘ
- 2 red apples, cored and sliced ⓘ
- 1 medium onion, thinly sliced ⓘ
- 1 Tbsp. grated lemon peel ⓘ
- 2 tsp. caraway seed ⓘ
- 1 tsp. sugar ⓘ
Instructions
- Melt butter in a large skillet with a cover.
- Dust the chicken lightly with paprika.
- Brown the chicken on all sides over medium heat.
- Cover, reduce heat, and cook the chicken for 30 minutes.
Tips & Substitutions
For a richer flavor, consider using smoked paprika instead of regular paprika. If you don’t have caraway seeds, cumin can be a good substitute. To save time, you can use pre-cut chicken pieces. Make sure to monitor the browning of the chicken to prevent burning, and adjust the cooking time based on the size of your chicken pieces.
Serving Suggestions
Serve the baked chicken alongside roasted potatoes or a simple green salad for a balanced meal. The sweet and savory flavors of the dish pair beautifully with a glass of white wine. For a heartier option, consider serving it with a side of Dirty Rice From Dudley'S or crusty bread to soak up the delicious juices.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and cabbage in a skillet over medium heat, adding a splash of broth or water to keep it moist. Cover and heat until warmed through, ensuring the chicken reaches 165°F before serving again.
Nutrition & Diet Analysis (per serving)
Each serving of Hungarian Baked Chicken contains roughly 334 calories, with 16g protein, 37g carbohydrates, and 19g fat. It is an excellent source of vitamin A (77% of the Daily Value), dietary fiber (72% of the Daily Value), and iron (53% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 585mg 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 breast instead of a whole chicken?
Yes, you can use chicken breasts, but adjust the cooking time accordingly, as they will cook faster. Sear them for about 5-7 minutes on each side and then cover and cook for an additional 10-15 minutes until they reach the desired internal temperature.
What can I use instead of green cabbage?
You can substitute green cabbage with Napa cabbage or savoy cabbage, which will provide a slightly different texture and flavor. Alternatively, kale can be used for a more robust dish, just be sure to cook it a bit longer for tenderness.
Is there a way to make this dish spicier?
If you prefer a spicier version, consider adding crushed red pepper flakes or a dash of cayenne pepper when seasoning the chicken. You could also serve the dish with a spicy apple chutney to enhance the flavor profile.
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).