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Chicken Paprika with Fűszerkeverék Seasoning


* 2 tablespoons vegetable oil or lard

* 1 large onion, finely chopped

* 2 cloves garlic, minced

* 2 pounds chicken pieces (thighs and drumsticks, skin-on)

* 2 tablespoons sweet Hungarian paprika

* 1/2 teaspoon hot Hungarian paprika

* 1 cup chicken broth

* 1 cup sour cream

* 1 tablespoon all-purpose flour

* Salt and pepper to taste

* Fresh parsley for garnish (optional)

* Cooked egg noodles or dumplings for serving


1. Heat Oil: In a large pot or Dutch oven, heat the vegetable oil or lard over medium heat.

2. Cook Onions: Add the chopped onions and cook until they are soft and translucent.

3. Add Garlic: Add the minced garlic and cook for another minute until fragrant.

4. Brown Chicken: Add the chicken pieces to the pot and brown them on all sides.

5. Add Paprika and Seasoning Blend: Remove the pot from the heat and stir in the sweet Hungarian paprika, hot paprika, and the Fűszerkeverék seasoning blend, ensuring the chicken is well-coated. This step is important to prevent the paprika from burning and becoming bitter.

6. Add Broth: Return the pot to the heat, pour in the chicken broth, and bring the mixture to a simmer.

7. Simmer: Reduce the heat to low, cover, and let it simmer for about 45 minutes, or until the chicken is cooked through and tender.

8. Make Sauce: In a small bowl, mix the sour cream and flour together until smooth. Slowly stir this mixture into the pot, ensuring it is well-blended.

9. Cook Sauce: Let the sauce cook for another 5-10 minutes, until it thickens.

10. Season: Season with salt and pepper to taste.

11. Serve: Serve hot, garnished with fresh parsley if desired, over a bed of cooked egg noodles or dumplings

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