| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Active: | 1 hr 5 min |
| Yield: | 6 servings |
Ingredients
- 1 cup all-purpose flour, plus 2 tablespoons
- 2 tablespoons dried marjoram
- 3 teaspoons sweet paprika
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- One 3- to 4-pound chicken, cut into 8 pieces
- 3 large onions, chopped (about 4 cups)
- 1 tablespoon sugar
- 4 cloves garlic, thinly sliced
- 2 red bell peppers, diced (about 2 cups)
- One 4.56-ounce tube tomato paste (about 1/2 cup)
- 2 cups chicken broth
- 1 teaspoon crushed red pepper flakes
- 2 cups sour cream
- 1/2 cup chopped fresh dill
Instructions
- Combine 1 cup of the flour, 1 tablespoon of the marjoram, 1 teaspoon of the paprika and some salt and black pepper in a low-sided dish. Stir until blended.
- Heat a large Dutch oven over medium-high heat; add the butter and oil. Heat until the butter has melted and the oil is shiny.
- Sprinkle the chicken all over with salt and black pepper. Next, dredge the chicken in the seasoned flour on all sides. Shake to remove excess flour before placing the chicken into the hot pot. Working in batches if necessary, sear the chicken on both sides until golden brown, about 4 minutes per side. Remove the chicken to a plate and set aside.
- Add the onions to the pot and reduce the heat to medium. Sprinkle with the sugar and some salt and black pepper. Cook, stirring occasionally, until the onions have softened and turned golden, about 12 minutes. Add the garlic and bell peppers and cook for 1 minute more. Add the tomato paste, chicken broth, red pepper flakes and the remaining 1 tablespoon marjoram and 2 teaspoons sweet paprika; stir to combine.
- Place the chicken back in the pot, nestling it in the sauce. Reduce the heat to low and simmer, covered, until the chicken is very tender and reaches an internal temperature of 165 degrees F, about 50 minutes.
- Remove the chicken to a serving dish. Mix the sour cream with the remaining 2 tablespoons flour in a medium bowl. Stir the mixture into the sauce.
- Pour the sauce over the chicken and sprinkle generously with dill.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 823 |
| Total Fat | 52 g |
| Saturated Fat | 20 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 6 g |
| Sugar | 15 g |
| Protein | 43 g |
| Cholesterol | 187 mg |
| Sodium | 1552 mg |
Reviews
I’ve had this dish prepared by an old Sicilian chef. This is the dish! This Bruce guy needs to work on his taste buds, at the very least…. Find them! Going in the rotation of comfort foods! Thanks for the recipe!
I made this today & absolutely loved it! I added more salt to my liking and added mozzarella cheese. It does take time to make this but I will definitely be making this again
This is nothing like Chicken Paprika. Little flavor and mostly consists of chopped onions with Marjoram. Tastes awful.
Deidra Riley Marshall
This recipe was so easy and my family Loved It.
This recipe was so easy and my family Loved It.
So good! I added tomato sauce for extra flavor and didnt have fresh dill. Turned out amazing!
This recipe was amazing and the leftovers the next day were even better!! Great dish!!
Love this recipe!
Unlike the other comments, I found that there was enough oil and butter to brown the chicken and it wasn’t too spicy at all. There were no complaints from those who can’t handle spice.
My one suggestion to anyone trying this recipe for the first time is to slowly add in the sour cream and taste as you go. I found that one cup was more than enough.
The sauce was great on egg noodles.
Oh! One other thing… I couldn’t find any claims that it was an authentic Hungarian recipe and it’s good to keep in mind that it is from “Trisha’s Southern Kitchen”.
I used 2lbs of pre cut chicken strips instead and cut the cooking time in half- it was a busy night so using a whole chicken was out of the question. I also used extra paprika in the flour mixture for more flavor. It was good.
I am 100% Hungarian. Hungarian chicken paprikás (paprikás csirke) most definitely does NOT have marjoram, dill or sugar in it. We also don’t dredge the chicken in flour or brown it. And you need a lot more paprika than 1 teaspoon.
I made this with spaetzle . The sour cream in the sauce clings to the spaetzle. Awesome with the chicken. My family loves it!