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Simple Chicken Paprikas
Oh my gooooood, this sauce is everything, I repeat, everythingggg. So creamy, so tasty, so rich in flavor. My taste buds are obsessed with it. I was incredibly happy when Jernej decided he is going to test this recipe 3 times before publishing, which translated in my mind: You are going to eat Chicken paprikas again and again and again. Which is kind of awesome. So Chicken Paprikas originates from Hungary which is famous for a variety of paprika. When we visited Budapest 2 months ago, Chicken Paprikas was the dish that stuck with us the most (and let me tell you, Hungarian food is insanely delicous) so we had to make our own version at home. What we wanted to achieve was: extra creamy, rich in flavor and it had to be made in one hour. This recipe is the result and it is absolutely fantasticlyincrediblydelicious. Serve it with spetzle or tagliatelle, a good option would also be potato puree or anything else your think would be a great fit. Perfect for a lovely midweek lunch or dinner as well as a rich weekend treat. Hope you will love it as much as we do. Enjoy.

Chicken Paprikas served with Spaetzle and sour cream

Chicken Paprikas served with Spaetzle and sour cream

Serve this creamy, simple, incredibly delicious Chicken Paprikas with homemade Spaetzle, like they originatly do it in Hungary. It's such a good combo.

Chicken Paprikas served with Spaetzle and sour cream




Lets get cooking!

  • serves
  • preparation:
  • cook:
  • total time:


  • cook the chicken legs

    In a skillet over medium-high heat, melt butter and oil. Pat dry the chicken legs and season with salt and pepper. Add to the skillet. Cook until lightly browned on all sides, turning occasionally, for approx. 5 minutes. Remove chicken from skillet, transfer to a plate.

  • cook

    Add chopped shallots (or onions) to the same skillet, cook for about 2 minutes over low heat, then add sweet paprika powder and cook for another minute, stir occasionally. Add the cooked chicken legs back to the skillet and pour in 450 ml water. When the water comes to a boil, reduce the heat to low, cover with a lid and cook for about 40 minutes.

  • sauce

    Remove the cooked chicken legs from the skillet. In a bowl knead together butter and flour to get a nice, soft texture with no lumps of flour or butter. Add a ladle of paprikas sauce and whisk to combine to get a nice, smooth texture. Add the sour cream and a ladle of paprikas sauce, whisk everything together to get a silky smooth texture.

    The mixture of butter and flour will give the sauce a nice, thick, creamy consistency.
  • sauce

    Add the butter-flour-sour cream-sauce mixture back to the skillet and cook for about 5 minutes over low heat, stirring constantly. It is very important that the sauce doesn't boil or it will fall apart. Add the cooked chicken legs back to the skillet and season to taste with salt and pepper.

    Check the sauce consistency. Place a spoon in the mixture. Remove and run your finger through the middle of the spoon/sauce. If a clear path is left the sauce is thick enough.
  • serve

    Serve your chicken paprikas with homemade spaetzle, egg noodle, gnocchi or potato pureee. Garnish with sprouts and additional sour cream. Enjoy.


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