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Hungarian Chicken Paprikash

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“My mother's family originate from Eastern Europe, so we get a lot of ethnic dishes from the area at home. This is my favourite, it is like goulash but it is chicken instead of beef.”
1hr 40mins

Ingredients Nutrition


  1. Sauté the onion with the oil in a very deep frying pan, or a non-stick pot.
  2. Salt it so that the layers separate and become filmy.
  3. When the onions are golden and limp, turn down the heat as low as possible, shove the onions to the side of the pan and add the paprika.
  4. You must be VERY CAREFUL not to let the paprika burn.
  5. Keep stirring it in the oil to keep this from happening.
  6. After the paprika is cooked (about two minutes) mix in the onions again and add the chicken.
  7. Turn up the heat a bit.
  8. You have to keep stirring so the paprika doesn't stick to the pan.
  9. The chicken will start to release juices.
  10. Add the water.
  11. Let simmer for about an hour, stirring periodically.
  12. Serve over boiled potatoes.

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