Chicken Paprikash: A Hungarian dish

Lately, I find myself cooking quite a bit of chicken dishes. My family is thrilled, as they love any type of chicken there is. Personally, I enjoy eating fish much better but because this dish has been in my to do list for at least a year, I figured it was time to make it. It was also perfect timing since I have recently bought some Hungarian paprika :-)

This chicken paprikash is quite simple. It can be done in a mere 20-30 minutes from star to finish. I paired it with brown rice but you can do with pasta, quinoa and some veggies on the side. How ever you serve it it will be fine.

When I got to make my version I forgot to add the 1/2 teaspoon of arrowroot powder to the Greek yogurt so my sauce kind of curdle up a bit. We still ate it, but I did not like the look of the curdle sauce, so make sure you don’t forget to add the arrowroot powder, or cornstarch :-)

The actual recipe calls for veal, but to be honest, I wouldn’t buy veal, let along eat it, but be my guess. If you like veal go for it.

As you can see, I have also altered the recipe from the original, I made the method way easier to make it more convenient. I don’t like when there is cooking involved and you have to cook things separate in batches, get them out of the pan, and the back into the pan. That is time consuming and dirts even more dishes, not good for me!!

Well I hope you get to try this one. I suggest you don’t omit the shallots because it really brings out the flavors of the spices, weird but true :-)


Place the chicken into the pan first andĀ  cook for about 5 minutes. Then add the onions and shallots and cook further for 3 minutes or so. Then add the remaining of the ingredients except the yogurt and arrowroot powder and keep cooking for another 5-10 minutes.

Once the 5-10 minutes are up add the yogurt with arrowroot powder and mix through without boiling. In the right picture you can see my result which it curdle up a bit because I forgot to add the arrowroot powder. We ate though and it was really good. Next time I just hope I don’t forget to add it :-)


Chicken Paprikash: A Hungarian Dish

Yield: 6 servings


3 Tbsp olive oil
1 large onion, chopped
1 shallot, chopped
2 1/2 lbs organic chicken breast, cut into cubes
14.5 oz canned chopped tomatoes
2 Tbsp tomato sauce
1 Tbsp Hungarian paprika
1/2 tsp cayenne pepper, optional
2 tsp dried marjoram
1/2 cup Greek yogurt
1/2 tsp arrowroot powder or corn starch, to prevent curdling
1/2 tsp celtic salt
Brown rice to serve



In heavy large skillet over medium heat add the oil followed by the chicken. Cook for about 5 minutes until it is brown on some sides. Add onions and shallots and cook further for another 3-5 minutes.
Add tomatoes with juice, tomato sauce, paprika, cayenne, marjoram and salt. Simmer 5-10 minutes, stirring occasionally. On the mean time, mix the Greek yogurt with the arrowroot powder.
Add yogurt into sauce and heat through (do not boil). Pour over rice and serve.

Recipe adapted fromĀ epicurious

Nutrition facts calculated based on the recipe giving 6 servings