Grandmother Kovacs' Famous Chicken Paprikas

  • Makes4 to 4 servings

Classic Hungarian comfort food. From Jackie's grandmother, to her mother and now - to us. So eat, already.


  • 1 tbsp vegetable oil

  • 1 onion, chopped

  • 1 green sweet pepper, chopped

  • 1 tbsp Hungarian paprika

  • 1 2.5-kg chicken, cut into 8 pieces

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/2 cup water

  • 1 tbsp all-purpose flour

  • 1/2 cup sour cream


  • In a large skillet or Dutch oven, heat the vegetable oil over medium-low heat. Add the onion, green pepper and paprika and cook, stirring, for at least 10 minutes, or until very soft.

  • Add the chicken pieces and the salt and pepper, and stir until mixed. Add the water, slam the lid on the pan and lower the heat to a simmer. Cook, stirring occasionally, for 30 to 35 minutes, until the chicken is tender.

  • In a small bowl, mix together the flour with a spoonful or two of the liquid from the pot, stirring until completely smooth - no lumps. Mix this back into the pot, blending until the sauce thickens slightly. Remove from heat and stir in the sour cream.

  • Serve the chicken with noodles, rice or potatoes to soak up the wonderful sauce.

This article was originally published on May 01, 2003