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Chicken Pakrikash (Hungarian)

by Karl Kolbus


  • 1 cut up frying chicken, 4-5 lbs.
  • 1 medium yellow onion, large dice.
  • 8 oz. sour cream
  • 1 can Campbell's Chicken Stock (not the Swanson diluted type)
  • 8-10TBS (or more, to taste) Spanish paprika Note: Spanish paprika is very mild ground red peppers. It's hard to use too much.
  • 1TBS (or more, to taste) minced garlic.
  • 1/8 - 1/4 tsp cayenne pepper You can omit this if you want. The flavor will be the same, but without the zing.
  • Ground black pepper to taste


Place the chicken pieces in a non-stick frying pan and cook covered for about 30 minutes over medium heat, turning once. Remove cover and continue cooking, turning occasionally, until all moisture is evaporated from pan, and the skin begins to brown.

Remove from heat, transfer chicken to a plate, and let cool until it can be handled. Then remove all skin, bones, and cartilage and separate into large bite-sized pieces.

Remove and discard all but about 2 TBS chicken fat from the frying pan, add the diced onion and garlic, and saute over medium heat until the onion is just translucent. Add the paprika and cayenne pepper, and continue cooking for another 5 minutes, stirring frequently. The mixture will be quite dry and you can add more chicken fat if you wish, but it's not necessary.

Add the chicken stock to the pan and stir, making sure to get all the good stuff on the bottom and sides of the pan, then transfer the mixture to the crock pot. Stir in the sour cream completely, add the chicken and black pepper, and stir to cover all the pieces of chicken with sauce - there will be plenty.

Cook in the crock pot set to 'low' or 'simmer' for at least 2 hours.

Serve over hot, buttered, flat noodles. Serves 4-6 easily.

The traditional recipe calls for cooking the paprika, onion, and garlic in lard, and making an extra batch of paprika cooked in lard to serve drizzled over the finished serving, but this is much more heart-healthy.