The first time I had Hungarian Paprika Chicken my daughter was in the 3rd grade. I went to a school event where families shared a recipe from their ethnic heritage. A good friend of my daughter’s parents are from Hungary and they made this dish.
Well, their version was creamy. I have a kid who is severally lactose intolerant, so we added sour cream individually. It works well, of course you can just add it into the entire dish when the dish is done cooking.
I think it is important to invest in Hungarian Paprika since it is the main seasoning in the recipe. It taste different from regular paprika and it is a nice change in flavor for other dishes you might make that call for paprika. When looking for Hungarian Paprika in the grocery store it is usually sold in tins. A common variety will look like this picture below.
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Slow Cooker Hungarian Paprika Chicken
- 2 pounds baby potatoes cooked in microwave for 5 minutes on high
- 3 pounds chicken thighs, boneless, skinless
- 1 cup chicken broth
- 1 onion chopped
- 1 jar fire roasted red peppers chopped about 12 ounces
- 1 28 ounce can diced tomatoes
- 2 tablespoons Hungarian Paprika
- 1 teaspoon of salt and pepper
- 2 tablespoons melted butter
- Garnish: sour cream and fresh parsley