Hungarian Chicken Paprikash

You will like Hungarian cuisine if you like savoury dishes based on meat laced with hot spices. Peppers are typical for most Hungarian styled dishes, and they may be used fresh, dried or flaked and hot for a well-rounded spicy meal.

  • 60 min
Hungarian Chicken Paprikash


  • 3 tbsp oil
  • 1 kg whole chicken legs
  • 150 g onion
  • 200 g sweet green pepper
  • 2-3 Podravka pepperoni
  • 1-2 dried chili peppers
  • 1 tbsp red paprika
  • 1 tbsp Vegeta universal
  • 100 ml sour cream
  • 500 ml water


  1. Heat the oil in a saucepan and fry the chicken on both sides until golden brown.
  2. Add finely chopped onion and sweet pepper cut into thin strips, and continue to fry for a couple of minutes.
  3. Add finely chopped pepperoni and dried chili pepper, the red paprika and one spoonful of Vegeta universal.
  4. Stir everything, top with water, cover with a lid and cook until the chicken is soft and easily removed from the bone.

Serving: Remove from the heat, stir in some sour cream and serve warm with noodles or tagliatella.

Advice: If you do not like your food hot, remove seeds from the chili peppers and make sure to use a pair of gloves to do that.