Author: Canadian Living

Serve with dumplings or rice. A Canadian Prairie favourite from the kitchens of Hungarian and other central European immigrants of the 1930s. Works well also with grouse or pheasant, adjusted for smaller size of the game birds

  • Portion size 4 servings
  • Credits : cathyz Horvath


  • 1/2 cup finely chopped onion
  • 1/4 cup shortening
  • 1/4 cup oil
  • 1 chicken
  • 2 cups water
  • 1 teaspoon salt
  • 2 tablespoons Hungarian paprika
  • 1 teaspoon pepper
  • 1 cup dairy sour cream
  • 2 tablespoons flour


In a large skillet fry until clear 1/2 cup of onion. Cut up and add the chicken, saute until chicken starts to brown and onion looks clear. Add 1-1/2c. water, 1 tsp. salt, 1 Tbsp. paprika, 1/2 tsp. pepper. Cook over low heat for about 1-1/2 hours or until the chicken is tender, stirring occasionally. Remove chicken from skillet. To liquid add cream mixture (1 cup of dairy sour cream with 1-2 tablespoons flour). Simmer and stir until thickened. If too thick add a little water. Return cooked chicken to paprika sauce, fold in gently. Serve with dumplings or Basmati rice.
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Chicken Paprikash