Chicken Goulash: Hungarian Paprika Stew

There is a magical world of flavors that exists just beyond the borders of our culinary comfort zones, and one of the most flavorful, comforting, and hearty dishes that you can find in that world is chicken goulash. Hailing from Hungary, this paprika-infused stew is a mouthwatering adventure for the senses, filled with tender chicken and a medley of vegetables, all simmered in a rich and aromatic broth. It’s a versatile dish that can be enjoyed on its own, or served over rice, noodles, or even mashed potatoes. So, tie on your apron and grab your favorite wooden spoon, because it’s time to explore the heartwarming taste of chicken goulash.


  • 2 pounds bone-in, skin-on chicken thighs or drumsticks
  • 2 tablespoons vegetable oil
  • 2 large onions, chopped
  • 2 bell peppers (preferably red or yellow), chopped
  • 2 cloves garlic, minced
  • 1/4 cup Hungarian paprika (sweet or hot, depending on your preference)
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon ground black pepper
  • 1 14.5-ounce can diced tomatoes, undrained
  • 2 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon salt, or to taste
  • 2 tablespoons all-purpose flour
  • 1/4 cup cold water
  • 1/4 cup sour cream, for serving (optional)
  • Chopped fresh parsley, for garnish (optional)


  • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces, skin-side down, and cook until the skin is golden brown, about 5 minutes. Transfer the chicken to a plate and set aside.
  • Reduce the heat to medium and add the onions, bell peppers, and garlic to the pot. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 8 minutes.
  • Stir in the paprika, caraway seeds, marjoram, and ground black pepper and cook for 2 minutes, until fragrant.
  • Add the diced tomatoes (with their juice), chicken broth, bay leaf, and salt to the pot. Bring the mixture to a boil, then return the chicken to the pot, skin-side up. Reduce the heat to low, cover, and simmer for 45 minutes, until the chicken is cooked through and tender.
  • In a small bowl, whisk together the flour and cold water to create a smooth slurry. Stir the slurry into the goulash and cook for an additional 5 minutes, until the sauce has thickened slightly.
  • Remove the bay leaf and discard. Taste the goulash and adjust the seasoning if necessary. Serve the goulash hot, garnished with a dollop of sour cream and a sprinkle of chopped fresh parsley, if desired.

In summary, chicken goulash is a hearty, flavorful, and delectable Hungarian delicacy that is sure to please your taste buds. One of the keys to making an outstanding goulash is to use high-quality, fresh ingredients. When selecting your chicken, look for pieces that are firm to the touch and have a healthy, pinkish hue. Additionally, using fresh, fragrant Hungarian paprika will make all the difference in achieving that authentic, rich flavor. So, don’t be afraid to step outside of your culinary comfort zone and try this delicious chicken goulash recipe – you won’t be disappointed!

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