Jozsef's Chicken Paprikash Recipe

How to Use Jozsef’s Premium Chicken Paprikash Simmer Sauce

This is a simmer sauce to use with uncooked meat. Do not brown or pre-cook the meat. The best tasting paprikash is made with bone-in chicken thighs. One jar of sauce will cook up to six (6) pounds of chicken thighs (approx. 16 pieces).

  1. Remove the chicken from package and remove skin, leaving bone in. Wash chicken in cold water and pat dry.
  2. Pour sauce from jar into a five (5) quart Dutch oven or large pot. Add chicken and mix with sauce. Do not add water or broth.
  3. Cook chicken covered on low to medium heat, stirring every 20-25 minutes for 1 to 1½ hours or until meat is tender.
  4. When chicken is cooked thoroughly, take pot off heat. Let cool uncovered for 10-15 minutes. If desired: mix in sour cream, or serve on the side.
  5. Serve with your favorite side of dumplings, noodles or spaetzels.
Grasp chicken with one hand; using paper towel, pull skin off thigh. Grasp chicken with one hand; using paper towel, pull skin off thigh.
Rinse thighs thoroughly and pat dry. Rinse thighs thoroughly and pat dry.

Pour sauce into saucepan or dutch oven. Do not add water or broth. Pour sauce into saucepan or dutch oven. Do not add water or broth.
Place chicken into saucepan on top of sauce. Place chicken into saucepan on top of sauce.
Stir sauce and chicken to cover. Stir sauce and chicken to cover.
Cover and simmer, stirring occasionally. Cover and simmer, stirring occasionally.
Paprikash is ready when meat is tender. Paprikash is ready when meat is tender.
Serve with your favorite side of dumplings, noodles, spaetzels, cucumber salad, and a great wine! Serve with your favorite side of dumplings, noodles, spaetzels, cucumber salad, and a great wine!

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  • Kathleen Bakos on

    I love the paprikash sauce very very good especially coming from a jar I normally incorporate the sweet paprika but it seems like there’s hot Paprika in yours which is awesome I think my father may have used both, he too was from Budapest, Hungary I would not be surprised that him and loved ones ate at your parent’s restaurant, his story is similar to yours he left during the 56 Revolution he never shared any details but I do believe they were after him too

  • Laura Orazi on

    We love this sauce! So glad it’s back and available online – just bought a case!

    It’s great in the crockpot – - stick chicken and sauce in the crockpot on low in the morning, come home to wonderful smells and delicious dinner in the evening! Stir in some sour cream if you want, and make some noodles or spaetzel on the side, and you’re set!

  • Carol Ness on

    How much sour cream do you use and when do you add it to the dish? Before it cooks for 1 and half hours or add when it is done cooking and is sitting for 15 minutes uncovered?

  • Rick Perez on

    Tried the sauce and added onions, sour cream and salt. Thought it was excellent and I have tried chicken paprikash many many places. You have a great product.

  • Linda Siegmann on

    How can I convert the recipe for crockpot use?


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