Hungarian Chicken Paprikash

The recipe for this dish comes from my mother-in-law (a.k.a. grammy), she started making it after her mother-in-law gave it to her, and who knows where it came from before then!  As far as we know, our last name has Hungarian origins so chicken paprikash is considered a delicious meal that celebrates my husbands side family roots.  The kids think it is funny that both their daddy and pop-pop at the same thing when they were kids!

You can’t have paprikash without Hungarian Paprika, you will find it in almost every major grocery store.  It comes in a red tin, sweet or hot.  I like to use the hot variety (which is not really hot) but it really doesn’t matter which one you use.  I want to say up-front, that “YES”,  paprika is considered a nightshade spice.  Some people may be concerned about what they have heard regarding nightshades and seizures.  I have no qualms about using this because nightshade plants also include: sweet & hot peppers, tomatoes, potatoes, eggplants and many other fruits, vegetables and spices.  I have never hesitated feeding Charlotte any of the foods in this category, and we have never experienced any negative side effects from eating them.  The amount of paprika needed for the following recipe is not that much. If you are concerned, ask your dietitian!

332 calories

3.5:1 ratio


50g chicken broth, I used Imagine Organic

47g 40%heavy cream

15g butter

16g cooked chicken breast

15g carrots, weigh them raw and then steam quickly in the microwave

2g paprika



Assemble all of the ingredients in a microwave safe bowl.  Heat in 30 second intervals until desired temperature is reached.


I use a whole chicken and make my own broth when I make this dish.  When I pick the meat from the chicken, I reserve some for Charlottes meal.

Sour cream is the traditional ingredient to add for creaminess.  For lower ratios, replace some or all of the heavy cream with full fat sour cream.

If you do not want to include the butter in the meal, you can use an oil of your choice on the side.

This recipe is traditionally served with a type of noodle-like dumpling called Nokedli (similar to German Spaetzle which you can find in grocery stores).  We just skip this and eat it almost like a soup since noodles are out of the question for Charlotte.


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