Hungarian Chicken Paprikash

Here’s a classic, comforting recipe for Hungarian Chicken Paprikash (Paprikás Csirke) — tender chicken simmered in a rich, creamy paprika sauce. It’s full of bold, warm flavor and traditionally served with nokedli (Hungarian dumplings) or egg noodles.

🍗 Hungarian Chicken Paprikash

Ingredients:

• 2–2.5 lbs (1–1.2 kg) bone-in, skin-on chicken (thighs, drumsticks, or a mix)

• 2 tbsp oil or lard

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp Hungarian sweet paprika (use authentic Hungarian paprika if possible)

• 1/2 tsp hot paprika or cayenne (optional, for heat)

• 1/2 cup (120ml) chicken broth or water

• 1 large tomato, peeled & chopped (or 2 tbsp tomato paste)

• 1 green bell pepper, sliced (optional)

• Salt & pepper, to taste

• 3/4 cup (180ml) sour cream

• 1 tbsp flour (to thicken sauce)

🔪 Instructions:

1. Brown the Chicken:

• Season chicken with salt and pepper.

• In a large pot or deep skillet, heat oil or lard over medium heat.

• Brown the chicken pieces (skin-side down first) for about 3–4 minutes per side. Remove and set aside.

2. Sauté Onions & Garlic:

• In the same pan, add chopped onions. Cook over medium-low heat until golden and soft, about 8–10 minutes.

• Add garlic, stir for 1 minute until fragrant.

3. Add Paprika (Off Heat):

• Remove pan briefly from heat to avoid burning the paprika.

• Stir in sweet paprika (and hot paprika if using). Mix well — this step brings out the flavor of the paprika.

4. Build the Sauce:

• Return pan to heat. Add chopped tomato (or paste) and bell pepper (if using). Stir for 2 minutes.

• Pour in broth or water.

• Return chicken to the pan, cover, and simmer gently for 35–45 minutes, until chicken is tender and cooked through.

5. Finish with Sour Cream:

• In a small bowl, mix sour cream with flour to avoid lumps.

• Temper it by whisking in a bit of hot sauce from the pan.

• Stir the sour cream mixture into the pan and simmer uncovered for another 5–10 minutes until sauce thickens slightly.

🍽️ Serving Suggestions:

• Traditional: Nokedli (Hungarian dumplings) or spaetzle

• Simple options: Buttered egg noodles, rice, or mashed potatoes

• Garnish with chopped parsley and a dollop of sour cream if desired

✅ Tips:

• Do NOT burn the paprika – it turns bitter. Always add it off the heat.

• Use bone-in chicken for deeper flavor, but boneless can work in a pinch.

• Authentic Hungarian paprika is sweet, rich, and vibrant — worth sourcing if you can!