Chicken Paprikash: A Hungarian Classic

Prep Time 20-30 min

Cook Time 50-60 min

Calories 112 kcal/100g

Few Hungarian dishes evoke the warmth of home and the joy of shared meals like csirkepaprikás, or chicken paprikash. A shining star of Magyar cuisine, it wraps tender chicken pieces in a luscious, paprika-infused sauce, enriched with creamy sour cream and a perfect touch of tang. It’s a dish that’s at once simple and magical—an all-time family favorite for lazy Sundays, festive gatherings, or whenever a little comfort is needed.

The Story Behind the Sauce

Paprikash owes its soul to one of Hungary’s most famous spices, paprika, which transforms even humble ingredients into something unforgettable. Csirkepaprikás emerged as a humble rural dish—farmhouse cooking that used chicken as a centerpiece and copious onions, sweet paprika, and sour cream to create that silky sauce we all crave. The dish symbolizes the heart of Hungarian hospitality: simple, full-flavored, and always inviting.

Why Csirkepaprikás is Special

Unlike Hungarian goulash, which is more stew-like and broth-based, csirkepaprikás stands out for its creamy, velvety sauce and the beautiful balance between sweet and smoky paprika. Each bite releases the tender juiciness of slow-cooked chicken paired with the gentle tang of sour cream, making it a favorite for both kids and adults alike. Traditionally served with nokedli (Hungarian egg dumplings), it’s a dish that soaks up memories as easily as it does sauce.

Ingredients

• 1.5 kg (3.3 lbs) whole chicken, cut into pieces (or 1.5 kg chicken thighs/drumsticks for more flavor; skin-on preferred)
• 2–3 tablespoons pork lard or sunflower oil
• 2 large onions, finely chopped
• 2–3 cloves garlic, minced
• 2 tablespoons sweet Hungarian paprika (use the freshest for best color and flavor)
• 1 teaspoon hot Hungarian paprika or cayenne (optional, for some warmth)
• 1–2 green bell peppers, sliced (optional)
• 2 medium ripe tomatoes, peeled and chopped (or 2 tablespoons tomato paste)
• 1 teaspoon salt (adjust to taste)
• Freshly ground black pepper
• 200–250 ml (¾–1 cup) chicken broth or water
• 200 ml (¾ cup) sour cream
• 1 tablespoon all-purpose flour (optional, to thicken sauce)
• Fresh parsley, chopped (for garnish)

To Serve

• Traditional nokedli (Hungarian egg dumplings) or broad egg noodles
• Crusty bread (if you prefer)
• Pickled cucumbers or a simple green salad for balance

Instructions

1. Brown the Chicken and Sauté Onions

• Heat lard or oil in a large, heavy pot over medium heat.
• Season chicken pieces lightly with salt and pepper.
• Brown chicken on all sides until golden but not cooked through, about 6–8 minutes per batch. Remove chicken and set aside.
• In the same pot, add chopped onions and sauté slowly until they turn translucent and soft—about 10 minutes. This slow cooking develops the sweetness that balances paprika’s heat.

2. Build the Flavors

• Stir in minced garlic and cook for 1 minute more.
• Remove pot from heat, sprinkle in the sweet and, if using, hot paprika. Stir quickly to avoid burning the paprika, which can turn bitter.
• Add sliced peppers and tomatoes or tomato paste; cook a couple of minutes over low heat to soften.

3. Simmer the Chicken

• Return chicken pieces to the pot, nestling them into the onion and paprika mixture.
• Pour in chicken broth or water, just enough to come halfway up the chicken.
• Season with salt and pepper.
• Cover and simmer gently for 40–50 minutes, turning chicken occasionally, until fully cooked and tender. The sauce should be rich and slightly thickened.

4. Finish with Sour Cream

• In a small bowl, whisk the flour into the sour cream until smooth (if using).
• Temper the sour cream mixture by stirring in a few spoonfuls of the hot cooking liquid, then slowly pour it into the pot, stirring continuously.
• Cook for another 5 minutes on low heat, making sure the sauce doesn’t boil (to prevent curdling), until warmed through and luscious.

5. Adjust and Garnish

• Taste and adjust seasoning if needed.
• Sprinkle generously with fresh parsley before serving.

6. Serve

• Serve hot, ladled over fresh nokedli or egg noodles.
• Add pickled cucumbers, a crisp green salad, or hearty bread on the side for a full Hungarian experience.

Tips for the Best Chicken Paprikash

• Paprika Quality: Use fresh sweet Hungarian paprika from trusted sources; it’s the soul of the sauce.
• Skin-On Chicken: Leaves the meat juicy and adds flavor; remove skin after cooking if preferred less fatty.
• Slow Sauté: Patience with onions builds the sauce’s natural sweetness.
• Sour Cream Magic: Always temper sour cream before adding, and avoid boiling after adding to keep it silky.
• Nokedli Pairing: While rice or potatoes are fine, nothing beats nokedli for soaking up sauce.
• Leftovers: The flavors deepen after resting—reheat gently for the next day’s lunch.

Why We Love It

Csirkepaprikás embodies Hungarian culinary soul: simple ingredients elevated by technique and tradition into a dish that soothes, satisfies, and brings people together. Rich yet delicate, it carries the warmth of family kitchens and the joy of shared meals.

Whether for a cozy weeknight or a special occasion, it invites you to slow down, savor, and indulge in the comfort of one of Hungary’s most beloved classics.

Have you made csirkepaprikás before? Do you add vegetables or spices your way? Share your stories, tips, and variations in the comments below—and happy cooking!