One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash recipe features tender chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce! It’s pure heaven!
Chicken Paprikash
Chicken paprikash hails from Hungary, a country with beautiful landscapes, cities, villages, cultures, traditions, people and food. I love hearing from our readers about their experiences visiting Hungary and falling in love with the country and its food. That’s what visiting Hungary does to people…they fall in love. I certainly did. And Chicken Paprikash represents the very best of Hungarian cooking.
Just taking a tiny glimpse of Hungary – Budapest, the country’s capital, is a city bustling with life, color, beautiful architecture, and the aroma of food wafting from over 1500 restaurants. Below is Zrinyi Utca (street), leading to Saint Stephen’s Basilica, built in 1905 in honor of the first king of Hungary. (Incidentally, his mummified hand is kept as a relic in that basilica as they couldn’t find the rest of his body! Not really a topic for a recipe post though, is it? ;)
My favorite area of Budapest is the Fisherman’s Bastion (Halászbástya). Built in 1895 its neo-Gothic and neo-Romanesque architecture is breathtaking. It’s situated on the hill on the Buda bank of the Danube overlooking the city and the atmosphere is so romantic. An evening stroll after dinner is a must – watching the lights of the city dance on the water, gazing at the magnificent Chain Bridge, and resting in the soft shadows of the Bastion walls.
So now let’s talk a little about the FOOD. Specifically let’s talk about one of Hungary’s most popular dishes, Chicken Paprikash, known as Paprikás Csirke in Hungarian (pronounced paprikash cheerke). It’s a very simple but incredibly flavorful dish.
What Are the “Essential” Ingredients in Traditional Chicken Paprikash?
Each time I’ve been served chicken paprikash it was prepared virtually the same way with the same basic ingredients: Chicken, onions, garlic, water or broth, lots of paprika, sometimes tomatoes, salt, pepper and cream. Sometimes Hungarian bell peppers are included though most versions I’ve seen made by older generation Hungarian home cooks did not. The inclusion of bell peppers varies by region and cultural tradition.
What is the Best Paprika to Use?
The name of this dish, paprikash (paprikás), of course comes from the most important ingredient in the dish: Hungarian paprika. This star ingredient is central to the dish and as such there are two critical factors to the success of an authentic Chicken Paprikash:
1) Use the RIGHT paprika (see below) and 2) Use LOTS of it.
For the BEST chicken paprikash, both the quality and quantity of ground paprika must be ensured. Trust me, you will taste the difference!
We recommend this genuine imported Hungarian paprika from the Kalocsa region of Hungary. It has an extraordinarily rich flavor and an exceptionally vibrant red color. Many of our readers have tried it and have reported back that quality Hungarian-imported paprika makes all the difference.
There are relatively few ingredients in this dish and so it is especially important to use the highest quality ingredients you can find. Get quality chicken, quality chicken broth, and quality sour cream. And if you at all possibly can, use lard to fry the chicken. Not just because it’s traditional, but because it makes food taste amazing! Lard will transform your cooking and baking. You can buy lard here on Amazon but I strongly recommend rendering your own. It’s super easy, learn how to render lard!
Should I Use Water or Broth?
While using broth is not “traditional” (traditionally just water is used), we highly recommend it for a richer flavor. For the chicken broth we recommend our personal favorite and in our opinion the best on the market: Aneto 100% All-Natural Chicken Broth imported from Barcelona, Spain.
Other broths on the market (including “premium” organic brands) are made with a “formula” using powders, extracts, flavorings, MSG masked in the form of “yeast extract”, and mystery ingredients like “natural flavors” that are FDA loopholes for things the manufacturers rather not spell out and we’d rather not have in our food system. Aneto makes their broths following a recipe using real, whole ingredients the same way we do at home: The freshest vegetables, chicken meat and bones are selected and go into large pots where they simmer for hours until they’re reduced to a wonderfully rich, flavorful and healthy broth. Aneto is truly remarkable.
We took a tour of their factory in Barcelona few years ago and it was such an inspiring experience. Read more about what sets Aneto apart from other broth manufacturers.
You can purchase their broths on Amazon (they also have THE most incredible paella broths!) and when they offer their 6-pack deal it’s the best value. They also have a low sodium option. You can also purchase their broths in a variety of stores across the United States (and generally at the same lower price as their Amazon 6-pack deal). Here is a list of the store locations selling their broths (with more locations regularly being added).
Equipped with the BEST ingredients you’re now ready to make the BEST Chicken Paprikash!
I don’t know about you but I’m hungry. Are you ready to eat??
Chicken Paprikash Recipe
Then let’s get started!
Heat the lard in a heavy pot and brown the chicken on all sides (traditionally the chicken is simmered without browning it but we HIGHLY recommend doing so – it vastly increases the flavor of the final dish). Transfer the chicken to a plate.
In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes.
Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched). Return the chicken to the pot and place it back over the heat.
Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
Chicken paprikash is traditionally served with Hungarian nokedli, which are the same thing as Spaetzle only they’re much shorter and stubbier. You can make nokedli using a Spaetzle scraper and here is the recipe for the dough.
Enjoy!
Jó étvágyat!
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Be sure to try these other delicious Hungarian dishes!
Authentic Hungarian Pörkölt (Beef & Onion Stew)
Traditional Hungarian Goulash
Authentic Szegedin Goulash
Authentic Chicken Paprikash (Paprikás Csirke)
Ingredients
- 2 tablespoons pork lard , or butter (lard is traditionally used and we strongly recommend it for the best flavor)
- 3 pounds chicken pieces, bone-in and skin-on (this is traditional and recommended because it creates the most flavor, but alternatively you can use boneless/skinless pieces of chicken)
- 2 medium yellow onions, very finely chopped
- 2 cloves garlic, finely minced
- 2 Roma tomatoes, seeds removed and very finely diced
- 1 Hungarian bell pepper, diced (optional)
- 3-4 tablespoons quality, genuine imported sweet Hungarian paprika
- 2 cups Aneto 100% All-Natural Chicken Broth (our most favorite chicken broth)
- or Aneto low sodium chicken broth
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- 3/4 cup full fat sour cream , room temperature (important to avoid lumps; be sure also to use full fat)
- 1/4 cup heavy whipping cream
Instructions
- Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
- Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
- In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
- Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.
Nutrition
Clarissa Simon says
I found this recipe after leaving a comment on your Italian Wedding Soup (which was AMAZING). This looks so delicious, I’m putting it on the meal plan for this weekend! I’m also really intrigued by the article you wrote about Aneto, they sound incredible. I look forward to trying their broth (I also saw your recipe for paella and can’t wait to try that too! :) I love your website so much, it’s such a treasure trove of amazing recipes, THANK YOU!!
Kimberly @ The Daring Gourmet says
You’ve made my day, Clarissa, thank you so much! :)
Allison says
This looks fabulous! And your photos of Hungary are beautiful! I would love to go there someday.
Judit says
I was born and raised in Budapest. This receipe is very close to the real thing but any authentic csirke paprikàs includes sliced Hungarian peppers.
Kimberly @ The Daring Gourmet says
Hi Judit, there are recipes in more recent decades that include them and restaurants sometimes do as well (though many do not), but I’ve never seen an older, traditional recipe that does. My brother used to live in Hungary and he and I both spent a lot of time visiting with older generations of Hungarian home cooks. Several of these older women shared recipes with us, including paprikás csirke, that they got from their mothers and grandmothers – not a single one included peppers.
Alterations have likewise been made to gulyás – the versions often found in restaurants today include ingredients that traditionally were not included. So really the term “authentic” is relative and changes with the times and prevailing culture. Including peppers in paprikás csirke may also be considered “authentic” today in the sense that some Hungarian cooks include them, but as I mentioned in my post, my goal for authenticity is specifically to replicate the traditional, old-fashioned versions from generations ago. Does that mean that generations ago no one ever included peppers? No, variations according to personal preferences will always exist.
Vince says
And even though Judit was born in Budapest and just told you that the authentic recipe uses peppers, you and your brother spent time there and are therefore correct. Even after she complemented you, your long-winded retort and praise here makes you right. 😆 Incidentally, all versions I had in Old Buda used Hungarian peppers.
Kimberly @ The Daring Gourmet says
Vince, if you can make a logical argument for how being born in, or even being a lifelong resident of, a particular country automatically makes someone an expert on their country’s traditional food culture and traditions, I’d love to hear it.
Would you suggest the same is true for the average American? Because someone is born in California they can speak with first-hand experience about traditional regional dishes of New England, or comment authoritatively on the intricate nuances of Cajun or Creole cuisine? Or being raised in Virginia automatically means someone is knowledgeable about the historic dishes of Virginia’s colonial past?
I’m from Germany and also lived several years in England and I occasionally get comments from Germans and Brits like “well I’m from Germany/England and that’s not how we make it there.” The fact is, someone’s perception of “authenticity” is largely influenced by how their parents prepared those particular dishes or the restaurants they visited. Traditional norms vary from family to family, region to region, and from era to era.
What you refer to as my “long-winded retort” was a thoughtful response providing sound reasoning for my position. Clearly you either didn’t read it, didn’t understand it, or were too preoccupied with formulating your “short-winded” inflammatory response to “get it.” If this topic is something you’re actually interested in as opposed to merely blasting it for the sake of being contrary, I’d recommend your reading my response to Judit. In so doing you’ll see that I validated both her experience as well as the experience of the many older generation Hungarian home cooks I sat down with, whose experiences I chose to turn to in making this “traditional” paprikás csirke. Cheers.
Nate says
Beautifully articulated, Kimberly. LOVE your website and recipes. Keep up the great work!
Stacy Nodge says
This is almost an exact duplicate of the recipe my dad, who would’ve been 79 now, grew up eating… and it was a “favourite family recipe” before he was born.
Dad used to say, “Don’t bother making it if you don’t use real Hungarian Paprika”
Chicken broth and tomatoes and bell pepper are a nice touch though totally unnecessary to enjoy this dish.
Brett Horvath says
I’m with you. Keep it simple. My grandmother, and later my dad and aunts, had chicken pieces and skin, lard, onions, garlic, salt and pepper (my father preferred white pepper for his recipe, why I don’t know), Hungarian paprika, sour cream, and water. And nokedli, lots of them for four boys. No tomatoes, no green peppers, no bay leaves (which I see in a lot of recipes and my father occasionally put in goulyas or porkolt.) I think this comfort food is like meatloaf, every family has their recipe. All good but some are better than others. My family was from Ung in the north. A number of our neighbors were from Ung too. They cooked a lot alike.
Rumplestiltskin says
What on earth necessitates all this nonsensical nitpicking over small changes to so called “authentic” paprikash? I’ve made it for 50 years and if any of the times was identical to the dish I made previously it was purely coincidental. Does anyone really think that the old time peasant cooks who made this dish had an established recipe? That’s crazy! My mother was born in Poland; my father in Hungary, and my mother made German, Russian, Polish, Hungarian, Greek and Italian dishes interchangeably. In fact she was the head cook for a wealthy family who had many servants. She had no written recipes. I learned from watching and being ordered around by her telling me what to do. Why must people make such a big deal over variations of the dish? Give it a rest!!
Tom Widmore says
My Hungarian maternal grandparents immigrated to the U.S. in their 30’s (my grandmother and mother were phenomenal home cooks and I grew up on Hungarian food) and I spent several years teaching in Hungarian. There were a few dishes I ate on an almost weekly basis because they were favorites and paprikás csirke was one of them. I rarely saw green peppers added to home-cooked versions at friends’ homes. The ingredients were always very few and very simple (but so delicious). I occasionally found peppers added to restaurant versions but these were mostly tourist-driven restaurants. In my experience with my Hungarian family and my years in Hungary, adding peppers is definitely not the “norm.” It comes down to personal taste, individual family traditions, and perhaps the era and the region.
Thanks for this wonderful recipe, Kimberly, I’ve made it twice as written (will be making it many more times) and it brings back many years of great memories for me. Thanks again. Sincerely, Tom
Sara Huff says
I can “double down” on your experience, Tom, because all four of my grandparents were born in Hungary! LOL I have never had peppers (other than paprika, which is, in all fairness, powdered peppers!) in our family versions of Chicken Paprikas. But I am sure every family is different. For me, personally, cooked peppers would kill this dish.
Jeanne says
Yes, Hungarian peppers are the authentic way, especially when in Budapest, their selection of peppers is lovely. But this recipe is right on! This is so similar to my 90-year old aunt’s recipe. She taught me to make this when I was 13 and it’s been a hit with all my friends and family. I thank you Daring Gourmet for posting this. I am a personal chef and love how you’ve featured the photos! If anyone wants to buy authentic paprika in paste form or powder, I found an authentic Hungarian Deli in Burbank, California Otto’s and they take online orders. It’s now my favorite online store. They also sell Hungarian pepper seeds to plant on your own.
Cheers!
Chef Jeanne
Alga Szabó says
Perfect recipe. “Authentic” is relative and just like goulash, no two people making it the same. I have never in this life seen peppers in this recipe. In Hungary, many people fry the chicken in bacon fat first. Some add caraway, many do not. In Hungary some we like the mild paprika some we like it hot or use pepper cream. But we that grow up in Hungary we are “know best”. We know it better than anyone. That is not about the food or the recipe, it is our traditional culture. Nobody is smarter than me. Nobody knows more about it than me.
Judith Horvath says
Sorry, my great grandmother, a fantastic cook who wrote her own recipe book, used green peppers, in chicken paprikas, as did all the Hungarian women I have known throughout my life. I am in my sixties. Hungarian on both sides..
I’ve had this dish my entire life, prepared by numerous Hungarian women. All used green pepper in their paprikas.
Anonymous says
I disagree. My family never cooked sliced Paprika into this dish. This is I think a regional habit. This recipe is how my mum would cook it. Yum!
Tanya N. says
I can’t tell you how excited I am about this!! We took a trip to Hungary a couple of years ago and LOVED it! I’ve already made your Goulash and Porkolt and they were both amazing. So I already know this one’s going to be good :) It looks like I have a store in my city that carries Aneto so I’ll be popping down to get some this week.
Kimberly @ The Daring Gourmet says
That’s so awesome, Tanya, I’m glad you enjoyed your trip and so happy you enjoyed both of those recipes, thank you! I think you’ll really enjoy this chicken paprikash – Happy Cooking! :)
Chrissie Baker says
This Chicken Paprikash is really very tasty! That looks so tender. Perfectly! Thanks for the recipe! I want to try it!
Serena Taggart says
I’ve been anxiously awaiting this recipe. Thank you for sharing this and also for the information about Aneto, I will definitely look into their products. Excited to make this dish!
Sabrina says
I love authentic dishes and this one looks so flavorful!
Erin says
This couldn’t look any more perfect!
Aimee Shugarman says
I haven’t had Chicken Paprikash since childhood. This recipe is amazing!
Carolyn says
We went to Budapest a few years ago and I fell in love. Paprikash is delicious!
Toni says
Thanks for sharing this info! I’d definitely want to give this a try!
Cheryl Sousan says
this looks so tasty – saving for later!
Paula says
You had me at Paprika infused sauced. Can’t wait to get lost in this sauce.
Dee says
This looks so tasty! Making this ASAP :)
Amanda says
This looks so good!! I cannot wait to try !!
Miranda Smith says
This recipe is okay – I would NOT add flour to sour cream again tho. Should add the flour at same time as paprika and let it cook the flour. Adding to sour cream creates mini dots of dumplings and it doesn’t cook out the flour. It ruined the dish for me.
Kimberly @ The Daring Gourmet says
Hi Miranda, the flour/sour cream technique is a standard one for a variety of recipes but it’s very important to follow the directions to “stir the cream mixture into the sauce, whisking constantly to prevent lumps.”
Natalie Helfferich says
A trick from my grandmother (who is Hungarian)- she would coat the chicken with a light dusting of flour before browning it in the pan- it adds a lovely golden brown to the chicken, and the flour helps the sauce to thicken- as for the sour cream and flour, she would whisk the two together and slowly add a little of the sauce from the pot into the bowl with the sour cream. It helps to eliminate lumps, and then, once it is lump free, add slowly back into the pot. This has been a family favorite for over 70 years! Now my own kids love it- and I hope they will pass it down to their children too!
dkrb says
Yep! This is the way we were taught by our grandmother too :)
Otherwise, I really like the updated hacks (chicken stock, tomatoes/peppers) that I didnt grow up with. Thanks!
Monika Geczy says
I am original Hungarian and the way we made it in the old country the same way as it is in the recipe. Mixed the flour and sour cream into the almost ready chicken sauce. We saute a lot of tomato and bell peppers, onion and garlic. And the color is the most important with a good quality red paprika.
Christine says
I mixed the flour with some milk and brought it to a toothpaste consistency . Let it sit for 10 minutes and THEN mixed it into the sour cream/cream mixture. Worked like a charm. Zero lumps👍🏻👍🏻
jack says
I decided to forego my usual paprikas recipe and gave this one a try. The picture sure looked good. Nobody liked it. It calls for far too much sour cream. Also totally unnecessary to add the flour.Back to my old recipe next time.