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Home » Disclosure » Authentic Chicken Paprikash

Authentic Chicken Paprikash

October 15, 2018 by Kimberly Killebrew · 431 Comments

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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 recipe best authentic hungarian

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? ;)

budapest hungary

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.

budapest hungary

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.

chicken paprikash recipe best authentic hungarian

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.

what is the best paprika

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!

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.

aneto broth reviews

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).

aneto broth reviews

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 best authentic hungarian

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.

how to make chicken paprikash

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.

how to make chicken paprikash

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.

how to make chicken paprikash

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.

how to make chicken paprikash

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.

how to make chicken paprikash

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!

chicken paprikash recipe best authentic hungarian

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chicken paprikash recipe best authentic hungarian

Be sure to try these other delicious Hungarian dishes!

Authentic Hungarian Pörkölt (Beef & Onion Stew)

porkolt recipe hungarian authentic traditional

Traditional Hungarian Goulash

goulash recipe hungarian authentic traditional

Authentic Szegedin Goulash

szeged goulash recipe hungarian sauerkraut authentic traditional

chicken paprikash recipe authentic traditional Hungarian

Authentic Chicken Paprikash (Paprikás Csirke)

Kimberly Killebrew
One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash features chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce!  It's pure heaven!
Print Recipe
4.94 from 204 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course
Cuisine Hungarian
Servings 6 servings
Calories 516 kcal

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

Calories: 516kcal | Carbohydrates: 11g | Protein: 32g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 148mg | Sodium: 744mg | Potassium: 589mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2435IU
Keyword Chicken Paprikash
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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431 Comments →

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431 Responses

  1. Suzanne Toth says

    May 24, 2022 at 1:17 pm

    This is the best recipe! Thank you.

    Reply
    • Kimberly Killebrew says

      May 24, 2022 at 8:45 pm

      Thank you so much, Suzanne! :)

      Reply
  2. KC from MN says

    May 14, 2022 at 12:27 pm

    This was sooo good! Inspired to look for a paprikash recipe after a recent episode of Grace and Frankie mentioned it-ha! Followed exactly with exception of butter for lard. Served with rice as we didn’t have time to make dumplings. Warm, comforting, and the chicken was so tender. Thanks!

    Reply
    • Kimberly Killebrew says

      May 15, 2022 at 7:10 pm

      I’m so glad you enjoyed it, KC, thank you!

      Reply
    • Anonymous says

      May 15, 2022 at 8:04 pm

      I looked up the recipe because of Grace and Frankie. I will have to try!

      Reply
    • Anonymous says

      May 22, 2022 at 3:41 am

      That’s why I am making it after watching G&F! Glad it is going to taste good.

      Reply
  3. Dawnie says

    May 9, 2022 at 6:10 pm

    Can you use smoked paprika?

    Reply
    • Kimberly Killebrew says

      May 9, 2022 at 6:48 pm

      Hi Dawnie, no I don’t recommend that as smoked paprika is very different and the flavor will be overpowering.

      Reply
  4. Cindy says

    May 8, 2022 at 1:25 pm

    Haven’t made it yet but can’t wait to try it. I will then let you know how it was.

    Reply
  5. Darrel says

    April 26, 2022 at 5:07 pm

    Delicious. I use Matzo balls for the dumplings and I’m not even Jewish!:)

    Reply
    • Kimberly Killebrew says

      May 2, 2022 at 8:17 am

      Nice!! I’m so glad you enjoyed it, Darrel, thanks so much for the feedback!

      Reply
  6. Mary Turzillo says

    April 4, 2022 at 8:24 am

    I was glad to see all the substitutions. As is, it looks like an instant heart attack unless you have a stroke first. The amount of sodium alone would make this a no-no in my recipe collection. A friend made this with substitutions, omitting the heavy cream, adding much more, and better, paprika, and letting it sit in the fridge overnight so she could skim off the fat. It was delish. I can’t see how all that animal fat would make it better. Thanks for the recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 4, 2022 at 6:50 pm

      I’m glad you enjoyed it, Mary, and were able to adapt it to your needs.

      Reply
    • Serenity says

      April 27, 2022 at 7:09 am

      Added extra lard and salt. And more lard. Can’t see how removing the fat makes it better. Stored in fridge overnight, and scraped off lard to have on toast while cooking. With extra lard. Great recipe, this.

      Reply
  7. Bruce says

    March 31, 2022 at 8:45 pm

    Outstanding! My wife took my sub suggestions, buttermilk for cream, light sour cream, no tomatoes, used sweet peppers. Reminded me of my mom’s. 🙂 Sauce was slightly thin, no big deal. Next time want to use Hungarian paprika. Really delicious and simple. Look forward to trying your goulash!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 1, 2022 at 5:24 pm

      Thanks so much for the feedback, Bruce, I’m happy it was a hit!

      Reply
  8. Ursula says

    March 31, 2022 at 11:32 am

    My folks made this adding carrots to the broth. My mom never added garlic. I will try that. My grandchildren love the sour cream in the sauce but I do not. I grew up eating this. It is a go to dish. My father came from Bia and my mom was Schlesian. Thanks for sharing how you make.

    Reply
  9. Greta Flate says

    March 29, 2022 at 10:44 am

    If I triple or 4 times the receipt does all the other ingredients get tripled or more?

    Reply
    • Kimberly @ The Daring Gourmet says

      March 31, 2022 at 6:42 pm

      Hi Greta, yes that is correct.

      Reply
  10. TJB says

    March 22, 2022 at 5:31 pm

    Since this is a chicken recipe, duck fat works as a *great* substitute for lard/butter.

    Reply
  11. Greta Flate says

    March 21, 2022 at 11:28 am

    Can this be prepared a day or 2 before serving?

    Reply
    • Kimberly @ The Daring Gourmet says

      March 22, 2022 at 9:47 am

      Hi Greta, yes it can. Just reheat it gently so that the sour cream doesn’t curdle.

      Reply
  12. Van says

    March 15, 2022 at 9:15 am

    Hi, whipping cream is added to the sour cream before the flour?

    Reply
  13. Lisa Clark says

    March 12, 2022 at 7:55 pm

    Followed the recipe (butter, not lard) and it was fantastic. We loved it. It’s now a cold afternoon staple!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 13, 2022 at 1:43 pm

      I’m so glad, Lisa, thank you!

      Reply
  14. Victoria Riccardelli says

    March 11, 2022 at 5:48 pm

    This was amazingly delicious! Thank you for sharing your recipe

    Reply
    • Kimberly @ The Daring Gourmet says

      March 13, 2022 at 1:47 pm

      Thanks so much, Victoria, I’m thrilled you enjoyed it!

      Reply
  15. Pam Krieger says

    March 9, 2022 at 5:53 pm

    My father was born in Hungary..he made this often for us and it was delicious. Sometimes he added potatoes, cut in lengthy strips..and sometimes he made this with beef hot dogs! Delicious! He also made kluski (Polish dumplings) and added to the sauce! Soooo yummy!

    Reply
    • Debbie says

      May 6, 2022 at 5:09 pm

      I love kluski noodles, hard to find

      Reply
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