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 Hungarian comfort food at its tastiest and it is absolute heaven!
For more authentic Hungarian dishes be sure to also try our Hungarian Goulash, Szegedin Goulash, and Pörkolt!
What is Chicken Paprikash?
Chicken Paprikash, also known as Paprikás Csirke in Hungarian, is a traditional Hungarian dish that features tender chicken pieces that are cooked in a rich, flavorful and creamy paprika-based sauce and commonly served with egg noodles or dumplings. It has been enjoyed in Hungary for centuries, likely dating back to the 18th or 19th century. A reflection of the peasant origins or Hungarian cuisine, chicken paprikash was made from simple and available ingredients like chicken, onions, sour cream, and paprika. Older, tougher chicken could be utilized because the low and slow cooking time ensured tender meat and the end result was a dish that was both hearty and delicious. This is Hungarian comfort food at its best, a symbol of Hungarian culinary heritage, and has since become popular throughout the world.
Hungary is 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.
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? ;)
Shutterstock
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.
Shutterstock
But let’s get back to the FOOD. Specifically, one of Hungary’s most popular and beloved dishes, Chicken Paprikash – a very simple but incredibly flavorful dish.
Essential Ingredients in 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)Â 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 online but I strongly recommend rendering your own. It’s super easy, learn how to make lard!
Should I Use Water or Broth?
While using broth is not “traditional” (traditionally just water is used), I highly recommend it for a richer flavor. If you’re using a store-bought broth use a quality one. My favorite broth is Aneto 100% All-Natural Chicken Broth imported from Barcelona, Spain. Other broths on the market (including “premium” brands) are made with a “formula” using powders, extracts, flavorings, preservatives, MSG masked in the form of “yeast extract”, and mystery ingredients like “natural flavors”. Aneto broths are made with real ingredients: the freshest vegetables, whole bone-in chicken and salt which are slow-simmered for hours in gigantic pots. We toured their factory several years ago and it was incredible to watch the whole process.
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 Spaetzle recipe which is the same as for nokedli.
Enjoy!
Jó étvágyat!
Be sure to try these other delicious Hungarian dishes:
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 quality chicken broth (if using store-bought my favorite brand is Aneto)
- 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
Originally published on The Daring Gourmet October 15, 2018
Jacks says
I liked it the moment I heard the name. I want to try it now!
Rw2986 says
A truly great recipe! I subbed Greek yogurt for the sour cream and duck fat for the lard:) I also added one extra onion sliced larger when you put the chicken back in to simmer. I used gnocchi instead of spaetzle since it was available at my local store
Shelly Geesey says
I had a hungarian landlord and she made this. It was sooo good!I am going to try to make it myself, then I will post a pic, and how my family likes it. Thank You for the recipe; I can’t wait!
James Downes says
Awesome flavor.
Bill Franklin says
Great recipe! Secret is in the paprika! Do you have a recipe for nokedli, or spaetzle? It’s a wonderful dish with these little dumplings. Thank you so much!
Kimberly @ The Daring Gourmet says
Thank you, Bill! Yes, here is my recipe for Spätzle: https://www.daringgourmet.com/homemade-german-spaetzle/
Anonymous says
I don’t use stock just more tomatoes and peppers they produce enough juice
Rita Gerstheimer-Seubert says
The Amazon link for the paprika shows it isn’t available. My grandmother, mother, and I always have bought Pride of Szeged paprika. Both the sweet and hot paprika are available. We have always been able to buy it at a local German import store and I now buy it at an Italian market.
Pam says
This was good but I was expecting great! I thought the sauce would have a richer and tangier flavor, I even did one cup of sour cream and omitted the heavy cream… With everything else I followed the recipe to a T… also, I blended the flour with the sour cream but they were still little white pieces in the sauce that that did not dissolve, even though I whisked in the sour cream/flour mixture very well… I also expected more of a paprika flavour since I used 4 tablespoons … I definitely would make it again but would like to know if I did something wrong…
Thnx! 😊
Pam S
Colter Langan says
I have cooked Chicken P. many times for guests, and the trick to making a smooth sauce without lumps of curdled sour cream is to “temper” the sour cream by slowly adding several Tablespoons of the cooking sauce to the bowl of sour cream/flour while you whisk constantly. This warms up the sour cream so you can scoop the entire bowl into the dish as you turn the heat off, and prepare to serve.
Tim says
I added the four tablespoons of Paprika like it called for but then after tasting it, I dumped the rest of the bag in for a total of 50gr/1.76oz, it was much better, much richer after that.
JulieH says
I come from a full Hungarian family and my Hungarian Grandma taught me to make chicken paprikash. You need to dump in that paprika! Good job Tim!! I buy bags of it online and have it shipped to me. My grandma never measured a thing. And I laughed a little when I saw 4 Tablespoons of paprika. Nope! You dump half a can or half a bag of that into the sour cream broth. Taste it, and then add some more. My grandma would also make sour cream dumplings to go in there and that is what I make to this day. Delish!! I made 2 giant stock pots of it every winter and give some to family, then freeze the rest.
Rebecca says
Hi Julie! Could you share your recipe for the sour cream dumplings? Do you just make reg dumpling mixture then add some sour cream? Thank you!
Rebecca
Jane says
So easy to cook. But I used only 2-3 Tbs of Paprika It was spicy enough for my family of friends
Kimberly @ The Daring Gourmet says
Hi Jane, it sounds like you probably used hot paprika which is definitely spicy. This recipe calls for sweet Hungarian paprika which contributes a wonderful flavor without the heat. Just FYI for next time.
Jane says
I tried it before I used it — it was not spicy to me but my southern friends don’t like anything, even just a bit hot, so that is why I cut down on the paprika
Anonymous says
If using boneless chicken, should you reduce the cooking time?
Kimberly @ The Daring Gourmet says
You can cut it down to 30 minutes if you prefer or you just cook it for the full 40 minutes.
Debra D Karp says
It’s not often that I print out a recipe, but this one is definitely a keeper! I prepared as written and everyone loved it. We’re from So. California so our tastes run toward spicy, so next time, and there will definitely be a “next time!” I want to use smoked hot paprika. Should I change the amount used +/- ?
Kimberly @ The Daring Gourmet says
Wonderful, Debra, thanks so much! How much hot paprika to use is purely personal preference. I don’t like things super spicy so I would probably use less than you. I always recommend to start with less, taste it, and you can always add more.
Rodney says
Cooking this tonight and although I’m an experienced cook I wanted the authors advice on using chicken breast over bone in dark meat. I know I know, the dark meat and bone adds depth. I won’t argue that but I stick with chicken breast for various reasons. I’m going to cut the simmer time from 40 to 20 minutes since the breast will dry out faster. Any other thoughts? Excited to add this to my rotation of dinner options. There’s a Hungarian restaurant that’s 2 year Michelin recommended literally 1 block next to me :P I may cook this, then go try theirs next week to compare. I’m sure I won’t be as good but will give me a better idea of the goal and I can maybe ask them for tips.
Anonymous says
Our entire family loved it! Thank you for posting this!
Joe N says
TL:DR – Excellent recipe!
I made this last week and am making it again this week. I love this recipe.vMy partner’s sister brought us back hot and sweet paprika from Hungary. I specifically searched out a recipe where you take the pan off the heat when you add the paprika because I knew that was the real deal. I’m a transplant to Texas from New England and I grew up in what was originally a Hungarian neighborhood but was transitioning when I was born. Anyway, having made innumerable chili recipes that I didn’t like, I followed the basic authentic goulash recipe method with ground Mexican pepper and spices. Everyone thinks it’s the best chili ever. The secret of course is to add the chili powder off heat and let it rest for a few minutes before adding the liquid.
Phil Eisermann says
Very tasty recipe. I ordered some Hungarian paprika from amazon because that really does make a big difference. I thickened the sauce with a roux at the beginning instead of adding flour at the end. I may try adding some caraway seeds next time, seems like that would be a nice touch.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Phil, thank you!
Victoria Clemmons says
A friend of mine from Budapest sent me this recipe a while ago because I was looking for an authentic Chicken Paprikash recipe to try; later, I started dating a gentleman of Hungarian descent and I wanted to prepare this for him to try to see if it reminded him of something from his mom’s or grandma’s kitchen – he was quite impressed.
Kimberly @ The Daring Gourmet says
I’m happy to hear that, Victoria, thank you!
Victoria Clemmons says
You’re welcome – oh, about my boyfriend? He’s my fiancé now. I cannot fully attribute the proposal to the Chicken Paprikash, but it didn’t hurt.
Kimberly @ The Daring Gourmet says
Woohooo, so awesome, congratulations!!! And hey, if the recipe can take even a microscopic amount of credit for the proposal I’ll proudly take it! :)