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? ;)
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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.
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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
Suzanne Toth says
This is the best recipe! Thank you.
Kimberly Killebrew says
Thank you so much, Suzanne! :)
KC from MN says
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!
Kimberly Killebrew says
I’m so glad you enjoyed it, KC, thank you!
Anonymous says
I looked up the recipe because of Grace and Frankie. I will have to try!
Robyn Davis says
Me too. I had it before, but that was over 20 years ago. When I seen it on Grace and Frankie, I knew I had to have it again.
Anonymous says
That’s why I am making it after watching G&F! Glad it is going to taste good.
Dawnie says
Can you use smoked paprika?
Kimberly Killebrew says
Hi Dawnie, no I don’t recommend that as smoked paprika is very different and the flavor will be overpowering.
Cindy says
Haven’t made it yet but can’t wait to try it. I will then let you know how it was.
Darrel says
Delicious. I use Matzo balls for the dumplings and I’m not even Jewish!:)
Kimberly Killebrew says
Nice!! I’m so glad you enjoyed it, Darrel, thanks so much for the feedback!
Mary Turzillo says
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.
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed it, Mary, and were able to adapt it to your needs.
Serenity says
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.
Bruce says
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!
Kimberly @ The Daring Gourmet says
Thanks so much for the feedback, Bruce, I’m happy it was a hit!
Ursula says
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.
Greta Flate says
If I triple or 4 times the receipt does all the other ingredients get tripled or more?
Kimberly @ The Daring Gourmet says
Hi Greta, yes that is correct.
TJB says
Since this is a chicken recipe, duck fat works as a *great* substitute for lard/butter.
Greta Flate says
Can this be prepared a day or 2 before serving?
Kimberly @ The Daring Gourmet says
Hi Greta, yes it can. Just reheat it gently so that the sour cream doesn’t curdle.
Van says
Hi, whipping cream is added to the sour cream before the flour?
Lisa Clark says
Followed the recipe (butter, not lard) and it was fantastic. We loved it. It’s now a cold afternoon staple!
Kimberly @ The Daring Gourmet says
I’m so glad, Lisa, thank you!
Victoria Riccardelli says
This was amazingly delicious! Thank you for sharing your recipe
Kimberly @ The Daring Gourmet says
Thanks so much, Victoria, I’m thrilled you enjoyed it!
Pam Krieger says
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!
Debbie says
I love kluski noodles, hard to find