Authentic Chicken Paprikash
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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 Hungarian comfort food at its tastiest and is absolute heaven on a plate!
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? ;)
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.
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.
Chicken Paprikash Ingredients
Each time I’ve been served chicken paprikash it was prepared virtually the same way with the same basic ingredients:
- Chicken
- Onions and garlic
- Water or broth
- Lots of paprika
- Sometimes tomatoes
- Less commonly Hungarian bell peppers (varies by region)
- Salt and pepper
- Heavy cream
- Sour cream
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!
I 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. It’s traditional and it adds flavor. You can buy lard online but I strongly recommend rendering your own. It’s super easy, learn how to make lard! Don’t have lard? You can substitute bacon grease (I’m never one to turn that down!).
Water vs. 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. If you have the time I recommend making your own. You can make large batches and freeze it. See my recipe for homemade Chicken Broth. Equipped with the BEST ingredients you’re now ready to make the BEST Chicken Paprikash!
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!
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Authentic Chicken Paprikash (Paprikás Csirke)
Equipment
- Spaetzle scraper , for making Hungarian nokedli (optional)
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 large Dutch oven or 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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I lived in Budapest for almost a year and this Csirke paprikas is just like Amazing!! Just like we remember it!
Thank you so much, Ericka! :)
This calls for heavy whipping cream but does not say when to use it
Hi, it’s added in Step 3.
This dish is delicious!!!! This was my first time making chicken paprikash and the whole family loved it!! It’s definitely going into my meal rotation. I used bone in skin on chicken thighs and drumsticks and I used butter instead of pork lard. Even though the sour cream mixture was room temperature, I had to use a hand mixer to blend it thoroughly, but it worked. The photo attached to the recipe shows that there may be parsley or basil in the dish but it was not called for in the recipe?? I added a little of both parsley and basil at the end…delish!
That’s wonderful, MR, I’m so happy you enjoyed it, thank you for the feedback! I just added a little chopped parsley for garnish :)
I received a package of three paprikas from my sister in law and brother who were traveling in Hungary and cruising the Danube River. I tried this recipe with a combination of the three paprikas in the package(sweet, hot and smoky) and it was excellent. Very well received.
Could this be made in the oven. If so how
I’m not Hungarian and the first chicken paprikash I ever tried was what I made from this recipe (possibly the first Hungarian food I’ve ever had.) I’ve made it ~3 times since and it’s been great! You wouldn’t expect it to turn out as savory and flavorful as it does, but fresh paprika is really special.
I always use butter because I’m not sure where to get pork lard, and since Hungarian bell peppers aren’t around either I generally cut up 1-2 seeded jalapeños, which cook down really nicely (the whole sauce does, given enough cooking time.) Plus, the chicken becomes super tender. I always worry the sour cream won’t incorporate properly, but it does with enough whisking.
When I used standard chicken broth it was seasoned perfectly, and when I used a low-sodium broth I felt the urge to add a few more tablespoons of salt. The dish complements any starch well, though I personally feel it’s extra special atop egg noodles. Also, one of my roommates is pescatarian and uses the sauce to adorn rice when I make it (since there’s generally a fair amount left over once the chicken is gone.)
Wonderful, Cassy, I’m so glad you chose to make this dish as your first intro to Hungarian food and I’m even happier that it’s become a regular! Thanks so much for the feedback!
In Hungary we did not use jalapeño peppers in Chicken Paprikás. I have used the yellow peppers or the little sweet ones in the bag. Those are more similar in texture.
Pork lard is saving the bacon grease after its made
I made this tonight it was a big hit with all the family members
Wonderful, thank you so much, Roland!
This is very good, but the lard and butter are not needed, olive oil is fine, especially if you make your own broth. I used half yogurt/kefir and half sour cream, no whip, and more broth. You can also sub flour with Cup 4 Cup GF flour, and it is exactly the same.
Delicious!!!
My Buni came over “from the old country” in the 1920s. She grew up “90 miles from Vlad Dracul’s castle” and was the daughter of the village mayor. She was the most thrifty cook I ever encountered and never wrote anything down. But boy, could she cook.
I have never been able to fully recreate her dishes, and it even took me a while to find her ‘Tocana and Mamaliga’ recipe because her Tocana was actually this dish. But even once I learned the proper name, every recipe I tried (and even dining at a few landmark Hungarian restaurants) the dish was missing something. Too bland. Until I found your dish. Barring the pepper (and using bacon grease, of course!), this was my Buni’s Tocana.
Served over Mamaliga (Polenta, easily whipped up using Marcella Hazan’s recipe) this dish was a perfect tribute to my Dad on the first anniversary of his death. I cannot thank you enough.
That is so special, Jen, thank you very much for sharing that. I’m beyond thrilled that you enjoyed this, that you were finally able to recreate the recipe you were looking for and make it as a tribute for that tender occasion. Hugs.
If you want to do most of the cooking the day before (lots of people to feed, lots to get done), where is the best place to stop? Make the complete recipe? Stop after the chicken is cooked? Take the chicken out of the liquid before refrigerating? Or is it just a bad idea?
Hi Sam, this can be made in advance in its entirety. Just reheat it gently so the sour cream doesn’t curdle. Alternatively wait to add the sour cream slurry when you’re ready to reheat the dish.
In our family, Chicken Paprikas does not contain tomatoes, peppers, or dairy of any kind. My Mom & Grandmother didn’t use garlic, but I do. I will sometimes blitz some fresh pepper(s) with some water & add them (my son won’t eat peppers if he can see them). I also add a tiny bit of ground chili pepper or cayenne – not enough to make it hot, but enough to give it a little complexity. Now that my husband and I eat Keto, we don’t use flour for thickening, and I need to find something to fill in for the nokkedli, which I really miss.
My family is from Budapest and they didn’t put tomatoes, peppers or any kind of dairy in it either. We put the sour cream on the side and if you want it, you take as much as you like. I heard different regions make each dish a little different. I don’t like other styles of Hungarian food. For example, our cucumber salad was always made with garlic and sour cream. My Hungarian friends’ family is from a different part of Hungary and the cucumbers are in a bowl full of vinegar. It burns my throat and it’s too much for me but my friend is used to it and loves it.
For the cucumber salad, soak the thinly sliced cucumbers in a 50/50 mix of white vinegar and water also add a pinch of sugar to curb the harshness of the vinegar. Soak for about an hour, put in the fridge if possible it’s basically a fast pickling. Also drain the liquid prior to plating and it’s quite refreshing
Honestly I’ve looked everywhere for a recipe that even came close to my grandmother’s. Unfortunately I was too young and that recipe died with her. This is almost exactly how I remember it. Thank you for this.
I couldn’t be happier to hear that, Marissa, thanks so much! :)
How would dairy-free substitutes affect the end result? For the sour cream & heavy whipping cream?
Hi Cayla, dairy free substitutes would be totally fine. Happy cooking!
Hello! I was wondering if I could use greek yogurt instead of sour cream?
Hi Sarah, yes you can. Happy cooking!
Perfect dish but no flour love it and so did my dinner company I’m a star