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
Mary M Rock says
If you can’t find a Hungarian pepper can you substitute an Anaheim pepper, not too fond of regular green peppers
Ruth says
Wow. As I was reading the comments on this recipe, I was shocked by some of the statements. Some people need to remove the zucchinis (0h my, did I spell that right?)from their a**es and get a life. Thank you for sharing your recipe with us. I, personally, appreciate you taking the time to do so. I hope you continue and ignore all the holier than thou recipe snobs.
Kimberly Killebrew says
Thanks so much, Ruth! :)
Malvika S says
I am in my 20s and trying to broaden my arsenal of recipes, I love cooking but have never cooked any hungarian cuisine. this recipe was so tasty and i ate it over some egg noodles. It was seriously so delicious I had to grab seconds! I didn’t have a hungarian bell pepper so I used a regular red bell pepper , I’m sure it would have been even better with the proper pepper but it was still delicious!
Kimberly Killebrew says
Thank you so much, Malvika, I’m thrilled that you enjoyed it and appreciate the feedback!
BRENDA BOLTON says
I made this absolutely wonderful recipe, it is so delicious and can be served with noodles/rice or potatoes I have made it almost twice a week since I found it. It is now in my family’s recipe book as a favorite. I am going to try it using pork chops, thick cut.
Kimberly Killebrew says
Thank you so much, Brenda, I’m thrilled you enjoyed it! Another recipe I think you’ll really like is this one (which can also be made with pork chops): https://www.daringgourmet.com/hungarian-meatballs/
KG says
Not all restaraunts in Budapest are the same, I’ve had chicken paprikash in a couple recently and one in particular was just not good. The chicken was mostly grizzle, the sauce barely had any spice/paprika to it and it was served with wet/soggy dumplings :/ so you do have to shop around to get the good stuff.
Mike Darrish says
How does that comment have anything to do with this wonderful recipe?
Ash says
I’ve had the pleasure of enjoying paprikash in Budapest and this recipe comes so close to the real thing! Followed the directions to a tee, including stocking up on sweet Hungarian paprika and homemade nokedli and it was almost like I was back in Hungary. This is a dish that only improves with time so the leftovers were almost better than it was fresh. Seriously one of the staples in my house since I first found this recipe a couple of years ago.
Kimberly Killebrew says
I’m so happy to hear that, Ash, thank you very much for taking the time to leave us that feedback!
Sam says
Made this last night and it was absolutely delicious!!!! Fantastic easy recipe and we’re looking forward to steamed veggies with the leftover sauce for lunch today :)
Kimberly Killebrew says
Wonderful, Sam! I find the leftovers taste even better. Thanks so much!
Susie says
Can this dish be made and then frozen or refrigerated to heat up later? And what other starch to serve it with? Rice? Pasta! Noodles?
The sauce is delicious. Looking forward to eating it, hopefully tomorrow!
Kimberly Killebrew says
Hi Susie, yes it can and just reheat it slowly (either microwave or stovetop is fine). For starches, the traditional choice is an egg-based pasta called nokedli (similar to Spätzle) but you can substitute egg noodles or, if you prefer, rice.
Carey Sakert says
Wonderfully forgiving recipe. I did not have all the ingredients on hand and had to make some substitutions, but it was still a delicious dish. No bell pepper, so I used an Anaheim pepper. Not enough sweet paprika in my spice jar, so I used half sweet paprika and half smoked paprika. I only had half an onion, so I also added a shallot and the whites from 4 scallions. No tomatoes in the house, so I used a tablespoon of tomato paste. It still turned out to be a beautiful and flavorful dish. Next time I’ll try to stay more authentic. Thanks to Kimberly for providing this recipe.
Kimberly Killebrew says
Fantastic, Carey! Well done on the substitutes and I’m so glad you enjoyed it, thank you!
Denise says
So good. I’m going to go buy what I need to make my own. Chicken stock for the next batch, but it is just an amazing flavor . Thank you so much!!!!! I also made dootsleese🤣My Mom made them all the time for soups and to use with gravy from our Sunday dinner roasts. Just egg and flour dropped in water. The sauce from the paprikash is absorbing in the dootleese…. Can’t wait until dinner time tonight.
Kimberly Killebrew says
Thank you so much for the feedback, Denise, I’m happy you enjoyed it! :)
Marc Csapo says
I grew up eating chicken paprikash my grandfather was from the old country of Hungary he came here married a Polish lady my grandmother who I used to watch make this as a child it’s in aroma that brings you home as we are Jewish we use alternative sour creams but you have to use the Hungarian paprika it doesn’t taste the same without it I know people would call me crazy I’ve had a little spice to it myself I’ve had it Portobello mushroom red pepper yellow pepper an orange pepper red onions asparagus and use fire roasted tomatoes again this is a traditional European dish among others that I miss watching my grandmother and my mother whip up in the kitchen nothing says home like a bowl of chicken paprikash just by itself some people like it with the strudel and some like it with rice I like it just by itself by the bowl folds thank you for bringing me back home to my childhood for the fond memories cooking
Kimberly Killebrew says
Thank you so much for sharing some of your background and experiences with us, Marc.
Abba says
I googled a pepper substitute for the Hungarian bell pepper and it said banana peppers are close. I can only find them pickled….is that okay?
Kimberly Killebrew says
Hi Abba, I strongly recommend not using pickled banana peppers, you’re far better off just using regular bell peppers.
Kevin Finnegan says
Is Hungarian bell pepper the same as Hungarian wax and/ hot wax pepper? Are all these names interchangeable?
Kimberly Killebrew says
Hi Kevin, generally yes, but you do not want the hot wax variety, you want the mild variety. Hungarian peppers are yellowish-green and are elongated and slimmer than regular bell peppers.
Lavender says
Grew up with this recipe and I was looking for something to give me a general basis of ingredients and this did the job. I had to add a bunch of seasoning and other tweaks of my own though. Meat should always be seasoned before cooking. Broth is still traditional, but we believe in making everything from scratch. So if you haven’t already, consider making your own broth. Any pre-made broth is always going to have preservatives, and if you’re concerned about what you are eating, then you have to put in the work. Also, MSG is naturally found in a bunch of food, like tomatoes, so adding MSG to this dish really pulls everything together. Please do some research before engaging in anti-MSG rhetoric, it’s founded in racist and ignorant beliefs from people who clearly don’t know any better, and dishes like this are instantly improved by adding it.
Kimberly Killebrew says
Hi Lavender, a few things: “Any pre-made broth is always going to have preservatives.” For most broths that is true, but not all. And that is why in the absence of homemade broth I use Aneto. As for MSG, to use the argument that because something occurs “naturally” means it is safe – especially safe to use in greater quantities than what is found naturally – isn’t sound logic. Arsenic also occurs naturally in foods. And to suggest that someone is racist, ignorant, or “clearly doesn’t know any better” because they recommend caution when it comes to adding MSG is a reflection of your own ignorance. That fact is that some people absolutely are sensitive to MSG and can experience headaches and flushing among other things. So yes, exercising caution is in order.
Kim says
I second this!
Absolutely ridiculous to claim that if you warn people about the use of MSG you are racist!
My father who is white had to hospitalized several times due to ingesting MSG after eating Chinese food and various bottled salad dressings. After a long arduous process it was discovered that his nervous system reacts to MSG. MSG is also considered to be an excitotoxin so anybody interested in learning about the dangers for some people if they ingest MSG can look it up.
On another note, this recipe is wonderful!
Dani says
Kinda becomes a problem when you denounce MSG in chicken broth but totally ignore the naturally occurring MSG in tomatoes.
Granted the recipe turned out wonderful, but I am not a fan of ignorance stemming from misconceptions about MSG.
MSG is like any other allergy. Some people will be entirely intolerant to it but for the most part people do not react to it.
Miller says
I gotta say, this is the closest recipe to one my Croatian grandma used to make that I have ever tried!!! super impressed and brought back a lot of beautiful childhood memories for me. My grandma taught me how to make nokedii so I made it her way to serve it with. I’m sure she technically made her paprikash differently but the taste is exactly the same. thank you
Kimberly Killebrew says
I’m so glad, Miller, thank you very much for the feedback!
Magdalene Csibi says
Paprikas does NOT have a h on the end
Kimberly Killebrew says
Sure it does, Magdalene. “Chicken Paprikash” (with the “h”) is the English name. Paprikás Csirke (without the “h”) is the Hungarian name.