Authentic Chicken Paprikash
This post may contain affiliate links. See my disclosure policy.
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!
For more Hungarian recipes be sure to try my:
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
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!
No baking soda. Carbonated mineral water..
Did you taste the Hortobágy pancakes in Hungary? It was invented to utilize the remaining chicken peppers. French pancakes should be baked using flour, eggs, baking soda, oil, salt. The meat must be taken out of the sauce. Grind it. Soften with a little sauce. It should be loaded into the pancakes. Fold into a triangle. Sprinkle with sauce. Put sour cream on it. You can also bake it on a baking sheet.
Chicken peppers are made with water and not broth because there is no need to taste the vegetables. The meat does not need to be roasted because then the flavors are trapped in the meat and not passed on to the juice. Many onions are fried in a glass on fat or oil. Add the peppers and tomatoes. Bake. Then the red pepper. Chicken, salt, pepper. Pour in enough water to cover it. Bake in soft for 30-35 minutes. Mix sour cream with a spoonful of flour. We add it from the stew. Stir. Add with stirring and bring to a boil.
Easier than I thought it would be and so very delicious! I used butter and oil not lard and canned tomatoes. The thighs cooked quicker than the time noted. It’s will be one I make often.
Thank you, Jennifer, I’m so glad you enjoyed it!
First timer here. The sauce is delicious. Tender chicken. Used canned crushed tomatoes instead of fresh tomatoes. Served over rice. Had to add a bit more paprika, salt,pepper but all in all a great recipe.
I’m glad you enjoyed it, Michele, thank you!
This is an awesome recipe! I followed it exactly. Having visited Hungary 4 or 5 times I can only say that this recipe is about as close as you will get to eating there. The last time I made this I used boneless chicken thighs and it was good – but this time I used a whole chicken and the flavor is much more robust. I have the means to make Hungarian dumplings but I used Spaetzle instead because it is so much easier. So nice to find an authentic recipe. Bravo to you!
Thanks so much, Raymond, I really appreciate the feedback!
My nagyanya would first crisp bacon and remove from pan, then cook ALOT of onion in the bacon grease , low and slow, do not brown, it takes a while but cook until soft and take on a golden hue but not browned/carmelized –this helps to develop the right flavor. Remove from heat add paprika (Hungarian sweet) to onions then remove from pan. Add some lard, chicken fat, or other type of fat to pan. lightly dip chicken pieces in flour flavored with salt pepper and paprika and fry in pan (this step browns the chicken and browns the flour which equals more flavor and helps thicken the sauce). Put all in large pan, deglaze the fry pan with chicken broth to get all the tasty bits and dump in the pot.Add more chicken broth until chicken covered. I make my own richly flavored chicken bone broth that I use but a good boxed one will do. Simmer gently until chicken is done. Taste the broth, see if needs more seasoning: salt, pepper, paprika, a touch of garlic. Note: I use ALOT of paprika in this dish!! More than 4 tablespoons! Do not be afraid of the SWEET Paprika! No need for more flour in sour cream since put it in earlier. Temper the sour cream, adding a bit of the hot broth a little at a time until smooth and no lumps, then just before serving, pour in the sour cream and stir. DO NOT BOIL at this point, the cream will separate. Serve with nokedli/dumplings (best) , egg noodles, or even mashed potatoes . When you reheat, do so very gently, don’t boil. I will often make the day before so the flavors develop even more, refridgerate without the sour cream and add after reheating just before serving.
Outstanding! My family, who haven’t been fans of chicken paprikash when I’ve made it in the past, loves this recipe.
I’m so glad, J Patton, thank you!