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!
Be sure to try these other delicious Hungarian recipes:
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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 had left over chicken made. yes I cheated lol the sauce was bang on I added mushrooms also thank you much for the easy instructions 🙂
That’s great, Emma, I’m happy you were able to repurpose that leftover chicken in such a yummy way! <3
I made this a few weeks ago. Even though he doesn’t like sour cream my husband loves this recipe. Making it for dinner tonight.
Thank you so much, Hanna, I’m thrilled that you guys enjoyed it! <3
As a Hungarian, this recipe may taste good but is not correct at all.
Hi Chris, many born and bred Hungarians disagree with you. Please elaborate.
I just made this for dinner tonight and it tasted great! My mom used to make paprikash a lot when I was a kid except she would add carrots and potatoes to hers and that’s what I did to mine, and it tasted just like hers! I was very happy about that!
Next time I’m going to use the paprika that you recommend.
Thank you so much for this recipe!
(P.S) My 5 year old boy even enjoyed eating it!
That’s wonderful, Savannah, thank you so much feedback! <3
I’ve eaten chicken Paprikash growing up from my Hungarian great aunt, no world is there cream or sour cream in it this is an abomination.
Victor, how one person makes a dish isn’t an accurate gauge of how it’s traditionally and more commonly made. I’m sure she had her reasons to omit them (personal preference? nothing wrong with that), but those ingredients very much belong in a traditional chicken paprikash.
This was my first time making this. I used a slow cooker and cooked on low for 4 hours and I used chicken breast cut into strips. I had never eaten this dish before, and the only time I’ve ever even heard of it was when I read Bram Stokers Dracula novel and have always wanted to try it. I also did a DNA test and found out that I share DNA with Hunyadi Dynasty so this was a really fun thing to make and I thought it was fantastic and something different to change things up a bit.
Oh how fun, Roc! I’m so glad you decided to make this and even happier that you enjoyed it, thank you!
love this recipe, it smells so good when it’s cooking and tastes delicious 😋
Thank you so much, Jackie!
I just returned from a trip to Budapest and this recipe was exactly like the small, family owned restaurant, we found while searching for an authentic place for dinner. I also bought sweet, hot and sweet smoked paprika in Hungary and used 2TBLS sweet and 1TBLS smoked and I will add 1TBLS Hot next time, we like a bit of spice. I did not make the “noodle”, and used chicken thighs and legs paired with roasted vegetables. It made a perfect low carb meal!! I may try it with boneless skinless thighs next time and see if the flavor is still as good! Thank you
I’m so glad, Kerri, thank you very much for taking the time to leave feedback, I’m thrilled that you enjoyed it!
awesome recipe!! husband and I loved it!
I can’t wait to try this recipe. I had this dish at a restaurant in Vienna. It was delicious there and I will be thrilled if this recipe replicates the one that I had. It certainly looks right.
I’m giving bay leaves as well. I’m not using heavy cream because the broth is thick enough because of the onion and garlic. At the end when it’s finished I’m just adding sour cream with cornstarch it makes very creamy texture. Lovely
We made it for 60, it was a hit. The only difference was to debone it.
Not Hungarian so can’t speak to authenticity, but can say this was delicious! A great big hit with the entire (picky) family. We had it with homemade nokedli and it was fantastic.
very nice, I added a can of diced tomatoes aswell and some carrots.
along side with some Vegeta rice and roast potatoes 🤤
Delicious oh yum. I have not had anything like this for a long time.
Thank you, Carol, I’m so glad you enjoyed it! <3
This may have saved Chicken Paprikas at my mom’s senior living facility! I visited her a couple of weeks ago, and we have dinner in the dining room. The food service coordinator is part Hungarian, so he decided to offer his grandmother’s recipe. Mom & I looked at it like, “This ain’t Grandma Piroska’s!” It was so blonde in color and had no real taste. We told Steve that he needs to add more paprika. He didn’t want to, because, he said it would be too spicy. As we were leaving, I overheard him say that he uses Spanish paprika. That’s the hot stuff.
No wonder he was worried! I came home, bought Szeged Paprika & fixed your recipe. I took pics and emailed them to my mom. I hope she figured out how to print the pictures (the computer wasn’t letting her). She’s all in on this point of contention. I even bought 2 boxes of paprika to send it to Steve to get him started.
So thank you, Kimberly, for publishing this recipe! Saving 1 Chicken Paprikas at a time!
Lol, that’s wonderful, Victoria, thank you for sharing that story! <3 I'm so glad you enjoyed this and hope that Steve gives it a try as well :)