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
sharon r flores says
So excited to find a more authentic recipe. I’ve been making a Chicken Paprikas recipe from some magazine for a while, which my family loves. But after having the dish in Vienna and again in Perchtoldsdorf, I knew I needed to kick it up a notch. This in addition to my husband bringing me REAL Hungarian paprika from Budapest last week. Yep, it’s what’s for dinner.
Kimberly @ The Daring Gourmet says
Wonderful, Sharon, I hope you and your family enjoy it!
Botond Viragh says
My mother taught me to make paprikas csirke when we immigrated to this country in the ‘50s and cook it every ten days to two weeks
Browning and broth are new for me but I will try it. Green pepper and good paprika is essential. Always make nokedli.
Have made it skinless and it is less greasy, but always with bone in. Slow cooking creates abundant sauce especially with tomato and green pepper. Great recipe thanks
Angel says
I am eating the paprika so far, because I am in the midst of cooking the dish. The paprika is PHENOMENAL. I have a paprika addiction, but never do I lick the tablespoon when adding the normal sweet hi guardian paprika from big box stores. This stuff I could and have eaten off the spoon. Also, prior to adding the broth, the sauce looks like the JUDY’S spice Chicjen sauce my mom Judy made when I was a kid, it would be great by itself. I added at least 4 tablespoons of paprika lol. It is sweet and mild and tastes just like sweet peppers, it’s like you are reconstituting a sweet pepper MRE lol. Way worth the buy. Let you know how the dish turns out
Ildiko Szabo says
I grew up with my Hungarian father (Gyula Szabo) until he died when I was ten. I am 58 now. He was raised in Budapest by his grandparents. He made chicken paprikash with chicken parts, onions, and paprika and never used fresh peppers. He also did not add sour cream. I learned how to make it much later from Joy of Cooking. I use chicken parts, paprika, onions, sour cream, and not much else. One of our favorite dishes ever!
Teri says
For years I have been trying different Chicken Paprikash Recipes, trying to find the perfect one. This is it – my family loves it! This is the only one I make now. Thanks for the recipe!
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Teri, thank you!
Frank says
This recipe is incredible. I made it for a group of friends and everybody was blown away. The level of detail is awesome. It’s the little things that makes all the difference. Thank you!
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Frank, thanks so much for the feedback!
Christine says
This recipe was SO delicious!! I’ve never made it before and am so glad I did. I used a green bell pepper. I think all this arguing about peppers is silly. Different regions of each country cook food differently so what does it matter? Try it with, try it without. If your babcia made it with peppers, it’s your authentic recipe. If she didn’t, that’s your authentic recipe. Geez. In any case, this recipe was wonderful and I will certainly make it again. Thank you for posting!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Christine, thank you! And I couldn’t agree with you more, well said :)
Eszter says
Kimberly, I am so excited to be reading about a Hungarian dish made by an American lady! I was born and raised in Hungary and moved to the US some 20 years ago. This recipe must make a wonderful chicken paprikas. I grew up on the South side of Hungary (Pecs) and to add to the pepper argument, we never used it. My mother used it in beef paprikas and porkolt, but not in the chicken. I think most traditional Hungarian dishes are (and were) based on availability. Growing up in Hungary, we didn’t have green peppers in the winter – the grocery stores were season-appropriate and green peppers (or any kind of peppers) were only available in spring/summer. Apart from the pepper, I have never used broth either until I learned cooking in a much higher level. Now I make my own bone, vegetable and chicken broth and would never use water. We all have to allow some variations to every recipe to simply evolve and make a wonderful dish. Thank you for your super fun blog!
Kimberly @ The Daring Gourmet says
Thank you so much for your valuable insights, Eszter, they’re much appreciated!
Hollis Ramsey says
i’m about to make your Chicken Paprikash, but i’m changing it to be a one-dish meal, using my 12″ cast-iron skillet. i’m adding less chicken — only 5 thighs (but they’re HUGE!), one Globe eggplant, unpeeled & cubed, to the onions and garlic in the initial saute, then going on as normal with canned diced tomatoes instead of fresh (it’s what i have). instead of sweet Hungarian paprika, i’m using sweet Spanish smoked paprika. the recipe calls for 2 c. chicken broth, but i want to cook the pasta along with the paprikash. so, according to you, when it comes almost time to add the pasta (orecchiette, in this case), i should add, first, a splash of wine for deglazing (i’ve got some white wine handy, but i’m not sure about the wine). then, add the chicken thighs back in the pan, put a cover on, and simmer for about 40 min. after about 30 min., i’ll remove the chicken and cover the thighs to keep ’em warm. then, i’ll add the 8 oz. pasta and 2-1/4 c. broth. or i might just add 2 c. broth and see if it needs more after about 7 min. when the pasta is done, i’ll add a mix of 3/4 c. sour cream, 1/4 c. heavy cream, and 3 T. all-purpose flour, whisking it in. when that’s simmered a bit and thickened up, i’m tossing in half a bunch of cilantro, leaves and stems, chopped, and stirring to combine. the chicken goes back in, and it gets simmered just till the chicken is heated through.
does that sound right for the sequence and the amount of pasta + broth? any thoughts on the addition of Middle Eastern / Mediterranean — eggplant, Spanish — smoked sweet paprika, and Mexican — cilantro? it sounds great, in theory.
Hollis Ramsey says
love the lard; i always have various fats on hand in my fridge. i’m making this today, but with a few changes: (1) using Spanish sweet smoked paprika, (2) adding a cubed Globe eggplant to the onions to fry, (3) using half a bunch of cilantro — chopped leaves and stems — at the end. no, it won’t be *traditional* or Hungarian, but it should be awesome, anyway.
Matt says
This sounds amazing. My grandfather was from Hungary. Immigrated to the US in his youth. He would always make Pork and Dumplings Paprikash, one of my favorite dishes to this day. I have never tried a version with chicken it in. I’m very excited to try this and also to try your Traditional Hungarian Goulash recipe. Looking forward to finding more Hungarian recipes on your site.
Kimberly @ The Daring Gourmet says
Awesome, Matt, I hope you enjoy them and look forward to your feedback!
William says
I’ve made a chicken paprikash using different recipes, and this one and the one in the NY Times are the top. Didn’t have lard so I used butter. Browning may not be traditional, but it really builds flavor. I had bright, young bottles of smoked and sweet paprika, and it was great!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, William, thanks for the feedback!
Susan says
Very similar to my nanas. She was born and bred in Hungary in 1900. She never browned the chicken nor used broth. And always green peppers. Peppers may be a regional preference. But I have found both the browning and the addition of broth provides a more well rounded sauce. Paprikash has always been a comfort food for me and I’m glad you are sharing the “old country” recipes whilst adding some modern twists.
Kimberly @ The Daring Gourmet says
Thanks, Susan. I agree, browning and using broth really give it a great flavor boost.
Sandra white says
My mothers whole side of the family was Hungarian. This is very similar to how I learnt to make it with exception,they did use peppers in theirs,they also may add a piece of a hot one to give it a little bite if wanted. They also put a couple whole cloves and allspice. It does not make for a clovey or allspicey taste if one was done about adding it. Otherwise great recipe.
Kimberly @ The Daring Gourmet says
Thank you, Sandra!
Anonymous says
I made this yesterday. It was delicious. The only thing we didn’t have was the Hungarian paprika. We had it with some rustic bread. The sauce was being cleaning mopped off using the bread ;). Thanks for sharing the recipe