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!
For more Hungarian recipes be sure to try my:
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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!
Absolutely delicious!
I have been using olive oil to cook the chicken, and using skyr in place of the cream. Still comes out tasting great and cuts a little of the guilt. It’s one on my meal prep meals for sure
I’m so glad you enjoyed it, Mike, and I appreciate the feedback – thank you!
Just tried this & it was absolutely delicious! Served with egg noodles and it was a great meal. Thank you!
Thank you so much, Ranya, I’m thrilled that you enjoyed it!
This was a step up from the “Poppetykosh” (as we called it) that I grew up with and have been making for years (and mine is pretty darn good.) I followed the recipe exactly (if using bacon fat as pork lard counts – it was the closet I had on hand!), and it was amazing. The Hungarian wax pepper should be mandatory, not optional! It added a hint of spice/heat that was not overpowering, but added so much depth. I usually play around with a mix of hot and sweet paprikas but I stayed with sweet only and, with the Hungarian pepper, it was the right thing to do. My very recipe-critical picky boyfriend commented, “This recipe a keeper, for the world.” Thank you for such a great recipe. It will be my go-to from now on.
Fantastic, Stacey! And heck yes, bacon fat makes practically anything taste better :) So glad you and boyfriend both enjoy this, thank you!
My grandparents came from Budapest. Instead of pork lard, they use 3 strips of bacon. This gives it so much flavor. They don’t use any kind of pepper, tomato, garlic or whipping cream. They do use chicken broth, salt, sour cream, paprika, onions. When we make this dish, we make the homemade noodles- eggs, milk, flour, baking powder.
My mother used to make this once a month…she passed away in September and my brother asked if I had her recipe. I didn’t, but I used to help her make it. Your recipe is spot on…I substituted Hungarian pepper with a rapper bell pepper and used crushed tomato and it was absolutely perfect! I loved sharing this with my kids, and niece and nephews. They never got to have my Mom’s but asked if I can me “Mimi’s” Paprikash again soon. Thank you, great recipe 😍
Thank you for your kind feedback, Ali. I’m so glad that your family enjoyed this and that you can continue making this dish in your mother’s honor <3
Hi I am replying to you text as I could not see where to post I am just wondering if I could omit tomatoes and if flavor would be good?
Hi Nicole, they add a significant amount of flavor and so I definitely recommend them unless you absolutely must omit them (allergies, etc)!
For a recipe whose roots stem from poverty or “peasants” from hundreds of years ago, I think less stress should be added to “quality” ingredients and more on authenticity. Also, spreading misinformation about MSG (i.e. these fake “loopholes”) is completely useless.
Cooking should be an inclusive hobby and gatekeeping recipes with “using only the best” is what makes people intimidated to cook food in the first place. What a shame.
Good grief, hundreds of years ago the “peasants” had no choice but to use subpar ingredients. Don’t you think they would have welcomed higher quality ingredients had they had the option?? This has nothing to do with “gatekeeping” or making what should be an “inclusive hobby” EXclusive. If you have access to the “best” ingredients use them, because it will make the dish taste all the better. If you don’t have access to the best, use what you have. It’s that simple.
SO GOOD! Loved how this turned out.
Thank you so much, Ashley! :)
Made this tonight. Very reminiscent of my time in Budapest. Thank you for sharing this wonderful recipe!
Thank you so much, Kristin!