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!
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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!
NEVERMIND!! I just found your spaetzle recipe! Looks like I need to buy some equipment. It’s certainly worth it. Sidebar: my Mom used to fry italian flavored breadcrumbs in unsalted butter and put on top of spaetzles. Delicious. ☺
Another great recipe! I decided to make it because it looked great in the photo. About halfway through cooking, I was having a few doubts, I think because the paprika was still raw. But after 45 minutes of the chicken cooking and then a few more minutes thickening it up. SO GOOD and it did not disappoint.
Awesome, Jenn, I’m so glad you enjoyed it, thank you!
Hello- just needed to tell you how much I enjoyed the text prior to the cooking instructions. Being Hungarian but, have never traveled there—the text and pictures were very lovely. Now to the recipe, this is the most authentic recipe I have tried. Exactly as I recall from my childhood. I used the broth, paprika and lard as suggested. My third batch is on the stove now, can’t wait! A tip about adding the flour, cream and sour cream mixture—I usually temper the mixture by adding some of the broth into it and whisking it. Once that mixture is warm, it can be added into the pot with no issues- I try to continue to whisk to blend it in. The process is a bit lengthy but, totally worth it. 5 stars
Thank you for this I am about to tey it out. Appreciate your work, this seema pretty darn authentic feom the little I can remember from my childhood :)! Ignore these entitled choosing beggars they’re a%*holes unworthy of your time.
Have a nice day!
Thanks, Mat, I hope you enjoy this and that it brings back some nice memories for you!
This was ok. Everything else I’ve made from the Daring Gourmet has been amazing, but not this. The cream flour mix left the gravy with lumps. I’ve heard one should not boil sour cream as it will curdle. Perhaps that was the problem? Though the flour won’t thicken if it doesn’t boil. Also the flavor was ok, but not fabulous. I followed the recipe pretty exactly including real Hungarian paprika, this just didn’t measure up to the chicken Paprikás I had in Hungary.
We used Egg Noodles instead of spatzel with lots of garlic! Lasso skip the bell peppers and use Hungarian Paprika. My grand parents, All from Budapest, brought the recipe with them which is what I was raised on.
My great uncle Zoltan Szabo also loved it.
Could I do the recipe as written in the slow cooker or should I maybe reduce the liquid…
Hi Brent, yes you can (same amount of liquid) but I still recommend following the directions to brown the chicken before adding it to the slow cooker.
I feel ya. Maybe not cancer- but some serious heartburn lol. With that said, the recipe was good.
I used breasts- just because I had them.
I opted for cream over sour cream and added some smoked paprika and harissa (because my stupid store didn’t have Hungarian- but I will try again)
Thanks! It was delicious
I’m glad you enjoyed it, Dani, thank you! :)
Still my go-to! My Hungarian husband and MIL say it’s the most authentic to their roots. Phew! So glad for this recipe! Thank you thank you for all of your recipes :)
That is terrific feedback, Lauren, thanks so much!
This “recipe” is a pain to get to. After I get through your life story and realize you still haven’t gotten to the recipe, then you talk about the ingredients (still not a recipe) then you finally scroll down and sign away your life to get it. I’d rather have cancer than read this again.
You’d rather have cancer….wow. You ought to talk to some cancer survivors. Or see a psychiatrist.
So here’s the deal, Rob. I provide my recipes as a courtesy, a service. That means they are completely FREE to you. I make a lot of effort to provide helpful information to my readers and most of them – currently over 2 million readers a month – appreciate it. If scrolling down a page is too much work for your atrophied thumb or index finger, by all means go out and purchase a cookbook instead. Alternatively, you can also utilize the very large, very prominent black button at the very top of the page under the recipe title that says “JUMP TO RECIPE”. That will allow you to bypass the text and go straight to the recipe without having to sign your life away or resort to cancer (pretty fair tradeoff I’d say). But then perhaps using your finger to press the mouse once is too much work for you as well?
Good one! 😁
Also, by any chance do you have a recipe for spaetzle or did I miss it? All I have is an oldy where you scrape the dough manually over the pot of boiling water with the backside of a flat knife. Takes me forever. FYI, I am a cancer survivor, that was just a bit more difficult than enjoying history of a great recipe for papriksh. 🌻
I bought a spaetzle maker off of Amazon. What a life saver! Worth every penny. The first time I made spaetzle, I used every pot, colander, grater, spoon, in my kitchen. Now I can make 2 batches in less than 30 minutes from start to finish. She does have a recipe for it. I found it in the search bar.
Thanks Denise! I will check it out!
well said Denice.
Lol. That was a pretty funny comeback. Loved it.
nice retort. Wonder why “Bob” had to state that. Rather immature.
Maybe his mom didn’t know
.
Also ROB I hate to break this to you – but a lot of these good blog sites require scrolling. I’m not a fan, but if you find the will to move your thumb that many times , ultimately worth it 😬
Chill out dude, sheesh some people are so entitled 😂
Rob , a simple apology to the many folks you may have offended with your banal comment would suffice. And yes, you certainly do seem to have such grandiose characteristics .
Couldn’t remember Grandma’s recipe. I left out the peppers since I know she didn’t use them. Yum! My hubby LOVED it and he’s not Hungarian.
BTW…Had marrow bone soup in Budapest that was supposed to be the best in the country…it tastes EXACTLY like my Mom’s (and therefore, mine.) Love Hungarian food! Thank you for posting this!
That’s fantastic, Deena, I’m thrilled you and your husband both loved it, thanks so much for the feedback!
I’m looking forward to making this as it looks delicious. I brought some Goulash Cream back from holiday and wondered if I could use this either as a substitute or addition. Would this work? Thank you.
Hi Judith, you can cut back a little on the paprika and use some of the cream in its place. How much will just come down to your own taste and how much you’d like to add.
My great-grandparents came to the US from the Czech Republic, and passed down this dish to my grandma, who would make an Americanized version for us at every family gathering. This was my first time attempting it (alongside dumplings dropped straight into the stew, as my grandma would prepare it) and it was HEAVENLY! I used smoked paprika as that’s what I had and the flavor is just to die for. It’s really blessed my heart to get to celebrate a bit of my heritage while making this. Thank you!
That makes me so happy, Ellie, thanks so much for sharing!
And the green garnish on the finished dish is… ? This kind of thing is what separates the amateurs from the professionals.
Hi Seetie, just a little bit of chopped parsley :)
This was so delicious! We have enough for left overs and my husband said “ he can’t wait to have it again.”
That’s wonderful, Vinetta, thanks so much!
This was SCRUMPTIOUS! A perfect recipe — thank you!
Thanks so much, Bryan!
oooo yummy! i have been looking for this recipe for Many years! my aunt ree used to make this and was actually able to teach my food-inept mother how to make it! when i can afford to shop again, i Will be making this…as often as i can! lol thank you.