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!
So easy to make! I have wanted to try this dish for years, so I finally made.
Hi Kimberly,
I am going to make this tommorrow, very excited to try! One of my dinner guests is gluten free, do you have any suggestions for a flour substitution?
Thanks!
Old Mashed Grapes!!! can i put 10 stars on this recipe!? my aunt was hungarian and would occasionally make this when we went to visit (back in the 50’s!). i have not had this since i was pretty small, but always wanted it. after years of talking about it, i made it for dinner tonite (2/21/2020). a Great success. and i have sooo much left over! i cooked potatoes and carrots and mashed ’em up for underneath. my boyfriend is going to make noodles for the left overs when we next have it. easy recipe, clear to follow. we are both disabled, so cutting all that stuff up was hard on me. i started the recipe at 5pm. we didn’t eat until 8pm! whew, i’m so tired, it will take me two days to clean up (really!) lol you are bookmarked. i may try some of your other recipes later. thank you!
That’s wonderful, Comfort! I’m so glad you enjoyed it and were able to take that culinary walk down memory lane. Thanks so much for the feedback and I hope you enjoy the other recipes you try.
If licking a plate was considered appropriate behavior, we would have done so with the paprikash. We enjoyed it and it replicated the recipe my mother taught me. I have made your paprikash, goulash and weinerschnitzel. They all bring back my growing up since I originally came from the Hapsburg ruled area.
Our weinerschnitzel was with pork. When in Vienna and Bratislava last year, no one served veal. Way too expensive. My mom was a very good cook, having learned from her mom and I assure you she would have approved. I served it with sliced tomato and red onions in a oil/vinegar salt and pepper dressing to cut the oil. I am enjoying all your recipes and descriptions and cultural info. Well done Kimberly.
I really appreciate the compliment, Oskar, and am thrilled that you enjoyed all three of these recipes, thank you!
Kimberly
Thank you for this recipe. My mom used to make it for me growing up and it is the perfect memory. I am from Austro-Hungarian-Czech lineage via parents going back many generations. A Danube river mongrel, so this sole food.
I am making this for my son and daughter-in-law to experience the “Old country” This makes the cut.
I will look for your goulash the next time.
Cheers,
PS, the background was great and I loved it.
Thanks so much, Oskar, I appreciate it!
I can’t wait to make this, thank you for your thorough explanations of the ingredients used in this recipe as that makes all the difference. I am not sure if my family uses bell pepper or not so I plan to make it twice just to see which I prefer. One thing I’d like to add is that the sour cream in Hungary that I purchased was very different from that we have in the United States. The flavor and consistency is different and in my opinion it is much better than ours. I have not found an Eastern European style sour cream in my city. If I did find some in Sacramento, California. I hope to someday make this recipe with a real Hungarian style sour cream but until then I am considering using a Oaxacan style sour cream from my local Mexican market because it has more flavor than others I have tried. Do you have any thoughts on this or any ideas on where one can find an Eastern European style sour cream? Thanks again
Hi Nicole, yes, European sour cream is often less tangy and has a higher fat content. It’s similar to creme fraiche (which doesn’t curdle when you add it to hot foods) and you can use that instead.
Thanks for getting back to me. I made this last night with the Oaxacan sour cream and otherwise followed your recipe except I didn’t have lard so I used butter. It was wonderful and very close to my aunts recipe who lives in Keszthely. She doesn’t speak English well so I couldn’t ask for the recipe. I am inspired to make my own lard after reading your post on the topic but first I need to find a good source so it might take a while. I look forward to trying more of your recipes!
Fantastic, Nicole, I’m so glad you enjoyed it, thank you!
I made this for my Mom last night who grew up in Herend, Hungary. This is a slightly different version as she does not put tomatoes in hers but she said she loved it! Also, when she moved to the US after the war, she decided to put mushrooms in hers as well. Try it with fresh sliced white mushroom (not a authentic) but delicious! Thank you for posting this and the other nuggets of info. I ordered the chicken broth and it was so delicious. The person who commented that he would rather have cancer than read your recipe blog should be very careful to not ‘fish his wish’! Your response was kind – not sure I would have been as patient?
Thanks, Donna, I’m so glad your mom enjoyed this and I appreciate the feedback, thank you! :)
I made this today and used the exact ingredients with the exception of the red pepper. I used a green one. I also used the paprika that Kimberly recommends in this post. I usually use another popular paprika imported from a different region of Hungary. All I can say is wow! The recommended paprika made this dish spectacular! I served it with spaetzle, also using Kimberly’s recipe.
I like my chicken Paprikash sauce “pure” so to speak so I remove the chicken and strain out the vegetables then I add my chicken back into the pot with the strained liquid.
Also what I did to stop the sour cream/flour mixture from curdling was I tempered the mixture using the Paprikash sauce. I slowly added teaspoon after teaspoon, mixing well each time until my mixture was quite liquidity. Then I added it to the Paprikash sauce. No curdling!
I also love your posts / blog Kimberly.
The only suggestion I’d like to make is to some of the commenters on your site who rate your recipes using the “stars”, but then in their post they haven’t even made the dish. It skews the overall results.
Anyway, this is a 5 star dish. Well deserved!
That’s wonderful, Sabine, I’m absolutely thrilled that you enjoyed this, thank you! I know, the star ratings situation is a common problem on all websites with a rating feature and unfortunately there’s no way to prevent it.
It really does sound like pure heaven! Love paprika! One of my favorite spices! I am so trying this, this week!!
I have never had this dish but it sure does sounds like a great hearty and comforting meal. I am going to be trying it for sure.
This recipe was for sure intimidating, BUT the further I got the more confident I got! And it was SOOO delicious! I made this for a friend and her husband and they raved and raved about it as they ate it! I’ll for sure make it again and won’t be afraid to try other “new” types of recipes! THANK YOU for the great tutorial!
I’m so glad you and your friends enjoyed it, Pam, thank you!
I’m in the process of making the recipe… didn’t bother me to scroll or read…not that difficult. I am making this for a man who was born in Hungary, suffered i the war…his mother made this and he cherishes her memory…hopefully this will come close to hers…thinking, it’s not a bad thing to slow down once in awhile, read the story…or do something for someone you care about. Sure hope that this not only satisfies his tummy, but lends him to share some of his childhood, some memories…I’ve got the time to listen…something you learn to do through experience… there is hope out there for the impatient … so far it smells delicious!!!!
Thanks for sharing that, Ann, what a touching gesture. I hope he enjoys it and please do let us know what he thinks!
I am excited to make this. My neighbor who is from Hungary will be the ultimate judge…they both resided there for half of their lives and make this all the time. I will be curious to see how this compares and will update. Side note on the spaetzels….they have a nice size bag of them at Gordon’s Food Service and only $13 for the bag. I buy them all the time and use to make them with my grandmothers original spaetzel maker. Taste just as good and less hassle. Just an FYI for all the readers.
I never tried this before but the receipe looked easy enough so I figured I’d give it a try. it was delicious I was very pleased although I’m italian and was wondering why no garlic in receipe so I added some I figured cant hurt…I also forgot to add the sour cream!! next time for sure
Thank you, Cheryl, I’m so glad you enjoyed it! Garlic isn’t included simply because it isn’t traditionally added to chicken paprikash – garlic isn’t a central ingredient in Hungarian cuisine to the same extent that it is in Italian. But as a garlic lover I agree, adding it most certainly doesn’t hurt :)
I have never eaten this dish before, nonetheless actually make it, but this was absolutely delicious! I’m allergic to garlic, so I made it without, but otherwise followed the recipe exactly, and it was perfect. I noticed that in the pic there was a sprinkling of chopped parsley not mentioned in the recipe–next time I will add that for color. This is a keeper!
I’m so glad you enjoyed it, Lauren, thanks so much!