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 pure heaven!
Chicken Paprikash
Chicken paprikash hails from Hungary, 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. And Chicken Paprikash represents the very best of Hungarian cooking.
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.
So now let’s talk a little about the FOOD. Specifically let’s talk about one of Hungary’s most popular dishes, Chicken Paprikash, known as Paprikás Csirke in Hungarian (pronounced paprikash cheerke). It’s a very simple but incredibly flavorful dish.
What Are the “Essential” Ingredients in Traditional 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) 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 here on Amazon but I strongly recommend rendering your own. It’s super easy, learn how to render lard!
Should I Use Water or Broth?
While using broth is not “traditional” (traditionally just water is used), we highly recommend it for a richer flavor. For the chicken broth we recommend our personal favorite and in our opinion the best on the market: Aneto 100% All-Natural Chicken Broth imported from Barcelona, Spain.
Other broths on the market (including “premium” organic brands) are made with a “formula” using powders, extracts, flavorings, MSG masked in the form of “yeast extract”, and mystery ingredients like “natural flavors” that are FDA loopholes for things the manufacturers rather not spell out and we’d rather not have in our food system. Aneto makes their broths following a recipe using real, whole ingredients the same way we do at home: The freshest vegetables, chicken meat and bones are selected and go into large pots where they simmer for hours until they’re reduced to a wonderfully rich, flavorful and healthy broth. Aneto is truly remarkable.
We took a tour of their factory in Barcelona few years ago and it was such an inspiring experience. Read more about what sets Aneto apart from other broth manufacturers.
You can purchase their broths on Amazon (they also have THE most incredible paella broths!) and when they offer their 6-pack deal it’s the best value. They also have a low sodium option. You can also purchase their broths in a variety of stores across the United States (and generally at the same lower price as their Amazon 6-pack deal). Here is a list of the store locations selling their broths (with more locations regularly being added).
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 recipe for the dough.
Enjoy!
Jó étvágyat!
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Be sure to try these other delicious Hungarian dishes!
Authentic Hungarian Pörkölt (Beef & Onion Stew)
Traditional Hungarian Goulash
Authentic Szegedin Goulash
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 Aneto 100% All-Natural Chicken Broth (our most favorite chicken broth)
- or Aneto low sodium chicken broth
- 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
Angie says
I have made this a few times and it is delicious! I made the homemade nokedli myself as well with melted butter on it before serving and it was so good!
Kimberly @ The Daring Gourmet says
Thank you, Angie, I’m so glad you enjoyed it!
Eve says
This was excellent. Will make again and again. Made it with skinless, boneless thighs, will reduce Time for for simmering next time. Thanks ververy much.
Kimberly @ The Daring Gourmet says
Wonderful, thank you so much, Eve!
Anonymous says
This house smells fantastic! cheating with bowtie noodles but it’s going to be a regular meal.
Kimberly @ The Daring Gourmet says
Wonderful, Claudia, thank you so much!
Claudia G says
Hungarian here! Tasted just like home and was so easy!! Thank you!
Kimberly @ The Daring Gourmet says
Wonderful, Claudia, thank you so much!
Shirlee says
This was delicious, thank you. I used boneless skinless thighs and it turned out great. I’d like to somehow bring out the taste of the paprika even more. I used Penzy’s sweet Hungarian paprika that I just received a couple weeks ago, so should be fresh. Any ideas? Maybe my taste buds are just shot from too much cooking spicy and salty foods.
John Terry says
Shirlee, I love the Penzey’s company, but for paprika, I order the Hungarian sweet paprika from The Spice House in Chicago… I just think theirs is superior quality. Also, I usually double or triple (at least) the amount of paprika called for in any paprikash recipe I’ve found. I mean, I really sock the paprika powder in there, because I love that flavor! And I usually order 8 ounces of paprika at a time, so that tells you how much and how often I use it!
Hal Kolsky says
Fantastic recipe. Easy and delicious. Can’t vouch for authenticity but it was amazing regardless.
Kimberly @ The Daring Gourmet says
Thanks so much, Hal, I’m glad you enjoyed it!
dave says
authentically, they add water not broth. And just plain olde table . The Red pepper is not a bell pepper but the long red wax pepper. You can of course use the bell pepper, bur the end result is a bit different. Also. Look for the SZEGEDI brand of Sweet Hungarian Paprika. That one ingredient is key. last note, Hungarians use measuring spoons as a gauge, For them a tbsp is a well rounded FULL Tbsp. Enjoy
Lisa says
My son loves this, it reminds him of his Grandmother that used to make it often. I’ve previously used a different recipe (Hungarian Pork Chops) but always made it with Chicken, and have moved and closed the recipe card. We serve it over pan-roasted w/butter Acini di Pepe pasta. Pan roasting the pasta prior to boiling, gives it a rich nutty flavor.
I would like to know if the heavy whipping cream is to be mixed in with the flour & sour cream? The recipe doesn’t specify that. Thanks in Advance – it smells wonderful, while it’s simmering, I’m sure my son will appreciate it this evening :)
Kimberly @ The Daring Gourmet says
Hi Lisa, yes, you combine the sour cream/cream/flour together. I hope you and your family enjoy your meal! :)
Sr. Maria Angeline Weiss says
Love this recipe. It is delicious. Although I have NEVER been able to deseed and finely dice the tomatoes, chop the onions, and chop the pepper in less than 10 minutes. Prep time in my opinion takes much longer than 10 mins.
dave says
Hungarians do not SEED the tomato. And they dice it pettite, not really small
Karin says
Can someone tell me how to adjust the cooking time for boneless chicken? Either thighs or breasts. I am leaning toward using thighs.. Thank you!
Shirlee says
I used thighs – it was great, but I’m sure either would be fine. If you use breasts, maybe just cut them up in thirds so there is more surface area for the sauce. There is a LOT of sauce!
J. Lusk says
This is almost identical to my Slovenian mother’s recipe, except she didn’t include tomato and used a full cup of sour cream, thinned with a bit of water. Not sure I liked the tomato, but that’s just because it isn’t how mom made it. Still very, very delicious. We always served ours over rice.
carolyn says
This was really good. My mom, husband, and son really liked it. l used canned diced tomatoes because I didn’t have fresh and I omitted the heavy cream and thickened it with corn starch to take off a few calories. I’m sure heavy cream would have made it even better but this was really good.
Katherine says
So delicious! First time I used cold sour cream by mistake and the sauce was lumpy, but I used room temperature sour cream today and it turned out perfect. This will be one of my weeknight go-to recipes!
Marishka Brown says
Mix two heaping tablespoons of flour and mix into your sourcream 😉 then pour into your pot… Hungarian recipes is, onion, oil, paprika, boiled thigh and legs.. Boil for 1. 5 hours in medium.. When boiled set aside three cups of the chicken water.. Add a can of tomatoe paste mix that together then pour that into the onions paprika and chicken.. When cj is now simmering.. I the can of diced tomatoes.. Or fresh tomatoes and chicken broth from the boil. Then add your tomatoes paste chicken broth to the pot.. On the side. Ix your sour cream and flour together.. When the entire mixture is simmered for 20 to 30 minutes.. Adding more paprika or sLt to taste… Then add the sour creamix.. Stir and let sit on low for ten minutes.. I make my rice in this time and serve over rice… The traditional way is boiled potatoes.. Enjoy!
Elizabeth says
I have been looking for this recipe for a long time. My father use to make it when he was alive and I loved it. You nailed it. This was just like he’s. If you never tried this before you definitely should. Perfect!!!
Tomorrow I’m trying Hungarian Porklote. If I’m not mistake my father called it goulash. Look just like his. I can’t wait.
Kimberly @ The Daring Gourmet says
I’m so glad, Elizabeth, thank you! I hope you enjoy the Pörkölt – happy cooking! :)
Katalin says
No baking soda. Carbonated mineral water..
Katalin says
Did you taste the Hortobágy pancakes in Hungary? It was invented to utilize the remaining chicken peppers. French pancakes should be baked using flour, eggs, baking soda, oil, salt. The meat must be taken out of the sauce. Grind it. Soften with a little sauce. It should be loaded into the pancakes. Fold into a triangle. Sprinkle with sauce. Put sour cream on it. You can also bake it on a baking sheet.
Katalin says
Chicken peppers are made with water and not broth because there is no need to taste the vegetables. The meat does not need to be roasted because then the flavors are trapped in the meat and not passed on to the juice. Many onions are fried in a glass on fat or oil. Add the peppers and tomatoes. Bake. Then the red pepper. Chicken, salt, pepper. Pour in enough water to cover it. Bake in soft for 30-35 minutes. Mix sour cream with a spoonful of flour. We add it from the stew. Stir. Add with stirring and bring to a boil.
Jennifer says
Easier than I thought it would be and so very delicious! I used butter and oil not lard and canned tomatoes. The thighs cooked quicker than the time noted. It’s will be one I make often.
Kimberly @ The Daring Gourmet says
Thank you, Jennifer, I’m so glad you enjoyed it!
Michele Prowse says
First timer here. The sauce is delicious. Tender chicken. Used canned crushed tomatoes instead of fresh tomatoes. Served over rice. Had to add a bit more paprika, salt,pepper but all in all a great recipe.
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed it, Michele, thank you!
Raymond Charry says
This is an awesome recipe! I followed it exactly. Having visited Hungary 4 or 5 times I can only say that this recipe is about as close as you will get to eating there. The last time I made this I used boneless chicken thighs and it was good – but this time I used a whole chicken and the flavor is much more robust. I have the means to make Hungarian dumplings but I used Spaetzle instead because it is so much easier. So nice to find an authentic recipe. Bravo to you!
Kimberly @ The Daring Gourmet says
Thanks so much, Raymond, I really appreciate the feedback!
Cynthia Beahm says
My nagyanya would first crisp bacon and remove from pan, then cook ALOT of onion in the bacon grease , low and slow, do not brown, it takes a while but cook until soft and take on a golden hue but not browned/carmelized –this helps to develop the right flavor. Remove from heat add paprika (Hungarian sweet) to onions then remove from pan. Add some lard, chicken fat, or other type of fat to pan. lightly dip chicken pieces in flour flavored with salt pepper and paprika and fry in pan (this step browns the chicken and browns the flour which equals more flavor and helps thicken the sauce). Put all in large pan, deglaze the fry pan with chicken broth to get all the tasty bits and dump in the pot.Add more chicken broth until chicken covered. I make my own richly flavored chicken bone broth that I use but a good boxed one will do. Simmer gently until chicken is done. Taste the broth, see if needs more seasoning: salt, pepper, paprika, a touch of garlic. Note: I use ALOT of paprika in this dish!! More than 4 tablespoons! Do not be afraid of the SWEET Paprika! No need for more flour in sour cream since put it in earlier. Temper the sour cream, adding a bit of the hot broth a little at a time until smooth and no lumps, then just before serving, pour in the sour cream and stir. DO NOT BOIL at this point, the cream will separate. Serve with nokedli/dumplings (best) , egg noodles, or even mashed potatoes . When you reheat, do so very gently, don’t boil. I will often make the day before so the flavors develop even more, refridgerate without the sour cream and add after reheating just before serving.
J Patton says
Outstanding! My family, who haven’t been fans of chicken paprikash when I’ve made it in the past, loves this recipe.
Kimberly @ The Daring Gourmet says
I’m so glad, J Patton, thank you!
Anonymous says
This was excellent, even the pickiest of eaters loved it. I used light sour cream and didn’t have any problems with it. I used corn starch instead of flour to make it gluten free and used boneless breasts. Great recipe.
Diana says
Grew up with this in old country – made it and it was perfect. Served it over home made egg noodles.
Kimberly @ The Daring Gourmet says
Thank you, Diana, I’m so glad you enjoyed it!