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) 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
Sally says
Excellent recipe, but I omitted tomatoes. I have been making Chicken Paprikash for 40 years with my Mom’s recipe. We didn’t use tomatoes, but we did use chopped celery with the onions. The combination of cream and sour cream makes this recipe superior!
Kimberly @ The Daring Gourmet says
Thank you, Sally, I’m so glad you enjoyed it and appreciate the feedback!
Susan says
The chicken turned out moist but the sauce was definitely the highlight. It had a complex flavor and was so delicious that I kept thinking about it the next day. I can’t wait to make it for friends. I followed the recipe exactly and used lard. Maybe it was the lard that turned the sauce into such a flavorful creamy sauce. This is a wonderful recipe!
Kimberly @ The Daring Gourmet says
That’s fantastic, Susan, I’m so glad you enjoyed it – thanks so much for the feedback!
Shirley Hughes says
The best I just use soft Schwebels Italian bread ;its soft and a quart of wipping cream and a little corn starch (Ididnt have flour) Ecellent -!!!💯❤Ps. Like my moms your the best !!!@
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Shirley, thank you!
Anonymous says
This exceeded my expectations. It was sooo flavorful and delicious, even with cheap/regular paprika and a red bell pepper. I can only imagine how yummy it would be if we got the good stuff. Saving this recipe for the future!
Jim says
Just finished serving this and it was very well received. I used to make this dish years ago with a different recipe that I can no longer find. Your process was easier and, in my opinion, produced a much nicer flavour.
Made a couple of changes, kind of a blend with your recipe and what I recall of the other one. Instead of lard I browned some bacon and used that fat to brown the chicken. Cut up the bacon and put half in with cream base when it gets blended in and used the other half to garnish when serving. I didn’t include the roma tomatoes…. this time.
Thank you so much, an excellent recipe.
Anna says
An absolute five star dish! My slight variation on this was to transfer the pan to the oven and bake it, covered, for about 30 minutes rather than to simmer. This I think allowed the dish to round out perfectly all over allowing the flavours to develop and infuse. A heavenly result! Bless you for blessing us with this recipe.
Kimberly @ The Daring Gourmet says
Wonderful, Anna, I’m so glad you enjoyed it and thanks for your feedback about the oven method!
Anthony in Queens NY says
I made this today! Delicious. One thing…the even after sweating the onions and pepper down (and chopped them small), when the dish was done …40 minutes later? the onions and pepper were still in tact and not broken down….I through the sauce in a food processor (carefully) before tossing in the sour cream mixture. It was delicious! I should buy better paprika though…I do have Hungarian paprika, but it’s hot…and used half of that and half of McCormick paprika…going online and buying better paprika.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Anthony, thank you for the feedback!
Meghna says
My Austrian friend made her own version of this recently which inspired me to make it. I made this for dinner and it was perfectly wonderful! It was both rich and creamy with the paprika flavour bursting in every bite. I added a dash of hot paprika because we like spicy food and that made it perfect for us. I didn’t have lard so I used butter – tasted just fine. I served it with Spätzle which turned out to complement the food really well. Thank you and I will be making this again!
Kimberly @ The Daring Gourmet says
Thank you, Meghna, I’m so glad it was a hit!
Fay Gassner says
I haven’t made the Paprikash yet, but I enjoyed reading the comments on the recipe. My husbands grandmother was Hungarian. She taught my mother in law to cook. I had her Paprikash recipe, but somehow misplaced it. I’m looking forward to trying your recipe. Thank you.
Kimberly @ The Daring Gourmet says
I look forward to hearing what you think, Fay!
Jody says
Can I use gluten free flour for this recipe?
Kimberly @ The Daring Gourmet says
Yes you can!
Helmut Jilling says
You can even make it without flour… it just has a very rich paprika flavored soup broth instead of the creamy broth. I actually preferred this version, but my mother made it both ways… One of my favorite dishes.
Jan K says
Really C Joseph? I, for one, enjoy reading about Kimberlys “travel log”. I am making recipes from the different countries we have been fortunate enough to visit. I loved Budapest, the chain bridge , the shoe monument, the Hussars at the castle, and the food. Had my first experience with genuine Gulyás and enjoyed it very much. Thanks for the great authentic recipes and the commentary!
Kimberly @ The Daring Gourmet says
Thank you, Jan :) Hope you and your family are staying safe and well!
C Joseph says
I came here for a recipe……….not a travel log. Keep it simple
Kimberly @ The Daring Gourmet says
C Joseph, if you’d rather pay for your recipes instead of getting them for free then you are more than welcome to go and purchase a cookbook on Hungarian cuisine.
And should the cookbook author, heaven forbid, provide some some background information about the recipe or the country it’s from, you should set them straight and mail a complaint to their publisher.
Hilary says
Please keep doing the travel log. I could take more of it. Thank you so much. I love the photos! Great recipes too!
Kimberly @ The Daring Gourmet says
Thanks so much, Hilary! :)
Hilary says
C Joseph, I’m delighted that Kimberley does a little travel log. It provides context. Try looking at the photos and soaking in the atmosphere. It’s good for the soul and may expand your horizons.
Brenda says
I made this for dinner tonight and oh.my.goodness. it was YUMMY. We pretty much licked our plates clean. Thanks so much Kimberly, for sharing another fantastic recipe.
Kimberly @ The Daring Gourmet says
Thank YOU, Brenda, I’m so happy it was a hit!
Mimi says
since I’m making chicken anyway I make my own fresh Chicken Broth. I just take the water used for cooking the chicken and strain it. There’s your chicken broth. Also, you can take all the meat off the bone, and toss that back into the water before straining and let it cook an hour or so…that way you get the extra nutrition from the bones. Then strain it. You got yourself some might rich and mighty nutritious Chicken broth there!
Darla says
This dish went way beyond my expectations for flavor. This chicken paprikash recipe delivers a rich, flavorful, hearty meal that my family went crazy over. I was chuckling reading a comment that mentioned licking the plate…until I tasted this! I am right there with that reader! We had the bread out, catching every last drop on our plate. Thank you so much for sharing. This went right to the top of our recipe faves.
Kimberly @ The Daring Gourmet says
Darla, I’m absolutely thrilled to hear it was such a hit with your family – thank you so much! :)