Hungarian Chicken Paprikash, or “Paprikás Csirke” in Hungarian, is a well-loved dish that reflects the rich culinary traditions of Hungary. It’s a comforting and flavorful meal that is simple to make yet deeply satisfying. The dish gets its name from “paprika,” the key spice in Hungarian cooking, which gives the sauce its warm, red color and rich flavor.
What is Chicken Paprikash?
Chicken Paprikash is a stew made from chicken, onions, paprika, and sour cream. The chicken is usually cut into pieces and slowly cooked until tender in a sauce made with onions and a generous amount of paprika. The sauce is creamy and slightly tangy, thanks to the addition of sour cream, which balances the heat of the paprika. Some variations also include tomatoes, garlic, and peppers.
The dish is typically served with “nokedli,” a type of Hungarian dumpling similar to German spaetzle, or with other types of pasta or boiled potatoes. The sauce is so delicious that you’ll want something to soak it up!
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Hungarian Chicken Paprikash: A Delicious Taste of Tradition
Course: MainCuisine: HungarianDifficulty: Easy4
servings10
minutes50
minutes527
kcalHungarian Chicken Paprikash is a traditional Hungarian dish made from simple, real food ingredients. Succulent pieces of chicken are simmered in the most flavorful sauce, made with the best Hungarian Paprika with a cream base.
Ingredients
3.5 LB Chicken thighs and drumsticks
2 tbsp Butter or Cooking Oil
1 Sweet Onion chopped
3 cloves Garlic chopped
2 tbsp Flour
3 tbsp Sweet Hungarian Paprika
2 tbsp Tomato Paste
2 cups Chicken Broth up to 2.5 cups if you want more sauce
Salt and Pepper to taste
- Roux
3/4 cup Sour Cream
1 tbsp Flour
Splash of Water
Directions
- Season your chicken with salt and pepper on both sides. Heat up a skillet, add cooking oil and sear the chicken in batches, until nicely brown. Do not overcrowd the chicken and use a splatter guard if the chicken is splashing around (tip: place chicken skin side down and do not disturb for 6-7 minutes, then flip and cook for 3-4 minutes on the other side; this will ensure a nice sear on the skin).
- Chop your onions and garlic. Once the chicken is seared on both sides, remove it to a plate and add onions into the same pan (if too much fat has accumulated in a skillet, remove some of it so you are left with approx 1 tablespoon of fat). Saute onions until translucent, for about 5 minutes.
- Add garlic and cook for one minute. Then add flour to the skillet and cook for 2 minutes. Then add paprika & tomato paste and mix well.
- Then add chicken broth and place chicken back into the skillet. Cover it and cook for about 20 minutes, until chicken is fully cooked through. Once the chicken is cooked, remove it from the skillet so you can finish up the sauce.
- Prepare the roux: combine sour cream with flour and a splash of water. Start gradually adding a little bit of sauce to it to temper it until you have a full cup. Then pour it over the sauce and let it come to a boil.
- Serve the chicken with sauce and the side of noodles, potatoes or grains.
Notes
- Sweet and Soft: Sauté the onions slowly until they are soft and golden. This helps them release their natural sweetness, which balances the paprika’s flavor.
- Flavor Building: Brown the chicken pieces in a bit of oil or butter before adding them to the sauce. This step adds depth of flavor to the dish. Make sure the skin gets a nice golden color.
