Here’s a traditional, home-style Hungarian Chicken Paprikash—comforting, creamy, and rich with paprika flavor 🇭🇺🍗
Hungarian Chicken Paprikash (Paprikás Csirke)
This classic dish is known for its velvety sauce made from onions, sweet Hungarian paprika, and sour cream. It’s simple, rustic, and meant to be served with noodles or dumplings.
🧺 Ingredients
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2½–3 lbs bone-in, skin-on chicken pieces
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Salt and black pepper, to taste
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2 tablespoons oil or lard
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2 large onions, finely chopped
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2 tablespoons sweet Hungarian paprika (very important)
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1 teaspoon smoked paprika (optional, not traditional)
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1 cup chicken broth
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1 cup sour cream
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1 tablespoon all-purpose flour
🍳 Instructions
1. Brown the Chicken
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Season chicken with salt and pepper.
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Heat oil in a large skillet or Dutch oven over medium heat.
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Brown chicken on both sides (about 4–5 minutes per side). Remove and set aside.
2. Make the Paprika Base
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In the same pan, add onions and cook slowly until very soft and golden.
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Remove pan from heat briefly and stir in paprika (this prevents burning).
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Return to heat and add chicken broth, stirring well.
3. Simmer
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Return chicken to the pan.
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Cover and simmer gently for 35–45 minutes, until chicken is tender.
4. Finish with Sour Cream
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In a bowl, mix sour cream with flour until smooth.
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Stir a ladle of hot sauce into the sour cream to temper it.
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Gently stir mixture back into the pan.
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Simmer uncovered for 5–10 minutes until sauce thickens.
🍽️ How to Serve
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Traditionally served with nokedli (Hungarian dumplings)
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Also great with egg noodles, mashed potatoes, or rice
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Add a side of cucumbers or pickled vegetables
🇭🇺 Authentic Tips
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Use real Hungarian sweet paprika, not generic paprika
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Do not boil after adding sour cream—keep it gentle
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The sauce should be rich, orange-red, and silky
If you’d like, I can:
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Share a shortcut weeknight version
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Help you make nokedli from scratch
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Adapt it for a slow cooker