Authentic Chicken Paprikash

Here’s a classic Hungarian Chicken Paprikash — rich, comforting, and full of paprika flavor 🇭🇺🍗

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🍗 Authentic Chicken Paprikash (Csirkepaprikás)

Ingredients

• 2–3 lbs chicken pieces (bone-in, skin-on preferred)

• 2 tbsp vegetable oil or lard

• 1 large onion, finely chopped

• 2–3 garlic cloves, minced

• 2 tbsp sweet Hungarian paprika

• 1 tsp smoked paprika (optional, for depth)

• 1 cup chicken broth or water

• 1 cup sour cream

• 1 tbsp flour (optional, for thickening)

• Salt and black pepper to taste

• Optional: 1–2 green peppers, sliced

Serve with:

• Nokedli (Hungarian dumplings), egg noodles, or rice

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Instructions

1. Brown the chicken

   • Heat oil in a large skillet or Dutch oven.

   • Season chicken with salt and pepper.

   • Brown chicken on all sides (about 5–7 minutes per side). Remove and set aside.

2. Cook onions and garlic

   • In the same pan, sauté onions until soft and golden.

   • Add garlic and cook 1 more minute.

3. Add paprika

   • Remove pan from heat briefly and stir in paprika (prevents burning).

   • Return to heat and mix with onions.

4. Simmer chicken

   • Add chicken back, plus broth (and optional peppers).

   • Cover and simmer 30–40 minutes until chicken is cooked through and tender.

5. Make sauce creamy

   • Mix sour cream with flour (optional, prevents curdling).

   • Stir into the chicken, gently heating for 5 minutes (don’t boil).

   • Adjust salt and pepper.

6. Serve

   • Spoon over noodles or dumplings and enjoy hot.

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Tips

• Use sweet Hungarian paprika for authentic flavor.

• Skin-on, bone-in chicken keeps the sauce rich.

• Can add a splash of white wine or a touch of lemon juice for brightness.

I can also give a simpler weeknight version with boneless chicken and stovetop noodles if you want something quicker.

Do you want me to do that?