If you’ve never tried Hungarian Chicken Paprikash, you’re in for something cozy, rich, and downright comforting. This is one of those recipes that doesn’t need fancy ingredients or trendy techniques—just simple pantry staples, a good helping of paprika, and a little patience while it simmers into something magical. It’s the kind of dish I turn to when I want to cook something slow and satisfying, usually on a Sunday afternoon when there’s time to let the flavors do their thing.
So, What Exactly Is Chicken Paprikash?
Chicken Paprikash—Paprikás Csirke if we’re saying it like a local—is one of those dishes that feels like a hug from the inside. Originating in Hungary, it’s essentially chicken gently braised in a sauce made with onions, garlic, and lots of sweet Hungarian paprika. The sauce gets creamy with sour cream stirred in at the end, and it’s traditionally served with egg noodles or nokedli (Hungarian dumplings).
The thing I love most? It’s humble. This dish started as a way to stretch ingredients—older chickens, home-rendered lard, and onions from the garden. It was about making something hearty and flavorful out of what you had. And even today, that spirit still comes through in every bite.
Ingredients You’ll Need (And Why They Matter)
After cooking this a few times and messing around with little tweaks, I’ve realized that the ingredients are few, but each one really matters. Here’s what I use and why:
- Chicken: Bone-in, skin-on pieces are best. Thighs and drumsticks bring great flavor and stay juicy through the simmer.
- Onions and garlic: The base of everything. Cook them slowly and let them get soft and sweet.
- Paprika: This is the big one—don’t use the dusty jar from the back of the cabinet. Get real Hungarian sweet paprika if you can. The flavor difference is no joke.
- Sour cream & cream: Some folks use just sour cream, but I like a mix. It gives the sauce a slightly richer, silkier finish.
- Broth or water: Traditional recipes call for water, but if I have homemade chicken broth in the freezer, I use it—it really deepens the flavor.
- Optional veggies: Tomatoes and peppers show up in some versions. I add a chopped tomato when I want a touch of acidity to balance the richness.
Which Paprika Is Best?
Let’s be honest: not all paprika is created equal. I once made this dish with basic grocery-store paprika and wondered why it tasted flat. Then I got my hands on a tin of authentic Hungarian paprika from the Kalocsa region—and it was a game-changer. It has this deep, almost smoky-sweet aroma and that unmistakable red color that stains your fingers when you scoop it. If you’re serious about making this dish right, it’s worth the small splurge.
And yes—use more than you think. The whole character of this dish comes from that gentle, earthy paprika warmth. Skimping on it is like making pesto with barely any basil.
Lard or Oil?
Traditionally, chicken paprikash is cooked in lard. If you’re like me and enjoy rendering your own lard after a roast pork session, this is the perfect use for it. But bacon grease? That’s an equally delicious swap and adds a smoky undertone. If all else fails, a neutral oil like sunflower or canola will do the job.
Let’s Talk Broth
Using water is the old-school way, but a good homemade broth—especially if it’s been simmered with bones and veggies—will give your sauce way more body and flavor. If you’ve got some frozen broth on hand, now’s the time to use it. Otherwise, a low-sodium store-bought broth will work just fine. Just try to avoid anything too salty or overly seasoned—it competes with the paprika.
My Go-To Method (With Tips)
Here’s how I make it at home:
- Brown the chicken – I like to give the chicken a nice sear first, even though traditional recipes skip this. It builds flavor that seeps into the sauce. Just don’t crowd the pan—do it in batches if needed.
- Cook the onions slowly – This step takes time, but it’s worth it. You want them soft and golden before you add anything else.
- Paprika off the heat – Always take the pan off the heat before stirring in the paprika. If it burns, it goes bitter in a flash, and there’s no saving it.
- Simmer gently – Once the broth is in and the chicken’s back in the pot, cover it and let it go low and slow. The meat gets tender, and the sauce builds layers of flavor.
- Cream mixture at the end – Whisk flour into sour cream and cream, then stir it in gradually. This keeps the sauce smooth and helps it thicken just right.
- Season to taste – Once the sauce is done, don’t forget to adjust the salt. It brings everything together.
Serving It Up
I usually serve Chicken Paprikash over buttered egg noodles, but spaetzle or mashed potatoes are just as comforting. On a cold evening, I even enjoy it with a hunk of crusty bread to mop up that thick, paprika-spiked sauce. A quick cucumber salad or some pickled vegetables on the side helps balance out the richness.
Can I Make It Ahead?
Yes—and honestly, it tastes even better the next day. The sauce thickens a bit in the fridge and the flavors mellow beautifully. Just store it in an airtight container and reheat gently on the stove. If the sauce thickens too much, add a splash of broth or water to loosen it.
How to Store Leftovers
Leftovers keep well in the fridge for 3–4 days. You can also freeze it, but hold off on adding the sour cream mixture until you’re ready to serve—it tends to separate when frozen. To freeze, cool completely, pack into airtight containers, and thaw in the fridge overnight before reheating.
Authentic Chicken Paprikash
A cozy Hungarian classic, this chicken paprikash is simmered in a rich, creamy paprika sauce that’s loaded with depth and old-world flavor. Perfect for chilly evenings or when you’re craving something hearty and comforting.
Ingredients
- 3 pounds bone-in, skin-on chicken pieces (you can use boneless, but bone-in adds more flavor)
- 2 tablespoons pork lard (or butter, but lard gives the best authentic taste)
- 2 medium yellow onions, finely chopped
- 2 Roma tomatoes, seeds removed and finely diced
- 2 cloves garlic, minced
- 1 Hungarian bell pepper, diced (optional)
- 3–4 tablespoons authentic sweet Hungarian paprika
- 2 cups good-quality chicken broth
- 1½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- ¾ cup full-fat sour cream, at room temperature
- ¼ cup heavy cream
- 3 tablespoons all-purpose flour
Instructions
- Warm the lard in a large Dutch oven over medium heat. Once hot, sear the chicken pieces until golden on all sides, then set them aside on a plate.
- In the same pot, add the chopped onions and cook until soft and caramelized. Stir in the garlic, diced tomatoes, and bell pepper (if using), and let it cook for a few minutes until everything starts to break down.
- Take the pot off the heat briefly and gently stir in the paprika, salt, and pepper. (This step keeps the paprika from burning and turning bitter.)
- Return the chicken to the pot and pour in the chicken broth—enough to mostly submerge the pieces. Bring everything up to a simmer, then lower the heat, cover, and let it gently bubble away for about 40 minutes until the chicken is tender.
- While that’s simmering, whisk together the sour cream, heavy cream, and flour in a small bowl until smooth. When the chicken is ready, take it out and set it aside again.
- Slowly stir the cream mixture into the pot, whisking continuously to keep the sauce silky. Let it simmer for a few minutes until it thickens slightly. Taste and adjust the seasoning if needed.
- Nestle the chicken back into the sauce, let it warm through, and serve hot—ideally with Hungarian nokedli (little dumplings) or even buttered egg noodles if that’s what you have on hand.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 315Total Fat 19gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 124mgSodium 923mgCarbohydrates 11gFiber 1gSugar 4gProtein 24g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQ
Can I use boneless chicken?
You can, but the flavor from bone-in pieces really makes a difference. If you’re using boneless, I suggest thighs over breasts—they’re juicier and hold up better.
What if I don’t have Hungarian paprika?
Try to find it online or at a specialty store. Spanish paprika isn’t quite the same, but it’ll work in a pinch. Just don’t use smoked paprika—it changes the flavor completely.
Can I skip the flour?
Yes, though your sauce will be thinner. If you need a gluten-free option, you could try cornstarch slurry instead.
Is this spicy?
Not at all. Hungarian paprika is sweet, not hot. If you want heat, you can add a pinch of cayenne—but traditionally, this dish is more about warmth than spice.
Let me tell you—when this is simmering away on the stove, the kitchen smells incredible. It’s the kind of meal that makes people linger at the table just a little longer. Whether you grew up eating dishes like this or you’re discovering them for the first time, Chicken Paprikash has that nostalgic, comforting magic that’s hard to beat.
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