Chicken Paprikash (Paprikás Csirke)

This is a rich, comforting Hungarian classic — tender chicken in a creamy, paprika-spiced sauce. It's hearty, flavorful, and perfect with egg noodles or dumplings (nokedli). I love it because it's simple, soul-warming, and the bright red paprika gives it that signature Hungarian character.

Ingredients (serves 4–6)

• 1.5–2 kg (3–4 lbs) chicken pieces (thighs and drumsticks work best, bone-in for flavor)

• 2 large onions, finely chopped

• 3–4 tbsp sweet Hungarian paprika (use good quality — this is the star!)

• 2–3 tbsp vegetable oil or lard

• 2–3 garlic cloves, minced

• 1–2 tomatoes, peeled and chopped (or 2 tbsp tomato paste)

• 1 red bell pepper, sliced (optional but traditional)

• 250 ml (1 cup) chicken stock or water

• 200–250 ml (¾–1 cup) sour cream or heavy cream

• Salt and black pepper to taste

• Optional: 1 tbsp flour for thickening

To serve:

• Egg noodles, spaetzle (nokedli), or rice

• Fresh parsley for garnish

Step-by-Step Method

1. Brown the chicken — Heat the oil/lard in a large pot or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper, then brown them on all sides. Remove and set aside.

   

2. Cook the onions — In the same pot, add the chopped onions and cook until soft and golden (about 8–10 minutes). Add the garlic and cook for another minute.

1. Add paprika — Remove the pot from the heat briefly and stir in the paprika (this prevents it from burning and turning bitter). Stir quickly, then return to low heat.

   

2. Build the sauce — Add the chopped tomato (or paste), sliced pepper, and chicken stock. Stir well. Return the browned chicken to the pot. Bring to a simmer, cover, and cook on low heat for 45–60 minutes until the chicken is very tender.

   

3. Finish with sour cream — Remove the chicken pieces again. Mix the sour cream with a little sauce (to temper it) and a spoonful of flour if you want it thicker. Stir the mixture back into the pot. Simmer gently for 5 minutes (do not boil, or the sour cream may curdle).

   

4. Serve — Return the chicken to the sauce. Taste and adjust seasoning. Serve hot over noodles or dumplings, with a generous sprinkle of fresh parsley.

Tips for the Best Paprikash

• Use authentic Hungarian sweet paprika — it makes a huge difference.

• The sauce should be creamy and vibrant orange-red.

• For a richer version, some people add bacon or use duck instead of chicken.

• Leftovers taste even better the next day!