Hungarian Chicken Paprikash

Here’s a classic and comforting recipe for Hungarian Chicken Paprikash (Paprikás Csirke) — a rich, creamy chicken stew flavored with sweet Hungarian paprika and finished with sour cream. It’s simple, hearty, and full of old-world flavor.

🍗 Hungarian Chicken Paprikash (Paprikás Csirke)

🕒 Prep Time: 15 min | Cook Time: 45–55 min | Serves: 4–6

🍴 Ingredients:

• 2–3 tbsp oil or lard (traditional)

• 1 large onion, finely chopped

• 2–3 garlic cloves, minced

• 1 ½–2 lbs (700–900g) bone-in, skin-on chicken pieces (thighs and drumsticks work best)

• 2 tbsp sweet Hungarian paprika (authentic flavor depends on good-quality paprika!)

• 1 tsp salt, or to taste

• ½ tsp black pepper

• 1 cup chicken broth or water

• ½ cup sour cream

• 1 tbsp flour (optional, for thickening)

• Optional: 1 bell pepper or tomato, chopped (for a slightly richer stew)

🥣 Instructions:

1. Sear the Chicken:
   Heat oil or lard in a large pot or deep skillet over medium heat. Season chicken pieces with salt and pepper. Brown them on all sides (about 5–7 min). Remove and set aside.

2. Sauté the Onion:
   In the same pot, add the chopped onions and cook over medium heat until golden and soft, about 8–10 minutes. Add garlic and cook 1 minute more.

3. Add Paprika (Carefully!):
   Remove the pot from heat briefly and stir in the sweet Hungarian paprika — this prevents it from burning and becoming bitter. Return to heat after stirring.

4. Add Chicken & Simmer:
   Return chicken to the pot. Add broth (just enough to almost cover the chicken). Bring to a gentle simmer. Cover and cook for 30–40 minutes, or until chicken is fully cooked and tender. Add the chopped tomato or bell pepper now, if using.

5. Make the Sour Cream Sauce:
   In a small bowl, whisk sour cream with flour until smooth (this prevents lumps). Temper it by stirring in a few spoonfuls of the hot broth, then slowly stir the mixture into the pot.

6. Finish the Dish:
   Simmer uncovered for another 5–10 minutes until slightly thickened. Adjust salt and pepper to taste.

🍽️ Serve With:

• Nokedli (Hungarian dumplings) or egg noodles

• Mashed potatoes or spaetzle

• Crusty bread to soak up the sauce

🇭🇺 Tips & Variations:

• Paprika matters! Use fresh, high-quality Hungarian sweet paprika (e.g., from Szeged or Kalocsa).

• For a creamier version, use boneless thighs and more sour cream.

• Want it spicy? Add a pinch of hot paprika or crushed red pepper.

Would you like a no-flour (gluten-free) version, or the recipe for Hungarian nokedli dumplings to go with it?