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:
-
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. -
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. -
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. -
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. -
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. -
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?
