Hungarian Chicken Paprikash (Chicken Paprikás)
Chicken paprikash is a classic Hungarian comfort dish made with tender chicken simmered in a rich paprika sauce and finished with sour cream. It is traditionally served with dumplings, noodles, or potatoes.
Ingredients (Serves 4–6)
- 2½–3 lb (1.1–1.4 kg) chicken pieces (thighs and drumsticks are traditional)
- 2 tablespoons vegetable oil or butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2–3 tablespoons sweet Hungarian paprika
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup chicken broth
- 1 small tomato, chopped (optional)
- 1 small bell pepper, sliced (optional)
- ¾ cup sour cream
- 1 tablespoon flour (optional, for thickening)
- Fresh parsley, for garnish
Instructions
- Brown the chicken
- Season chicken with salt and pepper.
- Heat oil or butter in a large pot and lightly brown the chicken pieces.
- Remove and set aside.
- Cook the onions
- Add chopped onion to the pot and cook until soft and golden, about 5–8 minutes.
- Add garlic and cook briefly.
- Add paprika
- Remove the pot from direct heat for a moment, then stir in the paprika.
- This helps prevent the paprika from burning and becoming bitter.
- Simmer the chicken
- Return chicken to the pot.
- Add broth, tomato, and bell pepper if using.
- Cover and simmer gently for 35–45 minutes, until the chicken is tender.
- Finish the sauce
- Mix sour cream with flour (if using).
- Stir a little hot sauce into the sour cream first to warm it gradually.
- Add the mixture back to the pot and stir gently.
- Heat through without boiling.
Serving suggestions
Traditional pairings include:
- Hungarian dumplings (nokedli)
- Egg noodles
- Boiled potatoes
- Crusty bread to soak up the paprika sauce
Tips for authentic flavor
- Use sweet Hungarian paprika if available—the paprika is the main flavor of the dish.
- Chicken thighs usually stay juicier than breast meat during simmering.
- Avoid boiling after adding sour cream, as it can separate.
This dish is a staple of Hungarian home cooking and is known for its creamy, paprika-rich sauce rather than being a spicy dish.
