Chicken Paprikash (also known as Paprikás Csirke in Hungarian) is a classic Hungarian dish featuring tender chicken simmered in a rich, creamy paprika sauce. Here’s a traditional and simple recipe to try:
🍽️ Traditional Chicken Paprikash Recipe
Ingredients:
-
2–3 tbsp vegetable oil or lard
-
1 large onion, finely chopped
-
2–3 lbs bone-in chicken (thighs and drumsticks work well)
-
1 ½ tbsp sweet Hungarian paprika (do not use smoked paprika)
-
1–2 cloves garlic, minced
-
1 bell pepper, sliced (optional, for extra flavor)
-
1 cup chicken broth or water
-
Salt and pepper, to taste
-
½ cup sour cream
-
1 tbsp flour (optional, for thickening)
Instructions:
-
Sauté Onion:
Heat oil or lard in a large skillet or Dutch oven. Sauté onions over medium heat until golden and soft (8–10 minutes). -
Add Paprika (Off Heat!):
Remove the pot from heat and stir in the paprika. This step prevents the paprika from burning and becoming bitter. -
Brown the Chicken:
Return the pot to heat. Add chicken pieces and brown them slightly on all sides. Add garlic and bell pepper (if using), and season with salt and pepper. -
Simmer:
Pour in enough chicken broth to cover about two-thirds of the chicken. Cover and simmer for about 40–50 minutes, until chicken is tender. -
Make the Sauce Creamy:
In a small bowl, mix sour cream with flour (optional, for thickening). Add a few spoonfuls of the hot cooking liquid to temper it, then stir the mixture back into the pot. Simmer for 5–10 more minutes until the sauce is smooth and slightly thickened. -
Serve:
Traditionally served with nokedli (Hungarian dumplings) or egg noodles, and often accompanied by a cucumber salad.
Would you like a recipe for homemade nokedli to go with it?
