Authentic Chicken Paprikash (Paprikás Csirke)
If you’re craving a hearty, flavorful dish that combines tender chicken with a rich, creamy paprika sauce, this authentic Chicken Paprikash is exactly what you need.
A Hungarian classic, this dish is full of bold, comforting flavors that will warm you from the inside out.
With just a few simple ingredients, you’ll be able to create a satisfying meal that’s both delicious and easy to make—perfect for any day of the week!
Ready to dive into this culinary delight? Let’s get started!
For Chicken Paprikash:
- Chicken – I recommend using bone-in, skin-on chicken pieces for the most flavor, but you can use boneless/skinless if you prefer.
- Pork Lard – Traditional for the best flavor, but butter can be substituted if needed.
- Yellow Onions – Finely chopped to create the base of the sauce.
- Garlic – Minced to add depth of flavor.
- Roma Tomatoes – Seeds removed and finely diced for a fresh, tangy element.
- Hungarian Bell Pepper – Optional, but it adds an extra layer of flavor.
- Sweet Hungarian Paprika – The key ingredient for that rich, smoky flavor.
- Chicken Broth – For a flavorful base to cook the chicken in.
- Sea Salt – To taste.
- Black Pepper – Freshly ground for a subtle kick.
- All-Purpose Flour – To thicken the sauce and make it creamy.
- Full-Fat Sour Cream – Adds richness and creaminess to the sauce (be sure it’s room temperature).
- Heavy Whipping Cream – Helps create a smooth and velvety sauce.
For the Sauce:
- Paprika – Be careful not to scorch it for the best flavor.
- Chicken Broth – Used to cook the chicken and form the base of the sauce.
- Flour + Cream Mixture – To thicken and make the sauce creamy.
- Sour Cream – Added for richness and to balance the spices.
Authentic Chicken Paprikash (Paprikás Csirke)
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Ingredients:
- 2 tablespoons pork lard (or butter; lard is recommended for the best flavor)
- 3 pounds chicken pieces (bone-in, skin-on for traditional flavor; boneless/skinless can also be used)
- 2 medium yellow onions, finely chopped
- 2 cloves garlic, minced
- 2 Roma tomatoes, seeds removed and finely diced
- 1 Hungarian bell pepper, diced (optional)
- 3-4 tablespoons quality Hungarian paprika (sweet)
- 2 cups chicken broth (preferably a high-quality brand like Aneto)
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- 3/4 cup full-fat sour cream (room temperature to avoid lumps)
- 1/4 cup heavy whipping cream
Instructions:
- Brown the Chicken:
In a large Dutch oven or heavy pot, heat the pork lard (or butter) over medium heat. Brown the chicken pieces on all sides, then transfer them to a plate. - Cook the Vegetables:
In the same pot, add the finely chopped onions and sauté until golden brown. Add the minced garlic and diced tomatoes (and bell pepper, if using) and cook for another 2-3 minutes. - Add Paprika:
Remove the pot from heat. Stir in the paprika, salt, and pepper. Be careful not to burn the paprika as it can become bitter. - Simmer the Chicken:
Return the chicken to the pot and pour in the chicken broth. The chicken should be mostly covered by the broth. Bring the mixture to a boil, then cover, reduce the heat to medium-low, and simmer for 40 minutes. After simmering, remove the chicken from the pot and place it on a plate. - Make the Creamy Sauce:
In a small bowl, whisk the flour into the sour cream and heavy cream to form a smooth paste. Gradually stir the cream mixture into the sauce, whisking continuously to avoid lumps. Bring to a simmer for 2-3 minutes, allowing the sauce to thicken. Taste and adjust seasoning with additional salt and pepper if needed. - Finish the Dish:
Return the chicken to the pot and let it simmer in the sauce until heated through. - Serve:
Serve the Chicken Paprikash with Hungarian nokedli (dumplings similar to German spaetzle). You can make nokedli using a spätzle scraper and this dough recipe for the perfect pairing.
Notes:
- The dish is best served with Hungarian nokedli, which can be made from a simple dough and scraped into boiling water using a spaetzle scraper.
- For an authentic taste, it’s recommended to use pork lard, but butter is an acceptable alternative if preferred.
Nutrition
Calories: 516kcal | Carbohydrates: 11g | Protein: 32g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 148mg | Sodium: 744mg | Potassium: 589mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2435IU
- Can I use boneless, skinless chicken for Chicken Paprikash?
Absolutely! While the traditional recipe uses bone-in, skin-on chicken for maximum flavor, you can use boneless, skinless pieces if you prefer. Just keep in mind the sauce might not be as rich, and you’ll need to adjust the cooking time slightly.
- What kind of paprika should I use?
For an authentic taste, go for Hungarian sweet paprika—this is the key to the deep, smoky flavor that makes Chicken Paprikash stand out. Avoid using old paprika, as it can lose its vibrant flavor.
- Can I make this dish ahead of time?
Yes! Chicken Paprikash actually tastes even better the next day as the flavors have time to meld. Just make it in advance, store it in the fridge, and reheat it gently when you’re ready to serve.
- How do I get a creamier sauce?
To make the sauce extra creamy, use full-fat sour cream and make sure it’s at room temperature to avoid any lumps. If you like, you can also add a touch of heavy cream for an even richer finish!
- What should I serve with Chicken Paprikash?
Traditionally, nokedli (Hungarian dumplings) or spaetzle are the perfect sides. But if you’re short on time, serve it over egg noodles, rice, or mashed potatoes. It’s all about that rich, creamy sauce!
