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Authentic Chicken Paprikash

Craving a hearty, flavorful meal that’s both comforting and packed with rich, creamy goodness?

Chicken Paprikash is your answer!

This classic Hungarian dish features tender chicken simmered in a velvety paprika sauce that’s pure bliss in every bite.

Whether you’re looking to impress at dinner or indulge in something special, this recipe brings the irresistible taste of Hungary straight to your table.

It’s a one-pot wonder, making cleanup a breeze.

Let’s get cooking!

For Chicken Paprikash

• Chicken – Traditionally, bone-in, skin-on chicken pieces are used for maximum flavor, but boneless, skinless pieces can also work.
• Yellow Onions – Finely chopped, these provide a sweet, savory base to the sauce.
• Garlic – Minced to add depth to the flavor.
• Roma Tomatoes – Seeded and diced, they add a fresh, slightly tangy taste to the dish.
• Hungarian Bell Pepper – Optional, but it adds a bit of extra sweetness to the dish.
• Sweet Hungarian Paprika – The star of the dish, giving it its rich, smoky flavor.
• Chicken Broth – Used to simmer the chicken and create the base for the sauce.
• Sea Salt – To enhance the flavor of the dish.
• Black Pepper – Freshly ground for seasoning.
• All-Purpose Flour – Helps to thicken the sauce.
• Sour Cream – Full-fat, at room temperature, for creaminess and a smooth texture.
• Heavy Whipping Cream – To finish the sauce and add extra richness.

Authentic Chicken Paprikash (Paprikás Csirke)

Craving a hearty, flavorful meal that’s both comforting and packed with rich, creamy goodness? Chicken Paprikash is your answer! This classic Hungarian dish features tender chicken simmered in a velvety paprika sauce that’s pure bliss in every bite.

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Course: Main Course

Cuisine: Hungarian

Keyword: Authentic Chicken Paprikash (Paprikás Csirke)

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

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Ingredients:

• 2 tbsp butter
• 3 lbs bone-in, skin-on chicken pieces (traditional, as it adds the best flavor; boneless skinless options can also be used)
• 2 medium yellow onions, finely chopped
• 2 cloves garlic, minced
• 2 Roma tomatoes, deseeded and finely diced
• 1 Hungarian bell pepper, diced (optional)
• 3-4 tbsp high-quality sweet Hungarian paprika
• 2 cups chicken broth (preferably a high-quality brand like Aneto)
• 1 ½ tsp sea salt
• ½ tsp freshly ground black pepper
• 3 tbsp all-purpose flour
• ¾ cup full-fat sour cream, at room temperature (to prevent lumps)
• ¼ cup heavy whipping cream

 

Instructions:

1. Brown the Chicken:
   • Heat the lard in a large Dutch oven or heavy pot over medium heat.
   • Brown the chicken pieces on all sides, then transfer them to a plate.
2. Cook the Vegetables:
   • In the same pot, add the onions and sauté until golden brown.
   • Add the garlic and diced tomatoes (and bell pepper if using), cooking for an additional 2-3 minutes.
3. Add Paprika:
   • Remove the pot from the heat, then stir in the paprika, salt, and pepper.
   • Be careful not to scorch the paprika, as it can turn bitter.
4. Simmer the Chicken:
   • Return the chicken to the pot and pour in the chicken broth, ensuring the chicken is mostly covered.
   • Bring to a boil.
   • Cover the pot, reduce the heat to medium-low, and let it simmer for 40 minutes.
   • Once done, remove the chicken and set it aside on a plate.
5. Make the Sauce:
   • In a small bowl, whisk together the flour, sour cream, and cream to form a smooth paste.
   • Gradually stir this mixture into the sauce, whisking constantly to avoid lumps.
   • Bring the sauce to a simmer and let it thicken for a couple of minutes.
   • Taste and adjust seasoning with more salt and pepper if needed.
6. Finish the Dish:
   • Return the chicken to the pot, simmering for a few more minutes until the chicken is heated through and coated in the rich, creamy sauce.

 

Nutrition

Calories: 516 kcal | Carbohydrates: 11g | Protein: 32g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 148mg | Sodium: 744mg | Potassium: 589mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2435 IU

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1. Can I use boneless, skinless chicken instead of bone-in, skin-on pieces?

Yes, you can! While bone-in, skin-on pieces give the best flavor, boneless, skinless chicken is a quicker alternative. Just adjust the cooking time to about 20-25 minutes, and you’re good to go!

2. What type of paprika should I use for authentic flavor?

For that true Hungarian flavor, sweet Hungarian paprika is a must! It’s the key to creating that rich, smoky depth. If you like a little heat, you can mix in some hot paprika, but sweet is the way to go for the best taste.

3. Can I make this dish ahead of time?

Definitely! Chicken Paprikash actually tastes better the next day when the flavors have had time to meld. Make it ahead, store it in the fridge, and just reheat when you’re ready to serve. Super easy and delicious!

4. Do I have to brown the chicken before simmering?

Browning the chicken adds an extra layer of flavor, but if you’re short on time, you can skip it. Just simmer the chicken directly in the sauce for a more simplified version.

5. What should I serve with Chicken Paprikash?

While nokedli (Hungarian dumplings) are traditional, you can easily serve it with rice, pasta, or even crusty bread to soak up that mouthwatering sauce. Whatever you choose, it’s guaranteed to be a hit!

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