There's something magical about the way Hungarian paprika transforms simple chicken and sour cream into a soul-warming comfort dish. This classic chicken paprikash recipe brings the heart of Hungarian cuisine right to your kitchen, featuring tender chicken pieces swimming in a rich, creamy paprika sauce that's perfect for spooning over traditional nokedli (Hungarian dumplings) or egg noodles.
Why You'll Love This Chicken Paprikash Recipe
This traditional chicken paprikash (Paprikás Csirke in Hungarian) has been warming dinner tables for generations. The dish gets its name and distinctive color from Hungarian paprika, which creates a vibrant orange-red sauce that's both visually stunning and deeply flavorful. While it might sound fancy, this one-pot meal is surprisingly straightforward to prepare, making it perfect for both special occasions and cozy weeknight dinners.
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Ingredients
the Chicken and Sauce:
- 3 lbs chicken pieces (thighs and legs preferred)
- 2 large onions, finely diced
- 3 tablespoons Hungarian sweet paprika
- 2 tablespoons vegetable oil
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 red bell peppers, sliced
- 2 cloves garlic, minced
- 1 large tomato, diced
- 1½ cups chicken broth
- Salt and black pepper to taste
Serving:
- Fresh parsley for garnish
- Hungarian nokedli or egg noodles
Instructions
Prepare the Base
- Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat
- Add diced onions and cook until translucent and golden (about 8-10 minutes)
- Remove pot from heat and stir in paprika until well combined (removing from heat prevents the paprika from burning and becoming bitter)
Cook the Chicken
- Return pot to medium heat and add chicken pieces
- Season generously with salt and pepper
- Add sliced bell peppers, minced garlic, and diced tomato
- Pour in chicken broth and bring to a gentle simmer
- Cover and cook for 45-50 minutes, or until chicken is tender and cooked through
Finish the Sauce
- In a separate bowl, whisk together sour cream and flour until smooth
- Remove about ½ cup of hot cooking liquid and slowly whisk it into the sour cream mixture to temper it
- Stir the tempered sour cream mixture back into the pot
- Simmer for an additional 5 minutes until sauce thickens
Expert Tips
- Use genuine Hungarian paprika for the most authentic flavor. It comes in sweet (édes) and hot (erős) varieties
- Don't substitute Greek yogurt for sour cream - the texture and taste won't be the same
- Always remove the pot from heat when adding paprika to prevent it from becoming bitter
- Let the onions cook until properly golden for the best flavor base
Equipment For Chicken Paprikash Recipe
- Large Dutch oven or heavy-bottomed pot
- Sharp knife for cutting chicken and vegetables
- Wooden spoon for stirring
- Measuring cups and spoons
- Whisk for tempering sour cream
Storage
Store leftover chicken paprikash in an airtight container in the refrigerator for up to 3 days. The flavor actually improves after a day as the spices meld together. When reheating, do so gently over low heat to prevent the sauce from separating. Add a splash of chicken broth if the sauce is too thick.
Recipe Variations
- Lighter Version: Use chicken breasts instead of dark meat and light sour cream
- Spicier Option: Add hot Hungarian paprika or a pinch of cayenne pepper
- Vegetable-Rich: Include mushrooms, carrots, or celery for extra vegetables
- Dairy-Free: Substitute cashew cream for sour cream (though this isn't traditional)
Serving Suggestions
Traditionally, chicken paprikash is served over nokedli (Hungarian dumplings), but it also pairs beautifully with:
- Egg noodles
- Rice
- Mashed potatoes
- Crusty bread for sauce-soaking
FAQ
Traditional chicken paprikash sauce consists of Hungarian paprika, sour cream, onions, and butter or lard. The sauce begins with sautéed onions, then generous amounts of paprika are added, followed by chicken broth and sour cream to create a rich, creamy sauce. Some versions include tomatoes or bell peppers, but the key ingredient is high-quality Hungarian paprika.
"Paprikash" (paprikás in Hungarian) means "paprika-ed" or "made with paprika." The name comes from the generous amount of Hungarian paprika used in the dish, which gives it its characteristic red color and rich flavor. This cooking style is a fundamental technique in Hungarian cuisine, where paprika is a central spice.
While both dishes use paprika, they have distinct differences:
Goulash is a stew with more liquid and chunks of beef
Paprikash has a creamy sauce and uses chicken
Goulash includes caraway seeds and other spices
Paprikash focuses primarily on paprika and sour cream
Goulash often includes potatoes and carrots
Paprikash is typically served over noodles or dumplings
Yes, Greek yogurt can substitute for sour cream in chicken paprikash, but with some considerations:
Use full-fat Greek yogurt for best results
Add yogurt off heat to prevent curdling
Expect a slightly tangier taste
The texture may be less rich
Consider adding a touch of heavy cream for richness
Share Your Chicken Paprikash Success! 🍖
How did your Chicken Paprikash Recipe turn out? Ready to savor something new? This recipe is sure to impress with its rich, creamy sauce, tender chicken, and that signature deep red color from authentic Hungarian paprika that makes this dish truly special. If you're a fan of hearty European comfort food and creamy sauces, be sure to try our Chicken Quesadilla Recipe next – another easy-to-make yet delicious treat!
Did you make this Chicken Paprikash Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments. Did you try any creative twists, like using smoked paprika or adding mushrooms? Maybe you experimented with homemade Hungarian dumplings or served it over spätzle? Your feedback not only helps others but also contributes to our growing community of home cooks.
Don't forget to share a photo of your culinary creation! We love seeing that beautiful red sauce and those perfectly cooked egg noodles. Everyone's paprikash has its own special touch, and we can't wait to see yours!
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Pairing
These are my favorite dishes to serve with Chicken Paprikash Recipe
Chicken Paprikash Recipe
Equipment
- Large Dutch oven or heavy-bottomed pot (4-6 quart size)
- Sharp kitchen knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Small whisk (for sour cream mixture)
- Large bowl (for tempering sour cream)
Ingredients
Main Protein:
- 3 lbs chicken pieces preferably thighs and legs, bone-in, skin-on
Sauce Base:
- 2 large onions finely diced
- 3 tablespoons Hungarian sweet paprika
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 2 red bell peppers sliced
- 1 large tomato diced
- 1½ cups chicken broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
For Serving:
- Fresh parsley chopped (garnish)
- Hungarian nokedli or egg noodles
Optional Add-ins:
- ½ teaspoon hot Hungarian paprika for heat
- 1 teaspoon caraway seeds
- 1 bay leaf
Instructions
Prep Phase:
- Cut chicken into serving pieces (if needed)
- Dice onions, slice peppers, mince garlic
- Measure all ingredients
- Pat chicken dry and season with salt and pepper
Step 1: Base Preparation (10 minutes)
- Heat oil in Dutch oven over medium heat
- Add diced onions, cook until golden (8-10 minutes)
- Remove from heat, stir in paprika
Step 2: Cooking Chicken (45 minutes)
- Return pot to medium heat
- Add seasoned chicken pieces
- Add bell peppers, garlic, tomato
- Pour in chicken broth
- Bring to simmer, cover
- Cook 45-50 minutes until chicken is tender
Step 3: Making Sauce (5 minutes)
- Mix sour cream and flour in bowl
- Temper mixture with ½ cup hot cooking liquid
- Stir tempered mixture back into pot
- Simmer 5 minutes until thickened
Final Steps:
- Taste and adjust seasoning
- Let rest 5 minutes before serving
- Garnish with parsley
- Serve over noodles or nokedli
Notes
- Always use room temperature sour cream to prevent curdling
- Never add paprika to very hot oil as it can become bitter
- Let chicken come to room temperature before cooking
- Don't rush the onion cooking process - golden onions create the flavor base
- Can be made 1-2 days ahead
- Flavor actually improves overnight
- Store sauce and chicken separately from noodles
- Reheat gently to prevent sauce separation
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