Authentic Chicken Paprikash (Paprikás Csirke)

Authentic Chicken Paprikash (Paprikás Csirke)

A beloved Hungarian classic, Chicken Paprikash is a dish that envelops tender chicken in a rich, creamy, paprika-infused sauce that’s simply unforgettable! It’s a true comfort food, perfect for any occasion.

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Course: Main Course

Cuisine: Hungarian

Keyword: Authentic Chicken Paprikash (Paprikás Csirke)

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: servings

Calories: 515kcal

Ingredients

2 tbsp butter
3 pounds chicken pieces (bone-in, skin-on for authentic flavor; boneless/skinless can be used as an alternative)
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 tbsp sweet Hungarian paprika (genuine and imported for authentic flavor)
2 cups chicken broth (preferably high-quality, such as Aneto brand)
1 ½ tsp sea salt
½ tsp freshly ground black pepper
3 tbsp all-purpose flour
¾ cup full-fat sour cream (room temperature to avoid lumps)
¼ cup heavy whipping cream

Instructions

Brown the Chicken:

Heat the lard in a large Dutch oven or heavy pot. Brown the chicken pieces on all sides, then transfer them to a plate.

Sauté the Vegetables:

In the same pot, add the chopped onions and cook until they turn golden brown. Add the garlic, tomatoes, and bell pepper (if using), and cook for an additional 2-3 minutes.

Add the Paprika and Seasoning:

Remove the pot from heat and 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, ensuring the chicken is mostly covered. Bring the broth to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 40 minutes. Remove the chicken from the pot and set it aside.

Prepare the Sauce:

In a small bowl, combine the flour with the sour cream and whipping cream to form a smooth paste. Gradually whisk the cream mixture into the sauce, stirring constantly to prevent lumps. Bring the sauce to a simmer for 2-3 minutes, allowing it to thicken. Adjust seasoning with additional salt and pepper as needed.

Finish Cooking the Chicken:

Return the chicken to the sauce and simmer until heated through.

Serve:

Chicken Paprikash is traditionally served with Hungarian nokedli (similar to German spaetzle), but it can also be enjoyed with rice or potatoes.

Nutrition

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