Authentic Chicken Paprikash Recipe: A Hearty Taste of Hungary

If you’re looking for a comforting, flavorful dish that brings warmth to the dinner table, then this Chicken Paprikash Recipe is exactly what you need. This Hungarian classic has been passed down for generations, featuring tender chicken simmered in a luscious paprika-spiced sauce, usually served with nokedli (Hungarian dumplings) or egg noodles.

In this blog post, we’ll explore the origins of Chicken Paprikash, step-by-step instructions to make it at home, pro cooking tips, and frequently asked questions to ensure your dish turns out perfect every time.

What Is Chicken Paprikash?

Chicken Paprikash, or Paprikás Csirke in Hungarian, is a traditional dish made by simmering chicken in a sauce rich with Hungarian paprika, onions, and sour cream. It’s one of Hungary’s most beloved comfort foods and a staple in Central European cuisine.

The word paprikash comes from the Hungarian word paprika, which is the key spice in the dish. This isn’t your ordinary grocery-store paprika; Hungarian paprika is deep, sweet, and smoky, which gives this dish its distinctive flavor and bright reddish-orange color.

Why You’ll Love This Recipe

• Rich and Creamy: The paprika and sour cream base gives this dish its smooth, velvety texture.

• Deep Flavors: It’s simple to make but tastes like you spent hours cooking.

• Customizable: You can use drumsticks, thighs, or boneless chicken – it works either way.

• Perfect for Meal Prep: It stores and reheats beautifully.

• Cultural Heritage: Learn about Hungarian cuisine while enjoying a hearty meal.

Ingredients You’ll Need

To make the best Chicken Paprikash, gather these fresh and flavorful ingredients:

• 2 tablespoons vegetable oil or butter

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 2 lbs chicken thighs or drumsticks (bone-in for best flavor)

• 2 tablespoons sweet Hungarian paprika (not smoked)

• 1 teaspoon salt (or to taste)

• 1/2 teaspoon black pepper

• 1/4 teaspoon cayenne pepper (optional for heat)

• 1 cup chicken broth

• 1/2 cup sour cream

• 1 tablespoon flour (for thickening)

• Fresh parsley, for garnish

Optional side: Nokedli (Hungarian dumplings) or egg noodles.

Step-by-Step Instructions

Step 1: Sauté the Onions and Garlic

In a large skillet or Dutch oven, heat the oil over medium heat. Add the chopped onions and cook until soft and golden, about 6–8 minutes. Add the garlic and cook for another 30 seconds until fragrant.

Step 2: Add the Paprika

Remove the pot from the heat momentarily to stir in the paprika. This prevents the spice from burning, which can turn it bitter. Stir well to coat the onions evenly with paprika.

Step 3: Brown the Chicken

Return the pot to medium heat and add the chicken pieces, skin side down. Brown them slightly for about 3–5 minutes on each side.

Step 4: Simmer to Tenderness

Pour in the chicken broth. Cover and simmer the chicken for 30–40 minutes or until tender and fully cooked through. Turn occasionally.

Step 5: Make the Sour Cream Sauce

In a small bowl, mix the sour cream and flour until smooth. Remove the chicken from the pan briefly. Slowly whisk the sour cream mixture into the sauce, then return the chicken to the pot. Simmer gently (do not boil) for another 5–10 minutes until thickened.

Step 6: Serve and Enjoy

Sprinkle chopped parsley on top and serve warm with nokedli or egg noodles.

Tips for the Best Chicken Paprikash

• Use Authentic Hungarian Paprika: It makes a huge difference in flavor. Look for “Sweet Hungarian Paprika” for the best results.

• Don’t Overcook the Paprika: Add it off heat to avoid bitterness.

• Sour Cream Hack: Use full-fat sour cream for richness. You can also temper it by adding a spoonful of hot sauce from the pot before mixing it in to prevent curdling.

• Boneless Chicken Option: Boneless thighs work well if you’re short on time, but bone-in provides deeper flavor.

• Side Suggestions: It’s traditionally served with nokedli (similar to spaetzle), but mashed potatoes, rice, or even crusty bread are good options.

Nutritional Information (Approximate per serving)

• Calories: 350

• Protein: 28g

• Fat: 22g

• Carbohydrates: 8g

• Fiber: 1g

• Sugars: 2g

10 Frequently Asked Questions (FAQs)

1. What does Chicken Paprikash taste like?
   It has a creamy, savory flavor with a mild smoky sweetness from paprika, balanced by the tang of sour cream.

2. Can I use smoked paprika instead of sweet paprika?
   Not recommended. Smoked paprika has a different flavor profile and can overpower the dish. Stick to sweet Hungarian paprika.

3. Is Chicken Paprikash spicy?
   No, unless you add cayenne pepper. It’s typically mild with a subtle warmth from the paprika.

4. Can I freeze Chicken Paprikash?
   Yes! Let it cool, store it in airtight containers, and freeze for up to 2 months. Thaw and reheat gently to prevent curdling the sauce.

5. What’s the best cut of chicken to use?
   Bone-in, skin-on thighs or drumsticks offer the most flavor, but boneless thighs work for convenience.

6. How can I thicken the sauce without flour?
   You can reduce the sauce longer or use a cornstarch slurry instead of flour if you prefer a gluten-free option.

7. What can I serve Chicken Paprikash with?
   Traditionally served with nokedli, but rice, pasta, or even mashed potatoes work great.

8. Can I make it ahead of time?
   Absolutely. In fact, it tastes even better the next day after the flavors meld.

9. How long does Chicken Paprikash last in the fridge?
   Up to 3–4 days when stored in an airtight container.

10. Can I use Greek yogurt instead of sour cream?
    Yes, full-fat Greek yogurt is a healthier alternative but may have a slightly tangier taste.

Final Thoughts

This Chicken Paprikash Recipe is not just a dish—it’s a journey into Hungarian culture and comfort food at its finest. Whether you’re serving it at a family dinner or meal-prepping for the week, this recipe delivers a rich, satisfying experience. Try it once, and it might just become a new favorite in your kitchen!