How to Make Authentic Chicken Paprikash: A Comforting Hungarian Classic

Hey there, fellow food lovers! Today I’m gonna share one of my absolute favorite comfort food recipes – chicken paprikash This traditional Hungarian dish has been winning hearts (and stomachs) for centuries with its rich, creamy paprika sauce and tender chicken I first tried it at my friend’s house whose grandmother was Hungarian, and I’ve been obsessed ever since!

If you’ve never had the pleasure of tasting this incredible dish, you’re in for a real treat The combination of sweet Hungarian paprika, tender chicken, and creamy sauce creates a flavor explosion that’ll have you scraping your plate clean

What is Chicken Paprikash?

Before we dive into the recipe, let’s talk about what chicken paprikash actually is. Also known as “Paprikás Csirke” in Hungarian, this traditional dish features tender chicken pieces cooked in a rich, flavorful paprika-based sauce. It’s typically served with egg noodles, dumplings (nokedli), or sometimes potatoes.

The dish likely dates back to the 18th or 19th century and reflects the peasant origins of Hungarian cuisine It was made from simple, available ingredients like chicken, onions, paprika, and sour cream Even tougher, older chicken could be used because the slow cooking process ensured tender meat.

The Key to Authentic Chicken Paprikash

The most important element in chicken paprikash is – you guessed it – the paprika! There are two critical factors for success:

1. Use the RIGHT paprika – Authentic Hungarian paprika is a must. The imported stuff from the Kalocsa region of Hungary has an extraordinarily rich flavor and vibrant red color that makes all the difference.

2. Use LOTS of it – Don’t be shy with the paprika! This dish gets its name and distinctive flavor from this star ingredient.

Since this dish has relatively few ingredients, quality matters. Get the best chicken, broth, and sour cream you can find. And if possible, use lard to fry the chicken – it’s traditional and adds amazing flavor. Bacon grease works great too if you don’t have lard!

Traditional Chicken Paprikash Recipe

Alright, let’s get cooking! Here’s my version of traditional chicken paprikash that combines the best elements from my favorite recipes:

Ingredients:

For the chicken and sauce:

• 3 pounds bone-in, skin-on chicken pieces (thighs and legs work great)
• 2 tablespoons pork lard or butter (lard is traditional and adds better flavor)
• 2 medium yellow onions, very finely chopped
• 2 cloves garlic, finely minced
• 2 Roma tomatoes, seeds removed and finely diced
• 3-4 tablespoons sweet Hungarian paprika
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups chicken broth
• 3 tablespoons all-purpose flour
• 3/4 cup full-fat sour cream (room temperature)
• 1/4 cup heavy whipping cream

For the dumplings (if making):

• 3 large eggs, beaten
• 2 1/2 cups all-purpose flour
• 1/2 cup water
• 2 teaspoons salt

Instructions:

1. Brown the chicken: Heat the lard in a large Dutch oven or heavy pot over medium-high heat. Season the chicken with salt and pepper, then brown on all sides until golden (about 3-5 minutes per side). Transfer to a plate.

2. Make the flavor base: In the same pot with the remaining fat, add the onions and cook until golden brown (5-8 minutes). Add the garlic and tomatoes and cook for another 2-3 minutes.

3. Add the paprika: Remove the pot from heat (important!) and stir in the paprika, salt, and pepper. Paprika becomes bitter if scorched, so adding it off the heat is crucial.

4. Simmer the chicken: Return the chicken to the pot and place back over medium heat. Pour in the chicken broth – the chicken should be mostly covered. Bring to a boil, then cover, reduce heat to medium-low and simmer for about 40 minutes, until the chicken is tender and cooked through.

5. Make the sauce creamy: Remove the chicken to a plate. In a small bowl, mix the flour into the sour cream and heavy cream to form a smooth paste. Gradually whisk this mixture into the sauce, stirring constantly to prevent lumps. Bring to a simmer for a couple of minutes until the sauce is thickened. Taste and adjust seasonings.

6. Finish the dish: Return the chicken to the sauce and simmer gently to heat through.

7. For the dumplings: If making homemade dumplings, bring a large pot of salted water to boil. Mix the eggs, flour, water, and salt together to make a thick, sticky batter. Using a spoon dipped in the boiling water, scoop bits of batter and drop into the boiling water. Cook until they float to the top (about 2-3 minutes). Remove with a slotted spoon.

My Personal Twist on Chicken Paprikash

While I love the traditional recipe, sometimes I like to put my own spin on it. Here’s how I sometimes change things up:

• I often use boneless, skinless chicken thighs for convenience, though the traditional bone-in version does have more flavor
• Sometimes I add a bell pepper (especially a Hungarian wax pepper if I can find one!)
• For a lighter version, I’ve used coconut milk instead of sour cream, which adds a pleasant sweetness
• When I’m in a hurry, I serve it with egg noodles instead of making dumplings from scratch

Common Questions About Chicken Paprikash

Q: Can I use smoked paprika instead of sweet Hungarian paprika?
A: Nope! For authentic flavor, sweet Hungarian paprika is a must. Smoked paprika has a completely different flavor profile.

Q: What if I can’t find Hungarian paprika?
A: Try ordering it online – it’s worth it! If you absolutely can’t get it, use the best quality sweet paprika you can find, but know the flavor won’t be quite the same.

Q: Can I make this ahead of time?
A: Yes! In fact, it often tastes even better the next day when the flavors have had time to meld. Just reheat gently.

Q: What sides go well with chicken paprikash?
A: Traditional accompaniments include nokedli (Hungarian dumplings) or egg noodles. Some people also serve it with a simple cucumber salad, pickles, or fresh bread. I love it with a side of green onions!

Tips for the Best Chicken Paprikash

1. Brown the chicken – While traditional recipes sometimes skip this step, browning the chicken adds tremendous flavor.

2. Don’t scorch the paprika – Always remove the pot from heat before adding paprika to avoid bitterness.

3. Use room temperature sour cream – This helps prevent curdling and ensures a smooth sauce.

4. Be generous with the paprika – This is what gives the dish its distinctive color and flavor.

5. Simmer, don’t boil – Once you’ve added the creamy mixture, keep the heat low to prevent curdling.

Final Thoughts

Chicken paprikash is one of those special dishes that combines simple ingredients into something truly magical. Whether you’re cooking for a special occasion or just craving some serious comfort food, this Hungarian classic delivers every time.

I love making this on Sunday afternoons when I have a bit more time to let it simmer slowly, filling my house with the most amazing aroma. My family always comes running to the kitchen asking “what smells so good?!” The rich, vibrant color and creamy texture make it feel like a special occasion dish, even on an ordinary weeknight.

What I really appreciate about chicken paprikash is how it connects us to culinary traditions that have been enjoyed for generations. There’s something special about preparing a dish that Hungarian families have been making for centuries!

Have you tried making chicken paprikash before? Do you have any special twists or family secrets you add to your version? I’d love to hear about your experiences with this beloved Hungarian comfort food!

Now go grab some paprika and get cooking! Your taste buds will thank you.

Happy cooking!
~Alex

P.S. Don’t forget to serve it with a glass of Hungarian Bull’s Blood wine if you wanna be super authentic! 😉