Hungarian Chicken Paprikash

Table of Contents

Hungarian Chicken Paprikash (Csirke Paprikás) 🇭🇺🍗

Creamy, smoky, and deeply comforting—this classic Hungarian dish features tender chicken in a rich paprika-infused sauce, served over buttery egg noodles (nokedli).

Ingredients (Serves 4-6)

For the Chicken:

3 lbs (1.4 kg) chicken thighs & drumsticks (bone-in, skin-on)

2 tbsp sweet Hungarian paprika (must be Hungarian for authentic flavor!)
1 tsp smoked paprika (optional, for depth)
1 large onion, finely chopped

3 cloves garlic, minced
1 red bell pepper, diced
2 tbsp tomato paste

1 cup chicken broth
1 bay leaf
Salt & black pepper to taste

2 tbsp lard or vegetable oil (traditional)

For the Sauce:

1 cup sour cream (full-fat, at room temp)
1 tbsp all-purpose flour (or cornstarch for GF)

To Serve:

Buttered egg noodles (nokedli) or dumplings
Fresh parsley or dill, chopped

Instructions

1. Brown the Chicken:

Heat lard/oil in a large Dutch oven over medium heat.

Season chicken with salt, then brown skin-side down for 5-6 mins until golden. Flip and brown the other side. Remove and set aside.

2. Build the Paprika Base:

In the same pot, sauté onion until soft (~5 mins).
Add garlic, bell pepper, and tomato paste; cook 2 mins.

Remove from heat and stir in paprika (to prevent burning).

3. Simmer:

Return chicken to the pot. Add broth and bay leaf.
Cover and simmer 30-35 mins until chicken is tender.

4. Finish the Sauce:

Whisk sour cream + flour in a bowl, then slowly stir into the pot.
Simmer 5 mins (don’t boil—sour cream may curdle!).

5. Serve:

Discard bay leaf. Adjust salt/pepper.

Spoon over buttered noodles, garnish with parsley.

Pro Tips

🔥 Paprika is key: Use Hungarian sweet paprika (like Szeged or Kalocsa).
🍗 Crispy skin hack: Broil chicken 2-3 mins before serving.
🥛 No curdling: Temper sour cream with a ladle of hot sauce before adding.

Why It’s Special

✅ Velvety, smoky sauce with a vibrant red hue.
✅ Balanced richness from sour cream (no heavy cream needed).
✅ Weeknight-friendly—one-pot magic!

“A taste of Budapest in every bite!” ✨

Pair with: A crisp cucumber salad (uborkasaláta) and a dry white wine. 🥒🍷

Want a lightened-up version? Use Greek yogurt instead of sour cream! 😊