Authentic Chicken Paprikash (Paprikás Csirke)
One of Hungary’s most cherished dishes, Chicken Paprikash is known for its rich, creamy paprika sauce. This version stays true to tradition for the most authentic flavor.
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Servings: 6
Notes
Ingredients
- 2 tablespoons butter
- 3 pounds chicken pieces, bone-in and skin-on (boneless/skinless optional)
- 2 medium yellow onions, finely chopped
- 2 cloves garlic, minced
- 2 Roma tomatoes, seeded and finely diced
- 1 Hungarian bell pepper, diced (optional)
- 3–4 tablespoons sweet Hungarian paprika (authentic, imported for best flavor)
- 2 cups quality chicken broth (Aneto is a good store-bought option)
- 1½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- ¾ cup full-fat sour cream, at room temperature
- ¼ cup heavy cream
Instructions
- Brown the Chicken:
In a large Dutch oven, heat the lard over medium heat. Add chicken pieces and brown on all sides. Once browned, remove chicken and set aside. - Cook the Base:
In the same pot, add chopped onions and cook until golden. Stir in garlic, tomatoes, and optional bell pepper. Cook for another 2–3 minutes. - Add Paprika (Off Heat):
Remove the pot from heat and stir in the paprika, salt, and pepper. This prevents the paprika from burning and turning bitter. - Simmer:
Return the chicken to the pot. Pour in the chicken broth until the chicken is mostly covered. Bring to a boil, then cover, reduce heat, and simmer on medium-low for 40 minutes. - Make the Sauce:
Remove the chicken again and set aside. In a bowl, whisk flour into the sour cream and heavy cream until smooth. Slowly whisk this mixture into the hot sauce. Simmer for a few minutes, stirring constantly, until the sauce thickens. Taste and adjust seasoning if needed. - Finish the Dish:
Return chicken to the pot and simmer gently until warmed through.