hungarian chicken paprikash

Authentic chicken paprikash is irresistibly delicious. This traditional Hungarian dish is made with browned chicken that is braised in a velvety rich and creamy paprika sauce and served with Hungarian dumplings called nokedli, but wide egg noddles can be used as an easy swap. The secret to making a flavorful sauce is to use authentic Hungarian sweet paprika which has the best flavor.

Hungarian Chicken Paprikash Recipe

chicken

salt

all-purpose flour

paprika

black pepper (divided)

olive oil

onion

garlic

tomato paste

chicken stock

sour cream

parsley

Preheat a heavy-bottomed brasier or deep-sided skillet over med-low heat.

Pat chicken pieces dry with a paper towel and season both sides with about 1/2 teaspoon salt in total.

Dredge chicken pieces in flour seasoned with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of paprika. Shake off excess flour.

Add oil to the hot skillet then brown the chicken pieces on both sides, about 2 minutes per side. Transfer chicken to a plate and set aside.

While the chicken is browning thinly slice the onion and mince the garlic.

Add the onion slices to the pan and cook until they start to brown then stir in the minced garlic.

Stir in the tomato paste then add 2 cups of chicken stock and scrape the bottom of the pan with a wooden spoon.

Stir in 3 tablespoons of paprika, 1 teaspoon of salt and 1/2 teaspoon of pepper.

Add the chicken and its juices back to the pan. Cover the pan with the lid cracked and simmer on low heat for about 10-15 minutes until the chicken is cooked through.

If the sauce seems too thick after simmering, stir in more chicken stock. The dumplings will soak up the sauce so it should be loose.

Temper the sour cream by stirring in some of the sauce to prevent it from curdling.

Remove the pan from the heat and stir in the tempered sour cream. Stir in some of the minced parsley and reserve some for a garnish.

Garnish with the rest of the parsley and serve right away over nokedli, egg noddles or rice.

Delicious and straightforward recipe. Will definitely make again! Thank you!

This is definitely not the Hungarian version.

Thank you for sharing this delicious recipe!  I made it last night for the first time.  The recipe is straight forward and it was so tasty, everyone enjoyed it!   I  added 1 tablespoon of hot paprika but we decided next time to do half and half sweet and hot paprika to give it a little extra kick.  This is a great comfort food, we had it with noodles but I want to try making dumplings the next time.  We all agreed that it would be great with rice too!

https://www.youtube.com/watch?v=GTvi1At1SBk

Authentic chicken paprikash is irresistibly delicious. This traditional Hungarian dish also known as paprikás csirke is made with browned chicken that is braised in a velvety rich and creamy paprika sauce. 

It is a staple of Hungarian cuisine and is traditionally served with Hungarian dumplings called nokedli, but wide egg noddles can be used as an easy swap. The secret to making a flavorful sauce is to use authentic Hungarian sweet paprika which has the best flavor. 

This is one of my favorite meals of all time and is the epitome of comfort food - truly a must-try recipe that's ready in about 30 minutes!

Get the full recipe here: https://fareisle.com/hungarian-chicken-paprikash

Hungarian Chicken Paprikash - known as Paprikás Csirke - is a classic dinner dish. Made from pieces of chicken stewed in a sauce with loads of rich paprika, paprikash serves perfectly with Nokedli egg noodles!

Hungarian Chicken Paprikash

chicken pieces (e.g. thighs, legs, bone-in with skin)

onions

sweet paprika (ideally Hungarian paprika)

tomato

chicken broth

pepper

cornstarch (optional)

Peel the onion and chop it into very small pieces. Also, wash the tomato and cut it into small pieces as well.

Wash the meat, then pat it dry.

Heat the oil in a large pot, then add the onions and sauté them on medium heat for around 5 minutes until translucent. Stir regularly.

Add the tomato pieces, stir them in, and sauté them for a few minutes as well.

Turn down the heat to low. Add the paprika and a tiny splash of broth so the paprika doesn't burn (this would make it bitter). Mix everything together.

Now add the meat as well as the broth. The broth should just cover the contents in the pot.

Bring everything to a boil, then reduce the heat and place the lid on the pot. Let the chicken paprikash simmer on low heat for around one hour. Stir occasionally.

After 45 minutes remove the lid from the pot so that some of the water can evaporate and thicken the sauce a little bit. After the hour is up, see if the meat is tender and comes off the bone easily. If it doesn't, let it simmer for another few minutes until it is tender enough.

Remove the pieces of meat from the pot and set them aside on a plate. Then stir the sour cream into the sauce and add salt as well as pepper to taste. If you want the sauce to thicken further, you can also dissolve some cornstarch in a little bit of cold water and add it to the pot as well. Bring everything to a light simmer and stir constantly until the sauce has thickened. Place the meat back into the sauce to reheat.

Remove the chicken paprikash from the stove and serve with nokedli/spaetzle, other pasta such as fusilli, potatoes, or rice.

I grew up with a Hungarian family.  Both my parents were of Hungarian parents.  We had many different Hungarian dishes, one of which was Chicken Paprikas...my favorite.  
Mom's recipe is just like this one except she didn't brown the chicken and did not use tomatoes.

The dish came out tasting the way I had hoped.  Just like my mom made.  Loved it.  Thank you.   This is my keeper.   Wife gave me 20 points on a scale of 10.

This is how I grew up eating paprikas. No browning. 
I only use about a cup of broth a whole chicken. And per my grandmother in Hungarian, "a heaping wooden spoon of good Hungarian paprika ".

Very close to what I learned from my Hungarian mother-in-law except she added a section of Hungarian wax pepper, a tablespoon of tomato paste, and stirred a tablespoon of flour into the sour cream before adding it to the pot at the end.

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Hungarian Chicken Paprikash Recipe

Hungarian Chicken Paprikash

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