Here’s a classic Hungarian Chicken Paprikash (Csirkepaprikás) — authentic, simple, and full of paprika flavor 🇭🇺❤️
🥘 Hungarian Chicken Paprikash
🛒 Ingredients
- 2 lbs (900 g) chicken pieces (thighs & drumsticks are best)
- 2 tbsp lard or vegetable oil
- 2 large onions, finely chopped
- 2 tbsp Hungarian sweet paprika (very important!)
- 1 tsp hot paprika (optional)
- 2 cloves garlic, minced
- 1 green bell pepper, chopped (traditional but optional)
- 1 tomato, chopped (or ½ cup crushed tomatoes)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 cup chicken broth or water
- ¾ cup sour cream
- 1 tbsp flour
👩🍳 Instructions
- Sauté onions
Heat fat in a large pot. Add onions and cook slowly until soft and lightly golden. - Add paprika (off heat!)
Remove pot from heat, stir in sweet paprika (and hot paprika if using).
👉 This prevents bitterness. - Add chicken & seasoning
Return to heat. Add chicken, garlic, pepper, tomato, salt, and black pepper.
Stir to coat chicken well. - Simmer
Add broth, cover, and simmer on low for 40–45 minutes, until chicken is very tender. - Make it creamy
Mix sour cream with flour in a bowl.
Take a ladle of hot sauce, mix into sour cream, then stir everything back into the pot. - Finish
Simmer uncovered for 5–10 minutes until sauce thickens.
🍽️ Serve With
- Nokedli (Hungarian dumplings) – traditional
- Egg noodles
- Mashed potatoes
- Fresh bread to soak up the sauce 😍
⭐ Tips for Authentic Flavor
- Always use real Hungarian paprika
- Don’t rush the onions
- Thighs taste better than breast
- Never boil after adding sour cream
If you want, I can:
- Write this as a viral Facebook post
- Make a short Pinterest description
- Or give you the nokedli (dumpling) recipe to go with it
Just tell me 😉
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