A rich and comforting twist on the classic Csirkepaprikás from Hungary — this version includes tender chicken and flavorful meatballs simmered in a creamy paprika sauce. Perfect served over nokedli or egg noodles!
📝 Ingredients
For the Chicken:
2 lbs bone-in chicken thighs or drumsticks
2 tablespoons oil or lard
2 medium onions, finely chopped
2 tablespoons Hungarian sweet paprika
1 teaspoon smoked paprika (optional)
2 cloves garlic, minced
1 cup chicken broth
1 tomato, chopped
1 bell pepper, chopped
Salt and black pepper to taste
For the Meatballs:
½ lb (225 g) ground pork or beef
2 tablespoons uncooked rice
1 tablespoon finely chopped onion
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon sweet paprika
For the Creamy Finish:
1 cup sour cream
1 tablespoon flour
👩🍳 Instructions
1️⃣ Prepare the Meatballs
In a bowl, combine ground meat, rice, onion, salt, pepper, and paprika. Shape into small meatballs (about walnut size). Set aside.
2️⃣ Start the Paprikash Base
Heat oil in a large pot. Add onions and cook until soft and golden. Remove briefly from heat and stir in paprika (to prevent burning). Add garlic and chicken pieces. Brown lightly on all sides.
3️⃣ Simmer
Add tomato, bell pepper, salt, and pepper. Pour in chicken broth and bring to a gentle simmer. Carefully add meatballs to the pot.
Cover and simmer 35–45 minutes until chicken is tender and meatballs are cooked through.
4️⃣ Make It Creamy
Mix sour cream and flour until smooth. Temper with a spoonful of hot sauce, then stir back into the pot. Simmer gently 5–10 minutes until thick and creamy.
🍽️ Serve With:
Nokedli (Hungarian dumplings)
Buttered egg noodles
Mashed potatoes
Crusty bread
💡 Tips
Always remove the pot from heat before adding paprika to keep it vibrant.
The sauce should be silky and rich, not too thick.
