🇭🇺🍗 Authentic Hungarian Chicken Paprikash (Csirkepaprikás) Creamy, rich, and deeply comforting — this is the real, traditional version just like Hungarian grandmas make. Don’t lose this recipe!
🛒 Ingredients (Traditional – No Shortcuts)
2½ lbs (1–1.2 kg) bone-in chicken (thighs & drumsticks)
2 tbsp lard (or oil, but lard is traditional)
2 large yellow onions, finely chopped
2½ tbsp Hungarian sweet paprika (VERY important 🇭🇺)
½ tsp hot paprika (optional)
1 small green pepper, chopped (optional but traditional)
1 small tomato, chopped (or ½ cup canned)
1 cup chicken broth or water
Salt & black pepper, to taste
Sour Cream Finish
¾ cup full-fat sour cream
1 tbsp all-purpose flour
👩🍳 Instructions
Onions First (Key Step)
Heat lard in a heavy pot.
Cook onions slowly until soft and pale golden (not browned).
Paprika Moment (Do NOT skip this rule)
Remove pot from heat.
Stir in sweet paprika (and hot paprika if using).
Paprika must NEVER burn.
Add Chicken & Vegetables
Return pot to low heat.
Add chicken pieces, green pepper, tomato, salt, and pepper.
Stir to coat chicken with paprika.
Simmer Gently
Add broth.
Cover and simmer 40–45 minutes, until chicken is tender.
Do NOT boil hard.
Creamy Paprikash Sauce
Mix sour cream with flour until smooth.
Add a few spoons of hot sauce to temper it.
Stir gently into pot.
Simmer 5 minutes (no boiling).
Finish & Serve
Taste and adjust salt.
🍽️ How Hungarians Serve It
With Nokedli (Hungarian dumplings) 🇭🇺
Or egg noodles
Side of pickles or cucumber salad
❌ What NOT to Add (for authenticity)
❌ Garlic
❌ Cream instead of sour cream
❌ Bell peppers in large amounts
❌ Tomato sauce
💡 Grandma Tips
Quality paprika = everything
Bone-in chicken gives the sauce flavor
Even better the next day!
👉 Save this recipe 🇭🇺 & comment YES if you love authentic comfort food
