Here’s an authentic Hungarian Chicken Paprikash (Csirkepaprikás) 🇭🇺
Creamy, comforting, and rich with real Hungarian paprika—just like it’s made in Hungarian homes.
🇭🇺 Chicken Paprikash (Csirkepaprikás)
🛒 Ingredients
- 2 lbs (900 g) chicken pieces (bone-in thighs & drumsticks preferred)
- 2 tbsp oil or lard
- 2 large onions, finely chopped
- 2–3 tbsp sweet Hungarian paprika
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 cup (240 ml) chicken broth or water
- 1 cup (240 ml) sour cream
- 1 tbsp flour (optional, for thickening)
👩🍳 Instructions
- Sauté onions
Heat oil or lard in a large pot. Add onions and cook slowly until very soft and pale golden. - Add paprika (important!)
Remove pot from heat. Stir in paprika, salt, and pepper so it doesn’t burn. - Add chicken
Return to heat, add chicken pieces, and turn to coat with paprika-onion mixture. - Simmer
Pour in broth. Cover and simmer gently 35–45 minutes until chicken is tender. - Finish with sour cream
Mix sour cream with flour (if using).
Stir into the pot and heat gently—do not boil.
🥄 Traditional Serving
- With Hungarian dumplings (Nokedli)
- Or egg noodles
- Cucumber salad on the side
💡 Authentic Tips
- Never use smoked paprika
- Onions should almost melt into the sauce
- Bone-in chicken = best flavor
- Sauce should be creamy, not thick like gravy
⭐ Variations
- Light version: Use Greek yogurt instead of sour cream
- Spicy: Add a pinch of hot paprika
- Slow cooker adaptation
- Boneless chicken breast version (faster)
If you want, I can:
- Write a healthy version
- Give a slow cooker or Instant Pot method
- Share a market-style family recipe
- Turn it into a Pinterest / Facebook post
Just tell me 😊
Related Posts:
