Absolutely! Here’s a classic Hungarian Chicken Paprikash (Csirke Paprikás) recipe—rich, creamy, and full of paprika flavor. Perfect with dumplings, noodles, or rice.
2 tablespoons sweet Hungarian paprika (plus extra for garnish if desired)
1/2 teaspoon smoked paprika (optional, for depth)
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper
1/2 cup chicken broth or water
1 cup sour cream
1 tablespoon flour (optional, for thickening)
Fresh parsley, chopped, for garnish
Instructions
Sear the chicken: In a large skillet or Dutch oven, heat the oil over medium heat. Brown the chicken pieces on all sides until golden. Remove and set aside.
Cook the onions and garlic: In the same pan, sauté the chopped onions until soft and translucent (about 5–7 minutes). Add the garlic and cook another minute.
Add paprika: Remove the pan from heat for a moment (to prevent paprika from burning), then stir in the paprika until onions are coated.
Simmer the chicken: Return the chicken to the pan. Add chicken broth (or water) until it covers about 1/3 of the chicken. Season with salt and pepper. Cover and simmer on low heat for 30–40 minutes, until the chicken is tender.
Make it creamy: In a small bowl, mix the sour cream with flour (if using). Stir a few spoonfuls of hot cooking liquid into the sour cream to temper it, then slowly add it to the pan. Stir gently and cook 5 more minutes until the sauce is creamy and thickened.
Serve: Sprinkle with chopped parsley. Serve hot with dumplings (nokedli), egg noodles, or rice.
✨ Tips for the perfect Paprikash:
Always use Hungarian sweet paprika; it’s the key flavor.
Don’t boil the paprika, or it can taste bitter. Add it off the heat.
For extra richness, you can add a little butter when adding the sour cream.
If you want, I can also give you a quick 20-minute weeknight version that still tastes authentic and creamy—great if you’re short on time.
