Hungarian Chicken Paprikash Recipe

🍗 Hungarian Chicken Paprikash (Csirkepaprikás)

Ingredients:

• 1.5 kg (3–4 lbs) chicken pieces (thighs, drumsticks, or a mix)
• 2 tbsp vegetable oil or lard
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp sweet Hungarian paprika
• 1 tsp smoked paprika (optional, for depth)
• 1 cup chicken broth or water
• 1 cup sour cream
• 2 tbsp flour (optional, for thickening)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté Onions & Garlic:
   • Heat oil in a large pot over medium heat.
   • Add onions, cook until translucent (5–7 minutes).
   • Add garlic, cook 1 more minute.
2. Add Paprika:
   • Remove pot from heat briefly to avoid burning paprika.
   • Stir in sweet paprika (and smoked paprika if using).
3. Brown Chicken:
   • Add chicken pieces and toss to coat with onions and paprika.
   • Season with salt and pepper.
4. Add Liquid & Simmer:
   • Pour in chicken broth or water.
   • Cover, reduce heat, and simmer 30–40 minutes until chicken is cooked through and tender.
5. Finish with Sour Cream:
   • Optional: mix flour with a little sour cream for a smoother sauce.
   • Stir sour cream into the pot off the heat to prevent curdling.
   • Adjust seasoning.
6. Serve:
   • Sprinkle with chopped parsley.
   • Traditionally served with noodles (egg noodles or spaetzle) or rice.

If you want, I can also make a long, step-by-step version with tips for the creamiest sauce and tender chicken. Do you want me to do that?