Traditional Hungarian Chicken Paprikash (Paprikás Csirke)
Ingredients
- 1 whole chicken (about 1.5 kg / 3–3½ lb), cut into pieces
- Salt and black pepper
- 2 tbsp lard or oil
- 2 large onions, finely chopped
- 2 tbsp sweet Hungarian paprika
- 1 tsp hot Hungarian paprika (optional)
- 1 green Hungarian wax pepper or bell pepper, chopped
- 1 tomato, chopped (or ½ cup canned)
- 2 cloves garlic (optional)
- 250 ml (1 cup) chicken stock or water
To finish
- 200 ml (¾–1 cup) sour cream
- 1 tbsp flour
Instructions
- Season chicken with salt and pepper.
- Heat lard/oil in a pot, add onions, cook until very soft and lightly golden.
- Remove pot from heat, stir in paprikas (do not burn).
- Add pepper, tomato, garlic, and chicken. Toss to coat.
- Add stock/water, cover, and simmer gently 45–60 minutes until tender.
- Mix sour cream with flour until smooth.
- Stir a ladle of hot sauce into sour cream, then add back to pot.
- Simmer 5–10 minutes; do not boil. Adjust seasoning.
Serving
Traditionally served with nokedli (Hungarian dumplings) or egg noodles.
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