Traditional Hungarian Chicken Paprikash with Creamy Sauce🇭🇺

Csirkepaprikás 🇭🇺

Ingredients

• 2 lbs (900 g) chicken thighs or drumsticks
• 2 tablespoons oil or lard
• 2 large onions, finely chopped
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon hot paprika (optional)
• 2 cloves garlic, minced
• 1 tomato, chopped (or ½ cup canned)
• 1 green pepper, chopped
• 1 cup chicken broth
• Salt and black pepper, to taste

Creamy Finish:

• ¾ cup sour cream
• 1 tablespoon flour

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Directions

1. Heat oil or lard in a large pot over medium heat.
2. Add onions and cook slowly until soft and lightly golden.
3. Remove from heat and stir in paprika (to prevent burning).
4. Add chicken pieces and return to heat. Brown lightly on both sides.
5. Stir in garlic, tomato, green pepper, salt, and pepper.
6. Pour in chicken broth. Cover and simmer 35–45 minutes until chicken is tender.
7. In a small bowl, mix sour cream with flour until smooth.
8. Stir a spoonful of hot sauce into the sour cream mixture (to temper), then add back to the pot.
9. Simmer gently 5 minutes until sauce thickens and becomes creamy.

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Serving Suggestions

• Serve over nokedli (Hungarian dumplings)
• Or with egg noodles or fresh bread

✨ The key is good-quality Hungarian paprika and slow-cooked onions — that’s where the deep flavor comes from.

Rich, creamy, and full of paprika warmth — true Hungarian comfort food 🇭🇺