Pat the chicken pieces dry and season lightly with salt and pepper.
Heat the oil or lard in a large heavy-bottomed pot over medium-high heat. Add the chicken and brown it on both sides.
The chicken does not need to be fully cooked at this stage. Transfer it to a plate.
2. Cook the Onions
Reduce the heat to medium and add the chopped onions to the same pot.
Cook for approximately 6–8 minutes, stirring occasionally, until the onions become soft and translucent.
Add the minced garlic and cook for another 30 seconds.
3. Add the Paprika
Remove the pot from the heat briefly.
Stir in the sweet Hungarian paprika and, if using, the hot paprika.
This is an important step. Paprika can become bitter if it is allowed to burn.
Add the diced tomato and green pepper, then return the pot to low heat.
4. Simmer the Chicken
Place the browned chicken back into the pot.
Pour in the chicken broth and bring everything to a gentle simmer.
Cover and cook over low heat for approximately 35–45 minutes, or until the chicken is tender and cooked through.
Turn the chicken occasionally so it absorbs the flavorful sauce.
🥄 5. Make the Sour Cream Sauce
In a bowl, whisk together the sour cream and flour until smooth.
Slowly add about ½ cup of the hot cooking liquid, whisking continuously. This gently warms the sour cream and helps prevent it from curdling when added to the pot.
Pour the mixture back into the sauce.
Simmer gently for another 5–10 minutes, stirring occasionally, until the sauce becomes creamy and slightly thickened.
Avoid boiling vigorously after adding the sour cream.
🍽️ 6. Serve
Transfer the chicken to a serving dish and spoon plenty of the creamy paprika sauce over the top.
Finish with chopped fresh parsley.
Traditionally, Chicken Paprikash is served with nokedli, Hungarian egg dumplings that are perfect for soaking up the creamy sauce.
It is also delicious with:
Egg noodles
Buttered noodles
Rice
Mashed potatoes
Fresh crusty bread
🇭🇺 Why Hungarian Chicken Paprikash Is So Special
Paprikash is a beautiful example of Hungarian cooking because it doesn’t require a long list of complicated ingredients.
The combination of onions, paprika, chicken, and sour cream creates a sauce that is rich, aromatic, creamy, and unmistakably Hungarian.
The paprika provides the dish with its characteristic color and warm pepper flavor, while sour cream adds richness and balances the seasoning.
💡 Tips for the Best Chicken Paprikash
Use Hungarian paprika. Sweet Hungarian paprika is the traditional choice and gives the sauce its distinctive flavor.
Don’t burn the paprika. Take the pot off the heat before adding it to the onions.
Use bone-in chicken when possible. It helps create a deeper, more flavorful sauce.
Don’t boil the sour cream. Keep the heat gentle after adding the sour cream mixture.
Let the sauce thicken naturally. A little flour combined with sour cream creates a smooth, creamy consistency without making the sauce excessively heavy.
🧊 Storage
Store leftover Chicken Paprikash in an airtight container in the refrigerator for 3–4 days.
Reheat gently over low heat, adding a small splash of chicken broth if the sauce has become too thick.
The dish can also be frozen, although the sour cream sauce may change texture slightly after thawing. For the best texture, freeze the chicken and paprika sauce before adding the sour cream, then add fresh sour cream when reheating.
❤️ A Classic Hungarian Family Meal
Hungarian Chicken Paprikash is comforting, rustic, and full of character. Tender chicken simmered in a paprika-rich sauce and finished with creamy sour cream makes a meal that feels both traditional and wonderfully homey.
Serve it over Hungarian nokedli, add a spoonful of sour cream, and enjoy a classic taste of Hungary right at your own table.
Paprikás Csirke is proof that a handful of simple ingredients can create an unforgettable dinner. 🇭🇺🍗
