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 for several minutes.
Remove the chicken and set aside.
2. Cook the Onions
Reduce the heat to medium and add the chopped onion to the same pot.
Cook for about 5–7 minutes, stirring occasionally, until soft and lightly golden.
Add the garlic and cook for another 30 seconds.
3. Add the Paprika
Remove the pot from the heat for a moment, then stir in the Hungarian paprika.
This step is important because paprika can become bitter if it burns.
Immediately add the chopped tomato and bell pepper, stirring well.
4. Simmer the Chicken
Return the chicken to the pot and pour in the chicken broth.
The liquid should come about halfway up the chicken rather than completely covering it.
Cover and simmer gently for approximately 35–45 minutes, or until the chicken is tender and cooked through.
Turn the chicken occasionally while it cooks.
5. Make the Sour Cream Mixture
In a bowl, whisk together the sour cream and flour until smooth.
Slowly add a few spoonfuls of the hot cooking liquid while whisking continuously. This gently warms the sour cream and helps prevent it from curdling.
6. Finish the Sauce
Remove the chicken from the pot temporarily.
Lower the heat and slowly stir the sour cream mixture into the paprika sauce.
Simmer gently for a few minutes until the sauce becomes thick, smooth, and creamy.
Return the chicken to the pot and coat it with the sauce.
Taste and adjust the salt and pepper.
How to Make Hungarian Nokedli
Nokedli are small Hungarian egg dumplings and are the classic accompaniment to chicken paprikash.
Ingredients
2 cups all-purpose flour
2 eggs
½ tsp salt
About ½ cup water, plus more as needed
Method
Mix the flour and salt in a bowl.
Add the eggs and gradually mix in the water.
Stir until you have a soft, sticky dough.
Bring a large pot of salted water to a boil.
Drop small pieces of dough into the boiling water using a nokedli maker, spaetzle maker, or the edge of a spoon.
Cook until the dumplings float to the surface.
Drain well.
Serve the warm nokedli immediately with generous spoonfuls of chicken paprikash and its creamy paprika sauce.
Tips for the Best Chicken Paprikash
Use real Hungarian paprika. Sweet Hungarian paprika gives the dish its characteristic color and 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 adds more flavor to the sauce and stays juicy during slow cooking.
Don’t boil the sour cream aggressively. Keep the heat low once you’ve added it to maintain a smooth, creamy sauce.
Lard is traditional. Vegetable oil works perfectly well, but lard gives the dish a particularly authentic Hungarian character.
What Does Chicken Paprikash Taste Like?
The flavor is rich but comforting rather than overwhelmingly spicy. Sweet paprika provides a warm, slightly earthy flavor and beautiful red color, while onions create a savory foundation. Sour cream adds a creamy, slightly tangy finish that balances the paprika beautifully.
A Taste of Hungarian Tradition 🇭🇺
Chicken paprikash is more than just a simple chicken dinner. It represents the classic Hungarian approach to cooking: simple ingredients transformed through slow cooking, paprika, onions, and careful seasoning.
It is especially delicious on a cold evening when you want something warm and filling.
Final Thoughts
If you’ve never made Hungarian Chicken Paprikash before, this is a wonderful recipe to start with. The combination of tender chicken, sweet Hungarian paprika, onions, and silky sour cream sauce creates an unforgettable comfort meal.
Serve it with homemade nokedli, spoon plenty of sauce over the top, and finish with a little fresh parsley.
One bite and you’ll understand why Paprikás Csirke has remained a Hungarian favorite for generations. 🇭🇺❤️
