What makes Hungarian paprikash authentic?

The authentic taste of Hungarian paprikash comes from the famous paprika from Hungary. Various types of Hungarian paprika have different degrees of spicy or sweet. You can choose any paprika that works best for your taste.

What chicken is best for this recipe?

The Hungarian Paprikash can be made with bone-in, skin-on chicken. Usually, for these types of dishes, bone-in chicken tastes better.

What is the difference between goulash and paprikash?

Hungarian goulash, the national food of Hungary, is more like a soup made with beef. Still, paprikash is made with chicken and lots of paprika.

Should I use Water or Broth?

Using water is more common in the traditional recipe, but broth adds a richer flavor to your food.

Chicken Paprikash Recipe (Hungarian Csirkepaprikás)

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Chicken paprikash, or csirkepaprikás, is one of the best-known traditional Hungarian dishes with a sauce built from slowly cooked onion, sweet paprika, stock, and sour cream. The reliable method is to protect the paprika from scorching and temper the sour cream off direct heat. This version serves 4 to 6 and takes about 1 hour 20 minutes.

Table of Contents

Quick answer

Use fresh Hungarian sweet paprika, soften the onion thoroughly, and take the pot off the heat before adding the spice. Braise bone-in chicken until tender, then temper sour cream with warm sauce and stir it in without boiling.

Chicken paprikash ingredients

3 lb (1.36 kg) bone-in chicken thighs and drumsticks
2 tbsp neutral oil or lard
1 large yellow onion, finely chopped
2 tbsp Hungarian sweet paprika
1 tsp hot Hungarian paprika (optional)
1 ripe tomato, chopped
1 Hungarian wax pepper or green bell pepper, chopped (optional)
1 1/2 cups (355 ml) low-sodium chicken stock
3/4 cup (180 g) full-fat sour cream
1 tbsp all-purpose flour (optional, for a thicker sauce)
1 tsp fine salt, plus more to taste
Black pepper, to taste

How to make chicken paprikash

Pat the chicken dry and season it with salt and black pepper. Heat the oil in a wide Dutch oven over medium-high heat. Brown the chicken in batches, then transfer it to a plate.
Reduce the heat to medium. Add the onion and cook for 8 to 10 minutes until soft and lightly golden. Add the tomato and optional pepper; cook for 3 minutes.
Take the pot off the heat. Stir in the sweet paprika and optional hot paprika for about 20 seconds. Do not let the paprika scorch.
Return the chicken and its juices to the pot. Add the stock, bring to a gentle simmer, cover, and cook for 35 minutes. Uncover and continue cooking for 10 to 15 minutes, until the chicken reaches at least 165°F (74°C) and is tender.
Whisk the sour cream with the optional flour and 2 tablespoons of warm cooking liquid. Remove the pot from direct heat, gradually stir in the sour-cream mixture, and warm gently without a hard boil.
Taste and adjust the salt. Serve with nokedli, egg noodles, or boiled potatoes.

Why the sauce can turn bitter or split

Paprika can taste bitter when it burns, so it should meet the hot onion briefly while the pan is off direct heat. Sour cream can separate under aggressive boiling; temper it with warm liquid and add it after the braise, with the pot removed from the burner. Full-fat sour cream is more stable than low-fat versions.

What to serve with chicken paprikash

Nokedli, small Hungarian dumplings, are the classic partner because they catch the sauce. Egg noodles or boiled potatoes are practical alternatives for American kitchens. A cucumber salad or pickles provide contrast.

Hungarian csirkepaprikas served with sauce

Frequently asked questions

Can I use boneless chicken?

Yes, but boneless thighs cook faster; begin checking them after about 25 minutes. Bone-in pieces generally give the sauce more body.

Is smoked paprika traditional?

Sweet Hungarian paprika is the usual base. Smoked paprika changes the dish noticeably, so use it only as a deliberate variation.

Can chicken paprikash be reheated?

Yes. Reheat gently over low heat and avoid boiling so the sour-cream sauce stays smooth.

For dessert, the crisp caramel layers of Dobos torte make a contrasting finish.

Sources

Chicken paprikash recipe card