Traditional Hungarian Chicken Paprikash Recipe
Description
Chicken Paprikash is a classic Hungarian comfort food featuring tender chicken simmered in a rich, creamy paprika sauce. Made with sweet Hungarian paprika, onions, garlic, and sour cream, this hearty dish delivers bold flavour with simple ingredients. Traditionally served over egg noodles, dumplings, or mashed potatoes, Chicken Paprikash is perfect for cozy family dinners or special occasions. This easy homemade recipe captures the authentic taste of Hungary while remaining simple enough for weeknight cooking. Rich, creamy, and packed with savoury goodness, this Chicken Paprikash recipe is sure to become a favourite comfort meal everyone will love.
Chicken Paprikash Recipe
Made with sweet Hungarian paprika, onions, garlic, and sour cream, thishearty dish delivers bold flavour with simple ingredients.
Ingredients
Method
- Pat the chicken dry with paper towels and season both sides with salt and black pepper.
- Heat the olive oil or butter in a large Dutch oven or deep skillet over medium-high heat.
- Brown the chicken for 4–5 minutes per side until golden. Remove and set aside.
- In the same pan, sauté the diced onion for about 6–8 minutes until softened and lightly golden.
- Add the garlic and cook for 1 minute until fragrant.
- Remove the pan briefly from the heat and stir in the sweet Hungarian paprika and smoked paprika to prevent the spices from burning.
- Sprinkle in the flour and stir well to form a light roux.
- Gradually whisk in the chicken broth, then stir in the tomato paste until the sauce is smooth.
- Return the chicken to the pan, cover, and simmer over low heat for 30–35 minutes until the chicken is tender and fully cooked.
- Remove the pan from the heat. In a small bowl, whisk a few spoonfuls of the hot sauce into the sour cream to temper it.
- Stir the tempered sour cream back into the sauce until smooth and creamy. Do not boil after adding the sour cream.
- Garnish with fresh parsley and serve over egg noodles, spaetzle, mashed potatoes, or rice.
Notes
Chef’s Tips
- Authentic Hungarian sweet paprika is the key to achieving the traditional flavor and vibrant colour.
- Avoid cooking the paprika over high heat, as it can become bitter.
- Temper the sour cream before adding it to prevent curdling.
- Bone-in chicken creates a richer, more flavourful sauce, but boneless thighs also work well for quicker preparation.
- Add sliced bell peppers or mushrooms for extra texture and flavour.
- Serve with buttered egg noodles or homemade spaetzle for a traditional Hungarian meal.
- Leftovers taste even better the next day and can be refrigerated for up to 3 days.
