Hungarian Chicken Paprikash is a soul-warming, creamy, paprika-rich dish that represents the very heart of Hungarian comfort food.
With its origins rooted deep in Central European culinary tradition, this dish combines tender chicken with a silky, spicy sauce served traditionally over egg noodles or dumplings. It is a staple of Hungarian cuisine, and once you’ve tried it the authentic way, you’ll understand why it’s so beloved.
In this comprehensive recipe guide, you’ll learn how to make Authentic Hungarian Chicken Paprikash from scratch, understand its cultural background, avoid common mistakes, and explore variations and healthier options.
Table of Contents
Ingredients for Hungarian Chicken Paprikash
Here’s what you’ll need to make a traditional, flavorful pot of Hungarian Chicken Paprikash:
Main Ingredients:
- 1.5 kg (3.3 lbs) bone-in, skin-on chicken (preferably thighs and drumsticks)
- 2 tablespoons pork lard or vegetable oil
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 1 large tomato, finely chopped (or 2 tbsp tomato paste)
- 1 Hungarian wax pepper or green bell pepper, sliced
- 2–3 tablespoons Hungarian sweet paprika (quality matters)
- 1 teaspoon hot paprika or cayenne (optional, for heat)
- Salt and black pepper to taste
- 2 cups chicken broth or water
For the Paprikash Sauce:
- 200 ml (about 3/4 cup) sour cream (full fat preferred)
- 1 tablespoon all-purpose flour
Serves:
This recipe serves 4 to 6 people generously as a main course when paired with noodles, dumplings, or rice.
Step-by-Step Instructions
Follow these steps to create a truly Authentic Hungarian Chicken Paprikash with depth of flavor and silky sauce:
Step 1: Prepare the Chicken
- Wash and pat dry the chicken pieces.
- Lightly season them with salt and black pepper.
- If desired, lightly brown the chicken in a large pot for a few minutes to enhance the flavor, then remove and set aside.
Step 2: Sauté the Aromatics
- In a large, heavy-bottomed pot, heat the lard or oil over medium heat.
- Add chopped onions and sauté until golden brown. This takes about 8–10 minutes.
- Add garlic and stir for another minute until fragrant.
Step 3: Add the Paprika (Carefully)
- Remove the pot from heat (very important to prevent burning the paprika).
- Stir in the sweet Hungarian paprika (and hot paprika if using).
- Mix well with the onions and garlic, ensuring it doesn’t burn—paprika becomes bitter if scorched.
Step 4: Add Tomato and Peppers
- Return the pot to low heat.
- Add chopped tomato and sliced pepper.
- Cook for 2–3 minutes until softened and the mixture forms a light paste.
Step 5: Simmer the Chicken
- Add the chicken pieces back into the pot.
- Pour in the chicken broth or water just enough to cover the meat.
- Bring to a gentle simmer, cover, and cook on low heat for 35–45 minutes until chicken is tender and the flavors meld.
Step 6: Make the Paprikash Sauce
- In a separate bowl, mix the sour cream with flour to make a smooth paste.
- Temper the mixture by adding a ladle of hot cooking liquid from the pot and stir to avoid curdling.
- Slowly stir the sour cream mixture into the pot.
Step 7: Finish the Dish
- Let the sauce gently simmer uncovered for another 8–10 minutes to thicken.
- Adjust seasoning with more salt or paprika if needed.
- Remove from heat and rest for 5 minutes before serving.
Serving Suggestions
Traditional Hungarian Chicken Paprikash is best served with:
- Nokedli (Hungarian egg dumplings) – very similar to spaetzle
- Butter egg noodles – the most common international adaptation
- Rice or mashed potatoes – a neutral base that absorbs the sauce well
- Crusty bread – for mopping up every drop of that delicious sauce
- Pickled vegetables or a cucumber salad – add a refreshing contrast
Garnish with a dollop of sour cream and a sprinkle of paprika or parsley for color.
Tips for Perfect Chicken Paprikash
- Use Hungarian paprika – The smoky, sweet, and rich flavor of authentic Hungarian paprika (e.g., Szeged or Kalocsa brands) is essential.
- Don’t skip browning the onions – They create the depth of flavor that defines the dish.
- Avoid overheating paprika – Always remove the pot from heat before adding it.
- Sour cream must be full-fat – For a creamy, stable sauce that won’t split.
- Let it rest – Like many stews, the flavors deepen after sitting for 5–10 minutes.
Healthier Alternatives
- Swap chicken cuts – Use boneless skinless chicken breast or thigh to reduce fat.
- Use Greek yogurt – Substitute sour cream with low-fat plain Greek yogurt (though flavor and consistency will slightly differ).
- Vegetable version – Use mushrooms, potatoes, or cauliflower instead of meat.
- Reduce oil – Cook onions in less oil and add water as needed to soften them.
- Serve with quinoa or brown rice – For a fiber-rich accompaniment.
Creative Variations
- Smoky version – Add smoked paprika along with the sweet paprika for depth.
- Creamier version – Add a splash of heavy cream along with sour cream.
- With bacon or sausage – Add bits of smoked sausage or crispy bacon for added richness.
- Spicy twist – Use more hot paprika or fresh chili for a spicier kick.
- Cheesy paprikash – Mix a little grated cheese into the sauce for extra indulgence.
Common Mistakes to Avoid
- Burning the paprika – Always add it off the heat to avoid bitterness.
- Using bland paprika – Old or low-quality paprika will make the dish dull.
- Adding sour cream directly – It may curdle. Always temper with hot liquid first.
- Skipping the peppers or tomatoes – They add depth and balance.
- Boiling after adding sour cream – This can cause the sauce to split.
History of Hungarian Chicken Paprikash
Hungarian Chicken Paprikash, known as Paprikás Csirke in Hungarian, is a quintessential example of Hungary’s use of paprika, the national spice. The dish has deep roots in Hungarian peasant cooking and reflects the country’s cultural and agricultural evolution.
In the 18th and 19th centuries, paprika was introduced as a more affordable seasoning than imported spices. With Hungary being a major producer of paprika, it quickly became a defining feature of local cuisine. Chicken, an accessible and commonly raised meat, became the perfect protein for this creamy, smoky stew.
Over time, Hungarian Chicken Paprikash transcended class lines—from countryside kitchens to royal banquet halls. The inclusion of sour cream and dumplings developed later, possibly influenced by Austro-Hungarian imperial cuisine, adding richness and elegance. Today, it’s a dish cherished not only in Hungary but in kitchens around the world, especially wherever Hungarian communities settled.
FAQs About Hungarian Chicken Paprikash
1. What is the difference between Chicken Paprikash and Goulash?
Goulash is a soupier stew often made with beef and vegetables, while Chicken Paprikash is creamier, made with chicken, and usually includes sour cream in the sauce.
2. Can I make Hungarian Chicken Paprikash ahead of time?
Yes! It actually tastes better the next day as the flavors meld together.
3. Is Hungarian Chicken Paprikash spicy?
Traditional versions are more smoky and sweet, but you can add hot paprika or chili for heat.
4. Can I freeze Chicken Paprikash?
You can freeze it before adding the sour cream. Once dairy is added, freezing may cause the sauce to split.
5. What’s the best chicken cut for this dish?
Bone-in, skin-on thighs and drumsticks offer the most flavor and moisture.
6. Can I make it in a slow cooker?
Yes, but you should still sauté the onions and paprika first before adding everything to the slow cooker.
7. What’s the best paprika to use?
Hungarian sweet paprika, preferably from Szeged or Kalocsa regions, is ideal.
8. How do I avoid the sour cream curdling?
Always temper it with hot liquid and avoid boiling the sauce once it’s added.
9. Is it gluten-free?
It can be made gluten-free by skipping the flour or using cornstarch as a thickener.
10. Can I serve it with pasta instead of noodles or dumplings?
Yes, wide egg noodles or even spaghetti can be used, though not traditional.
Hungarian Chicken Paprikash is more than just a dish, it’s a taste of tradition, history, and the warm Hungarian spirit. From its rich sauce laced with paprika to the tender chicken and comforting sides, it’s a meal that brings families together. Whether you’re serving it at a weeknight dinner or a festive occasion, this classic recipe offers a deep, satisfying flavor that never fails.
By following this guide, you’ll be able to prepare an authentic and flavorful Chicken Paprikash that captures the heart of Hungary in every bite. With the tips, variations, and cultural insight provided, you can make this timeless dish your own while respecting its roots.