Craving a dish that’s bursting with flavor and comfort?
Look no further than Chicken Paprikash! This Hungarian classic delivers tender chicken smothered in a rich, creamy paprika sauce that will have you coming back for seconds.
Get ready to indulge in a dish that’s pure heaven on a plate!
Whether you’re a seasoned cook or just looking for a comforting dinner, this dish is a game-changer! Let the flavors of Hungary shine through right in your own kitchen!
For Chicken Paprikash
- Chicken – Use bone-in, skin-on pieces for maximum flavor (though boneless/skinless works as an alternative).
- Yellow Onions – Finely chopped for a sweet and savory base.
- Garlic – Minced to add depth of flavor.
- Roma Tomatoes – Finely diced, adding freshness and texture to the sauce.
- Hungarian Bell Pepper – Optional, but adds a mild sweetness to the dish.
- Hungarian Sweet Paprika – The key flavor element that defines this dish, so make sure to use high-quality imported paprika.
- Chicken Broth – High-quality broth enhances the richness of the sauce.
- Sea Salt – To balance and enhance all the flavors.
- Freshly Ground Black Pepper – Adds just the right amount of spice.
For Sauce
- All-Purpose Flour – Used to thicken the sauce and give it the right creamy consistency.
- Sour Cream – Full-fat sour cream creates the perfect creamy base.
- Heavy Whipping Cream – Adds richness and helps smooth out the sauce.
Authentic Chicken Paprikash (Paprikás Csirke)
Ingredients
- 2 tbsp butter
- 3 pounds chicken pieces (bone-in, skin-on for authentic flavor; boneless/skinless can be used as an alternative)
- 2 medium yellow onions, finely chopped
- 2 cloves garlic, minced
- 2 Roma tomatoes, seeds removed and finely diced
- 1 Hungarian bell pepper, diced (optional)
- 3-4 tbsp sweet Hungarian paprika (genuine and imported for authentic flavor)
- 2 cups chicken broth (preferably high-quality, such as Aneto brand)
- 1 ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 3 tbsp all-purpose flour
- ¾ cup full-fat sour cream (room temperature to avoid lumps)
- ¼ cup heavy whipping cream
Instructions
Brown the Chicken:
- Heat the lard in a large Dutch oven or heavy pot. Brown the chicken pieces on all sides, then transfer them to a plate.
Sauté the Vegetables:
- In the same pot, add the chopped onions and cook until they turn golden brown. Add the garlic, tomatoes, and bell pepper (if using), and cook for an additional 2-3 minutes.
Add the Paprika and Seasoning:
- Remove the pot from heat and stir in the paprika, salt, and pepper (be careful not to burn the paprika, as it can become bitter).
Simmer the Chicken:
- Return the chicken to the pot and pour in the chicken broth, ensuring the chicken is mostly covered. Bring the broth to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 40 minutes. Remove the chicken from the pot and set it aside.
Prepare the Sauce:
- In a small bowl, combine the flour with the sour cream and whipping cream to form a smooth paste. Gradually whisk the cream mixture into the sauce, stirring constantly to prevent lumps. Bring the sauce to a simmer for 2-3 minutes, allowing it to thicken. Adjust seasoning with additional salt and pepper as needed.
Finish Cooking the Chicken:
- Return the chicken to the sauce and simmer until heated through.
Serve:
- Chicken Paprikash is traditionally served with Hungarian nokedli (similar to German spaetzle), but it can also be enjoyed with rice or potatoes.
1. Can I use boneless, skinless chicken instead of bone-in, skin-on?
Yes, you can! While bone-in, skin-on chicken gives the dish a richer flavor, boneless, skinless chicken will work just fine. Just keep in mind that it will cook faster, and you might miss out on that extra flavor that the bones add.
2. What type of paprika should I use?
For an authentic Chicken Paprikash, make sure to use genuine Hungarian sweet paprika. It’s the star of this dish, so using the right kind will really elevate the flavor. If you like a little spice, you can always mix in some hot paprika too!
3. Can I substitute sour cream?
If you don’t have sour cream, full-fat Greek yogurt works as a great substitute. It still gives the sauce that creamy, tangy flavor, but keep in mind it might be slightly more tart than sour cream. If you can, stick with the sour cream for the best result!
4. How can I thicken the sauce without flour?
You can thicken the sauce by letting it simmer uncovered to reduce the liquid, or blend in a little cornstarch mixed with water. Both methods will help you get a creamy sauce without the use of flour.
5. What should I serve with Chicken Paprikash?
Traditionally, it’s served with Hungarian nokedli (dumplings), but don’t worry if you don’t have those! You can also serve it with wide egg noodles, rice, or mashed potatoes—perfect for soaking up that rich, creamy sauce.
