What is Chicken Paprikash and how is it traditionally served?

Chicken Paprikash is a classic Hungarian dish made by cooking chicken pieces in a creamy sauce rich with paprika and onions. It is traditionally served over egg noodles or Hungarian dumplings called nokedli, which soak up the flavorful sauce. The creamy paprika sauce often includes sour cream to balance the spice and add richness, making it a comforting and hearty meal.

Which type of paprika should I use for authentic Chicken Paprikash?

For an authentic taste, use Hungarian sweet paprika, preferably sourced from the Kalocsa region, known for its vibrant flavor and rich color. Avoid smoked or hot paprika varieties unless you prefer a different taste. The paprika is the main flavor component, so using fresh, high-quality powder ensures the sauce is both flavorful and true to traditional recipes.

Can I substitute chicken broth with water when making Chicken Paprikash?

While traditional recipes often call for water, using chicken broth adds extra depth and richness to the sauce. Homemade broth is best for natural flavor, but high-quality store-bought broth works well too. If you choose water, seasoning the dish carefully and using a good amount of paprika will help boost the overall taste.

How do I prevent the sour cream from curdling in the Chicken Paprikash sauce?

To avoid curdling, temper the sour cream by mixing a small amount of the hot sauce into it before adding it back to the pot. Also, cook the dish on low heat after adding sour cream and never allow it to boil. This method keeps the sauce smooth and creamy, maintaining its traditional texture.

What side dishes pair well with Chicken Paprikash?

Chicken Paprikash pairs well with traditional Hungarian egg noodles (nokedli) or spaetzle, which absorb the sauce beautifully. Mashed potatoes or buttered rice are also popular choices. For a lighter side, steamed vegetables or a fresh green salad provide balance to the rich, creamy main dish.

Chicken Paprikash Recipe Classic Hungarian Flavors 2024

Name: Chicken Paprikash
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Hungarian
Ingredients: – 2 Tbsp lard (or butter); – 3 lb (≈1.4 kg) bone-in, skin-on chicken pieces (any cut); – 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 Hungarian sweet paprika; – 2 cup (≈480 ml) chicken broth; – 1 ½ tsp sea salt, plus more to finish; – ½ tsp ground black pepper, plus more to finish; – 3 Tbsp all-purpose flour; – ¾ cup (≈180 ml) full-fat sour cream, at room temperature; – ¼ cup (≈60 ml) heavy whipping cream

Ingredients

– 2 Tbsp lard (or butter)

– 3 lb (≈1.4 kg) bone-in, skin-on chicken pieces (any cut)

– 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 Hungarian sweet paprika

– 2 cup (≈480 ml) chicken broth

– 1 ½ tsp sea salt, plus more to finish

– ½ tsp ground black pepper, plus more to finish

– 3 Tbsp all-purpose flour

– ¾ cup (≈180 ml) full-fat sour cream, at room temperature

– ¼ cup (≈60 ml) heavy whipping cream

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Instructions

First Step: Gather all ingredients and chop onions, garlic, tomatoes, and bell pepper. Pat chicken pieces dry and season with salt and pepper.

Second Step: Heat vegetable oil or lard in a large skillet over medium heat. Brown the chicken on both sides until golden, about 5 minutes per side, then remove and set aside.

Third Step: In the same skillet, add onions and sauté until soft, around 5 minutes. Add garlic and cook for another 1 minute.

Fourth Step: Stir in sweet paprika and cook for 1 minute to release its aroma.

Fifth Step: Pour in chicken broth slowly, scraping the browned bits from the bottom. Bring to a gentle simmer.

Sixth Step: Return chicken to the skillet, cover, and cook on low heat for 20-25 minutes until the chicken is tender.

Seventh Step: Remove from heat and stir in sour cream and heavy cream gently to avoid curdling.

Eighth Step: Adjust seasoning with salt and pepper, and let rest for 5 minutes before serving.

Last Step:

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Notes

🧈 Use chicken broth instead of water for a richer, fuller‑bodied sauce.
❄️ Ensure the sour cream is at room temperature before adding to prevent graininess.
🔥 Stir the paprika quickly with the onions to release its flavor without burning, which can cause bitterness.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Braised
Cuisine: Hungarian
Diet: Non‑vegetarian

Nutrition

Serving Size: 1 chicken piece with sauce
Calories: 516 kcal
Sugar: 3 g
Sodium: 744 mg
Fat: 37 g
Saturated Fat: 14 g
Carbohydrates: 11 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 148 mg