Chicken Paprikash Recipe

One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash recipe features tender chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce! It’s pure heaven!

Chicken paprikash hails from Hungary, a country with beautiful landscapes, cities, villages, cultures, traditions, people and food. I love hearing from our readers about their experiences visiting Hungary and falling in love with the country and its food. That’s what visiting Hungary does to people…they fall in love. I certainly did. And Chicken Paprikash represents the very best of Hungarian cooking.

Just taking a tiny glimpse of Hungary – Budapest, the country’s capital, is a city bustling with life, color, beautiful architecture, and the aroma of food wafting from over 1500 restaurants. Below is Zrinyi Utca (street), leading to Saint Stephen’s Basilica, built in 1905 in honor of the first king of Hungary. (Incidentally, his mummified hand is kept as a relic in that basilica as they couldn’t find the rest of his body! Not really a topic for a recipe post though, is it? 😉

My favorite area of Budapest is the Fisherman’s Bastion (Halászbástya). Built in 1895 its neo-Gothic and neo-Romanesque architecture is breathtaking. It’s situated on the hill on the Buda bank of the Danube overlooking the city and the atmosphere is so romantic. An evening stroll after dinner is a must – watching the lights of the city dance on the water, gazing at the magnificent Chain Bridge, and resting in the soft shadows of the Bastion walls.

So now let’s talk a little about the FOOD. Specifically let’s talk about one of Hungary’s most popular dishes, Chicken Paprikash, known as Paprikás Csirke in Hungarian (pronounced paprikash cheerke). It’s a very simple but incredibly flavorful dish.

Authentic Chicken Paprikash (Paprikás Csirke)

One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash features chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce! It’s pure heaven!

Prep: 10min

Total: 60min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 516 kcal, Carbohydrate 11 g, Protein 32 g, Fat 37 g, Saturated Fat 14 g, Cholesterol 148 mg, Sodium 744 mg, Fiber 2 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 2 tablespoons pork lard (, or butter (lard is traditionally used and we strongly recommend it for the best flavor))
• 3 pounds chicken pieces, bone-in and skin-on
• 2 medium yellow onions, very finely chopped
• 2 cloves garlic, finely minced
• 2 Roma tomatoes, seeds removed and very finely diced
• 1 Hungarian bell pepper, diced ((optional) )
• 3-4 tablespoons quality, genuine imported sweet Hungarian paprika
• 2 cups Aneto 100% All-Natural Chicken Broth ((our most favorite chicken broth))
• or Aneto low sodium chicken broth
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• 3/4 cup full fat sour cream (, room temperature (important to avoid lumps; be sure also to use full fat))
• 1/4 cup heavy whipping cream

Instruction:

1. Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
2. Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
3. In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
4. Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they’re very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.

Easy Hungarian Chicken Paprikash

An easy Hungarian chicken paprikash recipe using traditional Hungarian sweet paprika… Also known as Chicken Paprikas or Csirkepaprikás, this simple spicy & creamy chicken recipe served over broad egg noodles boasts big flavor!

Prep: 10min

Total: 45min

Nutrition Facts: calories 595 calories, Carbohydrate 49.2 grams carbohydrates, Cholesterol 163.8 milligrams cholesterol, Fat 23.5 grams fat, Fiber 3.5 grams fiber, Protein 44.2 grams protein, Saturated Fat 13.3 grams saturated fat, Sodium 1019.9 milligrams sodium, Sugar 7.3 grams sugar

Ingredients:

• 1 (12-oz.) pkg. No Yolks Broad noodles
• 1 medium onion
• 4 tablespoons unsalted butter
• 3 tablespoons Hungarian sweet paprika
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2.5 pounds chicken breasts and thighs
• 3 tablespoons flour, divided
• 1 1/2 cups chicken broth
• 1 cup sour cream

Instruction:

1. Dice the onion, and cut the chicken breasts and thighs into bite-size chunks.
2. In a large skillet, sauté the onion in the butter over medium heat until translucent. Meanwhile, toss the diced chicken pieces with about two tablespoons of flour. Add the coated chicken to the pan, and brown on all sides. Once the chicken is browned, add the sweet paprika, salt, and pepper, and stir well.
3. Slowly add the chicken broth to the pan, and use a wooden spoon to scrape and deglaze the bottom of the skillet. Cover and simmer on low for 25 minutes. While the chicken is simmering, prepare the No Yolks noodles according to the directions on the package.
4. Remove the chicken to a plate. Whisk about one tablespoon of flour into the drippings left in the skillet to thicken. Turn off the heat and stir in the sour cream. Add the chicken back to the sauce and stir to coat.
5. Season to taste with additional salt, and serve immediately over broad egg noodles.

Chicken Paprikash

This easy paprikash recipe is a traditional Hungarian dish with chicken cooked in a sauce loaded with paprika and sour cream.

Prep: 10min

Total: 60min

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 414 kcal, Carbohydrate 13 g, Protein 29 g, Fat 29 g, Saturated Fat 10 g, Cholesterol 137 mg, Sodium 341 mg, Fiber 2 g, Sugar 2 g, unSaturated Fat 19 g

Ingredients:

• 2 lbs boneless, skinless chicken thighs or breasts
• 1/2 cup all-purpose flour
• 3 tbsp paprika OR Hungarian paprika ((depends on how much spice you like))
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 1 cup sweet onion, chopped
• 1/8 tsp cayenne pepper
• 2 cups low sodium chicken stock
• 1 cup sour cream

Instruction:

1. Combine flour, 2 tbsp paprika, salt and pepper. Depending on your tolerance for spice, the type of paprika you use will make a big difference. Regular paprika has almost no heat level while Hungarian has a kick. Dredge the chicken in the flour mixture. (VERY IMPORTANT – save the leftover flour, do not throw out)
2. Heat oil in large Dutch or skillet over medium-high heat. Add chicken and brown on both sides, about 6 minutes total. Remove chicken and set aside. Add onion, cayenne pepper and 1 tbsp paprika and saute the onion until it’s tender, about 2 minutes.
3. Return chicken to the pot and add chicken stock. Bring to boil then reduce heat, cover and simmer for about 45 minutes or until chicken is done.
4. Once chicken is done, make mixture to thicken sauce. With leftover flour, add 1/2 cup sour cream and 1/2 cup of liquid from skillet. Mix until smooth. Add mixture to pot and simmer for 5 minutes, stirring occasional. Turn heat off and add remaining 1/2 sour cream, stirring constantly. The sauce should be a very pale orange color. Serve immediately.

Chicken Paprikash

Total: 0 35min0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 347, Fat 25g, Saturated Fat 11g, Carbohydrate 15g, Fiber 2g, Sugar 3g, Protein 16g, Cholesterol 108mg, Sodium 524mg

Ingredients:

• 4 tablespoons unsalted butter
• 2 large onions, thinly sliced
• Kosher salt and freshly ground black pepper
• 4 cloves garlic, minced
• 2 tablespoons Hungarian sweet paprika
• 1/4 teaspoon cayenne
• 2 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• Pinch of sugar
• 1 pound skinless, boneless chicken thighs, trimmed and cut into 3/4-inch pieces
• 1/4 cup heavy cream
• 1 tablespoon white wine vinegar
• Crusty bread, for serving, optional

Instruction:

1. Melt 3 tablespoons of the butter in a large saucepan. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes. Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes. Add the chicken to the sauce and bring to a simmer. Cook over medium-low heat until the chicken is tender, about 15 minutes. Stir in the heavy cream and vinegar. Taste and season with salt and pepper. Serve with crusty bread if desired!

Chicken Paprikash – Hungarian Chicken Stew – Food Wishes