A timeless Hungarian classic with tender chicken and a smooth, paprika‑rich sauce.
Hungarian chicken paprikash, or “csirkepaprikás,” is a classic dish showcasing Hungary’s culinary heritage. Made with tender chicken simmered in a rich sauce of onions, garlic, and paprika, it boasts a vibrant color and comforting flavors.
Often complemented with sour cream for creaminess, it’s traditionally served over egg noodles or dumplings (nokedli). This recipe emphasizes the importance of fresh, local ingredients and is passed down through generations, embodying the warmth of Hungarian culture.
Pair chicken paprikash with sour cherry soup for a delightful contrast that enhances both dishes’ flavors, making it perfect for cozy dinners or festive occasions.
Chicken Paprikash
Chicken Paprikash is one of Hungary’s most beloved comfort dishes — tender chicken simmered slowly in a rich, velvety paprika sauce, served over soft homemade dumplings that soak up every bit of flavor.
Ingredients
Equipment
Method
1. Prepare the Chicken
Pat the chicken pieces dry with paper towels, then season generously with salt and pepper.2. Sauté the Onions
Heat the oil in a large, heavy‑bottomed pot over medium heat. Add the chopped onions and sauté for 5–7 minutes, or until soft and translucent.3. Add the Paprika and Build the Base
Remove the pot from the heat and stir in the ground paprika. This prevents the paprika from burning, which can make the dish bitter. Return the pot to the heat and add the chicken pieces, turning them to coat in the paprika‑onion mixture.Add enough water to cover the meat (or slightly less for a more decadent sauce). Season with salt and pepper, then add the whole pepper and tomatoes. If you enjoy a stronger pepper flavor, feel free to add more. I also like to add a spoonful of tomato paste for a deeper, more intense taste.4. Simmer the Chicken
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45–60 minutes, or until the chicken is completely tender.5. Prepare the Sour Cream Mixture
In a small bowl, whisk together the sour cream and flour until smooth. Remove a few tablespoons of hot sauce from the pot and slowly whisk it into the sour cream mixture to temper it. (This prevents curdling.)6. Finish the Sauce
Slowly pour the tempered sour cream mixture back into the pot while stirring constantly. Simmer for an additional 5–10 minutes, or until the sauce thickens slightly and becomes silky.
Serving:Chicken Paprikash is traditionally served with nokedli (Hungarian dumplings). You can find the nokedli recipe in the Side Dishes section.
Nutrition
Notes
. Use good-quality paprika
Hungarian sweet paprika gives this dish its signature color and flavor.Avoid old or dull paprika — it loses its aroma quickly. Fresh paprika makes a huge difference.
• Don’t burn the paprika
Always remove the pot from the heat before adding it.Burned paprika turns bitter, and it cannot be fixed later.
• Bone-in chicken gives the best flavor
Thighs and drumsticks create a more decadent, deeper sauce than chicken breast.If you use boneless meat, reduce cooking time slightly.
• Adjust the liquid to your preference
Traditional Hungarian paprikash has a rich but not overly thick sauce.Add a little more water if you prefer it lighter, or simmer uncovered to thicken.
• Temper the sour cream
This step prevents curdling.Always mix a little hot sauce into the sour cream before adding it back to the pot.
• Tomato paste is optional but recommended
It adds depth and a gentle sweetness that beautifully balances the paprika.• Let the chicken simmer gently
Low-and-slow cooking makes the meat tender and the sauce silky.Rushing this step changes the texture.
• Best served with nokedli
Nokedli (Hungarian dumplings) are the classic pairing.They hold the sauce perfectly and make the dish feel authentic.
• Leftovers taste even better
Paprikash develops a deeper flavor after resting.It reheats the next day. Good appetite! Iren