Hungarian Chicken Paprikash (Paprikás Csirke)

Instructions

1. Brown the chicken: Season the chicken with salt and pepper. Heat the lard or oil in a large pot and lightly brown the chicken pieces on both sides. Remove and set aside.
2. Cook the onions: Add the onions to the same pot and cook until soft and translucent.
3. Add the paprika: Remove the pot from the heat and stir in the Hungarian paprika. This keeps the paprika from burning and becoming bitter.
4. Build the sauce: Add the bell pepper, tomatoes, and garlic. Return the chicken to the pot and pour in the broth or water.
5. Simmer: Cover and cook gently for 35–45 minutes, until the chicken is tender and cooked through.
6. Make the sour cream sauce: In a bowl, whisk together the sour cream and flour. Slowly mix in a little of the hot cooking liquid to temper the mixture.
7. Finish: Stir the sour cream mixture into the sauce. Simmer gently for another 5–8 minutes, without boiling vigorously, until the sauce becomes creamy and thick.
8. Serve: Garnish with fresh parsley and serve hot.

Serving Suggestion

Traditionally, Chicken Paprikash is served with nokedli (Hungarian dumplings), which are perfect for soaking up the rich paprika and sour-cream sauce. 🇭🇺

Creamy, comforting, and packed with classic Hungarian flavor—this is one of Hungary’s most beloved home-style dishes.