Authentic Chicken Paprikash (Paprikás Csirke)

Name: Authentic Chicken Paprikash (Paprikás Csirke)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tablespoons pork lard; 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; 3-4 tablespoons quality, genuine imported sweet Hungarian paprika; 2 cups quality 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; 1/4 cup heavy whipping cream

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Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
6 servings
Calories
516 kcal
Course
Main Course
Cuisine
Hungarian

Authentic Chicken Paprikash (Paprikás Csirke)

Nevaeh Sloan

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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!

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Ingredients

Servings

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 (this is traditional and recommended because it creates the most flavor, but alternatively you can use boneless/skinless pieces of chicken)
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 quality chicken broth (if using store-bought my favorite brand is Aneto)
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

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Instructions

Heat the lard in a large Dutch oven or 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).
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.
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.
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.

Equipments used:

Nutrition Information

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Calories 516kcal (26%) Carbohydrates 11g (4%) Protein 32g (64%) Fat 37g (57%) Saturated Fat 14g (70%) Cholesterol 148mg (49%) Sodium 744mg (31%) Potassium 589mg (17%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 2435IU (49%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 516 kcal

% Daily Value*

Calories	516kcal	26%
Carbohydrates	11g	4%
Protein	32g	64%
Fat	37g	57%
Saturated Fat	14g	70%
Cholesterol	148mg	49%
Sodium	744mg	31%
Potassium	589mg	13%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	2435IU	49%