Authentic Chicken Paprikash (Paprikás Csirke)
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
516 kcal
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Course
Main Course
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Cuisine
Hungarian
Authentic Chicken Paprikash (Paprikás Csirke)
Description
This Chicken Paprikash recipe begins by browning chicken pieces in pork lard or butter, which builds flavor. Finely chopped onions and minced garlic are then cooked in the same pot until golden, followed by the addition of diced tomatoes and optional diced bell pepper. Removing the pot from direct heat, sweet Hungarian paprika, salt, and pepper are stirred in carefully to avoid burning the paprika, which can turn bitter.
The browned chicken returns to the pot with chicken broth poured in to mostly cover the pieces. This mixture is brought to a boil, then simmered covered over medium-low heat for about 40 minutes, allowing the chicken to become tender and the flavors to meld. Separately, a paste is formed by stirring flour into a blend of sour cream and heavy cream, which is then whisked into the sauce to thicken and add richness.
After simmering for a few minutes more to thicken, the chicken is returned to warm through in the creamy paprika sauce. This final step yields moist chicken coated in a smooth, flavorful sauce with sweet and mildly smoky paprika tones, balanced by the richness of the sour cream and smoothness of the cream. The dish is typically served with Hungarian dumplings called "nokedli" or simple egg noodles, offering a satisfying, hearty meal.
Ingredients
- 2 tablespoons pork lard , or butter (lard is traditionally used and we strongly recommend it for the best flavor)
- 3 pounds chicken this is traditional and recommended because it creates the most flavor, but alternatively you can use boneless/skinless pieces of chicken, pieces, bone-in and skin-on
- 2 yellow onion medium, very finely chopped
- 2 garlic cloves, finely minced
- 2 Roma tomato seeds removed, very finely diced
- 1 bell pepper optional, Hungarian, diced
- 3-4 tablespoons sweet Hungarian paprika quality, genuine imported
- 2 cups chicken broth if using store-bought my favorite brand is Aneto, quality
- 1 1/2 teaspoons salt sea salt
- 1/2 teaspoon black pepper freshly ground
- 3 tablespoons all-purpose flour
- 3/4 cup sour cream room temperature (important to avoid lumps; be sure also to use full fat, full fat
- 1/4 cup heavy whipping cream
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.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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