Hungarian Chicken Paprikash Recipe (csirkepaprikás)
User Reviews
5
-
Prep Time
10 mins
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Cook Time
1 hr
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Servings
6
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Calories
476 kcal
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Course
Main Course, Dinner
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Cuisine
Hungarian
Hungarian Chicken Paprikash Recipe (csirkepaprikás)
Description
This recipe begins by seasoning and browning components of a whole chicken in rendered bacon fat to develop a golden crust. Onions are slowly caramelized in the pan to bring out sweetness, followed by sautéing bell peppers and garlic to build flavor layers. Chopped Roma tomatoes are stewed briefly, then combined with sweet paprika and chicken stock to create the flavorful base.
Returning the browned chicken to the pot and simmering covered for up to an hour steeps the meat in the paprika sauce, rendering it tender. A mixture of sour cream and flour thickens the sauce into a creamy consistency characteristic of Hungarian paprikash, without overpowering the paprika’s distinctive flavor.
This dish is traditionally served hot, often accompanied by noodles, dumplings, or bread to soak up the sauce. It represents a comforting and classic Hungarian home-cooked meal with balanced flavors.
The recipe can be made ahead and kept warm on low heat. It stores well refrigerated for several days and freezes for months. When reheating, gentle warming preserves the sauce texture. If the sauce is not thickening adequately, a cornstarch slurry can be added once boiling to achieve the desired consistency.
Ingredients
- 1 fryer chicken breasts, thighs, drums, wings, whole broken down into parts
- 3 tablespoons bacon fat rendered
- ½ yellow onion peeled, small diced, large
- 1 yellow bell pepper seeded small diced
- 2 garlic finely minced
- 2 Roma tomatoes roughly chopped
- 3 tablespoons paprika sweet
- 4 cups chicken stock
- 3/4 cup sour cream
- 2 tablespoons all-purpose flour
- salt to taste
- black pepper to taste
Instructions
- If you are using a whole chicken, start by separating it into separate parts and season them on both sides with salt and pepper.
- Heat the rendered bacon fat in a large rondeau pot over medium-high heat until it begins to smoke lightly.
- Next, add the chicken, skin down, and cook for 3 to 4 minutes per side or until golden brown.
- Remove the chicken and set it aside on a plate.
- Add the onions to the pan and cook for 15 to 20 minutes over low to medium heat while stirring until they have become caramelized.
- Add the peppers and sauté over medium heat for 3 to 4 minutes.
- Stir in the garlic and cook it until it’s fragrant, which takes about 30 seconds.
- Pour in the tomatoes and cook for 4 to 5 minutes to stew them and break them down.
- Stir in the paprika until combined.
- Pour in the chicken stock and season it well with salt and pepper.
- Place the cooked chicken back in, place on a lid, and cook for 45 minutes to 1 hour or until the chicken is very tender.
- In a bowl, whisk together the sour cream and flour until combined.
- Pour about a ½ cup of the chicken braising liquid into the bowl with the sour cream and mix.
- Once the chicken is cooked, remove it from the pan and whisk in the sour cream mixture and bring to a boil to thicken. It should be thick and creamy like alfredo sauce.
- Add the chicken back to the pan and heat up for 2 to 3 minutes before serving with additional sour cream and optional chopped chives.
Notes
- Prepare the dish up to 1 hour ahead and keep it warm on low heat until serving.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months; thaw overnight before reheating.
- Reheat gently over low heat to preserve sauce texture.
- If sauce does not thicken after adding sour cream and flour, stir in a cornstarch slurry made with 2 tablespoons cornstarch and water when boiling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 13g | 4% |
| Protein | 29g | 58% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 124mg | 41% |
| Sodium | 339mg | 14% |
| Potassium | 571mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 52mg | 58% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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