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Hungarian Chicken Paprikash Recipe (csirkepaprikás)
5 from 78 votes

Hungarian Chicken Paprikash Recipe (csirkepaprikás)

Hungarian Chicken Paprikash features browned chicken pieces simmered in a rich sauce made with caramelized onions, bell peppers, garlic, paprika, and chicken stock. The sauce is finished with sour cream and flour for a creamy, mildly spiced gravy. This traditional dish offers tender chicken with a smooth, flavorful sauce.

Prep Time
10 mins
Cook Time
1 hr
Servings: 6
Calories: 476 kcal
Course: Main Course, Dinner
Cuisine: Hungarian

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

    Cup of Yum
  1. If you are using a whole chicken, start by separating it into separate parts and season them on both sides with salt and pepper.
  2. Heat the rendered bacon fat in a large rondeau pot over medium-high heat until it begins to smoke lightly.
  3. Next, add the chicken, skin down, and cook for 3 to 4 minutes per side or until golden brown.
  4. Remove the chicken and set it aside on a plate.
  5. 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.
  6. Add the peppers and sauté over medium heat for 3 to 4 minutes.
  7. Stir in the garlic and cook it until it’s fragrant, which takes about 30 seconds.
  8. Pour in the tomatoes and cook for 4 to 5 minutes to stew them and break them down.
  9. Stir in the paprika until combined.
  10. Pour in the chicken stock and season it well with salt and pepper.
  11. 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.
  12. In a bowl, whisk together the sour cream and flour until combined.
  13. Pour about a ½ cup of the chicken braising liquid into the bowl with the sour cream and mix.
  14. 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.
  15. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 476

% 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.