Pin it
In my years of exploring European cuisine nothing brings me more joy than sharing this treasured recipe for Chicken Paprikash. I learned it from my Hungarian neighbor who insisted on teaching me the precise technique for creating that silky smooth paprika sauce. Every time I make it the aroma of sweet paprika and slow-cooked onions transforms my kitchen into a cozy Budapest café.
The Heart of Hungarian Cuisine
What fascinates me most about Paprikás Csirke is how such humble ingredients create something so extraordinary. This dish tells the story of Hungarian cooking its resourcefulness and deep respect for tradition. I've made this countless times and each batch feels like I'm keeping a piece of culinary history alive.
Key Ingredients for Success
- Chicken: 3 pounds of bone-in, skin-on chicken pieces are recommended for maximum flavor. The skin and bones infuse the sauce with richness, making it an essential choice.
- Paprika: 3-4 tablespoons of high-quality, imported sweet Hungarian paprika. This is the key to the dish's flavor and vibrant red color. It's important to use genuine Hungarian paprika for the best results.
- Sour Cream: 3/4 cup of full-fat sour cream, at room temperature, to create a creamy, velvety texture in the sauce.
- Heavy Whipping Cream: 1/4 cup, to enrich the sauce and balance the sour cream for a smooth consistency.
- Onions and Garlic: 2 medium finely chopped onions and 2 minced garlic cloves for the aromatic base of the sauce.
- Tomatoes: 2 Roma tomatoes, finely diced (seeds removed), to add a touch of sweetness to the dish.
- Broth: 2 cups of high-quality chicken broth, preferably homemade or from a trusted brand like Aneto, to form the base of the sauce.
- Flour: 3 tablespoons of all-purpose flour to thicken the sauce.
Cooking the Chicken
- Brown the Chicken
- Heat 2 tablespoons of pork lard (or butter) in a large Dutch oven or heavy pot. Brown the chicken on all sides until golden. Transfer the chicken to a plate and set it aside.
- Fry the Onions and Garlic
- In the same oil, add the finely chopped onions and cook until golden brown. Then add the minced garlic and the diced tomatoes (and optional bell pepper) and cook for an additional 2-3 minutes.
- Stir in the Paprika
- Remove the pot from heat and stir in the paprika, salt, and pepper. Be careful not to scorch the paprika, as it can become bitter. Return the chicken to the pot and place it back over the heat.
Simmering the Chicken
- Add Broth
- Pour in 2 cups of chicken broth, ensuring that the chicken is mostly covered. Bring the mixture to a boil, then cover the pot and reduce the heat to medium-low. Let it simmer for 40 minutes, until the chicken is tender.
- Prepare the Cream Mixture
- While the chicken is simmering, mix 3 tablespoons of flour with the sour cream and heavy whipping cream to form a smooth paste. Once the chicken is done, remove it from the pot and set it aside on a plate.
- Thicken the Sauce
- Stir the cream mixture into the sauce, whisking constantly to avoid lumps. Simmer the sauce for a couple of minutes until it thickens to your desired consistency. Taste and adjust seasoning with salt and pepper if necessary.
Bringing It All Together
- Finish Cooking
- Return the chicken to the pot, allowing it to heat through in the thickened sauce. Let it simmer for an additional 5 minutes, ensuring the chicken is well-coated with the creamy paprika sauce.
- Serve with Nokedli
- Chicken Paprikash is traditionally served with Hungarian nokedli, similar to German spaetzle but shorter and stubby. You can make nokedli using a Spaetzle scraper. The soft, pillowy dumplings pair perfectly with the rich and creamy sauce, making it a complete, comforting meal.
Why It's Special
Making this dish always reminds me of the stories my Hungarian friend shared about her grandmother cooking it for Sunday family gatherings. That's the beauty of Paprikash it's not just about the incredible flavors but the memories and traditions it carries. Every time I prepare it I feel connected to generations of Hungarian cooks who perfected this recipe.
Tips for Success
After countless batches I've learned that genuine Hungarian paprika makes all the difference seek it out at specialty stores or order it online. Don't rush the browning process those caramelized bits at the bottom of the pot create incredible depth of flavor. And yes traditional lard or bacon grease really does transform the dish trust me on this one!
Variations You Can Try
While I'm a purist at heart I love seeing how this recipe evolves in different kitchens. Sometimes I'll add sweet Hungarian peppers for extra flavor or use veal for special occasions. The sauce is so versatile it works beautifully with different proteins though chicken will always be my favorite.
Storing and Reheating
If you're lucky enough to have leftovers (which rarely happens in my house!) they'll keep beautifully in the fridge. Just reheat gently on the stovetop stirring occasionally to keep that silky sauce smooth. A splash of broth helps restore the original consistency and the flavors actually get even better the next day.
Pin it
Frequently Asked Questions
- → Can I use butter instead of lard?
- While you can use butter, traditional lard gives the most authentic flavor. The rendered pork fat adds a distinctive richness to the dish.
- → What type of paprika should I use?
- Use genuine Hungarian sweet paprika for the most authentic taste. Regular paprika won't give the same rich flavor and color.
- → Why does the sour cream need to be room temperature?
- Room temperature sour cream blends more smoothly and prevents lumps in the sauce. Cold sour cream is more likely to curdle when added to the hot liquid.
- → Can I use boneless chicken?
- While bone-in, skin-on chicken is traditional and provides the most flavor, boneless chicken will work. Just note the sauce might be less rich.
- → What should I serve with this dish?
- Traditional Hungarian nokedli (similar to German spaetzle) is the classic accompaniment. You could also serve with egg noodles or dumplings.
Conclusion
Hungarian chicken paprikash is a classic comfort food that combines tender chicken with a rich, creamy paprika sauce. The dish exemplifies traditional Hungarian cuisine with its use of sweet paprika and sour cream.