Authentic Chicken Paprikash (Paprikás Csirke)

Ingredients You’ll Need

Here’s what you’ll need to make this comforting classic at home:

For the Chicken Paprikash:

• 2 tablespoons pork lard or butter Lard gives the best authentic flavor, but butter works great too.
• 3 pounds chicken pieces (bone-in, skin-on preferred) – Thighs and drumsticks are ideal for tenderness and flavor.
• 2 medium yellow onions, finely chopped – The base for that rich sauce.
• 2 cloves garlic, minced – Adds depth and aroma.
• 2 Roma tomatoes, diced – Bring freshness and slight acidity.
• 1 Hungarian bell pepper, diced (optional) – Adds a mild sweetness.
• 3–4 tablespoons Hungarian sweet paprika – The star of the dish!
• 2 cups chicken broth – Creates the rich, savory base.
• 1½ teaspoons sea salt – To balance the flavors.
• ½ teaspoon black pepper – Adds a mild heat.
• 3 tablespoons all-purpose flour – Helps thicken the sauce.
• ¾ cup full-fat sour cream (room temperature) – For a creamy finish.
• ¼ cup heavy whipping cream – Adds richness and a velvety texture.

How to Make Authentic Chicken Paprikash

Step 1: Brown the Chicken

Heat pork lard or butter in a large Dutch oven over medium heat. Add the chicken pieces and brown them on all sides. This helps lock in flavor and gives the sauce a beautiful golden base. Once browned, remove the chicken and set it aside.

Step 2: Sauté the Aromatics

In the same pot, add the chopped onions and cook until they’re golden and fragrant. Stir in the garlic, diced tomatoes, and bell pepper (if using), cooking for another 2–3 minutes.

Step 3: Add the Paprika

Remove the pot from heat to prevent burning the paprika. Stir in the sweet Hungarian paprika, salt, and black pepper. This step releases the paprika’s natural oils and gives the sauce its deep, rich color.

Step 4: Simmer the Chicken

Return the chicken to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat, cover, and let it simmer gently for about 40 minutes, or until the chicken is tender and cooked through.

Step 5: Make the Creamy Sauce

In a small bowl, whisk together the flour, sour cream, and heavy cream until smooth. Gradually stir this mixture into the sauce, whisking constantly to prevent lumps. Simmer for another 2–3 minutes until the sauce thickens beautifully.

Step 6: Combine and Serve

Return the chicken to the pot and spoon the creamy sauce over it. Let everything simmer together for a few minutes so the flavors meld perfectly.

How to Serve Chicken Paprikash

The traditional way to serve Chicken Paprikash is with nokedli, the Hungarian version of spaetzle dumplings. Their soft, chewy texture soaks up that delicious creamy sauce perfectly.

If you don’t have time to make nokedli, you can serve it with:

• Egg noodles
• Mashed potatoes
• White rice
• Buttered pasta
• Crusty bread

Whichever side you choose, that silky paprika sauce will steal the show.

Tips for the Best Chicken Paprikash

Let It Rest:
Like many stews, Chicken Paprikash tastes even better the next day as the flavors deepen.

Use Hungarian Paprika:
The flavor of this dish depends heavily on the paprika. Choose authentic sweet Hungarian paprika it’s vibrant, smoky, and slightly sweet.

Don’t Burn the Paprika:
Always remove the pot from heat before adding paprika. If it burns, it can turn bitter.

Room Temperature Sour Cream:
To avoid curdling, make sure your sour cream is at room temperature before mixing it into the hot sauce.

Bone-In Chicken for More Flavor:
Bone-in, skin-on chicken releases more juices and creates a richer sauce.

Nutrition

Calories: 516kcal | Carbohydrates: 11g | Protein: 32g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 148mg | Sodium: 744mg | Potassium: 589mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2435IU