Hungarian Chicken Paprikash Recipe | Paprikás Csirke | Csirkepaprikás Recipe | Kitchenstagram
Hungarian Chicken Paprikash, also known as Paprikás Csirke or Csirkepaprikás, is a beloved traditional Hungarian comfort food made with simple, real ingredients. Tender chicken is simmered in a rich, flavourful, creamy sauce infused with Hungarian paprika, creating an unforgettable dish.
The name comes from paprika, a spice central to Hungarian cuisine and the defining ingredient of this dish. Traditionally, the chicken is slowly cooked in a paprika-infused sauce, often beginning wit a roux. Bone-in chicken thighs and drumsticks are commonly used because cooking chicken on the bone adds extra flavour.
This classic dish is prepared with just a few everyday ingredients, including chicken, onion, garlic, chicken stock, paprika, flour and cream. Chicken Paprikash is commonly served with Nokedli noodles or parsley potatoes, making it a satisfying and comforting meal. It is perhaps the best-known Hungarian dish and one of the most famous variations of the paprikás preparation found on Hungarian tables.
Its history is closely connected to pörkölt, which became widespread among peasants on the Great Hungarian Plain during the 19th century. Poultry versions became popular in households, adapting the dish to everyday family cooking. In the 1840s, families of serf farmers in Hatvan commonly prepared meat dishes such as “pörkölt hús” and “Paprikás hús” using beef, mutton and poultry.
Why you’ll love Hungarian Chicken Paprikash:
Savory chicken, a warm creamy sauce and delicious dumplings create the ultimate comforting meal, especially during cold winter days.
Earthy, sweet paprika beautifully complements bold, tangy sour cream, creating a warm, deeply savory dish.
Ingredients needed for Hungarian Chicken Paprikas:
Chicken: This recipe uses bone-in skinless chicken thighs and drumsticks, giving the dish a satisfying rich flavour.
Hungarian Paprika: Sweet Hungarian Paprika is the traditional choice for this classic dish. “Sweet” refers to the type of pepper rather than sugary sweetness and distinguishes it from hot Hungarian Paprika, which is made with spicy peppers. For extra heat, add a pinch or two of hot paprika.
Onion & Garlic: Onion and garlic add depth and savory flavour to the sauce.
Butter: Butter gives richness to the dish.
Salt and Pepper: Salt and pepper is used for seasoning.
Flour: All-purpose flour coats the chicken and helps thicken the sauce. It also provides structure for the dumplings and binds the ingredients together when mixed with water.
Sour Cream: Full-fat sour cream creates a velvety, rich sauce and is closest to smetana or smotana, the European version of sour cream. Its tangy flavour balances the sauce and makes it wonderfully rich.
Serving suggestions:
Traditionally in Hungary, Chicken Paprikash is served with Nokedli, Hungarian noodles very similar to German Spaetzle. If you prefer an easier option, serve it with egg oodles, mashed potatoes, rice, barley or quinoa.
Storage Tips:
Store leftover Chicken Paprikash in an airtight container in the refrigerator and use within three days. Reheat before serving, adding a splash of water to loosen the sauce if necessary.
Ingredients:
500 gm Chicken thigh & Drumstick
1 cup All-purpose Flour
4 tbsp Oil
4 tbsp Butter
2 tsp Black Pepper powder
Salt to taste
1 cup Onion, chopped
1 tbsp Garlic, minced
4 tbsp Paprika
1/2 cup + 1 tbsp Sour Cream
1 tbsp Chives, chopped
Preparation:
- Step 1: In a bowl combine, flour, 1 tsp salt and 1 tsp black Pepper powder. Dredge the chicken pieces generously on both sides.
- Step 2: In a wok heat oil and add the chicken. Fry until golden on both sides and set aside.
- Step 3: Add butter to the remaining oil. Add the chopped onion and cook until golden brown. Then add minced garlic and cook for few minutes.
- Step 4: Add the paprika powder and sauté for few minutes. Then add about 2 tbsp of the reserved flour from dredged chicken and sauté for few minutes.
- Step 5: Add water, salt to taste and 1 tsp black Pepper powder, stir to mix.
- Step 6: Now add the fried chicken. Cover and cook on low heat for 20-25 minutes or until the chicken is cooked through and the sauce thickens.
- Step 7: Add 1/2 cup sour cream, stir to mix and simmer for 1-2 minutes on low heat. Turn off the heat.
- Step 8: Transfer the Chicken Paprikash to a serving platter, decorate with sour cream and chopped chives. Serve immediately and enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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