Classic Hungarian Chicken Paprikash: Tender Chicken in Creamy Paprika Sauce

This Hungarian Chicken Paprikash recipe is a true classic from Hungary, showcasing tender chicken smothered in a deliciously rich and creamy paprika sauce.

Hungarian Chicken PaprikashPhoto byThyme of Season

What is Chicken Paprikash?

Chicken Paprikash, or Paprikás Csirke as the Hungarians call it, is a classic dish from Hungary. It features juicy chicken simmered in a creamy, flavorful paprika sauce, usually served with egg noodles or dumplings.

This dish has been a staple in Hungary for ages, probably going back to the 18th or 19th century. It reflects the humble roots of Hungarian cooking, using simple ingredients like chicken, onions, sour cream, and paprika.

Even older, tougher chickens were perfect for this dish since the slow cooking made the meat super tender. It’s the ultimate comfort food from Hungary, showcasing the country’s rich culinary traditions.

Main Ingredients in Chicken Paprikash:

Chicken legs and thighs are perfect for braising, making them ideal for dishes like chicken paprikash.

When it comes to paprika, go for high-quality Hungarian paprika for the best flavor. We like to mix sweet, smoked, and hot varieties for this recipe.

For acidity, we use a dry white wine like chardonnay, pinot grigio or sauvingnon blanc. Avoid using sweet wine such as moscato or reisling. If you prefer to skip the wine, that’s fine too.

Homemade chicken stock is best for flavor but not always convenient. For ease, use low-sodium chicken base stock or Better Than Bouillon, works well too.

Full-fat sour cream is a must for creamy chicken paprikash, giving it that rich texture and a hint of tang.

Traditionally, lard is used to start paprikash, but vegetable or olive oil is a good substitute if you don’t have lard on hand.

Measured Ingredients:

• 3 tablespoons lard or vegetable oil
• 4 pounds bone in, skin on chicken legs and chicken thighs*
• 1 large yellow onion - diced
• 2-3 cloves garlic - minced
• 3 tablespoons Hungarian sweet paprika**
• 2 teaspoons Hungarian smoked paprika**
• 1 teaspoon Hungarian hot paprika**
• 1/2 cup white wine - such as chardonnay, pinot grigio or sauvingnon blanc
• 2 cups low-sodium chicken stock
• 2 tablespoons all-purpose flour
• 1 cup sour cream
• salt and pepper to taste
• chopped parsley or chives for garnish - optional

INGREDIENT NOTES:

* You can use only chicken legs or only chicken thighs or a combination of both.

**The paprika does not specifically have to be "Hungarian".

Step-by-Step Instructions:

Step 1: Using paper towels and dry off the chicken and sprinkle a with salt and pepper on both sides.

Step 2: In a large pan heat up the lard or oil over medium heat. Place the chicken in the pan and cook it until it’s nice and brown on each side, around 4-5 minutes. Once it’s browned, move it to a plate and cover it loosely with foil. If you have too much chicken, cook it in batches to avoid crowding the pan.

Step 3: Add the onions into the pan with a little salt and let them cook down until they're nice and soft, about 10-12 minutes. Add in the garlic and sauté for another minute or so until fragrant.

Step 4: Add in all the paprika and stir, making sure not to let it burn. Let it cook for about 30 seconds, then pour in the white wine. Turn the heat to high and use a wooden spoon to scrape up the brown bits stuck to the bottom of the pan.

Step 5: Heat the wine for about 30 to 60 seconds, then add in the chicken stock and let it boil for about 2 minutes.

Step 6: Turn the heat down to a low simmer and add the chicken and its juices back to the pan. Cover the pan with a lid and cook for about 45 minutes or until the chicken is fork-tender.

Step 7: In a separate bowl mix together the sour cream and flour and mix well to remove any lumps. Add the sour cream mixture into the pan and mix well to incorporate. Turn the heat to medium and bring to a simmer.

Hungarian Chicken PaprikashPhoto byThyme of Season

Step 8: Taste the sauce and add some salt and pepper if you think it needs it. Let it simmer for another 10 minutes without a lid, then turn off the heat.

Step 9: Garnish with chopped parsley or chives (optional) and it's ready to serve. This dish is usually served over dumplings, but wide egg noodles are a fantastic option too. Even gnocchi would be delicious option. Enjoy!