chicken paprikash2

Chicken Paprikash

chicken paprikash2

Chicken Paprikash

Mike Nadelman
Regarded as the best known Hungarian dish after goulash, paprikás csirke is considered by some researchers as one of the four staple dishes of the Hungarian cuisine, along with gulyás, pörkölt, and tokány. It is a traditional, simple, and homey dish prepared with only a few humble ingredients. Although there are various versions of the recipe, almost all of them start with sautéeing onions in lard, then adding paprika and lightly toasting it for a few minutes with onions, which will intensify and develop the flavor of the spice. However, the amount of paprika added will vary from recipe to recipe, most of them calling for only two tablespoons, but some chefs claim that for a dish to have the most satisfying flavor, no less than a quarter of a cup is acceptable. Chicken meat which should preferably be skin-on, is added next. The pot is then covered, and the chicken is simmered over low heat until cooked, at which point sour cream is carefully stirred in. The finished paprikás is traditionally served ladled over galuska or csipetke dumplings, accompanied by cucumber salad.
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Total Time 1 hour 30 minutes
Course Main Course
Cuisine Chicken, Hungarian
Servings 4 Servings



  • 4 lb chicken cut into pieces reserving the breasts for a different dish as they may become too dry. Do not remove skin from the chicken.
  • 4 tbsp lard, bacon or vegetable oil and butter
  • 1 large sweet yellow onion peeled and finely chopped
  • 1 tsp salt
  • 2 tbsp Hungarian Sweet Paprika or a combination of smokey and sweet Paprika or more to taste.
  • 1 Pinch of cayenne pepper optional
  • 2 cups chicken broth
  • 1/4 cup water as needed
  • 1 Red bell pepper cut into pieces the size of the pasta optional
  • 1 ½ cup full fat sour cream


  • 2 cups 240g flour
  • 4 pinches of salt
  • 1 tsp olive oil
  • 4 eggs


  • 1/4 cup parsely chopped


  • Cucumber Salad or Steamed Broccoli



  • Heat the lard, bacon or oil in a large straight-sided sauté pan or Dutch oven over medium heat until shimmering. Add onions, season with salt, and cook, stirring, until completely softened and translucent. Add garlic and butter (if using). Add 1/2 of the paprika and stir, being careful to burn it. Adding a little water will keep the paprika from burning.
  • Add the chicken and cook till browned on all sides. Season with a little salt as you turn them. Add paprika over the chickand turn them with tongs until well-coated in the onion/paprika mixture. Adding a little water will keep the paprika from burning. Once you start smelling the nutty flavor of the paprika, add the chicken stock and stir.
  • Nestle the chicken in a single layer in the bottom of the pan, cover with a tight-fitting lid, reduce heat to the lowest setting, and cook until the chicken is completely tender and pulls easily from the bone, 30 to 45 minutes.
  • Meanwhile make the dumplings and side dishes for your meal while the chicken is cooking.
  • Whisk in the sour cream a little at a time after mixing with a little flour by using a bowl, as shown in the video. Season to taste with salt and more paprika and or cayenne pepper if desired. Add the red bell pepper if used and cook by simmering at a low temperature for another 5-10 minutes.
  • Serve immediately over noodles, boiled potatoes, or spaetzle, tossing the noodles or potatoes with the sauce and placing the chicken on top. Garnish with more sour cream, paprika, and minced fresh parsley or dill.


  • Add the flour, the eggs, oil, and the salt to a large bowl. Mix to combine, then knead until you have a smooth dough. Cover the bowl and let the dough rest for 15 minutes.
  • Flour your hands and flatten the dough.
  • Prepare a pot of boiling water.
  • Pinch off 1cm (½ inch) pieces with a spoon and drop in a large pot of boiling water a few at a time.
  • When dumplings rise to the top, they are cooked. Using a spider or slotted spoon, scoop them out and reserve in a bowl


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