If you have ever wanted to savor a dish that beautifully captures the heart of Hungarian cuisine, then you are in for a real treat with this Authentic Hungarian Chicken Paprikash with Creamy Paprika Sauce Recipe. This dish is a lush celebration of tender chicken bathed in a rich, velvety sauce bursting with the sweet, smoky goodness of genuine Hungarian paprika. It’s comfort food elevated to an artful level, promising every bite to be delightfully comforting yet thrillingly flavorful. Whether you’re cooking for family or simply craving something special, this recipe will transport your kitchen straight to the vibrant streets of Hungary.
Ingredients You’ll Need
Don’t be fooled by the simplicity of the ingredients here — each one plays a crucial role in building layers of flavor and texture that make this chicken paprikash truly authentic and unforgettable. From the earthy sweetness of Hungarian paprika to the creamy tang of full-fat sour cream, these essentials work harmoniously to deliver a sumptuous, hearty meal.
- Butter: Start with 2 tablespoons for a rich base that helps brown the chicken perfectly.
- Chicken pieces (bone-in, skin-on): 3 pounds is traditional and key for deep flavor and moist meat.
- Yellow onions: 2 medium, finely chopped to add natural sweetness and body.
- Garlic cloves: 2, minced to inject subtle aromatic warmth.
- Roma tomatoes: 2, deseeded and finely diced for freshness and slight acidity.
- Hungarian bell pepper (optional): Adds a gentle crunch and authentic color contrast.
- Sweet Hungarian paprika: 3 to 4 tablespoons of the key spice that defines the dish’s flavor and vibrant red hue.
- Chicken broth: 2 cups of quality broth to keep the chicken juicy and support the sauce’s richness.
- Sea salt: 1 1/2 teaspoons for balanced seasoning.
- Freshly ground black pepper: 1/2 teaspoon to add mild heat and depth.
- All-purpose flour: 3 tablespoons to thicken the sauce to creamy perfection.
- Full-fat sour cream: 3/4 cup at room temperature to ensure silky smooth creaminess.
- Heavy whipping cream: 1/4 cup to enrich and mellow the sauce’s flavor.
How to Make Authentic Hungarian Chicken Paprikash with Creamy Paprika Sauce Recipe
Step 1: Brown the Chicken
Begin by heating butter in a heavy pot or Dutch oven until shimmering. Add your chicken pieces, skin side down, and brown them thoroughly on all sides. This step not only locks in juiciness but also creates a golden, flavorful crust that acts as the foundation for your dish. Once beautifully browned, set the chicken aside on a plate while you build the sauce.
Step 2: Cook the Aromatics
In the same pot, now generously flavored with chicken drippings and butter, add finely chopped onions. Fry these gently until they turn a gorgeous golden-brown color, releasing their sweetness. Then swirl in the garlic and diced tomatoes — plus the optional Hungarian bell pepper if you’re using it — and cook everything together just a few more minutes to combine those bright, fresh flavors.
Step 3: Add Paprika and Seasonings
Critical to success here is removing the pot from direct heat before stirring in the sweet Hungarian paprika along with salt and pepper. This technique helps avoid burning the paprika, keeping its flavor sweet and smoky instead of bitter. Stir quickly and evenly to coat all the aromatics with that beautiful red hue.
Step 4: Simmer the Chicken
Return the browned chicken pieces to the pot, nestling them into the paprika-scented mixture. Pour in the chicken broth so the chicken is mostly submerged, then bring everything to a gentle boil. Cover the pot, lower the heat to medium-low, and let it simmer gently for about 40 minutes. This slow cooking melds all the flavors while ensuring the chicken becomes melt-in-your-mouth tender.
Step 5: Create the Creamy Paprika Sauce
Once the chicken is perfectly cooked, transfer it temporarily to a plate. In a small bowl, whisk together the flour with the full-fat sour cream and heavy cream to form a smooth paste. Slowly stir this cream mixture back into the pot, whisking constantly to avoid lumps. Let the sauce simmer briefly until it thickens into a luscious, velvety coating that clings perfectly to the chicken pieces. Taste and adjust seasoning as needed before returning the chicken to warm through in the creamy sauce.
How to Serve Authentic Hungarian Chicken Paprikash with Creamy Paprika Sauce Recipe
Garnishes
Garnishing is your chance to add a little extra freshness and color to your plates. A sprinkle of freshly chopped flat-leaf parsley adds a lovely brightness that contrasts beautifully with the deep paprika color. Some also enjoy a dollop of extra sour cream on top for added creaminess and tangy appeal.
Side Dishes
Chicken Paprikash truly shines when paired with traditional Hungarian sides like buttery nokedli (small dumplings similar to spaetzle) or even simple egg noodles. These sides soak up the creamy paprika sauce perfectly. Alternatively, creamy mashed potatoes or fluffy white rice also do a wonderful job of catching every last drop of that silky sauce.
Creative Ways to Present
For a rustic yet elegant presentation, serve the chicken pieces nestled over a bed of noodles with the sauce beautifully spooned on top. You can also use colorful serving dishes that highlight the paprika’s vibrant red to make your meal visually pop. Inviting guests to garnish their own portions with sour cream and parsley makes the experience more interactive and fun!
Make Ahead and Storage
Storing Leftovers
This dish keeps beautifully in the refrigerator for up to three days. Store it in an airtight container to maintain freshness and keep the chicken tender and juicy. Flavors often deepen overnight, making your leftovers possibly even more delicious than the first serving.
Freezing
If you want to save some for later, Chicken Paprikash freezes well. Just be sure to cool it completely before placing it in freezer-safe containers. It will keep best for up to two months. When thawed, the sauce and chicken maintain their luscious texture remarkably well.
Reheating
To reheat, gently warm your chicken and sauce on the stovetop over low heat. Stir frequently to prevent sticking and to keep the sauce smooth and creamy. Adding a splash of chicken broth or cream during reheating can help refresh the sauce if it’s slightly thickened.
FAQs
Can I use boneless chicken instead of bone-in for this recipe?
Absolutely! While bone-in, skin-on pieces offer the most authentic flavor and moisture, boneless options will still work fine. Just be careful not to overcook boneless chicken as it tends to dry out faster.
What kind of paprika should I use?
For true Authentic Hungarian Chicken Paprikash with Creamy Paprika Sauce Recipe, using genuine Hungarian sweet paprika is essential. It has a rich, sweet flavor without overwhelming heat, distinguishing the dish’s signature taste.
Is it necessary to use full-fat sour cream?
Yes, full-fat sour cream is best because it adds essential creaminess and helps avoid curdling when mixed into the warm sauce. Low-fat versions can break or produce a grainy texture.
Can I make this dish vegetarian?
Though traditionally made with chicken, you can create a vegetarian version using hearty mushrooms or seitan, while keeping the paprika sauce intact for that classic flavor. Just remember to adjust cooking times accordingly.
What’s the best side to serve with Chicken Paprikash?
The traditional favorite is nokedli (Hungarian dumplings), but egg noodles, mashed potatoes, or even steamed rice are wonderful companions that soak up the creamy, paprika-spiced sauce beautifully.
Final Thoughts
I genuinely hope you give this Authentic Hungarian Chicken Paprikash with Creamy Paprika Sauce Recipe a try. It’s one of those dishes that feels like a cozy hug from the inside — deeply flavorful, richly comforting, and wonderfully easy to make with a handful of simple ingredients. Once you taste the tender chicken swimming in that luscious, vividly red sauce, you’ll understand why it remains a beloved classic in Hungarian homes. Happy cooking and savor every delicious bite!
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Authentic Hungarian Chicken Paprikash with Creamy Paprika Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Description
Authentic Chicken Paprikash (Paprikás Csirke) is a classic Hungarian dish featuring tender chicken simmered in a rich, creamy sauce infused with sweet Hungarian paprika, onions, garlic, and tomatoes. This comforting and flavorful stew is traditionally made with bone-in, skin-on chicken to maximize taste, and finished with a luscious sour cream and flour mixture, resulting in a deeply satisfying meal perfect for any occasion.
Ingredients
Chicken and Cooking Base
- 2 tablespoons butter
- 3 pounds chicken pieces, bone-in and skin-on
- 2 medium yellow onions, very finely chopped
- 2 cloves garlic, finely minced
- 2 Roma tomatoes, seeds removed and very finely diced
- 1 Hungarian bell pepper, diced (optional)
Seasonings and Sauce
- 3–4 tablespoons quality, genuine imported sweet Hungarian paprika
- 2 cups quality chicken broth
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- 3/4 cup full fat sour cream, room temperature
- 1/4 cup heavy whipping cream
Instructions
- Brown the Chicken: Heat the butter in a large Dutch oven or heavy pot over medium heat. Add the chicken pieces and brown them on all sides until golden. This step locks in flavor and develops a rich base. Once browned, transfer the chicken to a plate and set aside.
- Sauté Onions and Aromatics: In the same pot with the chicken fat and butter, add the finely chopped onions. Fry them over medium heat until golden brown and caramelized, which usually takes about 8-10 minutes. Add the minced garlic, diced tomatoes, and optional diced Hungarian bell pepper, sautéing for another 2-3 minutes until fragrant and softened.
- Add Paprika and Seasonings: Remove the pot from heat before stirring in the sweet Hungarian paprika, sea salt, and black pepper. Because paprika can become bitter if cooked directly on heat for too long, this off-heat addition preserves its delicate flavor and color.
- Simmer Chicken: Return the browned chicken pieces to the pot and pour in the chicken broth. The liquid should mostly cover the chicken. Bring the mixture to a boil, then cover, reduce the heat to medium-low, and let it simmer gently for 40 minutes until the chicken is fully cooked and tender.
- Prepare Cream Mixture: While the chicken simmers, in a small bowl, combine the full-fat sour cream and heavy cream at room temperature. Stir in the flour to form a smooth paste free of lumps. This mixture will thicken the sauce and add creaminess.
- Thicken Sauce and Finish: Remove the cooked chicken from the pot and place it on a plate. Gradually whisk the sour cream and flour mixture into the hot sauce in the pot, stirring constantly to avoid lumps. Return the pot to low heat and simmer gently for a couple of minutes until the sauce thickens. Taste and adjust seasoning with additional salt and pepper if needed.
- Reheat Chicken: Return the chicken pieces to the sauce and simmer just until heated through, allowing the flavors to meld perfectly. Serve hot, traditionally accompanied by nokedli (Hungarian dumplings) or buttered noodles.
Notes
- Use bone-in, skin-on chicken for best flavor and moisture retention; however, boneless, skinless chicken can be used as an alternative with slightly less rich flavor.
- Ensure sour cream and heavy cream are at room temperature before mixing to prevent curdling when added to the hot sauce.
- Do not add paprika directly over high heat to avoid a bitter taste.
- Optional Hungarian bell pepper enhances flavor and authenticity but can be omitted if unavailable.
- Serve with traditional sides like nokedli (Hungarian dumplings) or buttered egg noodles for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
