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.
