Pin it
Nothing gets me more excited about European food than this Chicken Paprikash recipe. My Hungarian next-door neighbor showed me exactly how to nail that smooth paprika sauce. The smell of sweet paprika and slow-cooked onions turns my kitchen into a little Budapest spot every time I cook it.
Cherished Hungarian Food Tradition
I'm always amazed how such basic stuff makes something so special in Paprikás Csirke. This meal shows what Hungarian cooking is all about - making do with what you've got and honoring old ways. I've cooked this tons of times, and each batch feels like I'm keeping old food stories going.
Must-Have Components
- Chicken: Try using 3 pounds of skin-on, bone-in chicken parts for best taste. The bones and skin make the sauce richer, so don't skip this.
- Paprika: You'll need 3-4 tablespoons of real Hungarian sweet paprika. This gives the dish its flavor and red color. Don't settle for the regular kind - find the authentic stuff.
- Sour Cream: Add 3/4 cup full-fat sour cream at room temp to make the sauce silky and creamy.
- Heavy Whipping Cream: Pour in 1/4 cup to make the sauce extra rich and work with the sour cream for perfect texture.
- Onions and Garlic: Chop up 2 medium onions finely and mince 2 garlic cloves for the sauce base.
- Tomatoes: Take 2 Roma tomatoes, remove seeds, and dice them small to add a bit of sweetness.
- Broth: Use 2 cups of good chicken broth, homemade if you can or a good brand like Aneto, for the sauce foundation.
- Flour: Mix in 3 tablespoons of all-purpose flour to thicken everything up.
Preparing Your Chicken
- Make Chicken Golden
- Warm up 2 tablespoons pork lard (or butter) in a big Dutch oven or heavy pot. Get the chicken nice and golden on all sides. Put the chicken on a plate when done.
- Cook Down the Veggies
- Use the same fat to cook the chopped onions until they turn golden brown. Toss in the garlic and diced tomatoes (add bell pepper if you want) and cook another 2-3 minutes.
- Add the Flavor Punch
- Take the pot off the heat and mix in paprika, salt, and pepper. Watch out not to burn the paprika or it'll taste bitter. Put the chicken back in and return to the heat.
Slow-Cooking Process
- Pour in Liquid
- Add 2 cups chicken broth so the chicken is mostly covered. Let it come to a boil, then cover and turn heat to medium-low. Let it bubble away for 40 minutes until the chicken gets tender.
- Mix Your Thickener
- While that's going, stir 3 tablespoons flour with the sour cream and heavy cream until smooth. Once chicken is done, take it out and set it aside.
- Make Sauce Thicker
- Slowly add the cream mix to the sauce, keep stirring so you don't get lumps. Let the sauce cook a bit more until it's as thick as you want. Give it a taste and add more salt or pepper if needed.
Final Touches
- Complete the Dish
- Put the chicken back in so it warms up in the thickened sauce. Let everything bubble together for about 5 minutes so the chicken gets coated with that creamy paprika goodness.
- Pair with Dumplings
- This dish goes best with Hungarian nokedli, which are like little dumpling bits similar to German spaetzle but shorter. You can make them with a Spaetzle tool. These soft little pillows go perfectly with the rich sauce and make the meal complete.
What Makes It Unique
When I cook this, I think about all the stories my Hungarian friend told me about her grandma making this for Sunday family meals. That's what's great about Paprikash - it's not just tasty but full of memories and traditions. Each time I make it, I feel like I'm joining a long line of Hungarian cooks who got this recipe just right.
Cooking Advice
I've made this so many times now and real Hungarian paprika really changes everything - look for it in food shops or buy it online. Don't hurry when browning stuff because those brown bits stuck to the pot bottom give amazing flavor. And yes, using old-school lard or bacon fat really does make it better, trust me!
Different Ways To Make It
Though I like the classic version best, I enjoy seeing how folks change this recipe. Sometimes I throw in some sweet Hungarian peppers for extra kick, or switch to veal when I want something fancy. The sauce works great with lots of different meats, though chicken will always be my top pick.
Keeping Leftovers
If you somehow don't finish it all in one go (rare at my place!), it keeps well in the fridge. Just warm it up slowly on the stove and stir now and then to keep the sauce smooth. A little broth helps bring back the right thickness, and honestly, it tastes even better the day after.
Pin it
Frequently Asked Questions
- → Can lard be replaced with butter?
- Yes, but lard gives the dish an authentic taste. Rendered pork fat offers a deeper flavor than butter.
- → What kind of paprika is best?
- Go for Hungarian sweet paprika for the full flavor. Ordinary paprika won't give the rich depth or vibrant color.
- → Why should sour cream be warmed up?
- Warming sour cream prevents clumps and makes it mix smoothly into the sauce. Adding it cold could lead to curdling.
- → Is boneless chicken okay to use?
- Sure, boneless works. But traditional bone-in chicken enriches the flavor of the dish overall.
- → What pairs best with this dish?
- Nokedli, Hungarian dumplings, is the usual pick. Egg noodles or even spaetzle make good substitutes.
Conclusion
Classic Hungarian chicken paprikash is a comforting meal showcasing a thick, paprika-infused sauce, creamy sour cream, and tender chicken. It's one of the best-known examples of Hungarian cooking.