🇭🇺 Hungarian Chicken Paprikash (Paprikás Csirke)
A rich, comforting stew made with chicken, onions, sweet Hungarian paprika, and sour cream — traditionally served over nokedli (Hungarian dumplings) or egg noodles.
🧾 Ingredients:
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2–3 tbsp oil or butter
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1 large onion, finely chopped
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2 lbs bone-in, skinless chicken thighs or drumsticks
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2 tbsp sweet Hungarian paprika (a must!)
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1 tsp salt
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1/4 tsp black pepper
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1 cup chicken broth or water
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1/2 cup sour cream
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1 tbsp flour (for thickening)
Optional:
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1 bell pepper or tomato, chopped (adds extra flavor)
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Pinch of hot paprika or chili flakes (for heat)
🔪 Instructions:
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Sauté onions:
In a large pot or deep skillet, heat oil over medium heat. Add onions and cook until soft and golden. -
Add paprika:
Remove the pot briefly from the heat. Stir in the paprika (so it doesn’t burn) and mix well. -
Add chicken:
Place chicken pieces in the pot, turning to coat in the paprika-onion mixture. Add salt, pepper, and optional tomato/pepper if using. -
Simmer:
Pour in chicken broth. Cover and simmer for 45–60 minutes, until the chicken is very tender. -
Make the sour cream mix:
In a bowl, whisk together sour cream and flour until smooth.
Temper by adding a few spoonfuls of the hot liquid from the pot to the sour cream mix, then stir it back into the pot. -
Simmer a bit more:
Simmer uncovered for 5–10 minutes to slightly thicken the sauce. Don’t boil, or the sour cream could curdle.
🍽️ Serve with:
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Nokedli (Hungarian dumplings)
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Egg noodles
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Mashed potatoes or rice
Top with a dollop of sour cream and fresh parsley if desired.
Would you like the nokedli dumpling recipe too, or perhaps a Hungarian goulash or stuffed pepper recipe next?
