Name: The Best Chicken Paprikash Recipe: Authentic Hungarian Comfort Food
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Hungarian
Ingredients: 2 tablespoons pork lard or butter: used for browning and adds depth of flavor; 3 pounds chicken pieces (bone-in, skin-on): traditional cut that enhances flavor and tenderness; 2 medium yellow onions, very finely chopped: base of the sauce, adds sweetness and aroma; 2 cloves garlic, finely minced: provides sharp, savory flavor; 2 Roma tomatoes, seeds removed and diced: adds acidity and balances richness; 1 Hungarian bell pepper, diced (optional): adds mild sweetness and color; 3-4 tablespoons sweet Hungarian paprika: key spice, adds deep flavor and color; 2 cups chicken broth: gives body to the sauce and infuses the dish with richness; 1 1/2 teaspoons sea salt: enhances all the flavors; 1/2 teaspoon freshly ground black pepper: adds mild heat and depth; 3 tablespoons all-purpose flour: thickens the sauce; 3/4 cup full-fat sour cream (room temp): provides creamy tang and texture; 1/4 cup heavy whipping cream: adds richness and smoothness

Description

Authentic Chicken Paprikash is a traditional Hungarian dish made with tender chicken simmered in a rich, creamy paprika-infused sauce. It’s a comforting, hearty meal perfect for cozy dinners and showcases the bold flavors of Hungarian cuisine.

Ingredients

Scale

2 tablespoons pork lard or butter: used for browning and adds depth of flavor
3 pounds chicken pieces (bone-in, skin-on): traditional cut that enhances flavor and tenderness
2 medium yellow onions, very finely chopped: base of the sauce, adds sweetness and aroma
2 cloves garlic, finely minced: provides sharp, savory flavor
2 Roma tomatoes, seeds removed and diced: adds acidity and balances richness
1 Hungarian bell pepper, diced (optional): adds mild sweetness and color
3–4 tablespoons sweet Hungarian paprika: key spice, adds deep flavor and color
2 cups chicken broth: gives body to the sauce and infuses the dish with richness
1 1/2 teaspoons sea salt: enhances all the flavors
1/2 teaspoon freshly ground black pepper: adds mild heat and depth
3 tablespoons all-purpose flour: thickens the sauce
3/4 cup full-fat sour cream (room temp): provides creamy tang and texture
1/4 cup heavy whipping cream: adds richness and smoothness

Instructions

Heat lard or butter in a heavy pot or Dutch oven. Brown the chicken pieces on all sides, then transfer to a plate.
In the same oil, sauté the onions until golden brown. Add garlic, tomatoes, and bell pepper (if using), and cook for another 2–3 minutes.
Remove the pot from heat and stir in the sweet paprika, salt, and black pepper. This prevents the paprika from scorching and becoming bitter.
Return the chicken to the pot, add chicken broth until the chicken is mostly covered. Bring to a boil, then reduce heat and simmer, covered, for 40 minutes.
Remove the chicken from the pot and set aside. Mix flour into the sour cream and heavy cream to create a smooth paste.
Stir the cream mixture into the pot sauce, whisking constantly to avoid lumps. Simmer until thickened.
Return the chicken to the pot and simmer briefly until heated through. Taste and adjust salt and pepper as needed.
Serve hot with nokedli, spaetzle, egg noodles, or mashed potatoes.

Notes

Use authentic Hungarian sweet paprika for best flavor.
Remove the pot from heat before adding paprika to avoid bitterness.
Full-fat dairy is essential for a smooth, creamy sauce.
This dish tastes even better the next day after the flavors meld.
Pair with nokedli or spaetzle for a traditional experience.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Simmering
Cuisine: Hungarian

Nutrition

Serving Size: 1 serving
Calories: 516 kcal
Sugar: 3g
Sodium: 744mg
Fat: 37g
Saturated Fat: 14g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 32g
Cholesterol: 148mg

Keywords: Chicken Paprikash, Hungarian recipes, paprika chicken, creamy chicken dish, comfort food