Description
Traditional Hungarian Chicken Paprikash is a comforting, creamy chicken stew flavored with sweet and hot Hungarian paprika. This dish features tender chicken drumsticks and thighs simmered in a luscious paprika-infused sauce, enriched with sour cream and optionally heavy cream. Perfectly paired with nokedli or egg noodles, this classic recipe offers authentic flavors of Hungary in a hearty, satisfying meal.
Ingredients
Scale
Chicken and Sauce
- 2 tablespoons vegetable oil or lard
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon sweet Hungarian paprika
- 1 teaspoon hot Hungarian paprika (optional, for heat)
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons salt, or to taste
- 4 chicken drumsticks and 4 chicken thighs (with skin and bone)
- 1 cup chicken broth or water
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1/2 cup heavy cream (optional, for extra creaminess)
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Heat the oil and sauté onions: Heat the vegetable oil or lard in a large pot or Dutch oven over medium heat. Add the finely chopped onions and sauté them until translucent and soft, about 5-7 minutes, stirring frequently to avoid browning.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Add spices off heat: Remove the pot from heat. Add sweet Hungarian paprika, hot Hungarian paprika (if using), black pepper, and salt. Stir well to coat the onions evenly with the spices.
- Brown the chicken: Return the pot to medium heat. Add the chicken drumsticks and thighs and brown them on all sides, approximately 5 minutes.
- Add broth and simmer: Pour in chicken broth or water, ensuring chicken pieces are half submerged. Bring to a gentle simmer.
- Cook covered: Cover the pot and cook on low heat for 45 minutes until the chicken is tender and fully cooked through.
- Prepare sour cream mixture: In a small bowl, combine sour cream and all-purpose flour until smooth. Remove the pot temporarily from heat and slowly stir the sour cream mixture into the pot to prevent curdling.
- Add heavy cream (optional): If using, stir in heavy cream now to enhance creaminess.
- Simmer to thicken sauce: Return the pot to low heat and simmer gently for 5 more minutes, allowing the sauce to thicken. Taste and adjust seasoning as needed.
- Serve and garnish: Serve the chicken paprikash hot, garnished with fresh chopped parsley. Traditionally paired with nokedli (Hungarian dumplings) or egg noodles for an authentic experience.
Notes
- Using lard instead of vegetable oil enhances authentic Hungarian flavor but vegetable oil works well too.
- Adjust hot paprika quantity based on your preferred spice level.
- Sour cream mixed with flour prevents curdling and thickens the sauce beautifully.
- Heavy cream is optional but adds a richer, silkier texture to the sauce.
- Leftovers taste even better the next day as flavors meld.
- Serve with nokedli, spaetzle, or egg noodles for a traditional pairing.
