Hungarian chicken paprikash: bone-in chicken braised in a creamy paprika-sour cream sauce, silky and mild, served over dumplings or egg noodles.
Chicken Paprikash (Csirkepaprikás) is a Hungarian classic — bone-in chicken pieces braised in a rich sauce of caramelized onions, sweet paprika, and finished with sour cream. The sauce is brick-red, creamy, and luxurious. Traditionally served over nokedli (Hungarian dumplings) or egg noodles. Each bite is comforting, flavorful, and quintessentially Hungarian.
Serves 4
Season chicken with salt and pepper. Heat lard in heavy pot. Brown chicken on all sides over medium-high heat, 8 minutes total. Remove to plate.
Reduce heat to medium. Add onions to same pot. Cook 12 minutes until deeply golden.
Add bell pepper. Cook 5 minutes.
Remove pot from heat. Add garlic, sweet paprika, and hot paprika. Stir vigorously 30 seconds.
Return to medium heat. Add tomatoes and stock. Bring to simmer.
Return chicken to pot, nestling in sauce. Cover and simmer 30 minutes until chicken is fully cooked and tender.
Cook egg noodles per package while chicken simmers. Drain.
Whisk sour cream and flour in bowl until smooth. Temper with 1/2 cup hot braising liquid, whisking constantly.
Reduce heat to low. Stir tempered sour cream into pot. Heat through but DO NOT BOIL — cream will curdle. Adjust salt.
Plate noodles. Top with chicken pieces and generous sauce. Sprinkle with parsley.
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Pull pot off heat before adding paprika — it scorches easily.
Don't boil sauce after adding sour cream — gentle simmer only.
Use all chicken thighs for richer flavor.
Add mushrooms to the sauce.
Refrigerate up to 4 days. Reheat gently to avoid breaking sauce.
Paprikash dates to 19th century Hungary, when paprika became widely cultivated. It's now eaten throughout Central Europe.
Sauce was too hot when sour cream was added. Always temper sour cream with hot liquid first, and never let it boil after adding.
Yes — boneless, skinless thighs work well and cook faster, about 20 minutes at a simmer instead of 30. Bone-in pieces give a richer sauce, so if using thighs, consider adding an extra splash of stock for depth.
Full-fat Greek yogurt is the closest substitute — temper it the same way as sour cream to prevent curdling. Crème fraîche also works and is even more forgiving of heat.
Per serving (500g / 17.6 oz) · 4 servings total
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