Bone-in chicken braised in a rich sour cream and paprika sauce, traditionally served over egg noodle dumplings (nokedli).
Csirkepaprikás is a real, traditional Hungarian dish, known as Hungarian Chicken Paprikash. Bone-in chicken braised in a rich sour cream and paprika sauce, traditionally served over egg noodle dumplings (nokedli).\n\nCsirkepaprikás developed from Hungary's broader paprika-based cooking tradition once the pepper became widely cultivated in the 19th century, and it remains one of Hungary's most internationally recognized dishes.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Hungarian home cooking, not a generic stand-in for a search term.
Serves 5
Heat lard in a wide pot and brown the chicken pieces on both sides, about 6 minutes total; set aside.
In the same pot, cook the onions over medium heat until soft, about 8 minutes.
Remove the pot from heat, stir in paprika, then return to low heat briefly to avoid burning it.
Add bell pepper, tomato and stock, then return the chicken to the pot. Bring to a simmer, cover, and cook for 35 minutes until the chicken is tender.
Whisk sour cream with flour until smooth, then stir a ladle of the hot broth into it to temper before whisking it back into the pot.
Simmer gently for 5 more minutes until the sauce thickens; do not boil hard after adding the cream, or it may curdle. Serve over nokedli or egg noodles.
Temper the sour cream with a bit of the hot broth before adding it to the pot — this prevents curdling.
Pull the pot off heat before adding paprika each time you use it, since it burns quickly and turns bitter.
Use bone-in chicken thighs rather than breast; they stay juicy through the full braising time.
A veal version (borjúpaprikás) is a more traditional, richer variant.
Some cooks add a bit of hot paprika alongside the sweet for extra kick.
Serve with a dollop of extra sour cream at the table for those who like it richer.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Csirkepaprikás developed from Hungary's broader paprika-based cooking tradition once the pepper became widely cultivated in the 19th century, and it remains one of Hungary's most internationally recognized dishes.
The sour cream was added directly to boiling liquid without tempering — always stir some hot broth into the cream first, then combine and keep the heat gentle afterward.
Nokedli are small, soft egg dumplings similar to spaetzle; egg noodles or German spaetzle are good substitutes if nokedli aren't available.
Yes, the chicken braise reheats well; add the sour cream thickening step fresh when reheating for the best texture.
Per serving (420g / 14.8 oz) · 5 servings total
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