Hungarian Chicken Paprikash: A Hearty Eastern European Comfort Food Classic

Authentic Hungarian Chicken Paprikash: A Comforting Eastern European Classic

Chicken paprikash is one of those timeless comfort foods that has stood the test of time for good reason. This vibrant, flavorful dish combines tender chicken pieces with a rich, paprika-infused sour cream sauce that will transport your taste buds straight to Budapest.

This chicken paprikash recipe features a colorful paprika-seasoned sour cream sauce and is a delightful variation of a classic Hungarian chicken dish. Traditionally served with homemade dumplings or nokedli, this hearty entrée brings Eastern European flavors right to your dinner table.

Why You’ll Love This Chicken Paprikash Recipe

There’s something magical about the combination of sweet and smoky paprika, tender chicken, and tangy sour cream that makes this dish irresistible. Here’s why this recipe deserves a spot in your regular meal rotation:

• Comfort food at its finest – Warm, rich, and satisfying
• One-pot wonder – Less cleanup means more enjoyment
• Budget-friendly – Uses simple, affordable ingredients
• Make-ahead friendly – Tastes even better the next day
• Impressive yet easy – Perfect for both weeknight dinners and entertaining

Key Ingredients for Perfect Chicken Paprikash

The star of this dish is undoubtedly the paprika. For authentic flavor, use Hungarian paprika if you can find it – it provides that distinctive warmth and color that makes this dish special.

Ingredient List

• 2.5 lbs bone-in chicken pieces (thighs and legs work best)
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 2 medium onions, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons Hungarian sweet paprika
• 1 teaspoon hot paprika (optional, for heat)
• 1 cup chicken broth
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 1 red bell pepper, sliced
• 1 tablespoon tomato paste
• 2 teaspoons salt (or to taste)
• 1 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

For the Optional Dumplings (Nokedli)

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt
• 1/3 cup water (approximately)

Step-by-Step Chicken Paprikash Instructions

1. Pat chicken pieces dry with paper towels and season generously with salt and pepper on both sides.
2. Heat oil and 1 tablespoon butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3. Working in batches, brown chicken pieces on all sides, about 3-4 minutes per side. Transfer to a plate and set aside.
4. In the same pot, add remaining butter and reduce heat to medium. Add chopped onions and cook until translucent, about 5 minutes.
5. Add garlic and cook for another minute until fragrant.
6. Remove pot from heat and stir in paprika quickly (this prevents the paprika from burning and becoming bitter).
7. Return pot to medium heat and add tomato paste. Stir to combine.
8. Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
9. Return chicken pieces to the pot, along with any accumulated juices.
10. Add sliced red bell pepper, then bring to a simmer. Cover and cook on low heat for about 30-35 minutes, or until chicken is completely tender.
11. Remove chicken to a clean plate. In a small bowl, whisk together sour cream and flour until smooth.
12. Gradually stir about a cup of the hot cooking liquid into the sour cream mixture to temper it.
13. Pour the tempered sour cream mixture back into the pot, stirring constantly.
14. Return chicken to the pot and simmer gently for 2-3 more minutes until sauce thickens slightly. Be careful not to boil or the sour cream may curdle.
15. Taste and adjust seasoning if necessary.
16. Garnish with fresh parsley before serving.

For the Homemade Nokedli (if making):

1. In a medium bowl, mix flour and salt.
2. Make a well in the center and add the eggs.
3. Begin mixing while gradually adding water until you achieve a sticky, soft dough that slowly drops off a spoon.
4. Bring a large pot of salted water to a boil.
5. Using a spätzle maker or the back of a perforated spoon, push small portions of dough into the boiling water.
6. Cook for 2-3 minutes until the dumplings float to the top.
7. Remove with a slotted spoon and drain well.
8. Toss with a small amount of butter to prevent sticking.

Expert Tips for Making the Best Chicken Paprikash

After testing this recipe countless times, I’ve gathered some insights that will help you create the perfect chicken paprikash every time:

• Don’t rush the browning – This step builds crucial flavor
• Use fresh, high-quality paprika – It’s the backbone of the dish
• Keep the heat low after adding sour cream – Prevents curdling
• Room temperature sour cream – Further helps prevent curdling
• Bone-in chicken – Provides more flavor than boneless

Serving Suggestions for Traditional Chicken Paprikash

While nokedli (Hungarian dumplings) are the traditional accompaniment to chicken paprikash, there are several other options that work beautifully:

• Buttered egg noodles
• Fluffy mashed potatoes
• Steamed rice
• Crusty bread for soaking up the sauce

Add a side of cucumber salad or pickled vegetables for a refreshing contrast to the rich, creamy sauce.

Storing and Reheating Your Chicken Paprikash

One of the best things about chicken paprikash is that it often tastes even better the next day as the flavors continue to develop.

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Can be frozen for up to 3 months, though the texture of the sour cream sauce may change slightly.
• Reheating: Warm gently on the stovetop over low heat. Add a splash of chicken broth if the sauce has thickened too much.

Nutritional Information

Frequently Asked Questions About Chicken Paprikash

Can I use boneless chicken instead?

Yes, boneless chicken thighs work well but reduce the cooking time to about 20 minutes. Breast meat can dry out, so it’s not ideal for this dish.

What’s the difference between Hungarian and Spanish paprika?

Hungarian paprika tends to be sweeter and more complex in flavor compared to Spanish paprika. For authentic chicken paprikash, Hungarian sweet paprika is preferred.

Can I make this dish dairy-free?

Yes, you can substitute the sour cream with full-fat coconut milk or a dairy-free sour cream alternative, though the flavor profile will change slightly.

Why did my sauce curdle?

Curdling happens when sour cream is added to very hot liquid or when the mixture boils. To prevent this, temper the sour cream by mixing it with some of the hot cooking liquid before adding it back to the pot, and keep the heat low.

Conclusion: Enjoy This Timeless Chicken Paprikash Recipe

Whether you’re looking to explore Eastern European cuisine or simply want a comforting, flavorful meal to serve your family, this chicken paprikash recipe delivers on all fronts. With its rich, paprika-infused sauce and tender chicken, it’s sure to become a favorite in your recipe collection. The beautiful blend of flavors in chicken paprikash offers a taste of Hungarian tradition that’s both accessible and deeply satisfying.

Recipe adapted from Allrecipes