Hungarian Chicken Paprikash

Rich, tender chicken bathed in a velvety paprika-infused sauce creates a comforting dish that has stood the test of time in Hungarian cuisine. This Chicken Paprikash (or "Paprikás Csirke" in Hungarian) delivers deep, complex flavors from simple ingredients – succulent chicken thighs, sweet onions, bell peppers, and generous amounts of paprika, all finished with tangy sour cream. The result is a hearty, soul-warming meal that brings a taste of Eastern European tradition to your dinner table.

I first tried this dish at my friend Maggie's home, where her Hungarian grandmother had passed down the recipe through generations. I was immediately struck by how such simple ingredients could create such a profound depth of flavor. After begging for the recipe and making it dozens of times since, I've found it's nearly impossible to mess up – it's forgiving, flexible, and always delicious.

Hungarian Paprika Wisdom

• Sweet Paprika: The foundation of this dish—standard paprika found in most supermarkets made from dried red bell peppers
• Hot Hungarian Paprika: Adds a pleasant warmth without overwhelming heat—worth seeking out for authentic flavor
• Chicken Thighs: Bone-in, skin-on thighs provide incredible flavor and moisture—their higher fat content creates a richer sauce
• Onions and Peppers: These aromatic vegetables create the flavor base—take time to sauté them properly for best results
• Sour Cream: Adds luxurious tanginess and creaminess to the sauce—full-fat provides the best texture and flavor
• Hungarian Wax Peppers: Optional but traditional—these add authentic flavor if you can find them
• Fresh Dill: A traditional garnish that adds brightness to the rich dish—don't skip this finishing touch

Cooking Instructions

Season The Chicken:

Begin by patting six bone-in, skin-on chicken thighs dry with paper towels. Season generously with salt and freshly ground black pepper on both sides. This foundational seasoning is crucial for developing flavor throughout the cooking process. Allow the chicken to sit at room temperature for about 15 minutes while you prepare the other ingredients.

Sear To Perfection:

Heat two tablespoons of vegetable oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat. Once hot, place the chicken thighs skin-side down in the pan, being careful not to overcrowd. Work in batches if necessary. Sear until the skin is golden brown and crispy, about 5-7 minutes. Flip and brown the other side for 3-4 minutes. Transfer the partially cooked chicken to a plate and set aside.

Create The Flavor Base:

In the same pot, reduce heat to medium and add one large diced onion. Sauté in the flavorful chicken drippings until translucent, about 5 minutes. Add one diced bell pepper and continue cooking for another 3-4 minutes until softened. Stir in three cloves of minced garlic and cook just until fragrant, about 30 seconds. This aromatic base will infuse the entire dish with flavor.

Develop The Paprika Sauce:

Here's where the magic happens. Reduce heat to low (this is crucial to prevent burning the paprika) and add three tablespoons of sweet Hungarian paprika and one teaspoon of hot Hungarian paprika if using. Stir constantly for 30 seconds to toast the spices without scorching them. Immediately add one cup of chicken broth, scraping up any browned bits from the bottom of the pot. These caramelized bits contain concentrated flavor that enriches the sauce.

Simmer To Tenderness:

Return the chicken thighs to the pot, skin-side up, along with any accumulated juices. The chicken should be partially submerged in the sauce. Bring to a gentle simmer, then reduce heat to low, cover, and cook for about 35-40 minutes, or until the chicken is completely tender and registers 175°F on an instant-read thermometer. The meat should be nearly falling off the bone.

Finish With Sour Cream:

Remove the pot from heat and transfer the chicken to a clean plate. Stir in 3/4 cup of room temperature sour cream into the sauce. It's important that the sour cream isn't cold from the refrigerator, as this can cause it to curdle when it hits the hot sauce. If the sauce is very hot, temper the sour cream by mixing in a few tablespoons of the sauce first, then add the mixture back to the pot. Return the chicken to the sauce, spooning some over the top of each piece.

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My neighbor, who typically avoids "ethnic" food, skeptically accepted a plate of this paprikash one evening. After his first bite, he looked up with surprise and asked, "What makes this so good?" What delighted me most was watching him gradually slow down to savor each bite rather than rushing through the meal. The rich, complex flavors demanded appreciation, and even a self-professed meat-and-potatoes man couldn't resist its charm.

Perfect Pairings

Complete your Hungarian feast with traditional accompaniments that complement the rich sauce. Nokedli (Hungarian dumplings similar to German spaetzle) are the classic partner, soaking up the creamy paprika sauce beautifully. If you can't find or make these, egg noodles tossed with a bit of butter and parsley make an excellent substitute. For a lighter side, cucumber salad with sour cream and dill provides refreshing contrast to the richness of the main dish. Pickled vegetables like beets or peppers add tangy brightness that balances the creamy sauce.

Creative Variations

Customize this versatile recipe to suit different tastes or dietary needs. For a lighter version, use boneless, skinless chicken thighs and reduce the sour cream to 1/2 cup, adding a tablespoon of flour to help thicken the sauce. Create a vegetarian adaptation by replacing the chicken with two pounds of mixed mushrooms (portobello, cremini, and shiitake work well) and vegetable broth instead of chicken broth. For a smoky twist that's not traditional but delicious, add a teaspoon of Spanish smoked paprika along with the sweet Hungarian paprika.

Storage Wisdom

Maintain the wonderful flavors of this dish with proper storage techniques. Refrigerate leftovers in an airtight container for up to three days—the flavor actually improves as the ingredients meld together. When reheating, do so gently over low heat to prevent the sauce from breaking. Add a tablespoon or two of chicken broth if the sauce has thickened too much. This dish also freezes beautifully for up to three months; just leave out the sour cream and add it fresh when reheating for the best texture.

I've cooked countless chicken dishes over the years, but this paprikash remains a standby when I want something reliably delicious that feels special without requiring advanced techniques. What makes it remarkable is how it transforms humble ingredients into something that tastes complex and sophisticated. The way the paprika blooms in the oil, infusing the entire dish with its distinctive flavor, creates something far greater than the sum of its parts. This is comfort food at its finest—simple, satisfying, and always met with appreciation at the table.

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Frequently Asked Questions

→ What type of paprika should I use for authentic chicken paprikash?

Traditional Hungarian paprikash uses sweet Hungarian paprika (édes paprika), which has a rich, sweet pepper flavor without the heat. For best results, look for Hungarian-style paprika rather than Spanish varieties. The fresher the paprika, the more vibrant your sauce will be.

→ Can I use chicken breasts instead of thighs?

Yes, though chicken thighs are traditional and provide more flavor and moisture. If using breasts, reduce the simmering time to about 15 minutes to prevent them from becoming dry, and consider using bone-in breasts for better flavor.

→ Why do I need to temper the sour cream?

Tempering the sour cream (mixing it with a small amount of hot liquid before adding to the pot) prevents it from curdling when added to the hot sauce. This step is crucial for achieving that smooth, creamy texture that defines authentic paprikash.

→ What sides traditionally accompany chicken paprikash?

In Hungary, chicken paprikash is traditionally served with nokedli (small dumplings similar to German spaetzle) or egg noodles. Other good options include rice, mashed potatoes, or crusty bread to soak up the delicious sauce.

→ Can I make chicken paprikash ahead of time?

Yes, this dish actually tastes better the next day as the flavors have time to develop. Store it in the refrigerator for up to 3 days. When reheating, do so gently over low heat to prevent the sauce from breaking, adding a splash of chicken stock if needed.

→ Is there a dairy-free version of this recipe?

While not traditional, you can make a dairy-free version by replacing butter with olive oil or ghee, and substituting the sour cream with coconut cream or a dairy-free yogurt thickened with a bit more flour. The flavor will be different but still delicious.