Hungarian Chicken Paprikash

A rich, creamy paprika-based stew served with soft meatballs instead of (or alongside) chicken pieces — a hearty Hungarian comfort dish.

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Ingredients

For the Paprikash Base

• 1 ½ lbs (700 g) chicken thighs or drumsticks (optional, can be replaced fully with meatballs)
• 1 large onion, finely chopped
• 2–3 tablespoons lard or oil
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon salt (or to taste)
• Black pepper to taste
• 1 green pepper (optional)
• 1 tomato, chopped (optional but traditional)
• 1 cup sour cream
• 1 tablespoon flour (for thickening)
• 1–1 ½ cups water or chicken broth

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For the Meatballs (Gombóc)

• ½ lb (250 g) ground pork or mixed meat
• 1 small egg
• 2–3 tablespoons breadcrumbs
• 1 small onion, grated or very finely chopped
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 teaspoon paprika
• Fresh parsley (optional)

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Instructions

1. Prepare the Paprikash Base

Heat oil in a pot and sauté the onion until soft and golden. Remove from heat and stir in paprika quickly (don’t burn it). Add chicken pieces (if using), salt, pepper, tomato, and green pepper. Pour in broth or water and simmer gently.

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2. Make the Meatballs

Mix all meatball ingredients in a bowl until well combined. Shape into small walnut-sized balls.

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3. Cook Everything Together

After the chicken has simmered for about 20 minutes, gently add the meatballs into the pot. Cook everything together for another 20–25 minutes until fully cooked and tender.

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4. Make it Creamy

Mix sour cream with flour and a few spoonfuls of hot sauce from the pot (to temper it). Stir it back into the stew. Let it simmer gently for 2–3 minutes until thick and creamy.

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Serving

Serve hot with:

• Egg nokedli (spaetzle)
• Boiled potatoes
• Fresh bread