Chicken Paprikash (Paprikás Csirke)

Here’s a classic Hungarian Chicken Paprikash (Paprikás Csirke) recipe—creamy, comforting, and packed with paprika flavor:

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Ingredients (Serves 4)

• 1 whole chicken, cut into pieces (or 4–6 chicken thighs/drumsticks)
• Salt and freshly ground black pepper, to taste
• 2 tbsp vegetable oil or lard
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp sweet Hungarian paprika (or regular paprika if unavailable)
• 1 tsp smoked paprika (optional, for depth)
• 1 cup chicken broth or water
• 1/2 cup sour cream (or Hungarian-style “tejföl”)
• 1 tbsp all-purpose flour (optional, for thickening)
• 1 bell pepper, sliced (optional)
• 2 medium tomatoes, chopped or 1/2 cup canned tomatoes (optional)
• Fresh parsley, chopped, for garnish

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Instructions

1. Season and brown the chicken:
   Season the chicken pieces with salt and pepper. Heat oil or lard in a large skillet or pot over medium heat. Brown the chicken on all sides, then remove and set aside.
2. Cook the onions and garlic:
   In the same pot, add chopped onions and cook until soft and golden. Add garlic and cook for 30 seconds.
3. Add paprika carefully:
   Remove the pot from heat briefly to avoid burning the paprika. Stir in the sweet paprika (and smoked paprika if using).
4. Return chicken and add liquids:
   Put the chicken back into the pot. Add chicken broth (or water) just enough to cover the chicken halfway. Add bell pepper and tomatoes if using.
5. Simmer:
   Bring to a gentle boil, then reduce heat and simmer covered for 35–45 minutes, until chicken is fully cooked and tender.
6. Prepare sour cream mixture:
   In a small bowl, mix sour cream with flour (if using) to prevent curdling.
7. Finish the sauce:
   Remove the chicken from the pot briefly. Stir the sour cream mixture into the simmering sauce over low heat until creamy and smooth. Do not boil. Return the chicken to the sauce.
8. Serve:
   Garnish with fresh parsley and serve hot with noodles, dumplings (nokedli), or rice.

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💡 Tips:

• Chicken Paprikash is traditionally served with Hungarian dumplings (nokedli), but buttered noodles or rice work beautifully.
• You can make it slightly spicier by adding a pinch of hot paprika.
• For a richer sauce, a little butter added at the end enhances flavor.

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If you want, I can also give a super quick version that cooks in about 30 minutes, perfect for a weeknight dinner, while still keeping it creamy and authentic.

Do you want me to do that?