Name: Authentic Chicken Paprikash Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Hungarian
Ingredients: 2 tablespoons pork lard (or butter; lard is traditionally used for best flavor); 3 pounds chicken pieces, bone-in and skin-on; 2 medium yellow onions, very finely chopped; 2 cloves garlic, finely minced; 2 Roma tomatoes, seeds removed and very finely diced; 1 Hungarian bell pepper, diced (optional); 3-4 tablespoons quality, genuine imported sweet Hungarian paprika; 2 cups quality chicken broth (preferred: Aneto brand); 1 1/2 teaspoons sea salt; 1/2 teaspoon freshly ground black pepper; 3 tablespoons all-purpose flour; 3/4 cup full fat sour cream, room temperature; 1/4 cup heavy whipping cream; Hungarian nokedli (small, stubby egg noodles similar to German spaetzle)

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Introduction

Authentic Chicken Paprikash is a classic Hungarian dish known for its rich, comforting flavors highlighted by sweet paprika and tender chicken. This hearty stew is perfect for cozy dinners and pairs beautifully with traditional nokedli or spaetzle. It’s a must-try for anyone who loves vibrant, rustic Eastern European cuisine.

A bowl of curry with thick, creamy orange sauce covering tender pieces of meat, sprinkled with small green herb bits on top; the bowl is white, placed on a white marbled surface with a red and white patterned cloth on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons pork lard (or butter; lard is traditionally used for best flavor)
3 pounds chicken pieces, bone-in and skin-on
2 medium yellow onions, very finely chopped
2 cloves garlic, finely minced
2 Roma tomatoes, seeds removed and very finely diced
1 Hungarian bell pepper, diced (optional)
3-4 tablespoons quality, genuine imported sweet Hungarian paprika
2 cups quality chicken broth (store-bought is fine; Aneto is recommended)
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
3/4 cup full fat sour cream, room temperature
1/4 cup heavy whipping cream

Instructions

Step 1: Heat the lard in a large Dutch oven or heavy pot. Brown the chicken pieces on all sides until golden, then transfer them to a plate. In the same oil, add the finely chopped onions and fry until golden brown. Add the garlic, tomatoes, and the diced bell pepper if using. Fry for another 2-3 minutes. Remove the pot from heat and stir in the sweet Hungarian paprika, salt, and pepper. (Be careful not to scorch the paprika, as it can become bitter.)
Step 2: Return the chicken pieces to the pot and place it back over medium heat. Pour in the chicken broth so the chicken is mostly covered. Bring the mixture to a boil, then cover, reduce the heat to medium-low, and simmer for 40 minutes. Remove the chicken from the pot and transfer to a plate.
Step 3: In a small bowl, mix the flour into the sour cream and heavy cream to form a smooth paste. Whisk this cream mixture into the sauce in the pot, stirring constantly to prevent lumps. Bring it to a gentle simmer for a couple of minutes until the sauce thickens. Adjust seasoning with salt and pepper to taste.
Step 4: Return the chicken to the sauce and simmer briefly until heated through. Serve your Chicken Paprikash with traditional Hungarian nokedli or spaetzle for an authentic experience.

Tips & Variations

Using pork lard instead of butter gives the dish a richer, more authentic flavor.
If you can’t find Hungarian paprika, choose a sweet variety labeled “sweet” or “mild” to avoid too much heat.
For a thicker sauce, let it simmer a little longer after adding the cream mixture.
Add a smoked paprika if you want a subtle smoky undertone, but use sparingly.
Serve with a side of pickled vegetables to cut through the richness.

Storage

Store leftover Chicken Paprikash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream sauce. This dish does not freeze well because the cream sauce can separate.

How to Serve

The image shows a close-up of a white bowl filled with a rich, orange-colored creamy sauce that covers several pieces of tender chicken. The sauce has a smooth texture with small green herb pieces sprinkled evenly on top, adding contrast and freshness. The bowl is placed on a red cloth with white intricate patterns, all set against a white marbled texture background. The sauce looks thick and glossy, making the dish appear warm and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of bone-in pieces?

Bone-in, skin-on chicken pieces provide more flavor and moisture, but you can substitute boneless breasts. Just reduce the cooking time to prevent drying out.

What can I serve instead of nokedli?

If you don’t have nokedli or spaetzle, serve the paprikash with buttered egg noodles, mashed potatoes, or crusty bread to soak up the flavorful sauce.