Hungarian Chicken Paprikash, known as Csirkepaprikás, is one of Hungary’s most famous comfort foods. Tender chicken is slowly cooked in a rich paprika sauce and finished with sour cream for its signature creamy texture.
Traditionally served with nokedli, soft Hungarian dumplings that soak up the paprika sauce beautifully, this is a hearty meal that brings classic Hungarian home cooking to the table.
Why You’ll Love This Chicken Paprikash
- Rich, creamy paprika sauce
- Tender and juicy chicken
- Traditional Hungarian comfort food
- Made with simple ingredients
- Perfect with homemade nokedli
- Excellent for family dinners
Ingredients
For the Chicken Paprikash
- 1 kg chicken thighs and drumsticks
- 2 tablespoons vegetable oil or lard
- 1 large onion, finely chopped
- 2 tablespoons sweet Hungarian paprika
- 1 tomato, finely chopped
- 1 small bell pepper, chopped
- 250 ml chicken stock or water
- 200 g sour cream
- 1 tablespoon all-purpose flour
- Salt, to taste
- Black pepper, to taste
For the Nokedli
- 300 g all-purpose flour
- 2 large eggs
- 180–200 ml water
- ½ teaspoon salt
- 1 tablespoon butter, for finishing
How to Make Hungarian Chicken Paprikash
1. Prepare the Chicken
Pat the chicken pieces dry and season them lightly with salt and black pepper.
Heat the oil or lard in a large heavy-bottomed pot over medium heat.
Brown the chicken lightly on both sides, then transfer it to a plate.
2. Cook the Onion
Add the chopped onion to the same pot.
Cook gently until soft and translucent. Avoid browning it too heavily.
3. Add the Hungarian Paprika
Remove the pot briefly from the heat before stirring in the paprika.
This is important because paprika can become bitter if it burns.
Stir quickly to coat the onions.
4. Build the Sauce
Add the chopped tomato and bell pepper.
Return the chicken to the pot and pour in the chicken stock or water.
Bring everything to a gentle simmer.
Cover and cook over low to medium-low heat for approximately 35–45 minutes, or until the chicken is completely cooked and tender.
5. Finish with Sour Cream
In a small bowl, whisk together the sour cream and flour until smooth.
Add a few spoonfuls of the hot cooking liquid and mix well to temper the sour cream.
Slowly stir the mixture back into the pot.
Simmer gently for another 5 minutes until the sauce becomes creamy and slightly thickened.
Avoid vigorously boiling the sauce after adding the sour cream.
How to Make Nokedli
6. Prepare the Batter
Combine the flour and salt in a bowl.
Add the eggs and gradually mix in enough water to create a thick, sticky batter.
Don’t overmix—the batter doesn’t need to be perfectly smooth.
7. Cook the Nokedli
Bring a large pot of salted water to a boil.
Push small portions of the batter through a nokedli maker or spaetzle maker directly into the boiling water.
If you don’t have one, small pieces can be cut from the edge of a wet cutting board into the water.
When the dumplings rise to the surface, cook for another 1–2 minutes.
Drain well and toss with a little butter.
How to Serve Chicken Paprikash
Spoon the warm nokedli onto each plate and serve the chicken alongside it.
Generously spoon the creamy paprika sauce over both the chicken and dumplings.
Serve immediately.
Tips for Authentic Chicken Paprikash
Use good-quality sweet Hungarian paprika whenever possible. Paprika provides much of the dish’s characteristic flavor, so quality matters.
Don’t fry paprika over high heat. Removing the pot briefly from the heat before adding it reduces the risk of scorching.
Chicken thighs and drumsticks are particularly suitable because they remain juicy during simmering.
Temper the sour cream before adding it to the hot sauce to create a smoother finish.
What to Serve with Chicken Paprikash
Nokedli is the classic accompaniment because the small dumplings capture the creamy paprika sauce.
A simple cucumber salad or pickled vegetables can provide a fresh, acidic contrast to the rich main dish.
How to Store Chicken Paprikash
Allow leftovers to cool and refrigerate them in an airtight container for up to 3 days.
Reheat gently over low heat. Avoid aggressive boiling because the sour cream sauce may separate.
Store the nokedli separately when possible.
Frequently Asked Questions
What is Chicken Paprikash?
Chicken Paprikash, or Csirkepaprikás, is a Hungarian chicken dish characterized by a paprika-based sauce traditionally enriched with sour cream.
What is the best paprika for Chicken Paprikash?
Sweet Hungarian paprika is the classic choice. Hot paprika can be added in a smaller amount if you prefer additional heat.
What is nokedli?
Nokedli are small Hungarian egg dumplings similar to German and Central European spaetzle. They are commonly served with saucy Hungarian dishes.
Can I make Chicken Paprikash without nokedli?
Yes. Although nokedli is a traditional pairing, the chicken can also be served with other simple starches.
Can I use chicken breast?
You can, but thighs and drumsticks generally remain juicier during the longer simmering process.
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