I love how quick and easy this Hungarian Chicken Paprikash recipe is. It's warm, creamy, and full of flavor!
This Chicken Paprikash recipe is easy and delicious, requiring basic ingredients and about an hour of your time. Tender chicken simmers in a creamy paprika sauce with onions and garlic, ready in just 30 minutes.
What is Chicken Paprikash?
Chicken Paprikash, or Csirkepaprikás, is a traditional meal from Hungary popular in other Eastern European nations. It's a warm, one-pot comforting dish with chicken simmered in a creamy, paprika-infused sauce. The sauce often contains sour cream, onions, and tomatoes, which gives it a tangy and slightly sweet flavor.
The first time I made Chicken Paprikash, I was surprised by how such simple ingredients could deliver that much depth of flavor.
Ingredients for Making Chicken Paprikash
- Lard or Butter: This adds richness and helps develop flavor when cooking the chicken and onions. Lard is more traditional, but I like butter for a more classic taste.
- Chicken: I prefer thighs for juiciness, but breasts work well too.
- Sweet onions and garlic: Onions are the flavor base of the dish. Their sweetness balances the paprika.
- Sweet Hungarian paprika: This is the star of the recipe, giving it its signature color and flavor. Don't substitute with regular paprika – Hungarian paprika has a distinct taste.
- Smoked Hungarian paprika: Adds a hint of smokiness. I use this if I want a deeper, slightly bolder flavor.
- Salt: deepens the taste of the dish.
- Chicken broth: used as the base for the sauce and adds additional flavor and richness to the dish.
- Tomato Paste: adds richness and color to the sauce without overpowering the paprika.
- Sour cream: added at the end of cooking to make the sauce tangy. It helps to thicken the sauce. I always temper it first with a bit of hot broth to prevent curdling.
- All-purpose flour: It also helps to thicken the sauce. It is optional. You can skip it for a thinner consistency, or use cornstarch or gluten-free flour if needed.
- Fresh parsley: for ganish. Totally optional, but I love how it looks and tastes.
Step-by-step Guide on How to Make Easy Chicken Paprikash
- Heat the lard or butter in a pan over medium-high heat.
- Season the chicken chunks lightly with salt, saute until golden brown, remove and set them aside.
- In the same pan over medium heat, sauté the chopped onions until tender. Add minced garlic and saute until fragrant.
- Reduce the heat to low and stir in your sweet and smoked Hungarian paprika. Cook briefly and keep stirring to avoid burning.
- Pour in the chicken broth and tomato paste and mix gently.
- Place the chicken chunks back into the pan. Cover and simmer gently until the chicken is tender.
- Separately, in a small bowl, whisk the sour cream, flour, and a few spoonfuls of hot cooking sauce to loosen the mixture.
- Pour the mixture into the cooking sauce, gently stirring, and let it simmer uncovered until the sauce thickens.
- Add salt and pepper to taste, serve hot, and garnish with freshly chopped parsley.
Let's talk about Paprika
Paprika is a spice made from dried and ground peppers. Depending on the type of pepper you use and the place it is from, paprika can have various tastes and heat levels. Paprika is the main ingredient in chicken paprikash, giving the dish its rich red color and flavor.
Some paprikas have a sweet, mild flavor, while others are spicier and more aromatic. The most common types of paprika are sweet, hot, and smoked, each with a unique taste and aroma.
- Sweet Paprika - This mildly sweet paprika is made from ground sweet peppers. It is a good choice if you want a subtle flavor.
- Hot Paprika - This is spicier than sweet paprika. It is made from ground hot peppers and has a more pungent taste. You can use hot paprika in dishes where you want a spicy kick.
- Smoked Paprika - This type has a unique smoky flavor and aroma. The peppers are smoked before they are ground. It is available in both sweet and hot varieties.
- Hungarian Paprika - Hungarian paprika is known for its deep, rich flavor and bright red color. It is available in both sweet and hot versions. It is also made from a particular kind of pepper called the Hungarian Wax Pepper. This paprika is a star ingredient in the chicken paprikash recipe and other traditional Hungarian meals.
Frequently Asked Questions
What is the Best Paprika to use for this recipe?
Hungarian sweet and hot paprika is the best kind of paprika to use for chicken paprikash. This type of paprika has traditionally been used in Hungarian cooking, giving the food its distinctively deep red color and flavor. You can find Hungarian paprika in most supermarkets or specialty stores.
When is the Chicken Done?
The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. When cooking this dish, ensure that the chicken is cooked through before serving. The cooking time will depend on the size and type of chicken pieces used and the cooking method.
Is Chicken Paprikash gluten-free?
This traditional recipe for chicken paprikash does not contain gluten. It is made with chicken, onions, peppers, and paprika.
Can I freeze Chicken Paprikash?
Yes. This dish freezes very well. Just skip adding the sour cream before freezing, and stir it in after reheating.
What's the best paprika to use?
Hungarian sweet paprika is traditionally used, but smoked paprika can add a delightful smoky undertone.
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, though thighs offer juicier results. Adjust cooking times accordingly, typically reducing simmering time slightly.
How do I avoid lumpy sour cream?
Temper sour cream by mixing it first with a bit of hot sauce from the skillet before fully incorporating it into the dish.
What to Serve with Chicken Paprikash
- Egg noodles soak up the flavorful sauce and add a nice texture.
- Pair with traditional starch - Hungarian dumplings called nokedli.
- Creamy mashed potatoes complement the rich sauce of chicken paprikash.
- Match with roasted vegetables for a sweet and earthy taste.
- A refreshing cucumber salad adds a cool and crisp element to the meal.
How to Store and Reheat this Dish
To store thicken paprikash, let it cool to room temperature, then transfer it to an airtight container and store it in the refrigerator for up to 3-4 days or frozen for 3 months. You can reheat chicken paprikash on the stovetop, in the microwave, and in the oven. When reheating, stir it occasionally to ensure it heats evenly. You may also need to add a splash of water or chicken broth to the sauce if it has thickened up in the refrigerator.
Tips for making The Best Chicken Paprikash
- Don't Skip Browning: Browning the chicken thighs deeply enhances flavor and color.
- Paprika Matters: Quality Hungarian paprika makes all the difference. Don't substitute with generic brands if you can avoid it.
- Prevent Curdling: Temper your sour cream by mixing it with a bit of hot sauce first.
More Easy Chicken Recipes to Try
- Chicken Tikka Masala
- Buffalo Chicken Dip Recipe
- Flavorful Chicken Noodle Soup
- Lemon Chicken Piccata
- Easy Spatchcock Chicken
- Chicken Cacciatore Recipe
- Chicken Marsala
Chicken Paprikash
Ingredients
- 3 tablespoons lard or butter
- 1½ lbs boneless chicken thighs breast or cut into 1-inch chunks
- 2 large sweet onions thinly sliced
- 4 cloves garlic minced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika optional, for deeper flavor
- ½ teaspoon salt or add to taste
- 1½ to 2 cups chicken broth
- 2 tablespoons tomato paste
- ½ cup sour cream at room temperature
- 1 tablespoon all-purpose flour optional, for thickening
- Fresh parsley chopped (for garnish)
Instructions
- Heat lard or butter in a large skillet over medium-high heat.
- Season chicken chunks lightly with salt only and sauté until golden brown on all sides (4-5 minutes). Remove chicken and set aside.
- In the same skillet, reduce heat to medium and add chopped onions. Cook until softened and translucent, about 5 to 6 minutes.
- Add minced garlic and sauté for 30 seconds to 1 minute more, until fragrant.
- Reduce heat to low and stir in Hungarian paprika (and smoked paprika, if using). Cook briefly (about 30 seconds), stirring constantly to prevent burning.
- Add chicken broth and tomato paste, whisking gently until well combined.
- Return the browned chicken chunks to the skillet. Cover and simmer gently for 15-20 minutes, until chicken is tender and cooked through.
- In a small bowl, whisk sour cream with flour (if using, to thicken). Stir in a few spoonfuls of hot cooking liquid from the pan to loosen the mixture.
- Pour the mixture into the skillet, stirring gently. Simmer uncovered for another 3-5 minutes until sauce thickens.
- Adjust salt and pepper to taste.
- Serve hot, garnished with freshly chopped parsley.
Nutrition
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