Paprikás Csirke, or Hungarian Chicken Paprikash, is a soul-warming dish that embodies the heart of Hungarian cuisine. This creamy, paprika-infused stew features tender chicken simmered in a rich, velvety sauce, often served with nokedli (Hungarian dumplings) or egg noodles. The vibrant red hue and smoky-sweet flavor of Hungarian paprika make this dish a comforting classic, perfect for cozy dinners or special gatherings. Below, I’ll walk you through a detailed, step-by-step recipe to create an authentic Paprikás Csirke that will transport your taste buds to Budapest.
Ingredients (Serves 4-6)
For the Paprikás Csirke:
- 2 lbs (1 kg) bone-in, skin-on chicken thighs and drumsticks
- 2 tbsp vegetable oil or lard
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 3 tbsp Hungarian sweet paprika (high-quality, preferably Szeged or Kalocsa)
- 1 tsp smoked paprika (optional, for depth)
- 1 large red bell pepper, diced
- 1 medium tomato, diced
- 1 ½ cups (375 ml) chicken broth
- 1 cup (250 ml) sour cream
- 2 tbsp all-purpose flour
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
For the Nokedli (Hungarian Dumplings):
- 2 cups (250 g) all-purpose flour
- 2 large eggs
- ¾ cup (180 ml) water
- ½ tsp salt
- 1 tbsp butter (for tossing)
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Medium bowl (for sour cream mixture)
- Small bowl (for nokedli batter)
- Colander or slotted spoon (for nokedli)
- Large pot (for boiling nokedli)
Prep Time and Cook Time
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Start by prepping all your ingredients to make the cooking process smooth. Finely chop the onions, mince the garlic, dice the red bell pepper, and chop the tomato. Pat the chicken pieces dry with paper towels and season lightly with salt and pepper. Having everything ready ensures you can focus on building the flavors without interruption.
Step 2: Brown the Chicken
Heat 2 tablespoons of vegetable oil or lard in a large Dutch oven over medium-high heat. Once hot, add the chicken pieces, skin-side down, and brown them for 4-5 minutes per side until golden. Work in batches to avoid overcrowding. Remove the chicken to a plate and set aside. The browning adds depth to the dish, so don’t skip this step!
Step 3: Sauté the Aromatics
In the same pot, reduce the heat to medium and add the chopped onions. Cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another minute until fragrant. The onions form the flavor base, so let them soften without burning.
Step 4: Add Paprika and Vegetables
Remove the pot from the heat for a moment to prevent the paprika from burning. Stir in 3 tablespoons of sweet Hungarian paprika and 1 teaspoon of smoked paprika (if using). Mix well to coat the onions. Add the diced red bell pepper, tomato, and bay leaf, stirring to combine. The paprika is the star here, so use a high-quality brand for authentic flavor.
Step 5: Simmer the Chicken
Return the browned chicken to the pot, nestling it into the vegetable mixture. Pour in 1 ½ cups of chicken broth, ensuring the chicken is mostly submerged. Bring to a gentle simmer, then cover and cook on low heat for 40-45 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
Step 6: Prepare the Sour Cream Mixture
In a medium bowl, whisk together 1 cup of sour cream and 2 tablespoons of flour until smooth. To temper the mixture and prevent curdling, ladle about ½ cup of the hot cooking liquid from the pot into the sour cream mixture, whisking constantly. This step ensures a creamy, lump-free sauce.
Step 7: Thicken the Sauce
Slowly pour the tempered sour cream mixture into the pot, stirring gently to incorporate. Simmer uncovered for an additional 5-7 minutes, allowing the sauce to thicken. Taste and adjust seasoning with salt and pepper as needed. The sauce should be rich, creamy, and vibrantly red.
Step 8: Make the Nokedli (Optional)
While the chicken simmers, prepare the nokedli. In a medium bowl, mix 2 cups of flour, 2 eggs, ¾ cup of water, and ½ teaspoon of salt to form a thick, sticky batter. Bring a large pot of salted water to a boil. Using a spoon or a nokedli maker (or spaetzle maker), drop small portions of batter into the boiling water. Cook for 2-3 minutes until the dumplings float to the surface. Drain in a colander and toss with 1 tablespoon of butter to prevent sticking.
Step 9: Serve and Garnish
Remove the bay leaf from the paprikash. Serve the chicken and sauce hot, spooned over a bed of nokedli or egg noodles. Garnish with freshly chopped parsley for a pop of color and freshness. The contrast of the creamy sauce and tender dumplings is pure comfort.
Tips for Success
- Paprika Quality Matters: Authentic Hungarian paprika is key for the dish’s signature flavor. Avoid generic paprika, as it lacks the depth and sweetness.
- Don’t Rush the Onions: Cooking them slowly builds a sweet, savory base that complements the paprika.
- Temper the Sour Cream: Adding hot liquid gradually prevents the sauce from curdling, ensuring a smooth texture.
- Make Ahead: Paprikás Csirke tastes even better the next day as the flavors meld. Reheat gently on the stove.
Nutritional Information (Per Serving, Approximate)
- Calories: 450 kcal
- Protein: 32 g
- Fat: 28 g (saturated fat: 10 g)
- Carbohydrates: 18 g (excluding nokedli)
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 800 mg
Note: Nutritional values are estimates and may vary based on portion size and specific ingredients used. Nokedli adds approximately 200 kcal per serving.
Why You’ll Love Paprikás Csirke
This dish is a celebration of simple ingredients transformed into something extraordinary. The smoky-sweet paprika, tender chicken, and creamy sauce create a harmony of flavors that’s both comforting and sophisticated. Whether you’re new to Hungarian cuisine or a seasoned fan, this recipe is approachable yet authentic, bringing a taste of Hungary to your table. Pair it with a crisp cucumber salad or pickled vegetables for a complete meal.
