Authentic Chicken Paprikash

One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash recipe
features tender chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce! It’s
pure heaven!

Chicken Paprikash

Chicken paprikash hails from Hungary, a country with beautiful landscapes, cities, villages, cultures,
traditions, people and food. I love hearing from our readers about their experiences visiting Hungary
and falling in love with the country and its food. That’s what visiting Hungary does to people…they
fall in love. I certainly did. And Chicken Paprikash represents the very best of Hungarian cooking.

Just taking a tiny glimpse of Hungary – Budapest, the country’s capital, is a city bustling with life,
color, beautiful architecture, and the aroma of food wafting from over 1500 restaurants. Below is
Zrinyi Utca (street), leading to Saint Stephen’s Basilica, built in 1905 in honor of the first king of
Hungary. (Incidentally, his mummified hand is kept as a relic in that basilica as they couldn’t find the
rest of his body! Not really a topic for a recipe post though, is it? ;)

budapest hungary

My favorite area of Budapest is the Fisherman’s Bastion (Halászbástya). Built in 1895 its neo-Gothic
and neo-Romanesque architecture is breathtaking. It’s situated on the hill on the Buda bank of the
Danube overlooking the city and the atmosphere is so romantic. An evening stroll after dinner is a
must – watching the lights of the city dance on the water, gazing at the magnificent Chain Bridge,
and resting in the soft shadows of the Bastion walls.

budapest hungary

So now let’s talk a little about the FOOD. Specifically let’s talk about one of Hungary’s most popular
dishes, Chicken Paprikash, known as Paprikás Csirke in Hungarian (pronounced paprikash cheerke).
It’s a very simple but incredibly flavorful dish.

What Are the “Essential” Ingredients in Traditional Chicken Paprikash?

Each time I’ve been served chicken paprikash it was prepared virtually the same way with the same
basic ingredients: Chicken, onions, garlic, water or broth, lots of paprika, sometimes tomatoes, salt,
pepper and cream. Sometimes Hungarian bell peppers are included though most versions I’ve seen
made by older generation Hungarian home cooks did not. The inclusion of bell peppers varies by
region and cultural tradition.
chicken paprikash recipe best authentic hungarian

What is the Best Paprika to Use?

The name of this dish, paprikash (paprikás), of course comes from the most important ingredient in
the dish: Hungarian paprika. This star ingredient is central to the dish and as such there are two
critical factors to the success of an authentic Chicken Paprikash:

1) Use the RIGHT paprika (see below) and 2) Use LOTS of it.

For the BEST chicken paprikash, both the quality and quantity of ground paprika must be ensured.
Trust me, you will taste the difference!

We recommend this genuine imported Hungarian paprika from the Kalocsa region of Hungary. It has
an extraordinarily rich flavor and an exceptionally vibrant red color. Many of our readers have tried
it and have reported back that quality Hungarian-imported paprika makes all the difference.

what is the best paprika

There are relatively few ingredients in this dish and so it is especially important to use the highest
quality ingredients you can find. Get quality chicken, quality chicken broth, and quality sour cream.
And if you at all possibly can, use lard to fry the chicken. Not just because it’s traditional, but
because it makes food taste amazing! Lard will transform your cooking and baking. You can buy lard
here on Amazon but I strongly recommend rendering your own. It’s super easy, learn how to render
lard!

how to render lard

Should I Use Water or Broth?

While using broth is not “traditional” (traditionally just water is used), we highly recommend it for a
richer flavor. For the chicken broth we recommend our personal favorite and in our opinion the best
on the market: Aneto 100% All-Natural Chicken Broth imported from Barcelona, Spain.

Other broths on the market (including “premium” organic brands) are made with a “formula” using
powders, extracts, flavorings, MSG masked in the form of “yeast extract”, and mystery ingredients
like “natural flavors” that are FDA loopholes for things the manufacturers rather not spell out and
we’d rather not have in our food system. Aneto makes their broths following a recipe using real,
whole ingredients the same way we do at home: The freshest vegetables, chicken meat and bones
are selected and go into large pots where they simmer for hours until they’re reduced to a
wonderfully rich, flavorful and healthy broth. Aneto is truly remarkable.

aneto broth reviews

We took a tour of their factory in Barcelona few years ago and it was such an inspiring experience.
Read more about what sets Aneto apart from other broth manufacturers.

You can purchase their broths on Amazon (they also have THE most incredible paella broths!) and
when they offer their 6-pack deal it’s the best value. They also have a low sodium option. You can
also purchase their broths in a variety of stores across the United States (and generally at the same
lower price as their Amazon 6-pack deal). Here is a list of the store locations selling their broths
(with more locations regularly being added).

aneto broth reviews

Equipped with the BEST ingredients you’re now ready to make the BEST Chicken Paprikash!

I don’t know about you but I’m hungry. Are you ready to eat??

Home » Authentic Chicken Paprikash

Authentic Chicken Paprikash

written on October 15, 2018

As an Amazon Associate I earn from qualifying purchases.

23465

SHARES

Share

Tweet

Pin
Email

Jump to Recipe Print Recipe

One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash recipe
features tender chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce! It’s
pure heaven!

chicken paprikash recipe best authentic hungarian

Chicken Paprikash

Chicken paprikash hails from Hungary, a country with beautiful landscapes, cities, villages, cultures,
traditions, people and food. I love hearing from our readers about their experiences visiting Hungary
and falling in love with the country and its food. That’s what visiting Hungary does to people…they
fall in love. I certainly did. And Chicken Paprikash represents the very best of Hungarian cooking.

Just taking a tiny glimpse of Hungary – Budapest, the country’s capital, is a city bustling with life,
color, beautiful architecture, and the aroma of food wafting from over 1500 restaurants. Below is
Zrinyi Utca (street), leading to Saint Stephen’s Basilica, built in 1905 in honor of the first king of
Hungary. (Incidentally, his mummified hand is kept as a relic in that basilica as they couldn’t find the
rest of his body! Not really a topic for a recipe post though, is it? ;)

budapest hungary

My favorite area of Budapest is the Fisherman’s Bastion (Halászbástya). Built in 1895 its neo-Gothic
and neo-Romanesque architecture is breathtaking. It’s situated on the hill on the Buda bank of the
Danube overlooking the city and the atmosphere is so romantic. An evening stroll after dinner is a
must – watching the lights of the city dance on the water, gazing at the magnificent Chain Bridge,
and resting in the soft shadows of the Bastion walls.

budapest hungary

So now let’s talk a little about the FOOD. Specifically let’s talk about one of Hungary’s most popular
dishes, Chicken Paprikash, known as Paprikás Csirke in Hungarian (pronounced paprikash cheerke).
It’s a very simple but incredibly flavorful dish.

What Are the “Essential” Ingredients in Traditional Chicken Paprikash?

Each time I’ve been served chicken paprikash it was prepared virtually the same way with the same
basic ingredients: Chicken, onions, garlic, water or broth, lots of paprika, sometimes tomatoes, salt,
pepper and cream. Sometimes Hungarian bell peppers are included though most versions I’ve seen
made by older generation Hungarian home cooks did not. The inclusion of bell peppers varies by
region and cultural tradition.

chicken paprikash recipe best authentic hungarian

What is the Best Paprika to Use?

The name of this dish, paprikash (paprikás), of course comes from the most important ingredient in
the dish: Hungarian paprika. This star ingredient is central to the dish and as such there are two
critical factors to the success of an authentic Chicken Paprikash:

1) Use the RIGHT paprika (see below) and 2) Use LOTS of it.

For the BEST chicken paprikash, both the quality and quantity of ground paprika must be ensured.
Trust me, you will taste the difference!

We recommend this genuine imported Hungarian paprika from the Kalocsa region of Hungary. It has
an extraordinarily rich flavor and an exceptionally vibrant red color. Many of our readers have tried
it and have reported back that quality Hungarian-imported paprika makes all the difference.

what is the best paprika

There are relatively few ingredients in this dish and so it is especially important to use the highest
quality ingredients you can find. Get quality chicken, quality chicken broth, and quality sour cream.
And if you at all possibly can, use lard to fry the chicken. Not just because it’s traditional, but
because it makes food taste amazing! Lard will transform your cooking and baking. You can buy lard
here on Amazon but I strongly recommend rendering your own. It’s super easy, learn how to render
lard!

how to render lard

Should I Use Water or Broth?

While using broth is not “traditional” (traditionally just water is used), we highly recommend it for a
richer flavor. For the chicken broth we recommend our personal favorite and in our opinion the best
on the market: Aneto 100% All-Natural Chicken Broth imported from Barcelona, Spain.
Other broths on the market (including “premium” organic brands) are made with a “formula” using
powders, extracts, flavorings, MSG masked in the form of “yeast extract”, and mystery ingredients
like “natural flavors” that are FDA loopholes for things the manufacturers rather not spell out and
we’d rather not have in our food system. Aneto makes their broths following a recipe using real,
whole ingredients the same way we do at home: The freshest vegetables, chicken meat and bones
are selected and go into large pots where they simmer for hours until they’re reduced to a
wonderfully rich, flavorful and healthy broth. Aneto is truly remarkable.

aneto broth reviews

We took a tour of their factory in Barcelona few years ago and it was such an inspiring experience.
Read more about what sets Aneto apart from other broth manufacturers.

You can purchase their broths on Amazon (they also have THE most incredible paella broths!) and
when they offer their 6-pack deal it’s the best value. They also have a low sodium option. You can
also purchase their broths in a variety of stores across the United States (and generally at the same
lower price as their Amazon 6-pack deal). Here is a list of the store locations selling their broths
(with more locations regularly being added).

aneto broth reviews

Equipped with the BEST ingredients you’re now ready to make the BEST Chicken Paprikash!

I don’t know about you but I’m hungry. Are you ready to eat??

chicken paprikash recipe best authentic hungarian

Chicken Paprikash Recipe

Then let’s get started!

Heat the lard in a heavy pot and brown the chicken on all sides (traditionally the chicken is simmered
without browning it but we HIGHLY recommend doing so – it vastly increases the flavor of the final
dish). Transfer the chicken to a plate.

how to make chicken paprikash

In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper
if using) and fry another 2-3 minutes.

how to make chicken paprikash

Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if
scorched). Return the chicken to the pot and place it back over the heat.

how to make chicken paprikash

Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce
the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.

how to make chicken paprikash

In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the
cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a
couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to
the sauce and simmer to heat through.

how to make chicken paprikash

Chicken paprikash is traditionally served with Hungarian nokedli, which are the same thing as
Spaetzle only they’re much shorter and stubbier. You can make nokedli using a Spaetzle scraper and
here is the recipe for the dough.

Enjoy!

Jó étvágyat!

---

Authentic Chicken Paprikash (Paprikás Csirke)

Kimberly Killebrew
One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash
features chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce! It's pure
heaven!

PREP TIME 10 mins

COOK TIME 50 mins

TOTAL TIME 1 hr

COURSE Main Course

CUISINE Hungarian

SERVINGS 6 servings

CALORIES 516 kcal

INGREDIENTS

2 tablespoons pork lard , or butter (lard is traditionally used and we strongly recommend it for the
best flavor)

1.36 kg chicken pieces, bone-in and skin-on (this is traditional and recommended because it creates
the most flavor, but alternatively you can use boneless/skinless pieces of chicken)

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 tablespoons quality, genuine imported sweet Hungarian paprika

493.5 l Aneto 100% All-Natural Chicken Broth (our most favorite chicken broth)

or Aneto low sodium chicken broth

1.5 teaspoons sea salt

0.5 teaspoon freshly ground black pepper

3 tablespoons all-purpose flour

172.5 g full fat sour cream , room temperature (important to avoid lumps; be sure also to use full
fat)

59.5 ml heavy whipping cream

INSTRUCTIONS
Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In
the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if
using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and
pepper (paprika becomes bitter if scorched).

Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken
should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for
40 minutes. Remove the chicken and transfer to a plate.

In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the
cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a
couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to
the sauce and simmer to heat through.

Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very
short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.