Hungarian Chicken Paprikash (Paprikás Csirke) is a beloved comfort dish in Hungary, renowned for its rich and savory flavors. Tender chicken simmered in a velvety paprika-cream sauce, paired with homemade spaetzle (noodles), creates an unforgettable meal that’s both hearty and satisfying. Whether served as a family meal or at a dinner party, this dish is a true crowd-pleaser. Let’s dive into the recipe, its origins, and some delicious variations you can try at home.
What is Hungarian Chicken Paprikash?
Hungarian Chicken Paprikash is a traditional Hungarian dish made with chicken pieces simmered in a rich and creamy paprika sauce. The dish is typically served with spaetzle, a homemade egg noodle, which soaks up the flavorful sauce, making every bite a delightful experience. The key to an authentic Paprikás Csirke lies in the quality of paprika used, and Hungarian sweet paprika is an absolute must for its signature taste.
Origin of Hungarian Chicken Paprikash
Chicken Paprikash is one of the most iconic dishes in Hungarian cuisine, celebrated for its deep, vibrant flavors. The dish dates back to the 19th century and is a representation of the simple yet effective use of spices and local ingredients in Hungarian cooking. The use of paprika in Hungarian cuisine is famous worldwide, and Paprikash embodies this signature ingredient perfectly. Traditionally, it was a peasant dish made with chicken or other poultry, slow-cooked in a thick, flavorful sauce. Over time, it became a favorite across all of Hungary and beyond.
Ingredients for Hungarian Chicken Paprikash
For the Paprikash:
- 2–3 tbsp oil, butter, or chicken fat (schmaltz)
- 1 large onion, finely chopped
- 2–3 lbs chicken pieces (bone-in thighs & drumsticks are traditional; breasts are optional but less flavorful)
- 2–3 tbsp sweet Hungarian paprika (ensure it’s not smoked)
- 1 tsp hot Hungarian paprika or cayenne (optional, for added heat)
- 2 cloves garlic, minced
- 1 tbsp flour (optional thickener)
- 1 ½ cups chicken broth or water
- 1 cup sour cream (room temperature for best results)
- Salt & black pepper to taste
Optional Add-ins (Regional Variations):
- 1 small tomato, grated or chopped or 1 tbsp tomato paste
- 1 green pepper, sliced (traditional Hungarian wax pepper is ideal)
Step-by-Step Directions for Hungarian Chicken Paprikash
1. Brown the Chicken
Start by seasoning the chicken pieces generously with salt and pepper. Heat your chosen fat (oil, butter, or chicken fat) in a large pot over medium-high heat. Once the fat is hot, add the chicken pieces and sear them until golden brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
2. Cook the Onions
In the same pot, add the finely chopped onions. Cook them slowly over medium heat for about 10–12 minutes, stirring occasionally. The onions should become soft, golden, and caramelized, as the natural sweetness of the onions plays a crucial role in balancing the flavors of the dish.
3. Add Paprika
Once the onions are soft and golden, remove the pot from the heat. Stir in the sweet Hungarian paprika and hot paprika (if using). Be careful not to burn the paprika, as it can turn bitter. This step is essential to infuse the dish with that distinct paprika flavor.
4. Simmer the Chicken
Return the pot to the heat and add the minced garlic and the optional tomato/pepper if using. If you prefer a thicker sauce, you can also add the flour here. Stir everything together, ensuring the flour is well incorporated into the sauce. Add the chicken broth or water and stir until smooth. Return the chicken pieces to the pot, cover, and let it simmer gently for about 35–45 minutes until the chicken is tender and fully cooked.
5. Finish with Sour Cream
Once the chicken is cooked, remove the chicken from the pot and set it aside. In a small bowl, combine the sour cream with a spoonful of the hot sauce from the pot to temper it (this prevents the sour cream from curdling). Stir the sour cream mixture into the sauce and mix until smooth. Be careful not to let the sauce boil after adding the sour cream, as it may cause the cream to break. Return the chicken to the pot, warm it through, and adjust the seasoning with additional salt and pepper to taste.
Hungarian Spaetzle / Nokedli (Traditional Side Dish)
No Hungarian Chicken Paprikash is complete without spaetzle, the small, soft dumpling-style noodles that perfectly complement the rich sauce. Here’s how to make homemade Nokedli (spaetzle) to go with your Paprikash.
Ingredients for Spaetzle:
- 2 cups all-purpose flour
- 3 large eggs
- ½ cup water or milk (add more if needed)
- 1 tsp salt
- 1–2 tbsp butter (for finishing)
Instructions for Spaetzle:
- Prepare the Batter:
In a mixing bowl, whisk together the eggs, water or milk, and salt. Gradually add the flour, stirring until you have a thick, sticky batter similar to thick pancake batter. - Boil Water:
Bring a large pot of salted water to a boil. - Form the Noodles:
Using a spaetzle maker, colander with large holes, or a cutting board & knife, press or drop small portions of the batter into the boiling water. The noodles will float to the surface when they are cooked, which should take about 2-3 minutes. - Drain and Toss in Butter:
Once the noodles float to the top, use a slotted spoon to remove them and place them in a bowl. Toss the spaetzle with melted butter to prevent them from sticking together.
Variations for Hungarian Chicken Paprikash
While this recipe offers an authentic take on Hungarian Chicken Paprikash, there are some delicious variations you can try based on regional differences or personal preferences.
- Authentic Hungarian: Use bone-in chicken for maximum flavor. Skip the tomato and ensure you’re using real Hungarian paprika.
- Creamier: For a richer sauce, add extra sour cream or a tablespoon of heavy cream at the end.
- Thicker Sauce: Stir flour directly into the sour cream before adding it to the sauce for a thicker, more luxurious texture.
- Gluten-Free: Serve with rice or gluten-free spaetzle for a gluten-free version of this dish.
- One-Pot Shortcut: Use boneless chicken thighs and reduce the simmering time to about 20–25 minutes.
- Extra Depth of Flavor: Add a teaspoon of caraway seeds while cooking the onions for added complexity.
FAQs about Hungarian Chicken Paprikash
Q1: Can I use boneless chicken for Paprikash?
While traditional Paprikás Csirke uses bone-in chicken, you can use boneless chicken thighs or breasts as a quicker alternative. However, the bone-in version imparts more flavor to the sauce.
Q2: What kind of paprika should I use for this recipe?
You should use sweet Hungarian paprika for an authentic flavor. Avoid using smoked paprika as it changes the dish’s flavor profile.
Q3: Can I make this dish ahead of time?
Yes, Hungarian Chicken Paprikash can be made ahead of time. The flavors tend to deepen overnight, so it’s actually even better the next day.
Q4: Can I freeze Hungarian Chicken Paprikash?
Yes, this dish freezes well. Let it cool completely before storing in an airtight container. To reheat, simply thaw and heat on the stove over low heat.
Conclusion
Hungarian Chicken Paprikash with homemade spaetzle is a soul-warming dish that brings the rich, authentic flavors of Hungary to your kitchen. Whether you’re cooking for a special occasion or a weeknight dinner, this recipe is sure to satisfy. The creamy paprika sauce combined with tender chicken and soft spaetzle creates a comforting meal that’s both flavorful and filling. Don’t forget to serve it with a fresh garnish of parsley or extra paprika for that authentic touch. Enjoy this classic Hungarian dish and impress your family and friends with your culinary skills!
[tasty-recipe id=”15806″]
