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Chicken paprikash with juicy chicken pieces, served in soft sour cream paprika sauce
Creamy chicken paprikash in silky sauce, sprinkled with fresh parsley

Authentic Chicken Paprikash

Author: Flavelo
Recipes Main Courses

Chicken Paprikash is the international ambassador of 'Hungarian' flavors. The difference between stew (pörkölt) and paprikash lies in the finish: paprikash is enriched with a sour cream mixture, which tames the paprika's power and gives a creamy texture to the sauce. It is best made with bone-in meat because flavors dissolving from the bone give body to the sauce.

🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 5 servings
🔥 Calories 520 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot with lid
  • Whisk (for smooth tempering)

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Cut chicken legs in two at the joint, salt them. Finely chop the onion.

Tip: Meat near the bone cooks harder; cutting helps.
2 ✓

Sauté the onion in fat until translucent. Add diced pepper and tomato, simmer until soft (lecsó base).

Tip: This is the base of the thick sauce.
3 ✓

Remove from heat, stir in paprika. Add a little water, return to heat.

Tip: Water protects paprika from burning.
4 ✓

Add chicken, toss to turn white. Pour in enough water to just cover.

Tip: Don't need too much water as meat releases juice too. It should be braised, not boiled.
5 ✓

Cook covered until meat is tender (approx. 35-40 minutes). When done, remove chicken to a bowl.

Tip: Removing meat makes it easier to mix sauce until smooth.
6 ✓

Whisk sour cream with flour until smooth. Add a ladle of hot sauce (tempering), then pour it all back into the pot.

Tip: This prevents the sauce from being lumpy (curdled).
7 ✓

Boil the sauce (approx. 2-3 minutes), put meat back, and heat through.

Tip: Flour needs a few minutes of boiling to lose raw taste and thicken.

Recipe FAQ

Can I use chicken breast?
You can, but it tends to dry out. Thighs remain juicier. If using breast, reduce cooking time!
What makes the sauce beautifully red?
High-quality paprika and not burning it. Color pigments dissolve in fat, which is why it's important to start the paprika base in fat.

Ingredients

  • 4 whole Chicken Legs (drumstick and thigh separated)
  • 2 medium Onions
  • 1 medium Green Bell Pepper (or Wax Pepper)
  • 1 medium Tomato
  • 2 tbsp Hungarian Sweet Paprika
  • 2 cloves Garlic
  • 2 tbsp Lard or Oil
  • 1 1/4 cups Sour Cream
  • 1 tbsp All-Purpose Flour
  • 1 tsp Salt
  • 1 1/4 cups Water or Broth