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Juicy Chicken Paprikash in creamy paprika sauce, served on a white plate.
Chicken Paprikash Recipe – Traditional Hungarian Main Course

Chicken Paprikash (Paprikás Csirke)

Author: Flavelo
Recipes Main Courses
Chicken Paprikash is a pillar of Hungarian gastronomy. It’s about the marriage of a stew base and creamy thickening. The secret lies in the flavor of paprika dissolved in onion-infused fat and the emulsion of the chicken’s own juices. It’s not just boiling; it’s a reduction process where the sauce becomes velvety from collagen and sour cream.
🕒 Prep Time 15 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr
🍽️ Servings 5 servings
🔥 Calories 620 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Heavy-bottomed pot or Dutch Oven (for even heat)
  • Whisk (for smooth sauce)
  • Tongs

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Pat chicken dry, salt and pepper thoroughly.

Tip: Wet meat steams instead of searing. A dry surface is key for browning (Maillard reaction).
2 ✓

Heat fat in the pot. Sear chicken skin-side down until golden (4-5 mins), flip and sear 2 mins. Remove and set aside.

Tip: Don't move the meat until it releases naturally. The fond (browned bits) provides the flavor base.
3 ✓

Sauté onions in the rendered fat until translucent. Add garlic, chopped peppers, and tomatoes; cook 1 min.

Tip: Onions provide body to the sauce when they break down.
4 ✓

Remove from heat. Stir in paprika rapidly, then immediately add liquid.

Tip: Paprika burns instantly in hot fat, becoming bitter. Cooling it with liquid saves the flavor.
5 ✓

Return chicken to pot. Simmer covered on low heat for 40-45 mins until tender.

Tip: Meat is ready when it starts pulling away from the bone.
6 ✓

Temper the sour cream: whisk it with flour and a ladle of hot sauce, then stir back into the pot.

Tip: Flour stabilizes the emulsion, keeping the sauce silky.
7 ✓

Simmer gently for 2-3 mins to thicken. Adjust salt.

Tip: Do not boil vigorously after adding sour cream.
8 ✓

Garnish with parsley. Best served with Nokedli (spaetzle).

Tip: Fresh parsley cuts through the richness.

Recipe FAQ

Why is the sauce runny?
You likely added too much water or didn't let it reduce uncovered at the end. Thickness requires patience.
The sour cream curdled.
This happens due to lack of tempering. Next time, mix some hot sauce into the sour cream before adding it to the pot.

Ingredients

  • 4 whole Chicken Legs (Thigh and Drumstick, skin-on)
  • 1 large Onion (finely chopped)
  • 2 cloves Garlic
  • 2 tsp High-Quality Sweet Paprika (Hungarian)
  • 1 tbsp Lard or Oil
  • 3/4 cup Full-Fat Sour Cream
  • 1 tbsp All-Purpose Flour (for stabilization)
  • 1 tsp Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 cup Chicken Stock or Water
  • 1 medium Tomato (optional, for acidity)
  • 1 medium Cubanelle or Bell Pepper (optional, for depth)
  • 1 bunch Fresh Parsley