THIS POST MAY CONTAIN AFFILIATE SALES LINKS.

“Chicken paprikash/chicken paprika (Hungarian: paprikás csirke) is a popular dish of Hungarian origin and one of the most famous variations on the paprikás preparations common to Hungarian tables. The name is derived from the ample use of paprika, a spice commonly used in Hungarian cuisine.”

One of my favorite Hungarian dishes. Chicken paprikash is filling and super delicious.

Usually, it is served with dumpling-like egg noodles (aka. nokedli in Hungarian), or with pasta, or rice, plus cold cucumber salad, or pickles is a must.

This month I am going to be sharing Hungarian recipes with you. Chicken paprikash will be the first in line.

There are more than one ways to make chicken paprikash, I am going to share with you what works for me.

Chicken paprikash ingredients & substitutions

Basic ingredients: Chicken, onions, garlic, water or broth, paprika, sometimes tomatoes, salt, pepper, and cream. Sometimes Hungarian bell peppers are included but I couldn’t find any in the stores in my neighborhood.

Chicken: Most recipes call for skin-on, bone-in chicken thighs. I used skinless, bone-in chicken thighs and boneless, skinless chicken breasts. Because we prefer them this way. It depends on your preference.

Duck fat: Again most recipes call for pork lard. I am not a fan of pork lard, duck fat or goose fat will do the trick. If these are not available in your region you can also use butter, olive oil, or sunflower oil. I tried making chicken paprikash with all of them, and it turned out delicious.

Paprika: The most important ingredients. This is the essence of this recipe. Try to buy good quality paprika and preferably sweet paprika. Paprika from Kalocsa region is known as the best. It has an extraordinarily rich flavor and an exceptionally vibrant red color.

Bouillon cube: I used 1/2 bouillon cube and about 0,5 liter (roughly 2 cups). Or you can use chicken broth for more flavor. Although that is not used in traditional recipes but guarantees a rich flavor.

In Hungary popular flavor booster ingredient is Vegeta.

How to make chicken paprika

Add 2 tbsp fat (I used duck fat) to a pot. Add the chopped onion, garlic, and salt to the fat and sauté them while stirring occasionally.

Chop up the tomatoes and add the paprika, cayenne pepper, tomato puree, freshly ground pepper, and chopped tomatoes to the sautéd onion and garlic.

Place the chicken pieces on top of this. And add as much water to slightly cover the chicken. Add the 1/2 bouillon cube.

Bring it to a boil. Cover, reduce the heat to medium-low, and simmer for 35 minutes. Then remove the cover and simmer it for another 15 minutes.

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 some more salt and pepper if necessary.

Happy cooking! Jó étvágyat! Let me know if you try this recipe…you can use #cutecuisine on Instagram. Let us connect.

For more lunch ideas click here.

Ingredients

• 2 tablespoons pork lard, or butter or duck fat (lard is traditionally used)
• 2 pieces of chicken thighs and 2 piecen of chicken breasts
• 2 medium yellow onions
• 2 cloves garlic
• 2 medium tomatoes
• 2 tablespoons paprika
• 1/5 chicken bouillon cube
• 1 1/2 teaspoons sea salt (I accidentally wrote 1,5 tsp in the video)
• freshly ground black pepper
• 1 tbsp tomato puree

• 2 tablespoons all-purpose flour
• 200 g (3/4 cup) sour cream, room temperature (important to avoid lumps; be sure also to use full fat)

Instructions

1. Add 2 tbsp fat (I used duck fat) to a pot. Add the chopped onion, garlic, and salt to the fat and sauté them while stirring occasionally.
2. Chop up the tomatoes and add the paprika, cayenne pepper, tomato puree, freshly ground pepper, and chopped tomatoes to the sautéd onion and garlic.
3. Place the chicken pieces on top of this. And add as much water to slightly cover the chicken. Add the 1/2 bouillon cube.
4. Bring it to a boil. Cover, reduce the heat to medium-low, and simmer for 35 minutes. Then remove the cover and simmer it for another 15 minutes.
5. 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 some more salt and pepper if necessary.