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Authentic Paprikás Csirke Recipe Hungary, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Regarded as the best known Hungarian dish after goulash, paprikás csirke is considered by some researchers as one of the four staple dishes of the Hungarian cuisine, along with gulyás, pörkölt, and tokány. It is a traditional, simple, and homey dish prepared with only a few humble ingredients. Although there are various versions of the recipe, almost all of them start with sautéeing onions in lard, then adding paprika and lightly toasting it for a few minutes with onions, which will intensify and develop the flavor of the spice. However, the amount of paprika added will vary from recipe to recipe, most of them calling for only two tablespoons, but some chefs claim that for a dish to have the most satisfying flavor, no less than a quarter of a cup is acceptable. Chicken meat which should preferably be skin-on, is added next. The pot is then covered, and the chicken is simmered over low heat until cooked, at which point ... Read more
Serve With
Cooking tips
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chicken
Traditionally, paprikás csirke is made with a whole chicken, which is cut up into pieces, although some recipes opt just for chicken legs. In any case, the chicken should be skin-on. Because chicken breast meat turns dry when cooked for longer, only breast halves should be used — they should not be cut any smaller. So, by using chicken halves you lessen the risk of ending up with dry meat. -
how to cut up a whole chicken
First, pat dry the chicken with a paper towel and then place the chicken breast-side up onto a cutting board. With a sharp knife, slice the skin between the leg and the breast. Pull away the leg until the bone pops up and exposes the joint, then cut right through the joint. Look for the fat line on the leg. With a knife, cut through the joint underneath the fat line to separate the thigh from the ... Read more -
hungarian paprika
Since there is no proper substitute for Hungarian paprika — a key ingredient responsible for the signature orange/red hue of the dish and the flavor — try to use the freshest one you can find. Find specialized shops near you or order online. When it comes to dosing, supposedly the more, the better, although most recipes call only for 1-2 tablespoons. Experiment to find out which amount suits your ... Read more -
additional ingredients
Although made with only four ingredients, often recipes will include additional ingredients like garlic, peppers, and tomatoes. -
method
The key thing when making paprikás csirke is not to add any water, or if needed, add as little water as possible — if cooked long and slow, covered with a lid, the chicken will release its juices making for a rich broth. The paprika needs to be toasted with the onions and lard to intensify its flavor, but it should never burn. Sour cream is added near the end of cooking, but some recipes also call ... Read more -
serving
Suitable substitutes for the galuska or csipetke dumplings include egg noodles, polenta, or boiled potatoes. Paprikás csirke is usually served one of two ways — it is either ladled over the chosen side dish, or the side dish and the sauce are first tossed and then served with the meat.
Recipe variations
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Classic & Restaurant-Style Chicken Paprikash
Ready in 1hIf you ever find yourself in Hungary ordering their staple paprikás csirke (or chicken paprikash), you will most definitely get it prepared the way it's done in the following recipe. Although the recipe follows tradition for the most part, it also includes tomatoes, bell pepper, and chicken broth, and the sauce is thickened with a mixture of sour cream, heavy cream, and flour, making it richer and more flavorful. The recipe is adapted from the The Daring Gourmet website, where it holds a 5-star rating, was shared tens of thousands of times, and is highly praised. Additionally, we have also reviewed the recipe and must say it most definitely passed our test, garnering a TasteAtlas seal of approval.
Classic & Restaurant-Style Chicken Paprikash
PREP 10min
COOK 50min
READY IN 1h
If you ever find yourself in Hungary ordering their staple paprikás csirke (or chicken paprikash), you will most definitely get it prepared the way it's done in the following recipe. Although the recipe follows tradition for the most part, it also includes tomatoes, bell pepper, and chicken broth, and the sauce is thickened with a mixture of sour cream, heavy cream, and flour, making it richer and more flavorful. The recipe is adapted from the The Daring Gourmet website, where it holds a 5-star rating, was shared tens of thousands of times, and is highly praised. Additionally, we have also reviewed the recipe and must say it most definitely passed our test, garnering a TasteAtlas seal of approval.
Ingredients
2 tbsp pork lard , or butter (lard is traditionally used and we strongly recommend it for the best flavor)
3 lbs (1.35 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)
3-4 tbsp quality, genuine imported sweet Hungarian paprika
2 cups (480 ml) chicken broth
1 1/2 tsp sea salt
1/2 tsp freshly ground black pepper
3 tbsp all-purpose flour
3/4 cup (180g) full fat sour cream , room temperature (important to avoid lumps; be sure also to use full fat)
1/4 cup (60 ml) heavy whipping cream
nokedli, for serving
Preparation
Step 1/10
Warm the lard in a sturdy pot, then sear the chicken in the lard until it's golden on all sides. Set the chicken aside on a dish.
Step 2/10
Using the same pot and residual lard, sauté the onions until they take on a golden hue.
Step 3/10
Incorporate the garlic, tomatoes, and optional pepper, sautéing for an additional 2-3 minutes.
Step 4/10
Remove the pot from the stove and mix in the paprika, salt, and pepper, taking care not to burn the paprika, or it will turn bitter.
Step 5/10
Place the chicken into the pot and return it to the stove.
Step 6/10
Add the chicken broth, ensuring the chicken is mostly submerged. Let it boil, then cover and lower the heat, then simmer for 40 minutes. Afterward, set the chicken aside on a plate.
Step 7/10
In a separate dish, mix the flour with the sour and heavy cream until smooth.
Step 8/10
Gradually add this creamy blend to the sauce, whisking steadily to avoid any lumps. Let it simmer until the sauce thickens. Season with salt and pepper as desired.
Step 9/10
Place the chicken back into the thickened sauce, allowing it to warm.
Step 10/10
Serve the delectable chicken paprikash alongside Hungarian nokedli — short, stubby noodles similar to German spaetzle.
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