Hungarian Chicken Paprikash Recipe

Get ready to discover the crown jewel of Hungarian cuisine! This soul-warming chicken paprikash combines tender, succulent chicken with a rich, velvety sauce that’s infused with Hungary’s legendary paprika. It’s comfort food that’s earned its place at family tables for generations.

The magic of this dish lies in its luxurious sauce – imagine the most beautiful orange-red cream sauce you’ve ever seen, with that perfect balance of smoky-sweet paprika and rich sour cream. When you serve this over traditional Hungarian nokedli (those adorable little dumplings), you’ll understand why this dish has stood the test of time.

Ingredients

For the Chicken Base:

• 2 tablespoons pork lard (or butter)
• 3 pounds chicken pieces, bone-in and skin-on
• 2 medium yellow onions, very finely chopped
• 2 cloves garlic, finely minced
• 2 Roma tomatoes, seeds removed and finely diced
• 1 Hungarian bell pepper, diced (optional)

For the Sauce:

• 3-4 tablespoons imported sweet Hungarian paprika
• 2 cups quality chicken broth
• 1½ teaspoons sea salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• ¾ cup full-fat sour cream, room temperature
• ¼ cup heavy whipping cream

Steps

1. Heat 2 tablespoons lard in a Dutch oven over medium-high heat (375°F/190°C). Brown chicken pieces for 4-5 minutes per side until golden brown. Look for a deep golden crust – this is where the flavor develops. Transfer to a plate.
2. Reduce heat to medium (350°F/175°C). Add onions to the same pot and cook for 8-10 minutes until golden brown, stirring occasionally. They should be soft and translucent with golden edges. Add garlic, tomatoes, and pepper (if using) and cook 2-3 minutes more.
3. Remove pot from heat (crucial step to prevent bitter paprika). Stir in paprika, salt, and pepper until evenly distributed – about 30 seconds. The mixture should be fragrant but not scorching.
4. Return chicken to pot, add broth until pieces are ¾ covered. Bring to boil at high heat, then reduce to medium-low (300°F/150°C). Simmer covered for 40 minutes or until chicken reaches internal temperature of 165°F (74°C).
5. In a bowl, whisk flour into sour cream and heavy cream until completely smooth. Gradually stir ⅓ cup of hot cooking liquid into cream mixture to temper it, then slowly whisk back into pot. Simmer 2-3 minutes until sauce coats the back of a spoon.
6. Return chicken to sauce and heat through for 3-4 minutes. Sauce should be silky smooth with no lumps and coat chicken pieces evenly.

Smart Swaps

• Use Greek yogurt (2% fat) instead of sour cream (use same amount)
• Replace lard with 2 tablespoons ghee for a lighter option
• Try skinless thighs to reduce fat while maintaining flavor

Make It Diabetes-Friendly

• Use ½ cup cauliflower puree mixed with ¼ cup sour cream to reduce fat and carbs
• Replace flour with 2 tablespoons xanthan gum for thickening (reduces carbs by 24g per serving)
• Serve over cauliflower rice instead of nokedli (reduces carbs by 30g per serving)
• Total carb reduction: approximately 54g per serving

Pro Tips

• Let chicken come to room temperature for 30 minutes before cooking for even browning
• Pat chicken completely dry before browning – moisture is the enemy of good color
• Use genuine Hungarian paprika – the difference in flavor is remarkable
• Always temper cream mixture to prevent curdling