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Chicken, braised in paprika sauce until meltingly tender, then finished off with a generous dollop of sour cream, is a real winner. This recipe for Hungarian chicken paprikash is classic and timeless.
Take a look at another Hungarian favourite also using paprika, Beef Goulash.
I believe our bodies naturally know what they need to warm up. And the reason I think that is because whenever winter strikes, I start to dream of chicken and beef braises. These meals bring us comfort and warm us up from the inside.
This recipe for chicken paprikash is one of those magic recipes. It doesn’t just taste delicious, it also makes us feel good afterwards. How? I have no clue. The spell of comfort food I suppose.
My family has been enjoying chicken paprikash for years. One of my attempts to simplify the classic recipe led to Easy Chicken and Chickpea Paprikash, which has become a readers’ favourite. If you are after a quick and leaner version for this iconic dish, check it out.
However today is all about the classic version, the authentic paprikash or chicken paprikas as it is also known.
Chicken paprikash
This dish is the most famous food export from Hungary but is also common all over Eastern Europe. It has, for good reasons, become famous in many parts of the world.
Like many legendary peasant dishes, the origin to chicken paprikash has been lost to time. But it does seem to have been a way for farmers to make something tasty from old, tough chicken meat.
Over time, the paprika-flavoured broth became richer and more creamy with the addition of flour and sour cream. It may be a simple dish, but making the dish with the help of beautiful, delicate paprika means that it is packed with flavour and sweet aromas.
Classic recipe
The classic recipe is quite simple actually, as is usual with old style European cooking. It uses a whole chicken, cut up into smaller parts, which is browned. And finally it is slowly cooked in Hungarian paprika sauce until very tender.
Many recipes use tomatoes but surprisingly the original recipe didn’t include them. Tomatoes are a late addition.
At the end of the cooking process, tangy sour cream is added for some creaminess. It also tames the strong paprika flavour.
Chicken paprikash is often served with dumplings. I usually serve it with rice but egg noodles are a great substitute for dumplings.
Cooking the dish will take about 1 hour from start to finish. However, only 15-20 minutes of that time is active. The rest is letting the chicken happily bubble away in the delicious paprika sauce.
How to get authentic flavour
The answer is simple. It’s paprika! If you want to make the best tasting chicken paprikash you have to make sure your paprika is fresh and fragrant. Contrary to many beliefs, dried spices do NOT last forever. In fact, they lose their fragrance quite quickly.
The best test would be to smell your spices to determine whether they are still useable. Generally dried spices last for 2-3 years but your nose will still be the best indicator!
Hungarian sweet paprika or hot paprika is traditionally used for this recipe. However, I prefer using Spanish sweet paprika which has a slightly smoky aroma and delicious flavour.
Recipe Tips and Notes
- Make sure the heat is turned up when adding the chicken to the pan. This will add flavour to the chicken and the sauce.
- Paprika can be sweet, hot or smokey. Sweet paprika is the best and most authentic choice for this recipe.
- Be sure to use full fat sour cream for this recipe. Low fat sour cream is likely to separate when added to sauces like this one. Take the pan off the heat quickly after stirring in the sour cream to prevent it from curdling.
- This recipe can be served with dumplings, rice, egg noddles or mashed potatoes.
More braised chicken recipes
Chicken Paprikash
Equipment
- This is an affiliate link.Cast iron casserole dish
Ingredients
- 1 tbsp This is an affiliate link.olive oil, extra virgin
- 900g / 2lbs chicken thighs and legs
- 1 onion, chopped
- 3 cloves garlic
- 2 tbsp This is an affiliate link.sweet paprika
- 2 tbsp flour
- 400ml / 1½ cups This is an affiliate link.chicken stock
- 400g / 14oz tinned chopped tomatoes, crushed tomatoes in the US and Canada
- 250ml / 1 cup sour cream , full fat
- Salt and pepper
Instructions
- In a large pan heat 1 tbsp of olive oil and brown seasoned with salt and pepper chicken parts over medium-high heat until golden but not cooked all the way through. Remove to a plate and set aside. Discard most of the chicken fat but 2 tbsp.
- To the same pan add chopped onion and cook over low heat for 5-7 minutes without browning it, then add garlic and briefly cook for about 30 seconds while stirring. Then add paprika and flour, stir to combine until you have a paste. Slowly add the chicken stock while stirring to avoid lumps, then add the canned tomatoes, turn the heat up and bring to a boil. Once boiled return the chicken with its juices back to the pan, cover with a lid, lower the heat and simmer for 40-45 minutes. Stir occasionally to prevent from burning.
- At the end of cooking time, stir in sour cream and take it off the heat. Serve sprinkled with some fresh parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this is the second time I made this recipe and it’s outstanding I know it from my mom who is Hungarian as chicken fricassee I could never find the right recipe until I saw yours definitely delicious and outstanding
Thank you so much for your review, Helen!
Authentic Chicken Paprikas uses lard and absolutely no tomatoes. Yes I’m Hungarian and German.
If read my post, you will notice that I do mention the tomatoes being a modern addition rather than historical. Lard on the other hand is a hard sell in our day and age. There are plenty of options to choose from, which are far healthier.
Delicious and simple!
This may be the closest I ever come to heaven here on Earth. The flavors came together like a symphony in my mouth. 25% of my ancestors came from eastern europe. Did I finally come home?
Hahaha The best comment ever!! The motherland is calling you!
Hungarian here, we have never used sour cream or tomatoes in our chicken goulash. In fact it was not available, particularly in the revolution in the 50’s when we fled Hungary. Who ever added those was not born and raised in Hungary. It is usually made with added chopped onions and green and red capsicum. It is also made with homemade noodles (dumplings as you said), flour, salt and water. Typically eaten with Hungarian cucumber salad or sweet and sour pickles.
Hi. I made your recipe for chicken
Paprikash, very easy to follow, but I found
that it was a little bitter.
I made sure I cooked the paprika and flour
Before adding the chicken stock, I
can’t think why it was this way. Apart from
that it was very creamy and my husband
enjoyed it. Can you possibly let me know
what I can do so it can be not bitter
next time.
Thanks so much
Jeanette 🌸
Hi Jeanette, I believe it’s paprika that gave the dish a slightly bitter taste. Different brands vary in strength, so next time I would just reduce the amount of paprika! Let me know how it goes! 🙂
Paprika will become bitter if it is overheated so be sure to avoid letting it accumulate on the sides of your hot pan.
Thank you for the great tip, Annie!
This was so delicious! My family went back for seconds and even thirds! The recipe is so simple but tastes anything but simple. The flavored remind me of meals my Hungarian grandmother cooked for me when I was a child.
What a wonderful review, Summer! I am so happy to hear you loved this Chicken Paprikash!
Hi, I’m going to try your Chicken Papricash and as I’ve just brought back some Goukash Cream, can I substitute and if so, for what. Ie, just the paprika or the flour as well.
Hi Judy, I am sorry but I am afraid I am not familiar with that cream.
Really good and also easy prep. For me, doubling the onions and draining the canned tomatoes would help avoid a soupy sauce. I skipped the pasta and used caraway rye bread toast to soak up the sauce. The recipe is better than I remember it in Budapest. Thanks for posting it.
So happy to hear you loved it!
AMAZING!!! I have wanted to make Chicken Paprikash for so long. When you posted your recipe, I knew this was the one I wanted to try. So happy we waited to find your recipe! This will be a new favourite, along with your Coq au Vin, Coq au Chardonnay, and Chicken Cacciatore! How does one choose???!! lol I served it over spaetzle as we have always had it served to us this way. Ultra comfort food. Thank you Julia!
I am absolutely thrilled you enjoyed this Chicken Paprikash, Leslie and yes, spaetzle is very authentic to serve with it. So happy you are enjoying my recipes. 🙂
I know everyone in my family will love this. There’s something so satisfying about using a whole jointed chicken in a recipe. I’m going to make this and serve it with rice. Beautiful photography.
Thanks so much, Sammie. I haven’t used a whole chicken here, just chicken legs and thighs but my mom would always do that! That’s what I used to do as well and yes, it is so satisfying to use the whole thing!