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 therefore something everyone needs to know how to make it.
For more creamy chicken recipes, try my Chicken Stroganoff!
I believe our bodies naturally know what they need to warm up. And the reason I think that is because whenever November strikes, I start to dream of chicken and beef braises. The meals that 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. Ever since I discovered how delicious it is at my late father-in-law’s insistence, I’ve made various incarnations of it.
One of my attempts to simplify it led to my Easy Chicken and Chickpea Paprikash, that 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.
What is the recipe for classic chicken paprikash?
The classic recipe is quite simple actually, as most old style European cooking. It uses a chicken cut up into smaller parts, that is browned and then slowly cooked in Hungarian paprika sauce until very tender.
In the end sour cream is added for some creaminess and to tame the strong paprika flavour. The dish, that originates in Hungary but is enjoyed all over Eastern Europe, and quite frankly most of the world, is often served with homemade dumplings.
I usually serve it with rice but egg noodles are a great substitute for dumplings.
How long does it take to make chicken paprikash?
Not as long as it appears!
Cooking chicken paprikash will take about 1 hour from start to finish but only 15-20 minutes of that time is active. The rest is chicken happily bubbling away in the delicious paprika sauce.
What gives chicken paprikash its unique taste?
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!
What paprika is best for chicken paprikash?
Hungarian sweet or hot paprika is traditionally used for this recipe. However, I prefer using Spanish sweet paprika that has a slightly smoky aroma and delicious flavour.
More Braised Chicken Recipes
- Chicken Cacciatore
- French Chicken Casserole a la Normande
- Italian Rosemary Chicken and White Beans
- Classic Coq au Vin
Have you made any of these and which one is your favourite?
Ingredients
- 1 tbsp olive oil
- salt and pepper
- 2 lbs chicken thighs and legs
- 1 onion chopped
- 3 cloves garlic
- 2 tbsp sweet paprika
- 2 tbsp flour
- 400 ml/1 ½ cups chicken stock
- 400g/14oz tinned chopped tomatoes/crushed tomatoes in the US and Canada
- 250ml/1 cup sour cream
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. Then 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.
Lazlo Dancs says
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.
Jeanette says
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 🌸
vikalinka says
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! 🙂
Annie says
Paprika will become bitter if it is overheated so be sure to avoid letting it accumulate on the sides of your hot pan.
vikalinka says
Thank you for the great tip, Annie!
Summer says
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.
vikalinka says
What a wonderful review, Summer! I am so happy to hear you loved this Chicken Paprikash!
Judy says
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.
vikalinka says
Hi Judy, I am sorry but I am afraid I am not familiar with that cream.
Hermsoven says
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.
vikalinka says
So happy to hear you loved it!
Leslie Little says
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!
vikalinka says
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. 🙂
Sammie says
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.
vikalinka says
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!