Authentic Chicken Paprikash (Paprikás Csirke)
Ingredients
- 2 tbsppork lard)
, or butter (lard is traditionally used and we strongly recommend it for the best flavor
- 3 lbchicken pieces
bone-in and skin-on
- 2 mediumyellow onions
very finely chopped
- 2 clovesgarlic
finely minced
- 2roma tomatoes
seeds removed and very finely diced
- 1hungarian bell pepper
diced ), (optional
- 3 tbspquality
genuine imported sweet hungarian paprika
- 2 cquality chicken broth)
(if using store-bought my favorite brand is aneto
- 1 ½ tspsea salt
- ½ tspfreshly ground black pepper
- 3 tbspall-purpose flour
- ¾ cfull fat sour cream)
, room temperature (important to avoid lumps; be sure also to use full fat
- ¼ cheavy whipping cream
Directions
- 1
Heat the lard in a large Dutch oven or heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
- 2
Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
- 3
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 salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
- 4
Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.
Authentic Chicken Paprikash (Paprikás Csirke)
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About this Recipe
Craving the heartwarming, deeply flavorful taste of genuine Hungarian cuisine? Our Authentic Chicken Paprikash recipe brings one of Hungary's most beloved dishes right to your kitchen, promising an unforgettably rich, flavorful, and creamy experience that's pure heaven.
This recipe truly shines by embracing traditional ingredients and techniques. It calls for pork lard for unparalleled depth and a truly authentic flavor, a cornerstone of classic Hungarian cooking. Combined with a generous amount of quality, genuine imported sweet Hungarian paprika, it creates an unforgettably rich and creamy sauce that sets it apart.
Prepare for a culinary journey that delivers tender, succulent bone-in, skin-on chicken pieces, slow-cooked in a velvety, deeply satisfying sauce. Each bite is infused with the warm, complex sweetness of paprika, beautifully balanced by the richness of full-fat sour cream and a subtle hint of garlic and fresh tomato. This dish is designed to be incredibly comforting and hearty, with a luxurious, thick sauce perfect for coating your favorite sides.
While pork lard is highly recommended for the most authentic flavor profile, you can substitute butter if preferred. To add another layer of traditional taste and a touch of fresh sweetness, consider including a diced Hungarian bell pepper in the sauce. For those who enjoy a bit more heat, a pinch of hot Hungarian paprika could be added alongside the sweet variety.
This magnificent Chicken Paprikash is ideal for a comforting family dinner or a special occasion that calls for a truly satisfying and flavorful main course. Serve it traditionally alongside Hungarian egg noodles (nokedli or spaetzle) or a simple side of rice to savor every last drop of the exquisite creamy paprika sauce.