I love making my Hungarian Chicken Paprikash Recipe featuring succulent chicken pieces bathed in Hungarian sweet paprika and complemented by caramelized onions and garlic. A touch of sour cream lends a creamy finish that pairs brilliantly with broad egg noodles. This dish holds a delightful blend of rich, familiar flavors that always impress.

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I recently put together my take on Hungarian Chicken Paprikash and it turned out to be a pretty kick-ass dish. I started off with 2 to 3 lbs of chicken pieces—with the skin on for extra flavor—and tossed them into a hot pan with 2 tablespoons of vegetable oil.

After that, I fried up a large, thinly sliced onion with 2 minced garlic cloves until they were soft and aromatic. That’s when I hit it with 2 tablespoons of Hungarian sweet paprika, which really gave it that signature kick.

I then added 1 cup of low-sodium chicken broth and let everything simmer together. To finish it off, I mixed in 1/2 cup of sour cream and later served it over 12 ounces cooked egg noodles.

This is my modern spin on an old school Hungarian Chicken Paprikash recipe, and I can’t wait for you to try it. Enjoy!

Why I Like this Recipe

I really love this recipe because it just feels like comfort food to me and it brings back memories of cooking with my grandma. I like how the chicken gets that awesome crispiness when it’s browned before it simmers in the sauce—it makes the dish feel so homey and satisfying. I also dig how the sour cream and flour together thicken the sauce making it rich and creamy, it really ties everything together. Finally, the Hungarian sweet paprika gives it a unique, almost smoky flavor that I feel sets it apart from other chicken recipes ive tried, and i love that little twist.

Ingredients

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Chicken pieces provide a rich source of protein and essential nutrients.
Hungarian sweet paprika offers bold flavor and bright color to the dish.
Onions bring subtle sweetness and texture with vitamins and antioxidants.
Garlic adds depth to the sauce while boosting immunity and flavor.
Sour cream contributes creamy tanginess that softens the spice and enriches texture.

Ingredient Quantities

2 to 3 lbs chicken pieces (thighs, drumsticks, or a mix), skin on

1 1/2 teaspoons salt (or to taste)

1/2 teaspoon freshly ground black pepper

2 tablespoons Hungarian sweet paprika

2 tablespoons vegetable oil or lard

1 large onion, thinly sliced

2 to 3 garlic cloves, minced

1 red bell pepper, seeded and sliced (optional)

1 cup low-sodium chicken broth

1/2 cup sour cream

1 to 2 teaspoons all-purpose flour

1 tablespoon tomato paste (optional)

12 oz broad egg noodles, cooked according to package instructions

How to Make this

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1. Season the chicken pieces with salt and pepper while patting them down so they’re dry.

2. Heat the oil or lard in a large heavy pot over medium-high heat. Brown the chicken pieces on all sides until they get a good golden color then remove them from the pot.

3. Lower the heat to medium and add the sliced onion to the same pot, stir it around until it’s soft and a bit browned, about 5 minutes.

4. Toss in the minced garlic and sliced red bell pepper (if using). Cook it together for about a minute.

5. Sprinkle the Hungarian sweet paprika over the onions and garlic and stir in the tomato paste if you’re using it.

6. Return the chicken pieces to the pot then pour in the chicken broth, making sure the chicken is mostly covered. Let it simmer with the lid on for about 25 to 30 minutes until the chicken is cooked through and tender.

7. In a small bowl, mix the sour cream with the all-purpose flour until smooth.

8. Turn the heat down low and slowly stir the sour cream mixture into the pot. Let it warm through for a couple minutes so it thickens the sauce, but be careful not to let it boil or it might curdle.

9. Give the sauce a taste and adjust more salt or pepper if needed.

10. Serve the chicken and sauce hot over a bed of broad egg noodles and enjoy your delicious Hungarian Chicken Paprikash!

Equipment Needed

1. Large heavy pot (for browning chicken and simmering the sauce)
2. Chef’s knife (for slicing the onion, garlic, and red bell pepper)
3. Cutting board (for prepping vegetables and garlic)
4. Wooden spoon or spatula (for stirring the ingredients in the pot)
5. Measuring spoons and measuring cup (for salt, pepper, paprika, broth, and tomato paste)
6. Small mixing bowl (for combining the sour cream and all-purpose flour)
7. Medium pot (for boiling the egg noodles)
8. Colander (for draining the noodles)

FAQ

Q: Can I use any chicken parts other than thighs or drumsticks?

A: You can use any chicken pieces, but thighs and drumsticks work best because they stay moist during cooking.

Q: Is it neccesary to use chicken with skin?

A: It's recommended to use chicken with the skin on as it adds more flavor and keeps the meat juicy, but you can skip it if you're looking to lower the fat content.

Q: What if I cant find Hungarian sweet paprika?

A: If you cant find Hungarian sweet paprika, you can substitute with a mix of regular paprika and a pinch of cayenne pepper for a little heat, but it wont be exactly the same.

Q: Can I swap sour cream with another ingredient?

A: Yes, you can use Greek yogurt as a substitute if you dont have sour cream. Just be a bit careful with the heat so it doesnt curdle.

Q: How do i avoid the sauce from separating?

A: Make sure you add the flour slowly and stir well with the sour cream before combining it all in the sauce, so it helps keeping everything together.

Hungarian Chicken Paprikash (Csirkepaprikás) – Unsophisticook Recipe Substitutions and Variations

Instead of using chicken pieces with skin on, you can try boneless, skinless chicken thighs if you prefer a leaner dish.
If you’re short on Hungarian sweet paprika, you might mix regular sweet paprika with a tiny bit of smoked paprika to add a hint of smoky flavor.
Don’t have lard or vegetable oil? You can use olive oil or even coconut oil if you want to experiment with the flavor.
If sour cream isn’t available, Greek yogurt works well as a substitute though it might be a bit tangier.
For the flour, cornstarch can be used as a gluten-free alternative to thicken the sauce just as nicely.

Pro Tips

1. When browning the chicken, make sure not to overcrowd the pot so each piece gets that crisp, golden skin. It might mean browning in batches but trust me, it’s worth it for the flavor boost.

2. Mix the sour cream and flour really well before adding it to the sauce, and once you do, keep the heat low. Stir slowly so the sauce thickens nicely—boling it can make it curdle and ruin the creamy texture.

3. If you use the red bell pepper, cut it evenly so it cooks the same as the onions and garlic, and don’t rush the cooking process. Let it get soft so it adds a sweet, balanced flavor to the dish.

4. After the chicken is done, taste the sauce and adjust the seasoning. Sometimes a little extra salt or pepper right at the end can really bring out all the flavors and make the dish even more comforting.