Savor the rich flavors of Hungary with this classic Chicken Paprikash and its creamy sauce that warms the heart. This Chicken Paprikash features tender chicken simmered in a luscious, spiced sauce enriched with creamy sour cream, creating a dish full of comforting flavors perfect for any occasion. Using sweet Hungarian paprika and just a hint of hot paprika, this intermediate-level dinner recipe delivers bold color and authentic taste. With just 15 minutes of prep time, 1 hour of cooking, and a brief 10-minute rest, you’ll be rewarded with succulent pieces of chicken coated in a velvety sauce. Each serving clocks in at around 450 calories, making it a satisfying choice for family meals or special gatherings. Whether you’re in the mood for an easy chicken dinner or exploring traditional Hungarian fare, this recipe brings both comfort and elegance to your table.
One of my favorite memories is preparing this dish on a cozy evening when a handful of friends gathered around my kitchen island. The gentle bubbling of paprika-infused sauce, the soft crackle of chicken skin as it browned, and the laughter echoing through the room made that night unforgettable. Every stir of the pot felt like weaving a little piece of Hungarian tradition into my home. I discovered that the secret to achieving that rich red hue and deep, slightly sweet flavor lies in using top-quality Hungarian paprika—sweet to balance and hot to ignite a subtle warmth. As the final dollop of sour cream blends into the sauce, it transforms into a silky delight that hugs each piece of chicken. Trust me, once you’ve tasted this comforting classic, you’ll find yourself coming back to it again and again for the simple joy it brings.
KEY INGREDIENTS IN TRADITIONAL HUNGARIAN CHICKEN PAPRIKASH WITH CREAMY SAUCE
Every unforgettable dish starts with the right building blocks. In this section, we’ll explore the key components that give this Chicken Paprikash its signature depth, color, and luxurious texture. Understanding each element will help you appreciate how they come together to create that satisfying taste that’s both rustic and refined.
- Vegetable oil or lard: This cooking fat is essential for getting the onions to a soft, translucent state without burning. Lard offers a traditional richness, while vegetable oil provides a neutral canvas for the spices.
- Onion: Finely chopped onion creates the aromatic base. As it gently sautés, it releases natural sweetness that balances the heat of the paprika.
- Garlic: Minced garlic adds a warm, earthy undertone. When cooked just until fragrant, it layers additional savory notes into the sauce.
- Sweet Hungarian paprika: The heart of this dish, sweet paprika brings vibrant red color and a mild peppery sweetness. It’s the signature spice that defines Chicken Paprikash.
- Hot Hungarian paprika: Optional but welcome for those who love a little kick. This hotter variety deepens the flavor profile without overpowering the dish.
- Black pepper: A pinch of freshly ground pepper adds a subtle bite that complements the creaminess of the sauce.
- Salt: Essential for seasoning each layer of flavor. It highlights the sweetness of the onions and the depth of the spices.
- Chicken drumsticks and chicken thighs: Skin-on, bone-in pieces offer moisture and richness. Browning the chicken locks in juices and infuses the sauce with robust flavor.
- Chicken broth or water: Provides the cooking liquid that transforms into a silky sauce. Broth adds more depth, while water keeps it light.
- Sour cream: The key to a luxuriously creamy sauce. When whisked smoothly with flour, it thickens the sauce and adds a pleasant tang.
- All-purpose flour: Combined with sour cream, it acts as a thickening agent. It ensures the sauce clings beautifully to each chicken piece.
- Heavy cream: Optional for extra indulgence. A splash enriches the sauce further, making it even more velvety.
- Fresh parsley: Chopped parsley offers a bright, herbaceous finish. It’s the ideal garnish to lift the dish visually and flavor-wise.
HOW TO MAKE TRADITIONAL HUNGARIAN CHICKEN PAPRIKASH WITH CREAMY SAUCE
Let’s dive into the heart of the kitchen and transform these ingredients into a comforting masterpiece. Follow these steps carefully to achieve the perfect balance of spice, tenderness, and creaminess.
1. Heat the vegetable oil or lard in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until they are translucent and soft, about 5–7 minutes. Stir frequently to prevent browning and ensure an even, gentle cooking process.
2. Add the garlic and cook for another minute until fragrant, being careful not to let it burn. This quick step releases its aromatic oils, enhancing the overall depth of the sauce.
3. Remove the pot from the heat and stir in the sweet and hot paprika, black pepper, and salt, ensuring the onions are well coated in the spices. This off-heat method prevents the paprika from turning bitter.
4. Return the pot to the heat and add the chicken pieces. Brown the chicken on all sides for about 5 minutes, allowing the skin to crisp and seal in the juices.
5. Pour in the chicken broth, ensuring the chicken pieces are half-submerged in liquid. Bring the mixture to a gentle simmer, then reduce the heat to maintain a steady, low bubble.
6. Cover the pot and cook on low heat for 45 minutes, or until the chicken is tender and fully cooked. The slow cooking process allows the flavors to meld and the meat to fall off the bone.
7. In a small bowl, combine the sour cream and flour until smooth. Temporarily remove the pot from heat, then gradually add the sour cream mixture to the pot, stirring continuously to prevent curdling. This technique ensures a silky, lump-free sauce.
8. If using heavy cream, add it now for a richer consistency. Stir well to incorporate it evenly.
9. Return the pot to low heat and gently simmer for another 5 minutes, allowing the sauce to thicken to your desired consistency. Taste and adjust the seasoning if needed.
10. Serve the chicken paprikash garnished with fresh chopped parsley. It pairs beautifully with traditional Hungarian nokedli (dumplings) or over egg noodles.
SERVING SUGGESTIONS FOR TRADITIONAL HUNGARIAN CHICKEN PAPRIKASH WITH CREAMY SAUCE
Elevating your Chicken Paprikash experience is all about pairing it with complementary sides and garnishes. From classic Hungarian accompaniments to inventive twists, here are some ideas to make your meal truly memorable.
- Serve over egg noodles for a cozy, classic presentation. The wide, flat strands soak up every drop of creamy sauce—just let the noodles rest briefly after boiling, then pile them high before ladling on the paprikash.
- Pair with traditional nokedli (Hungarian dumplings) for an authentic touch. Whisk together a simple batter, drop small pieces into boiling water, then toss gently in butter before topping with the chicken and sauce.
- Add a fresh cucumber salad seasoned with dill and a splash of vinegar to provide a crisp, cool contrast. The light acidity of the salad cuts through the richness, balancing each bite.
- Include crusty bread on the side to sop up the leftover sauce. A crusty baguette or rustic country loaf makes every morsel even more satisfying and ensures not a single drop goes to waste.
HOW TO STORE TRADITIONAL HUNGARIAN CHICKEN PAPRIKASH WITH CREAMY SAUCE
Proper storage is key to preserving the flavors and texture of your Chicken Paprikash, whether you’re planning to enjoy leftovers the next day or preparing meals in advance. Follow these tips to maintain freshness and prevent separation of the creamy sauce.
- Refrigeration: Allow the dish to cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to three days. Before reheating, give the sauce a gentle stir to recombine any separated cream.
- Freezing: For longer storage, portion the cooled paprikash into freezer-safe containers, leaving space for expansion. Freeze for up to three months. Thaw in the refrigerator overnight before reheating to preserve texture.
- Gentle reheating: Whether from chilled or thawed, warm the paprikash over low heat in a saucepan, stirring occasionally. If the sauce has thickened too much, add a splash of chicken broth or water to loosen it.
- Separate components: If you anticipate freezing, consider storing the chicken and sauce in separate containers. This helps maintain the best possible texture when you reheat each component individually, then combine just before serving.
CONCLUSION
Bringing Hungary’s culinary heritage into your own kitchen is both rewarding and delicious, and this Traditional Hungarian Chicken Paprikash with Creamy Sauce does just that. You’ve learned how to harness the power of sweet and hot Hungarian paprika, transform simple ingredients into a vibrant sauce, and achieve perfectly tender chicken pieces infused with rich flavor. With an intermediate difficulty level, this dinner strikes a balance between approachable cooking techniques—like sautéing, browning, and simmering—and the satisfying results of a dish that feels both homey and gourmet. Don’t forget you can print this article and save it for later use, whether you’re planning a cozy family dinner or want to impress friends with a taste of authentic Hungarian cuisine. Be sure to scroll down for a handy FAQ below that addresses common questions about ingredients, substitutions, and more.
Cooking is all about experimentation and personal touches, so feel free to tweak the paprika ratio, add a handful of bell peppers, or swap in Greek yogurt for a lighter tang. If you try this recipe, I’d love to hear about your experience—drop a comment with your thoughts, questions, or any feedback on how it turned out in your kitchen. Your insights help build a community of home cooks who share tips and celebrate each savory success. Happy cooking, and here’s to many more comforting, creamy, and paprika-kissed meals ahead!
Traditional Hungarian Chicken Paprikash with Creamy Sauce
Description
This Chicken Paprikash features tender chicken simmered in a luscious, spiced sauce enriched with creamy sour cream, creating a dish full of comforting flavors perfect for any occasion.
Ingredients
Instructions
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Heat the vegetable oil or lard in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until they are translucent and soft, about 5-7 minutes. Stir frequently to prevent browning.
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Add the garlic and cook for another minute until fragrant.
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Remove the pot from the heat and stir in the sweet and hot paprika, black pepper, and salt, ensuring the onions are well coated in the spices.
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Return the pot to the heat and add the chicken pieces. Brown the chicken on all sides for about 5 minutes.
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Pour in the chicken broth, ensuring the chicken pieces are half-submerged in liquid. Bring the mixture to a gentle simmer.
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Cover the pot and cook on low heat for 45 minutes, or until the chicken is tender and fully cooked.
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In a small bowl, combine the sour cream and flour until smooth. Temporarily remove the pot from heat, then gradually add the sour cream mixture to the pot, stirring continuously to prevent curdling.
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If using heavy cream, add it now for a richer consistency. Stir well.
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Return the pot to low heat and gently simmer for another 5 minutes, allowing the sauce to thicken. Adjust seasoning to taste.
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Serve the chicken paprikash garnished with fresh chopped parsley. It pairs beautifully with traditional Hungarian nokedli (dumplings) or over egg noodles.
Note
- The quality of paprika is essential for authentic flavor; use good quality Hungarian paprika.
- For an added twist, include some red bell pepper slices in step 3.
- Chicken paprikash can be prepared a day in advance; the flavors deepen when left to sit overnight.
- Adjust the amount of hot paprika to control spiciness according to your preference.
- This dish is often accompanied by a side of cucumber salad with dill.
