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    Home » Recipes » Chicken Recipes

    Hungarian Chicken Paprikash

    Published: Jun 10, 2022 · Modified: Mar 17, 2023 · by Debra with 2 Comments · 1768 words. About 9 minutes to read this article. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Hungarian chicken paprikash is an iconic dish that's easy to make. You only need a few ingredients and one pan to get this homey comfort food on the table.

    A bowl of chicken paprikash topped with sour cream and chives, surrounded by a pan of chicken paprikash, a bowl of sour cream, two glasses of rosé, a blue napkin and a gold knife and fork.

    This post contains affiliate links. If you purchase through my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    I'm sure there are as many versions of chicken paprikash as there are Hungarian grandmothers. I wanted to recreate the version I had on a sunny patio at the Baltazár Hotel in Budapest.

    The beautiful paprika-laden sauce is earthy and sweet, slightly spicy, and gets silkier and silkier the longer it cooks. The chicken is fall-off-the-bone tender and soaks up all that flavor.

    And we'll add the sour cream on top, this is not a mix-in situation and it's all the better for it.

    Jump to:
    • What is chicken paprikash?
    • Chicken paprikash is a classic Hungarian recipe that's easy to make at home!
    • Ingredients you'll need
    • Recommended tools and equipment
    • How to make Hungarian Chicken Paprikash
    • Tips for perfect Hungarian chicken paprikash
    • What to serve with chicken paprikash
    • Storing and reheating
    • Can you freeze Hungarian chicken paprikash?
    • FAQ
    • More chicken recipes with European flavors
    • Recipe
    The Budapest skyline looking across the Danube at the Hungarian Parlaiment Building.
    Looking across the Danube River to the Hungarian Parliament Building in Budapest, Hungary.

    What is chicken paprikash?

    Chicken paprikash is a traditional Hungarian recipe of chicken cooked in a sauce made with lots of paprika. Many variations exist, some include tomatoes, others call for tomato paste, red or green peppers may also be added. Some recipes mix sour cream into the sauce, others serve it on the side or eliminate it altogether.

    Chicken paprikash is a classic Hungarian recipe that's easy to make at home!

    • It's all about the paprika! Make sure you're using a Hungarian one.
    • My version is simple with just a few ingredients in the sauce so the paprika shines through.
    • All you really have to do is make a sauce and simmer the chicken in it. What could be easier?
    • Made in one pan for quick cleanup.
    • There is no sour cream in the sauce (I like it better on the side) so this recipe is dairy free!
    Garlic cloves, chives and an onion alongside small bowls of hungarian paprika, cayenne pepper, chicken stock, chicken thighs, tomato paste and salt.

    Ingredients you'll need

    • Bone-in, skin-on chicken thighs and/or legs: You can use either one or both. You need the bone and the skin for sauce thickening and flavor.
    • Hungarian paprika: You do want Hungarian paprika for this recipe, it may be marked as Hungarian sweet paprika and/or édes. Do NOT get hot Hungarian paprika, we're using a lot and that would just be way too hot.
    • Cayenne pepper: This is where we'll get a bit of heat to balance the sweet.
    • Onion
    • Garlic
    • Tomato paste
    • Chicken stock
    • Olive oil
    • Sour cream: To serve on the side.
    • Chives or parsley: Optional topping.
    • Kosher salt and freshly ground black pepper

    Recommended tools and equipment

    • Large, deep skillet with a lid: We're making the paprikash sauce and the chicken all in one pan! So easy. I used my Lodge enameled cast iron pan.
    • Microplane grater: To grate the garlic. This is one of my all-time fave kitchen tools.
    • Chef's knife and cutting board: To slice the onions.

    How to make Hungarian Chicken Paprikash

    Follow my step by step instructions for foolproof results!

    Raw chicken thighs seasoned with salt and pepper on a sheet pan.

    Step 1: Season and sear the chicken

    Season the chicken thighs on both sides with salt and pepper. Place a large, deep skillet with a lid over medium high heat and add the olive oil.

    Four lightly browned chicken thighs in a pan with blue handles.

    Working in batches, place the chicken thighs skin side down and cook until the skin is lightly browned, about 5 minutes. Then flip over and cook for an additional 2-3 minutes. Remove to a plate and set aside.

    Half an onion and thin slices of onion with a chef's knife on a cutting board.

    Step 2: Slice the onions and grate the garlic

    While the chicken cooks, use a good chef's knife to slice the onions thinly.

    A microplane grater with grated garlic on it next to two garlic bulbs and some garlic skins.

    Then use a microplane grater to grate the garlic.

    Softened onion slices in a pan.

    Step 3: Cook the onions and make the paprikash sauce

    Turn the heat down to medium low and add the onions to the rendered chicken fat in the pan. Cook the onions until softened and golden, about 8 minutes.

    Paprika and sliced onions stirred together in a pan.

    Add the Hungarian paprika and cayenne to the pan and stir into the fat in the pan for a minute or two to allow the spices to bloom.

    Grated garlic is added to the paprika/onion mixture.

    Then add the garlic and stir for another minute until it is fragrant.

    Tomato paste being added to the paprika mixture in the pan.

    Add the tomato paste and stir into the mixture for about one minute until thoroughly combined.

    Partially cooked chicken thighs in a pan with paprika sauce.

    Step 4: Simmer the chicken in the paprikash sauce

    Add the chicken stock and 1 teaspoon of salt to the spice mixture and whisk to combine. Add the chicken thighs and their resting juices to the pan and bring to a low simmer.

    Finished chicken paprikash in a pan with blue handles.

    Cover and cook on low for about 40 minutes, flipping and basting the chicken occasionally.

    Transfer chicken and generous ladles of the paprikash sauce to serving bowls. Top with sour cream and chives or parsley if desired.

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    Tips for perfect Hungarian chicken paprikash

    • Cooking or "blooming" the paprika and cayenne in the chicken fat in the pan is a very important step. It allows the flavors of the spices to blossom, and also ensures that the paprika melts into the sauce. Skipping this step may result in a gritty texture.
    • It's so important to use a Hungarian paprika for your chicken paprikash sauce! Hungarian paprika has its own unique flavor.
    • You'll notice that I am NOT mixing the sour cream into the sauce here. I much prefer to serve the sour cream on top or on the side. This keeps the sauce from breaking when cooking and allows everyone to portion it to their own tastes. It also makes it more pleasant when reheating leftovers and allows you to freeze it easily.

    What to serve with chicken paprikash

    • Creamy Cucumber Salad is a classic Hungarian choice. I had this combo in Hungary and really enjoyed it.
    • Apple Fennel Salad with Parmesan and Walnuts would also be a cool, bright complement to the warming flavors of the sauce.

    Storing and reheating

    Hungarian chicken paprikash is a great meal to make ahead! If I'm just making it one day ahead, I let it cool in the covered skillet and then put that in the refrigerator. That's less cleanup and I've already got dinner in the pan when it's time to reheat.

    If storing longer, transfer to an airtight container for up to 3 days.

    To reheat, cook over low heat in a covered skillet until heated through. Add a splash of stock to the sauce as necessary.

    Can you freeze Hungarian chicken paprikash?

    If you do not add the sour cream to the sauce, it freezes well in an airtight container for up to two months. Thaw in the refrigerator overnight before reheating.

    FAQ

    Can you make Hungarian chicken paprikash dairy-free?

    This recipe is dairy-free, as the sour cream is served on the side and optional. You can also buy dairy-free sour cream, or make your own from coconut milk, cashews, lemon juice and other ingredients.

    What kind of wine should you serve with chicken paprikash?

    A rosé works very well, complementing the spicy-sweet flavors. (Look for a Hungarian one!) A light-bodied white wine would also be great, something like a Sauvignon Blanc or Pinot Grigio.

    More chicken recipes with European flavors

    Let's cook more European chicken dishes with tasty sauces!

    • Chicken Escabeche with Jalapeños, Raisins, and Mint is for all you vinegar-lovers longing for a taste of Spain.
    • Chicken Thighs in Red Wine with Dried Plums will bring the flavors of a fancy French bistro to your very own kitchen.
    • Greek Chicken and Potatoes absorbs lemon juice as it cooks, and gets topped with a bright yogurt-dill sauce!

    Recipe

    Hungarian Chicken Paprikash

    Hungarian chicken paprikash is an iconic dish that's easy to make. You only need a few ingredients and one pan to get this homey comfort food on the table.
    5 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Hungarian
    Diet: Gluten Free
    Keyword: Hungarian chicken paprikash
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 4
    Calories: 679kcal

    Equipment

    • chef's knife
    • cutting board
    • microplane grater
    • silicone spatula
    • wide, deep skillet with a lid

    Ingredients

    • 8 bone-in, skin-on chicken thighs or a mix of thighs and legs
    • 1 onion
    • 2.5 tablespoon Hungarian paprika sweet, NOT hot
    • ¼ teaspoon cayenne pepper
    • 3 cloves garlic
    • 2 tablespoon tomato paste
    • 2 cups low-sodium chicken stock
    • 1 teaspoon kosher salt for the sauce
    • kosher salt and freshly ground black pepper to season the chicken
    • sour cream for serving on the side
    • chives or parsley for garnish
    Prevent your screen from going dark

    Instructions

    • Season the chicken thighs on both sides with salt and pepper. Place a large, deep skillet with a lid over medium high heat and add the olive oil.
    • Working in batches, place the chicken thighs skin side down and cook until the skin is lightly browned, about 5 minutes. Then flip over and cook for an additional 2-3 minutes. Remove to a plate and set aside.
    • While the chicken cooks, use a good chef's knife to slice the onions thinly. Then use a microplane grater to grate the garlic.
    • Turn the heat down to medium low and add the onions to the rendered chicken fat in the pan. Cook the onions until softened and golden, about 8 minutes.
    • Add the paprika and cayenne to the pan and stir into the fat in the pan for a minute or two to allow the spices to bloom. Then add the garlic and stir for another minute until it is fragrant.
    • Add the tomato paste and stir into the mixture for about one minute until thoroughly combined.
    • Add the chicken stock and 1 teaspoon of salt to the spice mixture and whisk to combine. Add the chicken thighs and their resting juices to the pan and bring to a low simmer. Cover and cook for about 40 minutes, flipping and basting the chicken occasionally. The sauce should just be gently simmering, not boiling.
    • Check the sauce for seasoning and adjust if necessary, then transfer chicken and generous ladles of the paprikash sauce to serving bowls. Top with sour cream and chives or parsley if desired.

    Notes

    • Cooking or "blooming" the paprika and cayenne in the chicken fat in the pan is a very important step. It allows the flavors of the spices to blossom, and also ensures that the paprika melts into the sauce. Skipping this step may result in a gritty texture.
    • You'll notice that I am NOT mixing the sour cream into the sauce here. I much prefer to serve the sour cream on top or on the side. This keeps the sauce from breaking when cooking and allows everyone to portion it to their own tastes. It also makes it more pleasant when reheating leftovers and allows you to freeze it easily.
    • If you do not add the sour cream to the sauce, this freezes well in an airtight container for up to two months. To reheat, first thaw in the refrigerator overnight, then cook over low heat in a covered skillet until heated through.
     
    This post contains affiliate links. If you purchase through my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 679kcal | Carbohydrates: 8g | Protein: 50g | Fat: 49g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 283mg | Sodium: 844mg | Potassium: 846mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2433IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 3mg

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    Reader Interactions

    Comments

    1. Ashley

      March 16, 2023 at 1:41 pm

      You left out how much tomato paste

      Reply
      • Debra

        March 17, 2023 at 11:20 am

        Hi Ashley,

        THANK YOU for calling my attention to that! I have updated the recipe with the correct amount of tomato paste, it is 2 tablespoons.

        I so appreciate the heads up and understanding when I omit something... it's just me on my own over here doing everything so sometimes I miss things!

        Thanks so much for reading and trying my recipes,

        Debra

        Reply

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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