Name: Authentic Chicken Paprikash
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Hungarian
Ingredients: 2 tablespoons pork lard (or butter; lard is traditionally used for best flavor); 3 pounds chicken pieces, bone-in and skin-on; 2 medium yellow onions, very finely chopped; 2 cloves garlic, finely minced; 2 Roma tomatoes, seeds removed and very finely diced; 1 Hungarian bell pepper, diced (optional); 3–4 tablespoons quality, genuine imported sweet Hungarian paprika; 2 cups quality chicken broth (preferred: Aneto brand); 1 1/2 teaspoons sea salt; 1/2 teaspoon freshly ground black pepper; 3 tablespoons all-purpose flour; 3/4 cup full fat sour cream, room temperature; 1/4 cup heavy whipping cream; Hungarian nokedli (small, stubby egg noodles similar to German spaetzle)

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If you are craving a taste of Hungary that warms both your heart and your kitchen, then you have to try this Authentic Chicken Paprikash. This traditional Hungarian dish features tender, bone-in chicken pieces lovingly simmered in a luscious, creamy sauce infused with genuine sweet Hungarian paprika. The marriage of smoky paprika, rich sour cream, and hearty chicken creates a comforting stew that feels like a warm hug on a plate. Perfectly paired with nokedli, those delightfully simple Hungarian egg noodles, it’s a meal that brings family and friends together at the table with every bite.

Authentic Chicken Paprikash - Recipe Image

Ingredients You’ll Need

Don’t be fooled by its simplicity—each ingredient in Authentic Chicken Paprikash plays a crucial role in building layers of flavor, color, and texture. From the richness of pork lard to the vibrant hue of paprika, these essentials come together like a perfectly choreographed symphony.

2 tablespoons pork lard (or butter): Traditional and flavorful fat that yields the best depth but butter is a great substitute.
3 pounds chicken pieces, bone-in and skin-on: The heart of the dish providing juicy, tender meat full of natural flavor.
2 medium yellow onions, finely chopped: Sweetness and body that caramelize beautifully when sautéed.
2 cloves garlic, finely minced: Adds gentle aromatics without overpowering the sauce.
2 Roma tomatoes, seeds removed and finely diced: A subtle tang and fresh acidity to balance richness.
1 Hungarian bell pepper, diced (optional): Adds color and authentic Hungarian flair if you want to be traditional.
3–4 tablespoons genuine sweet Hungarian paprika: The unmistakable star spice that gives the dish its signature smoky and sweet flavor.
2 cups quality chicken broth: The base of the sauce that infuses more depth and keeps everything moist.
1 1/2 teaspoons sea salt: Enhances natural flavors without overwhelming.
1/2 teaspoon freshly ground black pepper: Provides subtle heat and complexity.
3 tablespoons all-purpose flour: Thickens the sauce to that perfect creamy consistency.
3/4 cup full fat sour cream, room temperature: Adds tang and creaminess that is essential to authentic flavor.
1/4 cup heavy whipping cream: Makes the sauce luxuriously rich.
Hungarian nokedli (egg noodles): The ideal companion to soak up every bit of saucy goodness.

How to Make Authentic Chicken Paprikash

Step 1: Brown the Chicken

Start by heating the pork lard in a large Dutch oven over medium heat until shimmering. Carefully add your chicken pieces and brown them on all sides until they develop a gorgeous golden crust. This caramelization is essential as it enhances both flavor and texture. Once golden, transfer the chicken to a plate—this step sets the foundation for those tender, flavorful bites you will savor.

Step 2: Sauté Onions, Garlic, and Tomatoes

Using the delicious fat that remains in the pot, add finely chopped onions and cook until they turn a rich golden brown. Their sweetness will mingle beautifully with the sauce later on. Toss in the minced garlic and diced tomatoes (plus the diced Hungarian bell pepper if you’re including it), and let everything sauté together for a few minutes. This melds the flavors and softens the vegetables perfectly.

Step 3: Add Paprika and Seasonings

Take the pot off the heat to ensure your paprika doesn’t burn and become bitter. Stir in the quality sweet Hungarian paprika alongside sea salt and freshly ground black pepper. This careful step activates the deep, smoky aromas without compromising that delicate balance, which is the soul of Authentic Chicken Paprikash.

Step 4: Simmer the Chicken

Return the browned chicken pieces to the pot and pour in enough chicken broth to almost cover the meat. Bring everything up to a boil, then reduce the heat to medium-low and cover the pot. Let it simmer gently for about 40 minutes. During this time the chicken becomes tender and the flavors harmonize beautifully, creating the rich base of your stew.

Step 5: Prepare the Cream Sauce

While your chicken simmers, mix the all-purpose flour with sour cream and heavy cream in a small bowl until smooth. Slowly whisk this creamy mixture into the pot, stirring constantly to avoid lumps. Simmer for a few minutes as the sauce thickens to a velvety, luscious texture that perfectly complements the paprika-infused stew.

Step 6: Combine and Heat Through

Pop the chicken pieces back into the pot, allowing them to soak in the creamy sauce heat through for a few minutes. This final gentle simmer melds all those wonderful flavors and ensures every bite of chicken is imbued with rich, smoky goodness that defines Authentic Chicken Paprikash.

Step 7: Serve

Dish out the hearty stew alongside classic Hungarian nokedli, letting the small, pillowy egg noodles soak up every bit of the sauce. This is when the dish truly shines—a warm, soul-satisfying meal that’s perfect anytime you’re craving comfort food with an authentic twist.

How to Serve Authentic Chicken Paprikash

Garnishes

To elevate your dish visually and flavor-wise, sprinkle a little extra paprika on top right before serving for a lovely color boost. Fresh parsley also adds a mild herby brightness that contrasts beautifully with the rich sauce.

Side Dishes

The classic side is, without a doubt, Hungarian nokedli or any small egg noodles that soak up the sauce perfectly. For extra texture, a simple cucumber salad dressed in vinegar or a light cabbage slaw makes a refreshing accompaniment and balances the rich flavors wonderfully.

Creative Ways to Present

For a modern twist, serve your Authentic Chicken Paprikash in individual ramekins topped with a dollop of sour cream and a small sprig of fresh thyme or dill. Or try plating the chicken over creamy mashed potatoes or even polenta to mix things up, though nokedli remains the traditional and most beloved choice.

Make Ahead and Storage

Storing Leftovers

Leftover chicken paprikash keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness and flavor. The sauce intensifies overnight, making the next-day meal just as delicious, if not better.

Freezing

You can freeze this dish, but keep in mind that sour cream-based sauces sometimes separate after freezing. To minimize this, freeze in airtight containers without noodles and add fresh nokedli or your favorite side when reheating.

Reheating

Reheat gently on the stove over low heat, stirring occasionally. Add a splash of chicken broth or cream if the sauce looks too thick or has separated slightly. Avoid microwaving at high power to keep the sauce smooth and luscious.

FAQs

What type of paprika should I use for Authentic Chicken Paprikash?

For the most authentic flavor, always use genuine Hungarian sweet paprika. It has a unique, slightly smoky taste that is sweeter and more delicate than other varieties. Avoid spicy or smoked paprika blends that can overpower the dish.

Can I use chicken breasts instead of bone-in pieces?

Bone-in, skin-on chicken pieces are traditional because they add flavor and keep the meat moist during simmering. Chicken breasts can be used but may dry out more easily and result in less rich flavor.

Is pork lard necessary or can I use butter?

Pork lard is traditional and provides an earthy richness that butter lacks, but butter works as a fine substitute if you prefer or cannot find lard.

How do I make Hungarian nokedli at home?

Nokedli are small dumpling-style egg noodles. You can find recipes online that use flour, eggs, and water, dropped into boiling water with a spaetzle maker or colander. Alternatively, store-bought spaetzle noodles work well as substitutes.

Can I make Chicken Paprikash dairy-free?

Traditional recipes rely on sour cream for creaminess. For dairy-free options, you can try coconut cream or a plant-based sour cream alternative, but the flavor will differ from authentic Hungarian Chicken Paprikash.

Final Thoughts

Sharing this Authentic Chicken Paprikash recipe feels like handing over a cherished family tradition to you. It’s a dish that invites warmth, comfort, and a little bit of Hungarian magic into your everyday cooking. Whether you’re making it for a cozy dinner or to impress friends with something uniquely wonderful, this recipe is sure to become a beloved staple. Give it a try—you’ll fall in love with the rich flavors and heartwarming goodness that only true authentic chicken paprikash can bring.