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Authentic Chicken Paprikash

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4.3 from 36 reviews

Authentic Chicken Paprikash is a traditional Hungarian stew featuring tender, bone-in chicken pieces simmered in a rich, creamy sauce infused with genuine sweet Hungarian paprika. Made with pork lard, onions, garlic, tomatoes, and finished with sour cream and heavy cream, this flavorful dish is best served over nokedli, Hungarian-style egg noodles, delivering a comforting and classic Eastern European meal.

Ingredients

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Chicken Paprikash

  • 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

For Serving

  • Hungarian nokedli (small, stubby egg noodles similar to German spaetzle)

Instructions

  1. Brown the Chicken: Heat the pork lard in a large Dutch oven or heavy pot over medium heat. Add the chicken pieces and brown them on all sides until golden. Once browned, transfer the chicken to a plate and set aside.
  2. Sauté Onions, Garlic, and Tomatoes: In the same pot with the leftover fat, add the finely chopped onions and fry until golden brown. Add the minced garlic and diced tomatoes (and diced Hungarian bell pepper if using), frying for another 2-3 minutes. Remove the pot from the heat to prevent the paprika from overheating in the next step.
  3. Add Paprika and Seasonings: Stir in the sweet Hungarian paprika, sea salt, and freshly ground black pepper into the onion mixture. This step off heat is crucial to avoid burning the paprika, which would turn it bitter.
  4. Simmer the Chicken: Return the browned chicken pieces to the pot. Place the pot back on the heat and pour in enough chicken broth to mostly cover the chicken. Bring to a boil, then cover, reduce heat to medium-low, and simmer gently for 40 minutes until the chicken is tender and cooked through. Remove the chicken and place it on a plate temporarily.
  5. Prepare the Cream Sauce: In a small bowl, mix the all-purpose flour into the full-fat sour cream and heavy cream to make a smooth paste. Slowly whisk this mixture into the simmering sauce in the pot to avoid lumps. Simmer gently for a couple of minutes until the sauce thickens. Adjust salt and pepper to taste.
  6. Combine and Heat Through: Return the cooked chicken pieces to the pot with the thickened sauce. Simmer just until the chicken is heated through, allowing the flavors to meld.
  7. Serve: Serve the chicken paprikash hot alongside Hungarian nokedli (short, stubby egg noodles similar to spaetzle) for an authentic meal.

Notes

  • Using pork lard instead of butter enhances the traditional flavor of this dish but butter is an acceptable substitute.
  • Keep the paprika addition off the direct heat to avoid a bitter taste.
  • Ensure sour cream is at room temperature before mixing with flour to prevent lumps in the sauce.
  • Hungarian bell pepper is optional but adds authentic flavor and color.
  • Nokedli can be made at home with a spaetzle scraper or can be substituted with spaetzle noodles if unavailable.

Find it online: https://yumfoodusa.com/authentic-chicken-paprikash/