Paprikás Csirke (Paprika Chicken)
- Mandi Casey
- Aug 19
- 3 min read
Its hard to believe that in just a few months I’ll be headed to Budapest. Since I’ve never been, I’m doing what I always do before traveling somewhere new, learning about the food! For me, cuisine is the most delicious way to understand a culture, and Hungary has no shortage of dishes with history, heart, and soul.
One that immediately drew me in is Paprikás Csirke, or chicken paprikash. It’s a dish many Hungarians hold close to their hearts, often prepared for family gatherings and holidays. Comforting, rich, and deeply satisfying, it’s traditionally served with nokedli (Hungarian dumplings), making it the kind of meal that lingers in your memory long after the last bite. BUT….. I chose to serve with Carolina Gold Rice! And what a great decision that was.
I love how food tells stories, and this dish certainly does. Paprikash grew from Hungary’s agricultural roots, designed to be hearty enough to fuel long days of work. By the late 19th and early 20th centuries, it had traveled far beyond Hungary, appearing on Central European restaurant menus and eventually making its way into the kitchens of Hungarian immigrant families in America.
There’s a saying in Hungary that the true test of a cook is in their paprikash. It sounds simple…….onions, paprika, sour cream, and tender chicken, but balancing those flavors just right is an art. In that sense, paprikash is more than a recipe. It’s a reflection of Hungarian culinary identity, a dish that connects generations.
I made it for Sunday dinner, and it was everything I hoped for, warm, comforting, and absolutely delicious. This took awhile, and it’s a little messy, but this won’t be the last time I make it. And you can best believe, I will be purchasing a ton of authentic paprika while I am there!!!
You will need:
3 lbs of skin on, bone in, chicken thighs and legs
1 tbsp olive oil
1 tbsp butter
2 medium onions, or 1 large, finely chopped
2–3 tbsp Hungarian sweet paprika
1 tsp hot paprika or cayenne (optional, for a little heat)
1 red bell pepper, diced (optional, adds sweetness)
2 cloves garlic, minced
2 medium tomatoes (or 1 cup canned, chopped)
1 1/2 cups chicken broth
1/2 cup sour cream
2 tbsp flour (optional, for thickening)
Salt & pepper, to taste
In a large pot or Dutch oven, heat the butter oil. Pat dry chicken, salt and pepper each piece, and brown on each side. You will need to do this in a couple of batches. Remove chicken to a bowl. Skim off some of the fat to where there is just a thin even layer in the pan. Add garlic to remaining oil, cook until golden then add onions cook on medium until soft. Remove the pot briefly from heat and add in the paprika (and hot paprika if using).
Return to heat, add bell pepper, and tomatoes. Cook a few minutes and pour in broth, and stir well. Add in chicken, cover, and simmer on low for 40–50 minutes, until chicken is tender.
In a small bowl, whisk the sour cream with flour. Add a ladle of hot cooking liquid to temper it, then stir it back into the pot.
Simmer gently (do not boil hard) for 5 minutes until sauce is smooth and creamy. Adjust seasoning.

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