Chicken paprikash is a Hungarian stew of tender chicken simmered with sweet paprika, onion, and a creamy sour-cream sauce, usually served over noodles or dumplings. If you are looking for Hungarian food in NJ and want a comforting dish to make at home, this approachable version brings the familiar paprika-rich flavor to the table without requiring hard-to-find equipment or ingredients.
Ingredients
- 2½ lb (1.13 kg) bone-in, skinless chicken thighs and drumsticks, patted dry
- 2 cups (300 g) finely chopped yellow onion, about 2 medium onions
- 2 tbsp (30 ml) neutral oil, such as sunflower or canola oil
- 2 tbsp (14 g) sweet Hungarian paprika
- 1 tsp (2 g) hot Hungarian paprika, optional; use a pinch of cayenne if unavailable, though the flavor will be sharper
- 1 small green bell pepper, finely chopped, about ½ cup (75 g)
- 1 small ripe tomato, chopped, about ½ cup (100 g)
- 1 tsp (6 g) fine salt, plus more as needed
- ½ tsp (1 g) freshly ground black pepper
- 1½ cups (355 ml) low-sodium chicken broth or water
- 1 tbsp (8 g) all-purpose flour
- ¾ cup (180 g) full-fat sour cream, brought to room temperature
- 2 tbsp (30 ml) cold water, for mixing with the flour
- 12 oz (340 g) wide egg noodles
- 4 qt (3.8 L) water and 1 tbsp (18 g) salt, for cooking the noodles
- 2 tbsp (8 g) chopped parsley, optional, for serving
Instructions
- Prepare the chicken and vegetables. Pat the chicken dry so it browns rather than steams. Trim away any loose excess fat, but leave the pieces whole. Chop the onions, pepper, and tomato, and measure the paprika before you start cooking. Paprika can turn bitter if it scorches, so having everything ready makes the first few steps easier to manage.
- Brown the chicken. Heat the oil in a heavy Dutch oven or deep, wide pot over medium-high heat. Working in batches so the pot is not crowded, brown the chicken for about 3 to 4 minutes per side. It does not need to cook through yet. Transfer the pieces to a plate. If the pot looks dry, add a teaspoon of oil; if there is a large pool of rendered fat, spoon off most of it, leaving about 1 tablespoon behind.
- Soften the onion and bloom the paprika. Reduce the heat to medium and add the onion. Cook for 5 to 6 minutes, stirring, until soft and translucent but not browned. Stir in the green pepper and tomato and cook for 2 minutes. Take the pot off the heat, add both paprikas, salt, and black pepper, and stir for about 30 seconds. Removing the pot from the burner helps keep the ground paprika from scorching in the hot oil.
- Simmer the chicken. Pour in the broth and scrape the browned bits from the bottom of the pot. Return the chicken and any juices on the plate, arranging the pieces in the sauce. Bring the liquid to a gentle simmer, cover, and cook over low heat for 30 to 35 minutes, turning the pieces once if they are not mostly submerged. Keep the liquid at a quiet simmer rather than a hard boil. Check the thickest part of a piece without touching bone: USDA FSIS guidance sets the safe minimum internal temperature for chicken at 165°F (74°C), measured with a food thermometer. If a piece has not reached that temperature, simmer it a little longer and check again.
- Cook the noodles while the chicken simmers. Bring the 4 quarts of salted water to a boil in a separate pot. Add the egg noodles and cook according to the package directions, usually 7 to 10 minutes, until tender but not mushy. Drain well. If the chicken finishes first, keep it covered over very low heat while the noodles drain.
- Make the sour-cream sauce. Transfer the cooked chicken to a plate and keep it loosely covered. In a small bowl, whisk the flour with the cold water until smooth, then whisk in the room-temperature sour cream. Spoon a few tablespoons of hot cooking liquid into the sour-cream mixture, whisking as you go to warm it gradually. Stir this mixture into the pot. Warm the sauce over low heat for 2 to 3 minutes, stirring, until it thickens lightly; do not let it boil, because boiling can make sour cream curdle. Return the chicken to the sauce and turn the pieces to coat. Taste and adjust the salt. Serve over drained noodles, with parsley if using.
Tips
- Choose sweet paprika, not smoked paprika. Sweet Hungarian paprika gives the sauce its rounded, gently earthy flavor. A jar labeled simply paprika can work, but smoked paprika will make the dish taste noticeably smoky rather than like a classic paprikash. Check that your paprika smells fragrant; an old, faded jar contributes little flavor.
- Keep the heat gentle once the paprika goes in. Take the pot off the burner before stirring in the spice, then add the broth promptly. Burnt paprika tastes harsh and can spoil the sauce. If the pan is very hot, wait a few seconds before adding the spice.
- Temper the sour cream. Let it lose its chill on the counter while the chicken cooks, and whisk in a little hot broth before adding it to the pot. Full-fat sour cream is less likely to split than a low-fat version. Once it is in the sauce, warm gently without boiling.
- Do not crowd the browning pan. Brown the chicken in batches if needed; crowded pieces release moisture and turn pale. Browning adds savory flavor to the cooking liquid, but the chicken will finish cooking during the covered simmer.
Serving Suggestions
Wide egg noodles are a practical, common partner for the silky paprika sauce. Spoon plenty of sauce over each portion, and add a simple cucumber salad, lightly dressed cabbage, or steamed green beans to balance the richness. A slice of crusty bread can help catch any sauce left on the plate. For a more traditional Central European-style meal, serve the chicken with nokedli, small soft flour dumplings, if you are comfortable making them; they take extra preparation, so noodles are an easy weeknight alternative.
Set out chopped parsley for a fresh finish, and offer extra sour cream at the table only if guests want a cooler, tangier spoonful. The sauce is already creamy, so rich sides such as buttery mashed potatoes are optional rather than necessary. If you are planning a meal around Hungarian food in NJ, this recipe works well as a centerpiece alongside a vegetable side and a simple dessert, without needing a complicated menu.
Variations
Families and regions prepare paprikash in different ways, so this is one home-cook-friendly version rather than a claim to a single definitive recipe. For a milder pot, omit the hot paprika; for more heat, add a little more hot Hungarian paprika instead of relying on a large amount of cayenne. Cayenne brings direct heat but lacks paprika’s particular flavor, so add it in small pinches.
Boneless, skinless chicken thighs can replace bone-in pieces. They cook faster, so begin checking them after about 18 to 20 minutes of simmering and use a thermometer to confirm 165°F (74°C). Chicken breast is leaner and can dry out if simmered too long; use whole breasts or large pieces and check their temperature early. For a meat-free adaptation, use thick slices of mushrooms and vegetable broth, but expect a different dish: mushrooms do not provide the same savory flavor or texture as chicken. For a dairy-free version, omit the sour cream and use an unsweetened plant-based cooking cream; its flavor and thickening behavior will vary, so add it gradually and avoid boiling.
Storage and Reheating
Refrigerate the chicken and sauce within 2 hours of cooking, ideally in a shallow, covered container. They keep for 3 to 4 days in the refrigerator. Store the noodles separately if possible; they are less likely to soften as they sit, and the sauce is easier to reheat evenly. The sour-cream sauce may look a little less smooth after chilling, but gentle reheating and stirring usually bring it back together.
Reheat the chicken and sauce in a covered saucepan over low heat, stirring carefully and adding a splash of broth or water if the sauce has thickened. Heat leftovers to 165°F (74°C), checking the chicken with a food thermometer. Avoid a rolling boil, which can cause the sour cream to separate. Reheat noodles separately in simmering water or in the microwave with a spoonful of water. Freeze the chicken and sauce in a freezer-safe container for up to 2 months for best quality; the texture of the sour cream may change somewhat after thawing. Thaw overnight in the refrigerator and reheat gently to 165°F (74°C).
Frequently Asked Questions
What makes chicken paprikash Hungarian?
Its defining character comes from chicken cooked with paprika and onion, then finished with a creamy, tangy sauce. Paprika is central to Hungarian cooking, but recipes differ in the cut of chicken, the vegetables, the amount of heat, and whether the sauce includes sour cream or another thickener.
Can I make this recipe with regular paprika?
Yes. If the label says paprika but does not specify sweet Hungarian paprika, it will still color and season the sauce, though the aroma may be less distinctive. Avoid smoked paprika if you want the familiar flavor profile. A little sweet paprika plus a small pinch of cayenne can stand in for sweet and hot Hungarian varieties, but the result will not be identical.
Can chicken paprikash be made ahead?
Yes. Cook the chicken and sauce, cool and refrigerate them within 2 hours, then reheat gently the next day until the leftovers reach 165°F (74°C). If you expect to make it ahead, you can cook the noodles just before serving so they keep a better texture. Stir the sauce while it reheats, and do not let it boil.
Why did my sour-cream sauce curdle?
It was probably heated too quickly or allowed to boil. Cold sour cream added directly to very hot liquid is also more likely to separate. Bring it closer to room temperature, temper it with hot broth, and keep the finished sauce over low heat. If it separates slightly, whisking gently may improve its appearance, though it may not become perfectly smooth again.
Can I use boneless chicken or serve it without noodles?
Boneless thighs work well, but they need less simmering time; check them early and cook to 165°F (74°C). You can serve the sauce and chicken with dumplings, boiled potatoes, or bread instead of noodles. Choose a side that can hold the creamy sauce, and cook it separately so the chicken’s simmering time stays controlled.
Is this recipe very spicy?
Not as written if you leave out the optional hot paprika. Sweet paprika is aromatic rather than hot, while hot paprika adds a gentle-to-moderate kick depending on the product. Start with a small amount, taste the sauce near the end, and add more only if you want extra heat.
Related
- Hungarian Goulash: A Hearty, Traditional Paprika Soup
- Hungarian Yellow Bean Soup: Creamy, Tangy and Easy
- Hungarian Chicken Paprikash: A Family-Style Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).