Hungarian chicken paprikash is a home-style stew of chicken simmered with sweet paprika, onion, and a creamy sour-cream finish, usually served over egg noodles or dumplings. Recipes vary by region and household; this version builds a gently thickened pan sauce and keeps the paprika fragrant rather than harsh.
Ingredients
- 3 lb (1.36 kg) bone-in, skin-on chicken thighs, about 8 pieces
- 1½ tsp (8 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil, such as sunflower or canola oil
- 2 cups (300 g) finely chopped yellow onion, about 2 medium onions
- 1 medium green bell pepper (about 150 g), stemmed, seeded, and chopped
- 1 medium ripe tomato (about 120 g), chopped
- 3 tbsp (21 g) sweet Hungarian paprika
- ¼ tsp (about 0.5 g) hot Hungarian paprika or cayenne, optional
- 1 tbsp (8 g) all-purpose flour
- 2 cups (480 ml) low-sodium chicken broth
- 1 cup (240 g) full-fat sour cream, brought to room temperature
- 12 oz (340 g) wide egg noodles, for serving
- 2 tbsp (8 g) chopped fresh parsley, for serving, optional
Instructions
- Prepare the chicken. Pat the thighs dry with paper towels; dry skin browns more readily and helps prevent excess splatter. Season all over with the salt and black pepper. Chop the onion, pepper, and tomato before heating the pan so the aromatics are ready when needed. Set the sour cream on the counter while you cook; taking off some of its chill makes it less likely to separate when added later.
- Brown the thighs. Heat the oil in a wide, heavy Dutch oven or deep skillet over medium-high heat. Arrange the chicken skin-side down in a single layer, working in batches if the pieces would otherwise touch. Brown for about 6 minutes on the skin side and 6 minutes on the other side, turning once. The chicken does not need to cook through yet. Transfer it to a plate, leaving the rendered fat in the pan. If the pan is crowded, the chicken will steam instead of browning, so give it room.
- Cook the vegetables. Reduce the heat to medium. Add the onion and green pepper to the pan and cook for 7 to 8 minutes, stirring often, until softened and the onion looks translucent rather than browned. Stir in the chopped tomato and cook for 1 minute, scraping up the flavorful browned bits. If the pan looks dry, add a spoonful of broth rather than more oil.
- Add the paprika and broth. Take the pan off the heat briefly, then stir in the sweet paprika and optional hot paprika. Paprika can turn bitter if it scorches, so avoid adding it to a very hot, dry pan. Stir in the flour until it coats the vegetables, then gradually pour in the broth while stirring to avoid lumps. Return the pan to medium heat and bring the liquid to a gentle simmer, which should take about 4 minutes.
- Simmer the chicken. Nestle the thighs into the sauce skin-side up, along with any juices on the plate. Cover, reduce the heat to low, and simmer gently for 40 minutes. A quiet simmer is best: vigorous boiling can make the meat tough and break the sauce. Check that the thickest part of each thigh reaches 165°F (74°C) on a food thermometer, without touching bone; USDA FSIS identifies 165°F (74°C) as the safe minimum internal temperature for poultry. If any piece has not reached that temperature, continue simmering and recheck after 5 minutes.
- Make the sour-cream sauce. Lift the cooked chicken onto a clean plate. In a bowl, whisk the sour cream until smooth. Slowly whisk about ½ cup (120 ml) of hot pan sauce into the sour cream, a spoonful at a time at first, to warm it gradually. Stir the tempered mixture back into the pan off the heat. Do not boil the sauce after adding sour cream, as high heat can make it grainy. Taste and adjust the salt and pepper.
- Serve. Return the chicken to the pan and spoon sauce over the pieces. If serving with egg noodles, cook them separately according to their package directions while the chicken simmers, then drain. Serve the paprikash hot over the noodles, with parsley if desired.
Tips
- Use paprika that still smells lively. Sweet Hungarian paprika is the defining flavor, and an old jar can taste dusty or flat. Look for paprika labeled sweet or édes; hot or csípős paprika adds heat. If Hungarian paprika is unavailable, use fresh sweet paprika from another source. Smoked paprika is not a close substitute because its smoke can overwhelm the gentle, rounded flavor of this sauce.
- Keep the heat moderate after adding paprika. Taking the pan off the burner before stirring it in helps prevent scorching. If you want a hotter result, begin with the small optional amount in the ingredient list and add more at the table; cayenne is sharper and less traditionally flavored than hot Hungarian paprika.
- Temper the sour cream instead of pouring it straight in. Mixing warm sauce into the sour cream first brings the temperatures closer together and reduces the chance of curdling. Use full-fat sour cream for the smoothest texture. Low-fat sour cream can separate more easily, so keep the finished sauce off direct heat and do not let it boil.
- Choose thighs for a forgiving simmer. Bone-in thighs stay moist and add flavor to the sauce. If using skinless thighs, brown them briefly for flavor and expect less rendered fat in the pan. Breast meat can be used, but it cooks faster and is easier to overcook; check its temperature early rather than relying only on the listed simmer time.
Serving Suggestions
Wide egg noodles are a familiar partner because their broad surface catches the paprika sauce. In Hungary, chicken paprikash is also commonly served with nokedli, small soft dumplings similar to spaetzle. If you cannot find nokedli, egg noodles are convenient; buttered potatoes, plain rice, or a slice of crusty bread are other useful choices for soaking up the sauce. Keep sides simply seasoned so they do not compete with the paprika.
A crisp cucumber salad or a lightly dressed green salad balances the richness of sour cream. Pickled cucumbers or another tart vegetable also work well, especially alongside a generous portion of sauce. For a practical supper, serve the chicken and noodles family-style, with extra parsley and black pepper at the table. If you are cooking noodles ahead, toss them with a little butter so they do not clump, and keep them separate from the sauce until serving; they absorb liquid if left sitting in the pan.
Variations
Use boneless thighs. Replace the bone-in pieces with about 2½ lb (1.13 kg) boneless, skinless thighs. Brown them in batches, then start checking for doneness after about 25 minutes of gentle simmering. The sauce will have a little less depth, but the dish is easier to serve. Always use a thermometer and cook poultry to 165°F (74°C).
Make it a little lighter. Substitute plain full-fat Greek yogurt for the sour cream if needed, but temper it just as carefully and stir it in off the heat. Yogurt is tangier and can split more readily, so do not boil the finished sauce. A dairy-free sour cream alternative can work too, though flavor and thickness vary by product.
Adjust the vegetables and heat. Some family versions include more pepper or tomato, while others make a simpler onion-and-paprika gravy. You can use a red bell pepper for a sweeter note, or leave out the tomato for a less tangy sauce. To keep the dish mild, omit hot paprika; for more heat, add a small pinch at a time near the end.
Make it gluten-free. Use a certified gluten-free flour blend in place of the all-purpose flour, or omit the flour and thicken the sauce with a small cornstarch slurry. Whisk 1 tbsp (8 g) cornstarch with 1 tbsp (15 ml) cold water, stir it into the simmering broth before adding the chicken, and simmer briefly until the sauce thickens. Check the broth and noodles’ labels as well.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. The chicken and sauce keep for 3 to 4 days in the refrigerator. Store noodles separately when possible so they do not soak up the sauce; if they are already mixed in, the dish is still fine to store together, though the noodles will soften.
For longer storage, freeze the chicken and sauce in an airtight freezer container for up to 3 months for best quality. Sour-cream sauces can change texture slightly after freezing, so thaw overnight in the refrigerator and stir gently as they warm. Reheat on the stove over low heat, stirring occasionally, until the leftovers reach 165°F (74°C); add a splash of broth if the sauce has thickened. Avoid boiling it. Microwave individual portions covered, stirring partway through, and check that the center reaches 165°F (74°C).
Frequently Asked Questions
Is chicken paprikash the same as Hungarian chicken paprikash?
Yes. Chicken paprikash, also called paprikás csirke in Hungarian, is the familiar English name for this paprika-seasoned chicken dish. Recipes vary: some use more or less tomato and pepper, and the way the sauce is thickened differs. The defining character is chicken simmered with paprika and finished with a creamy sauce.
Can I use chicken breasts instead of thighs?
Yes, but breasts are leaner and can dry out if simmered for the full time. Use similar-sized pieces, start checking them well before the 40-minute mark, and remove each piece when its thickest part reaches 165°F (74°C). If the sauce needs more time to thicken, lift the chicken out while it simmers gently, then return it once the sauce is ready.
Why did my sour-cream sauce curdle?
It usually happens when cold sour cream meets very hot liquid or when the finished sauce boils. Let the sour cream lose its refrigerator chill, whisk hot sauce into it gradually, and add it to the pan off the heat. If it looks slightly grainy, take it off the burner and whisk gently; avoid trying to fix it with a hard boil.
Can I make Hungarian chicken paprikash ahead?
Yes. Cook the chicken and sauce, cool and refrigerate them promptly, then reheat gently before serving. For the freshest texture, stir in the tempered sour cream shortly before serving rather than storing the finished sauce for several days. If you make the full dish ahead, reheat it slowly and do not let the sauce boil.
What is a good substitute for Hungarian paprika?
Fresh, mild sweet paprika is the closest practical substitute. The result may be a little less aromatic, but it will still give the sauce its characteristic red color and gentle pepper flavor. Avoid using smoked paprika as the main replacement; its strong smoky note changes the dish. Add cayenne separately if you want extra heat.
Related
- Hungarian Chicken Paprikash with Dumplings: A Cozy Classic
- Hungarian Food in NJ: Chicken Paprikash for Home Cooks
- Hungarian Goulash with Paprika: A Slow-Simmered Classic
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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