The flavor in this classic Hungarian dish is gentle but deeply flavorful.
The deep red sauce may make you think it is spicy, but it’s not unless you go with hot paprika or a combination of sweet and hot. Seek out Hungarian sweet paprika and you will not be disappointed. This can be made with bone-in chicken pieces or boneless chicken pieces. Serve over egg noodles or homemade spaetzle!
How To Make Chicken Paprikash (Paprika)
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The Ingredients You Will Need
As you would probably guess, the most important ingredient in this dish is the paprika. Don’t go with plain grocery-store paprika. See below for more information. Once you have that in hand, everything else is very easy to find. Here’s what you’ll need to have on hand:
Lard – Pork lard can be found in most supermarkets or at Hispanic markets. It is commonly used in Hungarian cooking. Canola oil can be substituted.
Chicken – You have options. You’ll need about 3 lbs. We love a combination of skin-on, bone-in chicken thighs and legs. But you, can also go with a whole cut-up chicken, or boneless (and skinless) chicken thighs or breasts, whole or cut into pieces.
Seasonings – Salt, pepper, and sweet Hungarian paprika. Be sure to seek out the paprika. It is what makes or breaks this dish.
Onion – Chopped.
Hungarian hot pepper – Found in the produce section of most supermarkets. See our video for reference. Banana peppers, Italian peppers, or even green bell peppers can be substituted, seeded, and chopped.
Tomatoes – Ripe plum tomatoes are perfect, or a nice, juicy fresh tomato. Canned whole tomatoes, drained and crushed by hand are a good substitute.
Stock – Broth of stock. Homemade is great, but quality store is fine.
Sour cream – Plain (whole) yogurt can be substituted.
Egg Noodles – Extra-wide are great. Homemade spaetzle is similar to the Hungarian noodle called Nokedli and is often served with the dish.
EXPERT TIP: Searing the chicken in the lard (or oil) helps to keep the chicken juicy during the simmering process. If using boneless chicken, cook until just starting to brown. The chicken will finish cooking as it simmers in the broth.
Tips for Making Perfect Chicken Paprikash
Choose the Right Chicken
Cut Selection – Use bone-in, skin-on chicken pieces (like thighs and drumsticks) for the best flavor and moisture. The bones add richness to the sauce while the skin helps to keep the meat juicy during cooking. However, boneless is delicious, too.
Browning – Sear the chicken pieces in a hot skillet until they are golden brown on all sides. This step enhances the overall flavor of the dish by developing a fond at the bottom of the pan.
Use Quality Hungarian Paprika
Paprika Type – Opt for authentic Hungarian paprika for the best flavor. You can use sweet, hot, or a combination of both to achieve the desired depth and complexity. Avoid using low-quality paprika, as it can result in a dull taste.
Blooming the Spices – After browning the chicken, add the paprika to the pan and cook it briefly (about 30 seconds) before adding liquids. This blooming process releases the essential oils in the paprika, intensifying its flavor.
Create a Rich Sauce
Aromatics – Sauté onions and garlic in the same pan after browning the chicken to build a flavorful base. Once softened, add Hungarian peppers and tomatoes for additional flavor and texture.
Liquid Balance – Use a combination of chicken broth and sour cream to create a creamy, tangy sauce. Add the sour cream at the end of cooking to prevent curdling, and adjust the consistency with broth as needed.
Serve with Traditional Accompaniments
Noodles or Dumplings – Serve chicken paprikash over egg noodles, spaetzle, or dumplings to soak up the delicious sauce. Cook these according to package instructions and toss them with a bit of butter for extra flavor.
Garnishing – Finish your dish with a sprinkle of fresh parsley and a dollop of sour cream for added richness and a pop of color.
EXPERT TIP: After adding the paprika to the browned onions, be sure to allow the to sauté for another 2 minutes. This brings out the oils and flavor of the paprika and fuses it with the onion.
How To Serve
As mentioned, this dish is wonderful when served over cooked noodles. Egg noodles, or even elbow macaroni are excellent choices. If you’re feeling adventurous, make homemade spaetzel. It is amazing with this dish.
If you prefer a sauce that is more like gravy, you can thicken it up by making a cornstarch slurry by combining 2 tbsp of cornstarch with ¼ cup of water. Mix and then stir in with the sour cream. Continue to stir until slightly thickened.
Leftovers are wonderful and easily be heated up in a skillet on the stove. Store leftovers in a container with an air-tight lid in the fridge for several days.
EXPERT TIP: Near the end of the cooking process, remove the chicken from the sauce and then stir in the sour cream. You’ll need to whisk the sauce until the sour cream fully combines into the sauce. Place the chicken back into the sauce and spoon the sauce all over the chicken. The dish is ready at this point.
Other Weeknight Chicken Dinner Recipes to Try
Chicken is universally loved by adults and kids alike. Here is a collection of some of our favorite chicken recipes that are perfect any time of the week, but, can easily be whipped up on a busy weeknight.
- Chicken Spaghetti
- Roasted Honey Mustard Chicken
- Easy Tuscan Chicken
- Easy Chicken Tinga Tacos
- Hot Honey Chicken
- Creamy Chicken Florentine
- Chicken and Mushroom Stir-Fry
- Chicken Saltimbocca with White Wine Sauce
- Slow-Cooker Coconut Chicken Curry
- Chicken and Broccoli Casserole with Cheese
- Baked Teriyaki Chicken
These are all delicious and easy to prepare. They are family favorites, without a doubt. But, in the meantime, isn’t this chicken dinner calling your name?
This chicken dish is not difficult to make at all and comes together in about 45 minutes.
You will want to seek out the Hungarian paprika, however. We order online and then use it up within a couple of months. This dish is so good we make it a least once a month.
And if it looks like it’s overly spiced, trust us, it’s not. The deep red color comes from the flavorful (but mild) sweet paprika. If you want some heat, add in some hot paprika, but, remember, a little goes a long way.
You may also enjoy our Hungarian Goulash. It’s authentic and stick-to-your-bones delicious!
But, this chicken dish is truly a winner!
What to Serve with Chicken Paprikash
Here are some side dishes that you could serve along with the chicken paprika. However, the dish (with the noodles) is really a meal in and of itself. But, here are some other possible side dishes:
- Stewed Okra and Tomatoes
- Sautéed Okra with Garlic
- Southern-Style Green Beans
- White Beans with Spinach
- German-Style Potatoes
- Foil-Wrapped Potatoes with Onions
Cloverleaf Dinner Rolls
No matter how you serve it, the centerpiece of this feast is beautiful, filling, and incredibly delicious. An instant family favorite!
Ready to make the best chicken dish in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon
Chicken Paprikash (Paprika)
Equipment
- 1 large (12-inch) skillet
Ingredients
- Olive oil optional
- 3 lbs chicken pieces see NOTES
- Salt and pepper
- ¼ cup lard or canola oil
- 1 medium onion chopped, about 1 cup
- 3 tbsp Hungarian sweet paprika
- 1 Hungarian hot pepper seeded and chopped
- 2 plum tomatoes roughly chopped
- 2 cups chicken broth
- ½ cup sour cream
- 2 tbsp Italian parsley chopped, for garnish (optional)
Instructions
- Lightly brush the chicken all over with oil (olive, canola, or vegetable). Sprinkle salt and pepper all over the chicken.Olive oil, 3 lbs chicken pieces, Salt and pepper
- Heat the lard (or oil) in a large skillet over medium heat.¼ cup lard
- Add the chicken, skin-side down, and cook (moving the chicken around occasionally to help prevent sticking) for about 5 minutes, or until the skin is golden. Flip and cook for another 4 to 5 minutes. Transfer the chicken to a platter and set aside.
- Tilt the skillet to the side and use a spoon to remove all but about 2 tbsp of the lard (or oil) into a heatproof bowl. Discard safely.
- Over medium-high heat, add the onions and sauté until very soft and starting to brown, about 10 minutes.1 medium onion
- Stir in the sweet paprika and cook for another 2 minutes, stirring occasionally.3 tbsp Hungarian sweet paprika
- Add the peppers and tomatoes and sauté for 1 minute. Stir in the broth and bring to a boil. Nestle the chicken (and accumulated juices) into the broth, lower the heat to medium, partially cover the pan, and simmer for 20 to 25 minutes.1 Hungarian hot pepper, 2 plum tomatoes, 2 cups chicken broth
- While the chicken is simmering, bring a pot of salted water to a boil. Cook the noodles until al dente, usually about 8 to 9 minutes (check packaging directions).
- Remove the chicken to a clean platter. Stir in the sour cream and whisk until all lumps are gone. Return the chicken to the sauce and simmer for another couple of minutes. Drain the pasta. Serve the chicken with sauce over the cooked noodles. Garnish with chopped parsley, if desired.½ cup sour cream, 2 tbsp Italian parsley
My grandparents were from Budapest Hungary and my mother would make this for us. I have to say your rendition is spot on! So delicious. And you are correct in saying you have to use Hungarian Paprika when making this recipe, that’s what makes this dish so delicious. Most major grocery stores carry it. Look for Szeged brand.