Chicken Paprikash

The History of Chicken Paprikash

Chicken paprikash, more commonly known outside of Hungary as chicken cooked with paprika, is one of Hungary’s most beloved dishes. The origins of this dish can be traced back to the 19th century when paprika became a staple in Hungarian kitchens. Made from dried and ground red peppers, paprika adds not only vibrant color but also rich flavor to the dish

Ingredients and Preparation

The core of this dish revolves around its signature spice—paprika. Chicken is simmered in a flavorful sauce made with onions, garlic, and broth, then generously seasoned with paprika. The slow simmering allows the chicken to absorb the spice’s flavors while becoming tender. To finish, a spoonful of sour cream is added to the sauce, which gives it a creamy texture. This simple yet rich combination of ingredients is what makes the dish so loved.

Chicken Paprikash

Recipe by TanveerCourse: MainCuisine: HungarianDifficulty: Medium

Servings

4-6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

450

kcal

Ingredients

• 4 chicken thighs and legs (bone-in, skin-on)

• 1 large onion, finely chopped

• 3 garlic cloves,

• minced

• 2 tbsp sweet Hungarian paprika (or regular paprika)

• 1/2 tsp smoked paprika (optional)

• 1/2 tsp cayenne pepper (optional, for a bit of heat)

• 1 cup chicken broth

• 1 cup sour cream

• 1 tbsp flour (for thickening)

• 2 tbsp vegetable oil or butter

• Salt and pepper to taste

• For serving:

• Egg noodles or rice

• Fresh parsley (optional, for garnish)

Directions

• Season and brown the chicken:
• Season the chicken thighs and legs with salt and pepper. In a large pan, heat the oil or butter over medium-high heat. Brown the chicken on both sides until golden, about 5-6 minutes per side. Remove the chicken and set it aside.
• Cook the onions and garlic:
• In the same pan, add the chopped onions and cook them until softened (about 5 minutes). Add the minced garlic and cook for another minute.
• Add paprika:
• Stir in the sweet paprika, smoked paprika (if using), and cayenne pepper. Cook for about 30 seconds to release the flavors.
• Add broth:
• Pour in the chicken broth and stir well. Return the browned chicken pieces to the pan, ensuring they are submerged in the liquid. Cover the pan and simmer on low heat for about 35-40 minutes, or until the chicken is fully cooked and tender.
• Make the sauce creamy:
• In a small bowl, mix the sour cream with the flour until smooth. Gradually stir the sour cream mixture into the sauce to thicken it. Let it cook for another 5 minutes, stirring frequently.
• Adjust seasoning:
• Taste the sauce and adjust the seasoning with more salt, pepper, or paprika as needed.
• Serve:
• Serve the chicken paprikash over egg noodles or rice, garnished with fresh parsley.

Notes

• Enjoy this dish with a side of steamed vegetables or a simple green salad. You can also pair it with a slice of crusty bread to soak up the delicious sauce.
• Approximately 400-450 calories (varies based on portion size and ingredients).

A Traditional Favorite

This dish originated in rural Hungary, where it was a family favorite because of its simplicity and the easy availability of its ingredients. Over time, the recipe spread throughout Europe, becoming a symbol of Hungarian cuisine. Traditionally, it is served with nokedli, small dumplings similar to egg noodles, though many modern variations include rice or mashed potatoes as side options.

Conclusion

Paprikás Csirke is not just a dish but a piece of Hungarian culinary history. Its unique use of paprika highlights the spice’s importance in Hungarian cooking, making it a cherished recipe for generations. Whether served traditionally or with a modern twist, this dish continues to captivate taste buds with its rich, comforting flavors.