Making Hungarian Chicken Paprikash involves cooking chicken in a creamy paprika-based sauce for a delicious, effortlessly simple meal. Made without flour or heavy cream this recipe contains a handful of pantry staples.

Chicken Paprikash is a paprika-based dish (which is where it gets its name from) of Hungarian origin. Also called paprika chicken it’s one of 2 most famous Hungarian dishes – the other being goulash (a meat-and-vegetable stew which also uses paprika though not as its star ingredient).
Paprikash (paprikás csirke or csirkepaprikás in Hungarian) is also popular in other countries, especially in the Balkan region, but not only. Poles love Hungarian inspired dishes, such as leczo or goulash-type stews, and this ‘paprykarz węgierski’ (‘Hungarian paprikash’ in Polish) is another one of them.
This version of paprikash was inspired by Robert Makłowicz, a well-known Polish journalist, historian and culinary critic. What I love about his recipe is how uncomplicated it is and surprisingly delicious given the simplicity of the ingredients. I’ve made a few ‘healthy’ adjustments, but for the most part I tried to keep to the original recipe.
Hungarian chicken paprikash ingredients
- Chicken
Traditional recipes do not recommend removing the skin from the meat but I prefer a lower calorie alternative. I used skinless chicken thighs though you can use chicken drumsticks, wings or legs (these are perfect to use in any chicken stew recipe). You can use boneless or bone-in chicken. If you want to use chicken breast instead scroll down to the bottom of the post for instructions.
- Paprika
Authentic Hungarian sweet paprika (used in combination with hot, if desired) is best if you can get it. This paprika has more depth of flavour and a more vibrant colour than regular paprika.
- Onion
Use regular white or brown onion.
- Tomato
It is important to use a sweet, ripe tomato, such as beefsteak, large vine or heirloom tomato though plum/Roma tomatoes would work well too (use 2 if they are quite small). You can either remove the skin and finely chop or grate the tomato or simply chop then puree (as I have done).
- Sour cream
This is an essential component of paprikash used to thicken the sauce, add creaminess and a hint of sourness. I recommend using full fat sour cream (18%). Adjust the amount to your preference.
- Water
Use sparingly to adjust the thickness of your sauce (see Instructions).
- Oil
The original recipe uses lard but vegetable oil is a good substitute (do by all means use lard if you prefer).
Step-by-step recipe instructions
1.Cook onion: In a large shallow pan heat up the oil, add ½ the onion and cook slowly for 5 minutes until softened, stirring often.
2. Add paprika: Stir in the paprika along with a splash of water (to prevent the mixture from burning). Cook for a minute or so.
3. Add chicken: Add the chicken, coat in the mixture and cook for 3 minutes turning often (add a little more water if needed).
4. Add tomato: Add the tomato, remaining onion, splash of water (not too much as the chicken will release lots of moisture), salt and pepper and stir thoroughly.
5. Cook paprika chicken: Cover, bring to the boil then cook gently for about 35-40 minutes, stirring occasionally. Remove the lid, increase the heat and continue cooking for 5-7 minutes or until the sauce gradually thickens, stirring often.
6. Add sour cream: In a bowl combine 2-3 tablespoons of the sauce with the sour cream and stir.
7. Finish off: Pour this mixture into the pan, stir and cook for 30 more seconds.
8. Serve: Remove from the heat, adjust the seasoning if necessary and serve!
How to serve Hungarian paprikash
Traditionally Hungarian chicken paprikash is served with a type of noodles called nokedli (the Polish equivalent are lane kluski). However, small pasta shapes, such as orecchiette, cavatelli or shell shaped pasta as well as rice can be used instead. I also really like it with mashed potato or a slice of crusty bread (to soak up all the delicious pepper sauce).
Garnish with fresh herbs (I used dill but parsley and chives are good alternatives) and serve with more sour cream, sliced hot yellow peppers and/or fried bacon (or crisped up pieces of lard, as per original recipe).
Can I use chicken breast to make paprikash
Yes, you can if that’s what you prefer (it’s slightly more labour intensive). For best results I recommend browning the chicken and cooking the sauce separately (as I’ve done in my tomato pasta bake) then assembling the recipe to allow the chicken to finish cooking in the sauce. Here is how to do it:
1.Chop the chicken breast into chunks, season and brown in the oil then transfer to a bowl. Cook the onion and paprika in the same pan with a little water as per Instructions.
2.Add the tomato and remaining onion, a little more water if needed, season to taste, cover and cook for about 15 minutes.
3.Return the chicken to the pan and cook for another 10 minutes (or until the chicken is cooked through). Finish off with the sour cream.
What other ingredients can be used
Different versions of paprikash sometimes use the following additional ingredients:
- Garlic: sautee along with the onion.
- Red, green or yellow sweet peppers: as above.
- Tomato paste: intensifies the tomato flavour.
- Flour: used to thicken the sauce but not necessary in this recipe (here the paprika naturally thickens the sauce).
Top tips
- Use either chicken thighs, drumsticks, legs or wings.
- Take care not to burn the paprika.
- Adjust the thickness of the sauce as it’s cooking with a little water.
- Combine the sour cream with 2-3 tablespoons of the sauce before adding to the pan (to prevent the sour cream from splitting).
- Best served immediately.
- The paprika sauce will thicken as it cools.
- Refrigerate leftover paprikash covered for up to 4 days. Add a splash of water to loosen the mixture before reheating.
- Freeze for up to 3 months.
Other chicken thigh recipes to try
- Easy Sheet Pan Chicken Thighs
- Sauerkraut Casserole with Chicken
- Easy Apricot Chicken Tagine with Chickpeas
- Honey Chicken and Peaches with Cauliflower
Check out also these other easy, delicious chicken recipes!
Keep in touch!
If you make this easy paprikash recipe I'd love to know how it turns out for you. Let me know in the comments below, thanks!
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Recipe
Hungarian Chicken Paprikash (Paprykarz węgierski)
Equipment
- 1 Large non-stick pan with lid
Ingredients
- 6 chicken thighs skinless, bone-in or boneless
- 2½-3 tablespoons Hungarian sweet paprika can be combined with a bit of hot paprika
- 1 large onion finely chopped
- 1 large ripe tomato pureed or peeled, chopped/grated
- 2 tablespoons vegetable oil
- ¼ cup (60 ml) water add gradually, see Instructions
- 4 tablespoons sour cream full fat
- ⅔ teaspoon fine sea salt and pepper to taste
Instructions
- Cook onion: In a large shallow pan heat up the oil, add ½ the onion and cook slowly for 5 minutes until softened, stirring often.
- Add paprika: Stir in the paprika along with a splash of water (to prevent the mixture from burning). Cook for a minute or so.
- Add chicken: Add the chicken, coat in the mixture and cook for 3 minutes turning often (add a little more water if needed).
- Add tomato: Add the tomato, remaining onion, splash of water (not too much as the chicken will release lots of moisture), salt and pepper and stir thoroughly.
- Cook paprika chicken: Cover, bring to the boil then cook gently for about 35-40 minutes, stirring occasionally. Remove the lid, increase the heat and continue cooking for 5-7 minutes or until the sauce gradually thickens, stirring often.
- Add sour cream: In a bowl combine 2-3 tablespoons of the sauce with the sour cream and stir. Pour this mixture into the pan, stir and cook for 30 more seconds.
- Serve: Remove from the heat, adjust the seasoning if necessary and serve!
Notes
- Use either chicken thighs, drumsticks, legs or wings.
- Take care not to burn the paprika.
- Adjust the thickness of the sauce as it’s cooking with a little water.
- Combine the sour cream with 2-3 tablespoons of the sauce before adding to the pan (to prevent the sour cream from splitting).
- Best served immediately.
- The paprika sauce will thicken as it cools.
- Refrigerate leftover paprikash covered for up to 4 days. Add a splash of water to loosen the mixture before reheating.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Alain says
Looking forward to trying this recipe served with spaetzle 🙂
Monika says
Hope you like it, Alain. Thanks for stopping by:)