Go Back
–+ servings
Chicken Paprikash Traditional Hungarian chicken paprikash served in a creamy paprika sauce, tender chicken pieces garnished with fresh parsley in a white bowl on a rustic wooden table

Chicken Paprikash

A deeply comforting Chicken Paprikash classic with tender chicken simmered in a velvety paprika-forward sauce.
5 from 1 vote
Print Pin
Course: Dinner, Main Course
Cuisine: European, Hungarian
Keyword: chicken paprikash, comfort dinner, hungarian classic, paprika chicken
Prep Time: 10 minutes
Cook Time: 50 minutes
Simmer: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 8
Calories: 505kcal
Cost: $22

Ingredients

  • 3 tablespoons pork lard traditional fat for authentic flavor and richness
  • 4 pounds bone-in chicken pieces with skin mixed cuts preferred for depth of flavor
  • 3 medium yellow onions very finely minced to melt into the sauce
  • 3 cloves garlic finely chopped for aroma without sharpness
  • 3 Roma tomatoes seeded and minced to avoid excess liquid
  • 1 Hungarian bell pepper finely diced, optional but traditional
  • 5 tablespoons sweet Hungarian paprika high-quality and fresh for color and sweetness
  • 2 ¾ cups chicken broth rich, low-sodium preferred
  • 2 teaspoons sea salt fine-grain for even seasoning
  • ¾ teaspoon black pepper freshly ground for warmth
  • 4 tablespoons all-purpose flour used to thicken the sauce
  • 1 cup full-fat sour cream room temperature to prevent curdling
  • ⅓ cup heavy cream adds silkiness to the finished sauce

Instructions

  • Warm the lard in a large Dutch oven over medium heat, then brown the chicken pieces thoroughly on all sides before transferring them to a plate.
    Chicken thighs browning in a stainless steel pot, crispy golden skin sizzling in butter and oil during the cooking process
  • Add the chopped onions to the remaining fat and cook until deeply golden, then stir in the garlic, tomatoes, and bell pepper if using, cooking briefly until fragrant.
  • Remove the pot from the heat and immediately stir in the paprika, salt, and black pepper to prevent scorching.
    Sauteed onions cooked with diced tomatoes, garlic, and paprika spices in a pot, preparing the base for chicken paprikash sauce
  • Place the chicken back into the pot, return it to the heat, and pour in the chicken broth so the pieces are mostly submerged, then bring to a boil.
  • Cover the pot, reduce to a gentle simmer, and cook until the chicken is tender, then transfer the chicken to a plate.
    Golden-brown chicken pieces arranged in a pot before simmering, seasoned with paprika and ready to be cooked in sauce
  • In a bowl, whisk the flour into the sour cream and heavy cream until smooth, then gradually stir this mixture into the sauce, simmering until thickened.
  • Season the sauce to taste, return the chicken to the pot, and simmer briefly until everything is heated through.

Notes

Caption-style recipe notes (MSI + emotional recall).

Nutrition

Serving: 420g | Calories: 505kcal (25%) | Carbohydrates: 12g (4%) | Protein: 31g (62%) | Fat: 36g (55%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 145mg (48%) | Sodium: 760mg (33%) | Potassium: 600mg (17%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 2500IU (50%) | Vitamin C: 9mg (11%) | Calcium: 95mg (10%) | Iron: 3mg (17%)
Tried this recipe?Pin it on @Pinterest