Hungarian
Paprikás csirke
A homely Hungarian chicken paprikash with tender bone-in chicken simmered in sweet paprika, onion, pepper, and tomato. The sauce is finished with sour cream and served generously over nokedli.
Watch it madeStreet Kitchen · 5:58
Ingredients
- Bone-in chicken thighs and drumsticks700g
- Pork lard or neutral oil1 tbsp
- Yellow onion, finely chopped1 large
- Hungarian sweet paprika1 1/2 tbsp
- Hungarian hot paprika1/4 tsp, optional
- Hungarian wax pepper or green bell pepper, sliced1 small
- Tomato, peeled and chopped1 small
- Fine salt1 tsp, plus more to taste
- Freshly ground black pepper1/4 tsp
- Water1/2 cup, plus more as needed
- Sour cream1/2 cup
- All-purpose flour1 tbsp
- Cooked nokedli2 cups
Method
- Pat the chicken dry and season it all over with salt and black pepper.
- Heat the lard in a heavy pot over medium heat and gently cook the onion until soft, glossy, and lightly golden, about 8 minutes.
- Remove the pot from the heat, stir in the sweet paprika and hot paprika, then immediately add 2 tablespoons of water to keep the paprika from scorching.
- Return the pot to medium heat, add the chicken pieces, and turn them in the paprika-onion base until well coated.
- Add the pepper, tomato, and 1/2 cup water, then cover and simmer gently for 35 to 40 minutes, turning the chicken once or twice, until tender.
- Add small splashes of water only if the pot becomes dry; the chicken should braise in a thick, paprika-rich sauce rather than boil in a soup.
- Transfer the cooked chicken to a warm plate.
- Whisk the sour cream and flour together in a bowl until smooth, then whisk in a few spoonfuls of hot paprika sauce to temper it.
- Stir the tempered sour cream mixture back into the pot and simmer gently for 3 to 5 minutes until the sauce is silky and lightly thickened; do not let it boil hard.
- Return the chicken to the sauce, warm through, adjust the salt, and serve over hot nokedli.
Common questions
Can I substitute the pork lard, Hungarian paprika, or sour cream in paprikás csirke?
Yes. Use neutral oil instead of lard. If you can’t find Hungarian paprika, choose the best sweet paprika you have and add a little extra hot paprika or chili to taste. For sour cream, use crème fraîche or full-fat plain yogurt, but add it off the heat.
How long does the chicken take to cook, and how do I know it’s done?
Plan on about 35 to 40 minutes of gentle simmering after the chicken goes in, depending on size. It’s done when the meat is tender, the juices run clear, and the thighs pull easily from the bone without drying out.
What are the most common mistakes when making paprikás csirke?
The biggest mistakes are scorching the paprika, boiling the chicken hard, and adding the sour cream too early. Remove the pot from the heat before stirring in paprika, keep the simmer gentle, and temper the sour cream so the sauce stays smooth.
How should I store and reheat leftovers?
Cool quickly, then refrigerate in a covered container for up to 3 days. Reheat slowly over low heat with a splash of water if needed. Freezing is possible, but the sour cream sauce may separate slightly when thawed.
What should I serve with paprikás csirke besides nokedli?
Nokedli is classic, but boiled potatoes, buttered egg noodles, or crusty bread also work well for the sauce. Add a simple cucumber salad or pickles on the side to cut the richness and brighten the dish.