Csirkepaprikas or Chicken Paprika is a quintessentially Hungarian recipe with a sweet paprika & sour cream sauce, this is delicious and easy!
I once again run the risk of offending my adopted homeland with this recipe. This really is a Hungarian classic, very much known around the world, much like Goulash!
A rich sour cream sauce or tejföl as it is known in Hungary that is flavoured with lots and lots of sweet Hungarian paprika.
Like most Hungarian food it is robust in flavour but uses very few ingredients.
It is a dish that is eye wateringly simple to make too. There ain’t no mad chef skills here, just simple home cooking!
Interestingly a paprikash in Hungary is not just made from chicken.
In fact, I live near the second largest lake, and I see catfish paprikash on restaurant menus more often than I do chicken!
The first thing to discuss here is the sour cream.
If you are reading this in the US then your sour cream should be just about right. It is around 20% fat and is rich and thick.
If you are in the UK then you need to be a little more diligent in your shopping.
Sour cream is not always the same as soured cream. The latter is pourable and very different from the thick sour cream that you can see in my video.
If you are struggling to find thick sour cream then use creme fraiche and add a splash of lemon juice.
The other ingredient to mention is the paprika.
If you find it in its Hungarian packaging you are looking for the word Édes, this means sweet. Csípős means spicy you can add some of this too if you like.
Other things to look for are the words első osztály or 1.osztály which means first-class. You may also want to look for the name Szeged which is the name of a city famous for producing paprika.
And if you want to find out more about my thoughts on Hungarian food, you should definitely check out my interview on The Foreign Fork!
Many Hungarians add a product called Vegeta to their csirkepaprikas.
I am honestly not keen on it, it is a mix of salt, dehydrated vegetables and sugar along with other “bits”.
I almost always cook or order my Paprikash with Nokedli. They are a fantastic Hungarian Pasta”esque” dumpling.
Of course, I have you covered with a recipe and it features in both these pictures and those in my Beef Porkolt recipe.
They are quick to make and are ideal comfort food heaven.
However, in most of my local restaurants, the recommended side for this dish is salted boiled potatoes.
Hungarian Chicken Paprikash or Csirkepaprikas is one of the defining dishes of Hungarian cuisine and it is as delicious as it is simple!
- 4 Chicken Thighs
- 100 g (2/3 Cup) Onion
- 2 Cloves Garlic
- 1 tsp Cooking Oil
- 15 g (1 Tbsp) Butter
- 2 Tbsp Hungarian Sweet Paprika
- 150 ml (2/3 Cup) Water
- 150 g (2/3 Cup) Sour Cream
- 150 g (1 Large) Tomato
- Salt to Taste
- Pepper to Taste
- Grate the onion and mash the garlic.
- Heat the butter and oil in a heavy based pan or dutch oven a low-medium heat.
- Cook the onion and garlic until soft, you do not want to colour the onions, approximately 5 minutes.
- Add the paprika to the pan and stir to combine for about 1 minute.
- Pour in the water and stir to form a sauce.
- Chop the tomatoes into a 1-2cm dice.
- Add the tomatoes and season with salt and pepper to taste.
- Season the chicken thighs with a pinch of salt.
- Add the chicken, reduce the heat to low and add a lid, then cook for 20 minutes.
- After 20 minutes remove the lid and flip the chicken pieces and put the lid back on then cook for another 20 minutes.
- Remove the chicken and add the sour cream.
Amount Per Serving: Calories: 714Total Fat: 54gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 322mgSodium: 445mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 51g
Calorific details are provided by a third-party application and are to be used as indicative figures only.