Csirkepaprikas or Hungarian Chicken Paprikash Recipe

Hungarian Chicken Paprikash or Csirkepaprikas is one of the defining dishes of Hungarian cuisine and it is as delicious as it is simple!

Course Main Course

Cuisine Hungarian

Keyword chicken paprikash, csirkepaprikas, hungarian chicken paprikash, hungarian paprika chicken, paprikas csirke

Prep Time 10

Cook Time 50

Total Time 1

Servings Servings

Calories 843kcal

Separate the chicken legs into thighs and drumsticks (optional).
Peel and grate the onion.
Peel and mash the garlic cloves.
Cut the tomato into a 1-1.5cm (½") dice.
Heat the lard in a 28cm or 11" frying pan or skillet over a medium-high heat, and when it melts, lightly brown the chicken pieces on all sides, then remove and set aside.
Add the grated onion to the pan and cook until it begins to take on a little colour.
Pour in the water, add the salt and tomato, add a lid and then cook on a low heat for 10 minutes.
Remove the lid, throw in the garlic and paprika and stir to combine.
Add the chicken and turn it over in the sauce, replace the lid and cook on a medium-low heat for 5-7 minutes, then remove the lid, flip the chicken and cook for another 10-15 minutes or until the chicken reaches an internal temperature of 73°C or 165°F. Then remove the chicken.
Mix the sour cream with the flour. Pour the sour cream into the pan, and stir to create a sauce. Now is a good time to have a taste and add more salt if required.
Return the chicken, coat it well in the sauce and cook for another 5 minutes, then serve.