Creamy Chicken Paprikash

Nothing makes me happier than whipping up this treasured Chicken Paprikash after spending years diving into European food. My Hungarian neighbor wouldn't let me cook it until I got the exact sauce technique down pat. Now whenever I cook this dish, my kitchen turns into a little Budapest spot with sweet paprika and slow-cooked onions filling the air.

The Soul of Hungarian Cooking

I'm always amazed how Paprikás Csirke takes such basic stuff and makes something magical. This meal perfectly shows off what Hungarian cooking is all about - making do with what you've got while honoring old ways. I've cooked this so many times and each pot feels like I'm keeping old food traditions going strong.

Must-Have Elements for Perfect Results

• Chicken: Go for 3 pounds with bones and skin left on for the best taste. Those parts add richness to your sauce, so don't skip this important choice.
• Paprika: Grab 3-4 tablespoons of top-notch imported sweet Hungarian paprika. This makes or breaks your dish - it gives both flavor and that gorgeous red color. Real Hungarian stuff works best.
• Sour Cream: You'll need 3/4 cup full-fat at room temp to make your sauce super smooth and velvety.
• Heavy Whipping Cream: Add 1/4 cup to smooth out the sauce and work with the sour cream for perfect texture.
• Onions and Garlic: Chop up 2 medium onions finely plus 2 cloves of minced garlic to build your sauce's flavor base.
• Tomatoes: Take 2 Roma tomatoes, dice them fine without seeds for a bit of sweetness in the mix.
• Broth: Pour in 2 cups of good chicken broth - homemade works great, or grab something like Aneto brand for your sauce foundation.
• Flour: Use 3 tablespoons of all-purpose flour to give your sauce body.

Preparing the Poultry

Get Some Color on Your Chicken

Warm up 2 tablespoons of pork lard or butter in a big Dutch oven. Get the chicken nice and golden all over. Put it on a plate for now.

Cook Down the Aromatics

Using that same fat, throw in your finely chopped onions until they turn golden brown. Then add your minced garlic and diced tomatoes (plus bell pepper if you want) and let them cook 2-3 minutes more.

Mix in the Paprika

Take the pot off the heat and mix in paprika, salt, and pepper. Don't burn the paprika or it'll taste bitter. Put the chicken back in and return to the heat.

Letting the Chicken Cook

Pour in Liquid

Add your 2 cups of chicken broth so the chicken's mostly covered. Let it come to a boil, then cover, turn heat to medium-low, and let it bubble gently for 40 minutes until the chicken gets tender.

Mix Your Cream Stuff

While that's cooking, stir 3 tablespoons of flour with your sour cream and heavy cream until smooth. When chicken's done, take it out and set it aside.

Make Sauce Thicker

Pour your cream mix into the sauce, whisking all the time so you don't get lumps. Let it bubble a few minutes until it's as thick as you want. Taste it and add more salt and pepper if needed.

Putting it All Together

Complete the Dish

Put chicken back in the pot to warm up in your thickened sauce. Let everything simmer about 5 more minutes so the chicken gets nicely covered with that creamy paprika goodness.

Pair with Dumplings

The best way to eat Chicken Paprikash is with Hungarian nokedli - they're like German spaetzle but shorter and fatter. You can make them with a Spaetzle scraper. These soft little dumplings work perfectly with the rich sauce, making your meal complete and comforting.

What Makes This Dish Meaningful

When I cook this, I always think about my Hungarian friend's stories of her grandma making it for family Sundays. That's what's so cool about Paprikash - it's not just crazy good food but all the memories and family customs behind it. Making it connects me to all those Hungarian cooks who tweaked this recipe over many years.

Tricks for Getting it Right

After making this loads of times, I can tell you real Hungarian paprika changes everything - check specialty food shops or buy it online. Don't skip the browning step as those little brown bits in your pot add amazing flavor depth. And yeah, using old-school lard or bacon fat really does make it taste better, I promise!

Different Ways to Make It

Though I like the classic version best, I love seeing how folks change this up in their own kitchens. Sometimes I'll toss in some sweet Hungarian peppers for extra kick or swap in veal for fancy dinners. This sauce works great with all kinds of meat, but chicken will always be my top pick.

Keeping and Warming Leftovers

If you don't finish it all (which hardly ever happens at my place!), it keeps really well in the fridge. Just warm it up slowly on the stove, stirring now and then to keep the sauce nice and smooth. Adding a bit of broth helps bring back the original smoothness, and honestly, it tastes even better the day after.

Pin it

Frequently Asked Questions

→ Can butter replace lard?

Butter works but won't replicate lard's unique flavor. The rendered fat gives a deeper, authentic taste.

→ What's the best paprika to use?

Hungarian sweet paprika is ideal for flavor and color. Avoid basic paprika for this dish.

→ Why warm the sour cream first?

Cold sour cream might curdle, so using it at room temperature helps it mix smoothly with the sauce.

→ Can I use chicken without bones?

Skin-on, bone-in chicken ensures richer flavor, but boneless works if that’s what you prefer.

→ What pairs well as a side?

Try nokedli (like spaetzle), but egg noodles or dumplings also work great!

Conclusion

This timeless Hungarian favorite features juicy chicken simmered in a creamy paprika sauce, showcasing traditional flavors with sour cream and sweet paprika.