Hungarian Chicken Paprikash (Paprikás Csirke)🇭🇺

Instructions

1. Sauté the onion
   Heat lard in a large heavy pot. Add chopped onion and cook slowly until soft and translucent, about 8–10 minutes.
2. Add paprika
   Remove pot from heat (to prevent burning the paprika). Stir in sweet Hungarian paprika until onions are evenly coated.
3. Brown the chicken
   Add chicken pieces and return to medium heat. Brown lightly on all sides, turning occasionally.
4. Add peppers & tomatoes
   Stir in sliced pepper(s) and tomato. Season with salt and pepper.
5. Simmer
   Pour in chicken stock until chicken is almost covered. Bring to a gentle boil, then reduce heat, cover, and simmer for 35–45 minutes until tender.
6. Prepare sour cream mixture
   In a bowl, mix sour cream with flour until smooth. Add a ladle of hot cooking liquid from the pot and stir well (this tempers it so it won’t curdle).
7. Finish the sauce
   Stir the tempered sour cream mixture into the pot. Heat gently for a few minutes — do not boil — until sauce thickens and turns silky.
8. Serve
   Traditionally served with nokedli (Hungarian dumplings), but egg noodles, rice, or mashed potatoes also work beautifully.

💡 Tips for Authentic Flavor:

• Use good-quality Hungarian sweet paprika — it’s the soul of the dish.
• If you like it slightly spicy, replace ½ tbsp sweet paprika with hot Hungarian paprika.
• Paprikás csirke tastes even better the next day.

If you’d like, I can also give you the nokedli dumpling recipe so you can make it exactly as they do in Hungary. That way you’d have the full authentic pairing.

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