What is Chicken Paprikash?
Going back to its origins in Hungary, the dish is called “Paprikás Csirke”, which literally means “Paprika Chicken.” As the name would imply, its namesake spice plays a major role in the flavor of the dish, which gives it a similar flavor profile to other traditional Hungarian stews such as Goulash.
Like its Russian cousin Beef Stroganoff, this Hungarian recipe has managed to work its way from relative obscurity into the hearts and stomachs of comfort food seekers around the world. For my version, I like to make it with bone-in chicken pieces, fresh green peppers, sour cream, and of course: tons of paprika.
Ingredients for Chicken Paprikash
Chicken
While chicken breast meat can be delicious when cooked to the right temperature, it’s very lean, which is why it tends to get dry and mealy when overcooked. Since stews like this Chicken Paprikash require longer cooking times, I highly recommend using leg meat such as chicken thighs and drumsticks.
I like using bone-in skin-on chicken legs which not only adds more flavor to the sauce, it also keeps the meat moist and juicy. The one exception is if you are in a hurry. It won’t be quite as flavorful, but you can shave about thirty minutes off the cooking time if you use boneless chicken thighs cut into cubes. Just follow all the same steps and reduce the amount of chicken to about 600 grams.
Paprika
You’ll want to use good Hungarian paprika. I’m not saying this because I have a problem with paprika from other countries (I have four cans of Spanish paprika in the pantry). Nor is this about some misguided loyalty to the dish’s roots. My recommendation is merely a practical one. There are so many different kinds of paprika, with colors ranging from orange to blood red, tastes running from spicy to sweet, and flavors going from smoky to fruity, the paprika landscape can get a little confusing.
Thankfully in Hungary, the national spice is divided into eight grades, each one with its unique characteristics. The one that’s most commonly found in the US is called édes nemes or “noble sweet” which is full-bodied, fruity, and a stunning vermillion hue; perfect for Chicken Paprikash. If you can’t find it a more generic sweet paprika will work in a pinch.
Peppers
While paprika provides the primary flavoring for its eponymous dish, I first learned to make this dish from a Hungarian lady who always added some fresh green peppers to her Paprikash. The difference between red peppers and green ones is how ripe they are when they’re picked. This is why red peppers tend to be sweeter while green peppers tend to have a more concentrated flavor than their fully ripened counterparts.
I’ve tried making this with and without adding fresh peppers, and I’ve found that adding green peppers gives the dish a more robust flavor. I used a local variety of green chili called Piiman, but any mild green pepper such as Bell, Cubanelle, or Yellow Wax Peppers (a.k.a. Banana peppers) will work.
Sour Cream
Chicken Paprikash is finished off with a generous dollop of sour cream. This adds a mild tang, balancing out the richness of the stew while imparting a roundness that adds depth and dimension to this humble dish. It won’t be quite the same, but if you’re trying to cut back on fat, a strained yogurt does a pretty decent job as a substitute for sour cream. Finally, if you need to make this kosher, you can use raw cashew nuts pureed with water and a bit of lemon juice in a blender to approximate the richness and acidity of the sour cream.
How to Make Chicken Paprikash
For my Paprika Chicken recipe, I like to build a strong foundation of umami by browning the chicken in batches. Then the onions and peppers get caramelized in the same pot. To this base layer of flavor, the paprika gets added and sauteed for a few seconds. The high temperature helps the spice release its full bouquet of aromas, particularly if your paprika isn’t the freshest. Just be careful not to burn it as it’s easy to do, and will make your sauce bitter.
Next, some chicken broth goes in before the chicken gets added back and simmered until the meat is fall-off-the-bone tender. Finally, a roux of sour cream and flour is made to thicken the sauce, but you don’t want to add it directly to the stew. Since adding cold sour cream to a hot liquid will make it curdle, it’s important to temper the mixture by slowly introducing the hot cooking liquid to the roux until it is warm, before adding it to the pot.
What to serve with Chicken Paprikash
The classic pairing is a small Hungarian dumpling called Nokedli which is similar to German Spaetzle. They’re made with eggs and flour and can be prepared from scratch while you’re waiting for the chicken to cook. In the US, Paprika Chicken is usually served with egg noodles, but I find the craggy surface of Nokedli is better suited for hanging onto the delicious Paprikash sauce. Other suitable options include boiled potatoes, mashed potatoes, rice, or bread.
Other Chicken Recipes
Units
Ingredients
- 1 kilogram chicken legs (12 drumsticks and thighs)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 275 grams onion (1 large onion, chopped)
- 100 grams mild green pepper (1 large pepper, seeds removed & chopped)
- 30 grams sweet paprika (~1/4 cup)
- 1 cup low sodium chicken stock
- ½ cup sour cream
- 1 tablespoon all-purpose flour
Instructions
- Use paper towels to dry the chicken thoroughly. Reducing the moisture content on the surface of the chicken is essential to get it to brown.
- Sprinkle the chicken evenly with the salt and black pepper.
- Heat a heavy bottomed pot (such as a Dutch oven) over medium heat until hot. Add the olive oil and swirl to coat the pan.
- When the pot is hot, add the chicken in a single layer, being careful not to overcrowd the pan. If they don’t all fit in your pan, divide the chicken into two batches. Leave the chicken undisturbed until golden brown (about 5-7 minutes).
- Flip the chicken pieces over and brown the other side. Repeat with the rest of the chicken if necessary.
- Transfer the chicken to a bowl and then add the onions and peppers to the pot. Stir to distribute evenly and then cover with a lid to let the vegetables steam for about 10 minutes.
- Remove the lid and saute the onions until they are golden brown.
- Add the sweet paprika and fry, continually stirring for about 10 seconds. Paprika burns easily and will become bitter, so be careful not to burn it.
- Add the chicken stock and then return the chicken to the pot along with any accumulated juices. Cover with a lid and turn down the heat to maintain a gentle simmer. Cook the chicken until it is tender (about 45 minutes).
- While you’re waiting for the chicken to cook, mix the sour cream and flour in a bowl until it’s free of lumps.
- When the chicken is done, temper the sour cream by transferring some cooking liquid from the chicken a spoonful at a time to the cream mixture and stirring after each addition. You want to slowly raise the temperature of the sour cream until it is very warm.
- Once the sour cream is tempered, you can pour it all back into the pot and stir to combine. Do not let it boil once you’ve added the sour cream. Taste the sauce and add some more salt if needed. The paprika chicken is done when the sauce has thickened.
Craig Sauvageot says
Thanks! I missed it. Gonna try it this weekend.
Audrey says
This dish is delicious!! We are making it for the second time tonight 🙂 Thank you for sharing
Marc Matsumoto says
Hi Audrey, I’m so glad to hear you enjoyed it enough to make it again!
Michael says
This is one of the best recipes for Chicken Paprikash I have found (including George Lang’s – who also adds a diced tomato). But I have a question about the flour added to the sour cream. In traditional sauce-making, shouldn’t flour be added to gently simmering sauces and simmered long enough to cook out the floury taste? But that is incompatible with letting the sour cream simmer. So the inconsistency is confusing. Thanks for your wonderfully detailed recipe. You’re obviously a master chef!
Marc Matsumoto says
Hi Michael, you don’t need to boil flour to get it to gel. You just need to simmer it long enough (a few minutes should do) thicken the sauce.
Alexandra Zepeda says
Hi, Marc! This looks like a great chicken paprikash recipe. Do you have any thoughts about freezing this dish? This would definitely be more than one meal in my household. Prepare through step 11 and freeze, adding the sour cream and flour when reheating? Or complete the recipe and freeze the chicken in the finished sauce? Thanks for any advice you can offer.
Marc Matsumoto says
Thanks Alexandra, I’m typically not a fan of freezing finished meat dishes because home freezers aren’t cold enough to flash freeze food. The slower freezing results in the formation of large ice crystals in the meat, which turns into pockets of water giving the meat a spongy texture. Frozen dinners are able to get away with being frozen and reheated because they are flash frozen. That being said, if you normally freeze food and are okay with the changes in texture, I’m sure it will be fine. You could also halve the recipe.
Alexandra Zepeda says
You’re absolutely right about the changes in texture, but I’m willing to make the trade-off in order to keep a supply of homecooked meals at the ready for busy nights. I prefer to avoid commercially prepared entrees; I like to know exactly what’s in my dinner. 😉 But your response also made me chuckle because we had a comical argument over dinner the other night regarding the verb “halve” vs. the noun “half”. Glad you’re on my side! Thanks again!
Jennifer Gorst says
This tastes just like my childhood. Thank you.
Marc Matsumoto says
I’m so glad to hear you enjoyed it Jennifer, thanks for stopping by to let me know!
Cathy Buchanan says
This has become one of my go-to recipes. The sauce is hearty and full of flavor, and the chicken comes out fall-off-the-bone tender. It’s wonderful served over jasmine rice with fresh or frozen peas.
Marc Matsumoto says
Hi Cathy, I’m so glad to hear you’ve been enjoying this, thanks so much for stopping by to let me know! This is one of my favorites in cool weather, and I love the idea of serving it over rice with peas, for a splash of color.
Cathy Buchanan says
It’s so easy and satisfying to make. Your instructions for heating up the sour cream were perfect, and the leftovers just gets better when they sit for a day.
Andy says
I’ve tried several different variations of paprikash recipes, and this one is hands-down my favorite. My only edit is that I want more of the sauce, so I double the chicken stock, paprika, sour cream, and flour, and it turns out amazing.
Marc Matsumoto says
Hi Andy, I’m glad to hear you enjoyed it! I guess you can never have too much sauce😆 Thanks for dropping by to leave a comment.
Julie McCarron says
My grandmother’s recipe calls for tomato juice and a little bit of sugar. it makes this recipe very tasty!!
jean wilkinson says
The flavor was beyond what I imagined. So much deliciousness for the amount of effort. Directions spot on. No peppers in the house. Added 2 cloves garlic and the last of some sun-dried tomatoes. Could not wait for lunch today to eat leftovers. Absolutely will we enjoy this a few times per month.
Marc Matsumoto says
Hi Jean, I’m so glad to hear you enjoyed it!! Great ideas of additions. I’m all about a good taste to effort ratio, so I hope you check out some of my other recipes😉
George D Hoffine says
Are you sure the measurement of 1 cup of stock is correct? when i added the 1 cup it was just a paste. added another cup of water and everything turned out ok and looked smooth like in the pics and video. just double checking
Marc Matsumoto says
Hi George, the chicken and vegetables should release a substantial amount of liquid as they cook, so provided your heat is low enough, and the pot is covered with a tight-fitting lid, you should end up with about the same amount of liquid in the pot as you started out with. That being said if you are getting too much evaporation and your sauce ends up too thick, you can add more liquid to make a sufficient quantity of sauce.
Nan Borton says
Did I miss the Hungarian dumpling recipe?
Marc Matsumoto says
Hi Nan, there’s a link to the recipe in the headnotes, but here it is: https://norecipes.com/nokedli-recipe/
Ivan Majhen says
I love this dish!
Marc Matsumoto says
I’m glad to hear you enjoyed it!
MJ Kulp says
LOVE, the recipe, but have made it twice and can’t figure out how 12 chicken thighs and legs come out to 2.2 lbs. Mine are WAY more. And no one else seems to have questioned this so not sure whether I’ve misunderstood something..
Marc Matsumoto says
Hi MJ, I’m glad to hear you’ve enjoyed this! As for the chicken, it’s 6 whole legs, or if the leg has been split into two parts it would be 12 thighs and drumsticks. In the US legs are rarely sold whole, which is why I stated them separately. The other possibility is that the legs in your country are larger than the ones in the US. This is why I always recommend using the weight measures in recipes when they’re available because they are more precise. I hope that helps!
MJ Kulp says
Thanks Marc! I thought you meant 12 thighs and 12 drumsticks rather than 12 pieces–6 thighs and 6 drumsticks. This last time I did get whole legs with thighs attached to drumsticks. I am in the USA also. I thought maybe your were in a country with tiny chickens! 🙂
Marc Matsumoto says
Hi MJ, I figured that was the confusion. I thought about changing it to 12 pieces drumsticks and thighs, but I’m not sure that fixes the confusion. Any suggestions? Also good to know it’s possible to get whole legs in the US now. I’m based in Japan now, but I lived there for 34 years before moving here and I know American chickens have smaller legs than the ones in Japan, so I picked up imported US chicken for this.