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With fall-off-the-bone tender chicken stewed in a paprika and sour cream sauce, Chicken Paprikash (Paprikás Csirke) is a Hungarian classic that comes together from just a handful of ingredients.

Chicken Paprikash (Paprika Chicken)

With luscious, tender pieces of chicken in a fragrant creamy sauce, this Chicken Paprikash is the embodiment of comfort food. Serve it with some Nokedli (a.k.a. Spaetzle), boiled potatoes or bread for a fabulous mid-winter meal that will warm your home with its spirit-lifting aroma.
Course Soups & Stews
Cuisine Best, Eastern European
Keyword comfort food, hearty, paprika, peppers, simmered, warming
Level Beginner
Main Ingredient Poultry
Diet Low Sugar
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 285kcal


  • 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


  • 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.
    1 kilogram chicken legs
  • Sprinkle the chicken evenly with the salt and black pepper.
    1 teaspoon salt, 1/4 teaspoon black pepper
    Chicken drumsticks and thighs being seasoned with 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.
    1 tablespoon olive oil
    Olive oil in a Dutch oven.
  • 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).
    Seasoned chicken being browned in a Dutch oven for making Chicken Paprikash.
  • Flip the chicken pieces over and brown the other side. Repeat with the rest of the chicken if necessary.
    Chicken browned on the skin-side in a Dutch Oven.
  • 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.
    275 grams onion, 100 grams mild green pepper
    Raw onions and peppers being sautéed in a Dutch Oven
  • Remove the lid and saute the onions until they are golden brown.
    Caramelized onions and peppers for Paprika Chicken.
  • 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.
    30 grams sweet paprika
    Paprika, onions and peppers being sautéed for Chicken Paprikash
  • 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).
    1 cup low sodium chicken stock
    Chicken being simmered in a paprika sauce.
  • While you're waiting for the chicken to cook, mix the sour cream and flour in a bowl until it's free of lumps.
    1/2 cup sour cream, 1 tablespoon all-purpose flour
    Sour cream and flour roux for thickening Chicken Paprikash
  • 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.
    Sour cream being tempered with the hot sauce from from Chicken Paprikash
  • 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.
    Sour cream roux being added to chicken paprikash


Calories: 285kcal | Carbohydrates: 11g | Protein: 17g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 71mg | Sodium: 576mg | Potassium: 401mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2695IU | Vitamin C: 6.8mg | Calcium: 52mg | Iron: 2.1mg