Hungarian Chicken Paprikash

Hungarian Chicken Paprikash, or “Paprikás Csirke,” is a beloved dish that has been a staple in Hungarian kitchens for centuries. This rich and comforting meal encapsulates the essence of traditional Hungarian cuisine, with its robust flavours, simple ingredients, and warming qualities. It is a dish that not only nourishes the body but also evokes a sense of home and heritage.

At the heart of Chicken Paprikash lies its key ingredient: paprika. This spice, deeply rooted in Hungarian culture, imparts a distinctive smoky-sweet flavour and a vibrant red hue to the dish. The paprika, often made from sun-dried peppers, can vary in heat, allowing each cook to adjust the dish to their taste. In Chicken Paprikash, it works in perfect harmony with the other ingredients, creating a deeply satisfying meal.

The dish begins with chicken thighs, chosen for their tender, juicy meat. The thighs are cooked in vegetable oil until browned, developing a rich, golden crust. Onions and bell peppers—both red and green—are then sautéed, adding sweetness and a slight bitterness that balances the dish. The addition of paprika at this stage is crucial, as it blooms in the hot oil, releasing its full spectrum of flavours.

To thicken the sauce, a touch of all-purpose flour is sprinkled over the vegetables, creating a light roux. This is then deglazed with dry white wine or chicken stock, which adds depth and complexity to the sauce. Diced tomatoes are stirred in, bringing acidity and freshness, and the mixture is left to simmer until the chicken is tender and the flavours have melded together beautifully.

The final flourish comes with the addition of sour cream, which is stirred in just before serving. This gives the sauce its characteristic creamy texture and tangy flavour, elevating the dish to new heights. A sprinkle of fresh parsley adds a burst of colour and freshness, while salt and ground pepper enhance the overall taste.

Hungarian Chicken Paprikash is typically served over egg noodles or dumplings, allowing the sauce to cling to every bite. It is a dish that embodies the spirit of Hungarian cooking—simple, yet deeply flavourful. Whether shared with family or enjoyed on a cosy evening at home, Chicken Paprikash is sure to warm both the heart and the soul.

Hungarian Chicken Paprikash

A very simple recipe to prepare a Hungarian Chicken Paprikash that is so full of flavour.

4.72 from 60 votes

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Course: Main Dish

Cuisine: Hungarian

Keyword: Casserole, Chicken, Dairy, Hungarian Chicken Paprikash, Spice, Stock, Vegetables

Cook Time: 50 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 people

Calories: 142kcal

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Ingredients

 

MetricImperial

• 12 large chicken thighs skinless
• 1 tbsp vegetable oil
• 1 large onion thinly sliced
• 1 large red bell pepper cored, seeded, and cut into strips
• 1 large green bell pepper cored, seeded, and cut into strips
• 4 tbsp paprika
• 1 tbsp all-purpose flour
• 1/2 cup dry white wine or chicken stock
• 15 oz tomatoes diced
• 1/2 cup sour cream
• parsley chopped
• salt to taste
• ground pepper to taste

Instructions

• Season the chicken thighs liberally with salt and pepper.
  12 large chicken thighs, salt, ground pepper
• Heat the oil in a large pot and, working in batches, lightly brown the chicken thighs on all sides.
  1 tbsp vegetable oil
• Remove the chicken to a plate and saute the onions in the same pot until tender but not browned, about 5 minutes.
  1 large onion
• Add the peppers and saute another 5 minutes.
  1 large red bell pepper, 1 large green bell pepper
• Add the paprika and flour and stir until the paprika becomes fragrant, about 1 minute.
  4 tbsp paprika, 1 tbsp all-purpose flour
• Add the wine and stir to scrape up the brown bits in the bottom of the pan.
  1/2 cup dry white wine
• Stir in the tomatoes and return the chicken thighs and the accumulated juices to the pan, nestling them under the vegetables.
  15 oz tomatoes
• Simmer tightly covered over low heat or bake in a 300F (150C) oven until the chicken is cooked through, about 30 minutes.
• Remove the pot from the heat and transfer the chicken thighs to a serving platter.
• Place the sour cream in a small bowl and stir into it some of the liquid in the pot.
  1/2 cup sour cream
• Add the sour cream mixture to the pot and stir to mix well.
• Spoon the sauce over the chicken and garnish with chopped parsley.
  parsley

Nutrition

Calories: 142kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 89mg | Potassium: 435mg | Fiber: 5g | Sugar: 5g