Chicken Paprikash Recipe (2024)

Chicken Paprikashis the Hungariandishof your dreams - and you only need a few simpleingredientsto make it at home tonight!

Even though you need a few, simpleingredients, you're going to end up with tender, flavorful chicken with its trademark creamy and luscious paprika-infusedsauce!

Serve the Paprikash withmashedpotatoes,spaetzle, orrice.

In this post, you will find avideo guideonhow to makechicken paprikashon a stovetop, as well as how to make it an instantpot!I've also included simpletips you can followto make this a memorabledishfor your loved ones!

What is chicken paprikash?

InHungary, thisdishis called Paprikas Csirke (pronounced Paprikash Cheerke)and is one of the most famous Hungariandishesever. It is known for its delicioussauceand the not-so-regular amounts of paprika added to it.

It's the ultimate Hungariancomfort foodand one of the most deliciouschicken recipesout there!

TraditionallyChicken Paprikashis served over dumplings (spaetzle) or broadegg noodles. You can have it in many different ways though (I know I have!). Serve it over these or with mashedpotatoesorrice- it's going totastedelicious every single time!

What is Paprika and Which One Do I Use?

Paprika is a delicious spice that's made from grinding dried redpeppersinto a powder form. In your nearest grocery store, you'll find two common paprika spices:

Regular Paprika:This paprika has a slightly sweetflavorand a beautiful, vibrant red color.

Smoked Paprika:This type of paprika is made by smoking the redpeppersbefore drying them and grinding them into a powder form. For this reason, it doesn't have as much of vibrant color when compared to regular paprika.

Interestingly, there are eight different types of paprika spices available inHungary! This is because Hungarian cuisine uses paprika quite a bit (so delicious!). But don't worry, you only need regular paprika to make thisrecipeand theflavorwill still turn out incredible!

Which Type of Paprika Do They Use to Make thisDishinHungary?

Hungarians usesweet Paprikawhen making Paprikash and here is where the confusion takes place. There are two types ofHungarian paprika, one is spicy, and the other one is sweet. You should usesweet paprikafor thisChicken Paprikashrecipe.

Even though it's calledsweet paprika, that does not mean that it's sweet - it just means that it's not incredibly spicy like the other one.

It is hard to findHungarian paprikain the market, but I don't want this to turn you away from trying out thisrecipe!

To make this deliciousdish, I've used regular paprika, not even the smoked one, and theflavorwas so out of this world! So, if you have paprika in your kitchen and cannot get your hand on someHungarian paprika, use it to make thisrecipe, and I promise you will prepare one of the best chickendishesof your life!

Where Do I Buy AuthenticHungarian PaprikaHome?

Like I said, you don't really need to buy the authenticHungarian paprikathat's traditionally used in thisdish. But if you want to really try that subtle change inflavor, I have all the details here for you!

ThisauthenticHungarian paprikahas been imported straight fromHungary! It'll add an extra something to yourdishand make you feel like you're eating it inHungary, and not at your own home!

It's worth the investment if you've tried making thisdishwith regular paprika (like I mention in thisrecipe) and now want to experiment with the authentic spice! Otherwise, trust me, even regular paprika will give you aflavorthat's unmistakably amazing!

What Do You Need to MakeHungarian Chicken Paprikashat Home?

Theingredientsare straightforward. If you cook regularly, you must have everything in your kitchen already, and if you don’t, the nearby store will have it.

Chicken thighsand legs withbonesand skin –There are not many spices in thisrecipe, so we must depend on theflavorcoming from theboneand the skin of the chicken. Make sure to buy a good quality chicken.

Olive oil–Use the regular cookingolive oil; it has a thick texture and is darker in color than the lightolive oilused in salad dressing. However, if all you have is lightolive oil, you can still use it in thisrecipe.

Unsaltedbutter–I always like to use unsaltedbutterin my cooking and baking because some brands add a lot ofsaltto theirbutter. However, you can use saltedbutterbuttastethesaucebefore seasoning it. Our nextingredientusually has a good amount ofsalt.

Chicken broth–Use thechicken brothyou prefer because itsflavorwill be noticeable in thisdish. If you use achicken brothwith aningredientyou are not fond of, like anise seeds, you willtasteit. You can also use one chicken bouillon dissolved in one and a half cups of hot water.

Onion–Use yellow or purpleonion. It has a lot offlavors. I mainly go for purpleonionwhen cooking, but the choice is yours. Whiteonionwon’t give muchflavor.

Saltandblack pepper.

Paprika –As I have mentioned earlier, if you can get your hand on Hungariansweet paprika, use it; if not, use the paprika you have at home.

Sour cream–Do not use yogurt; it will curdle quickly, and thesaucewon’t come out as smooth.

Flour –It is best to use all-purpose flour, and it is necessary to thicken thesauce. Don’t use cornstarch or potato starch in thisrecipe.

What Parts of Chicken to Use to MakeChicken Paprikash?

Legs and thighs have moreflavorbecause they are lean and havebones, which enhances the overalltasteif the skin is on. You can use Chicken wings too.

If you want to usechicken breast, I suggest cutting it into bite-size pieces and cooking it in hot oil to sear it quickly sincebreastsare extra lean. You won’t have many juices coming out from thebreastcut, and the cooking time will be shorter.

What Are the Different Variations ofChicken Paprikash?

TheingredientsI mentioned above and the ones I've included in thisrecipeare the ones that are for the Authentic version of thisrecipe- they are the essentialingredients! But there are many different variations forChicken Paprikash.

Like I said, there aredifferentrecipesforchicken paprikashand they all are not so different, but theingredientschange a little depending on which part ofHungaryyou are in.

Some started adding bellpeppersto thedish; others addtomatoes. With the bellpepper, you will find that the aroma andtasteof the bellpepperalmost take over the authentictasteofChicken Paprikash. I don’t prefer adding bellpepperswhen I making thisdish.

I’m not sure why some addtomatoes, but I feel there is enough tang from thesour cream, which balances thedish, and no need to add thetomatoes. I think it is a personal preference, and you are welcome to add theseingredientsif you wish.

If you likedisheswith gravy and served with pasta ormashed potato, try myBeef StroganoffRecipeand myOld Fashioned Beef Stew.

Thickening thesauce

Mixing flour andsour creamand then adding it to thesaucethickens thesauceand turns it into silky-smooth gravy.

I wouldn’t recommend using cornstarch or potato starch instead of flour. The texture of thesaucechanges and is more clump-like when reheating thedishif you have used cornstarch.

Some addsour creamwithout the flour at the end of the cooking, and it also thickens thesauce. If you want to skip the flour, add thesour creamafter beating it at the last few seconds of cooking and then turn off the heat to prevent thesaucefrom curdling.

How to MakeChicken Paprikash

• Add theolive oilandbutterto a hotpanand sear the chicken from both sides. This step is essential, and you should not skip it; the searing of the chicken locks in the juices and prevent the chicken from becoming dry.
• Remove the chicken and add the slicedonionsto thepan.Fryuntil theonionsturn translucent. Turn off the heat and add the spices. We turn off the heat since cooking the spices, especially paprika, while the heat is on, burns the spices and produces a bittertaste.
• Return the chicken to thepanand turn on the heat. Thenpourin the chicken stock and let it cook while covered until the chicken is thoroughly cooked.
• Mix thesour creamwith flour in a bowl and add two to threetablespoonsof the hotsaucefrom thepanto it to temper it. To prevent thesaucefrom forming clumps after adding thesour creammixtureto it, remove the chicken and add thesour creammixtureandstir. I am used to cooking and a little fast, so I had no problem adding thesour creammixturewhile the chicken is still in thepot, as shown in the video.
• Cook on low heat until thesaucethickens, and then serve.

How to CookChicken Paprikashin an InstantPot?

• Choose the “sauté” option on your instantpot. Add theolive oilandbutter, then add the chicken and sear on both sides. Remove the chicken.
• Add theonionand sauté until translucent, season with the spices and mix quickly. Return the chicken to the instantpotand mix well.
• Pourthechicken brothover the chicken, close the lid, and set the steam release to “sealing”—pressure cook on high for 10 minutes.
• Wait until the pressure is naturally released from the instantpot, then turn the valve to “venting” to release any remaining steam.
• Remove the chicken. Mix thesour creamwith flour and add it to thesaucewhile whisking orstirringto avoid forming lumps. Press “sauté” and cook thesauceuntil thick. Add the chicken and mix for one minute.
• Serve with your favorite sidedish.

How to ServeChicken Paprikash

Thisdishis fantastic, and ittastesawesome with whiterice,mashed potato, pasta, or homemadespaetzle. I have had it with bread, and I have to say that the bread tasted even better with thesauce.

📖 Recipe