Hungarian Chicken Paprikash (Paprikás Csirke) |
Paprikás csirke is a Hungarian national dish that is made from the chicken meat, and it is very popular in Hungary, but the original paprikás csirke is made by stewing the chicken in paprika (Hungarian paprika) stock. Paprikás csirke is a delicious dish which can be prepared in many ways.
Paprikas is a traditional Hungarian dish made with chicken and paprika, a spicy Hungarian spice with a smoky and sweet flavor. This easy chicken paprikash recipe with a cream of spinach, paprika, and onion is a classic Hungarian dish that goes well with a wide array of dishes.
Paprika (Hungarian for ‘pepper’) is the main flavour of this dish, and the colour helps to bring out the rich chicken and vegetable flavours. It is a great dish for a family meal, because it can be made in advance and it is simple to prepare. Simply start by frying some onions in oil. When they are soft, add in the chicken and fry for a few minutes. Then add the paprika and enough water to cover the chicken. Bring to the boil, cover and simmer for 45 minutes. Finally, add in the vegetables, and serve with boiled potatoes and a green salad.. Read more about authentic hungarian chicken paprikash and let us know what you think.
For a taste of Hungary, try Hungarian Chicken Paprikash!
We have a supper dish for you if you like paprika spice and chicken: Hungarian chicken paprikash.
This traditional Hungarian meal, known as Paprikás Csirke (meaning “paprika chicken” in Hungarian), is a family favorite.
This warm and hearty meal, made with chunks of chicken cooked in a wonderful paprika sauce, is usually served with Hungarian egg noodles (Nokedli), rice, or potatoes.
Chicken Paprikash is the one and only!
Given the number of people it serves and the number of processes required, this chicken paprikash dish is really very simple to prepare.
Eric grew up eating chicken paprika prepared by his Hungarian grandmother, and it’s a meal he treasures.
Because of the pleasant feelings and memories that the meal may trigger, chicken paprikash is a special/important recipe for many individuals and their families.
When we visit Budapest, we eat a lot of chicken paprikash, and it’s always interesting to observe the various recipe variants (read below).
Recipe Tips & Substitutions
Make sure to read these recipe tips, considerations, and substitutions before you start cooking so you don’t forget anything!
For added taste, some people brown their chicken before adding the other ingredients. We don’t typically brown our beef since Eric’s grandma didn’t (and it’s the conventional method of preparing the dish), but you may if you want to.
We typically utilize legs, thighs, or a mix of both for the bird. Anything with skin and bone will enhance the paprikash’s taste.
Although we utilize chicken breast in our reduced version of chicken paprikash (since it’s simpler to eat and prepare), the tastes are distinct.
What’s not to love about chicken paprikash?
If you want additional veggies, you may add green bell pepper (or another kind of pepper) to the chicken paprikash. Simply chop the pepper into tiny pieces and combine it with the tomato.
This dish is best served with Hungarian paprika. However, since Hungarian paprika must be produced in or imported from Hungary, it may be difficult to obtain in North America.
Authentic sweet Hungarian paprika may be ordered online. You may also use sweet paprika (which is the most common paprika found in grocery stores) — the taste will be somewhat different, but it will still be delicious.
Step-by-Step Instructions for Making Hungarian Chicken Paprikash
The recipe card with precise measurements for making genuine chicken paprikash may be found at the bottom of this article.
You may follow along with the step-by-step recipe process pictures in this section if you’re cooking paprika chicken for the first time and want to see visuals.
Chop the onion finely.
To begin, peel and cut the onion into very tiny pieces.
Cut the tomato in half.
Additionally, wash the tomato and chop it into tiny pieces.
After that, wash and dry the meat.
Onions should be sautéed.
In a big saucepan, heat the oil, then add the onions and cook for 5 minutes on medium heat, or until transparent. Stir often.
Add the diced tomato to the mix.
Add the tomato slices after the onions are soft and clear. Stir them in and continue to sauté for a few minutes.
Toss in the paprika.
Reduce the heat to a low setting. After that, add the paprika and a splash of broth. This will prevent the paprika from burning (this would make it bitter).
Using a spoon, combine the ingredients.
Combine all of the ingredients.
Toss in the meat.
Add the meat now.
Pour in the broth.
Pour in the broth as well. Only enough broth should cover the contents of the pot.
Bring the broth to a boil, then reduce to a low heat and cover the pot.
Allow the chicken to boil for about an hour on low heat. Stir once in a while.
Cook the chicken on a low heat setting.
Remove the cover from the pot after around 45 minutes. This allows some of the water to evaporate, thickening the sauce somewhat.
After an hour, check to see whether the flesh is soft and readily falls off the bone.
If it doesn’t, continue to cook for a few minutes more until it is tender.
Remove the meat from the pan.
Remove the chicken pieces from the saucepan and place them on a platter.
Add the sour cream and mix well.
Then whisk in the sour cream and season with salt and salt and pepper to taste.
If you want the sauce to thicken even more, mix a pinch of cornstarch with a little cold water and add it to the saucepan.
Bring everything to a low simmer and keep stirring until the sauce thickens.
Return the meat to the sauce.
To reheat the meat, return it to the sauce.
Our chicken paprikash is garnished with chopped parsley and nokedli.
Serve the chicken paprikash with nokedli (German for spaetzle), potatoes, rice, or various kinds of pasta.
Allow the meat and sauce to cool in the saucepan before storing leftover chicken paprikash. Then put it in the fridge in a well sealed container with a cover.
It will keep for up to three days, but due of the meat component, it should be consumed sooner rather than later.
To reheat, just combine the chicken and sauce in a saucepan, put it on the burner, and thin with a little water if your broth was thickened with cornstarch (it might have thickened quite a bit in the fridge). Cook the chicken paprikash over medium-low heat until the chicken is well cooked.
Alternatively, the chicken paprikash may be reheated in the microwave.
You can reheat the egg dumplings or prepare fresh dumplings or rice to go with the paprikash, depending on how much Nokedli you have remaining.
What is the definition of chicken paprikash?
Hungarian paprika is used heavily in chicken paprikash, which is a chicken meal cooked in a thickened sauce.
What country is chicken paprikash from?
Hungarian chicken paprikash is a popular meal. It’s called Paprikás Csirke in Hungarian, which means “paprika chicken.”
Is there a distinction between goulash and paprikash?
Paprikash is chicken cooked in a sauce with a strong usage of paprika, while Hungarian goulash is more of a soup and typically prepared with beef.
With Hungarian Chicken Paprikash, what should you serve?
Nokedli egg dumplings, also known as German spaetzle, are usually served with chicken paprikash. It may, however, be served with rice or potatoes.
Recipes that are similar
Try on these classics for size if you’re looking for more delectable Hungarian recipes:
- Traditional Gulyás dish with meat, potato, carrots, and plenty of paprika!
- Töltött Paprika Stuffed Peppers – Töltött Paprika Stuffed Peppers with Rice and Meat in a Thickened Tomato Sauce
- Hungarian beef stew served with egg noodles (marhapörkölt) (Nokedli)
- 2 pound bone-in, skin-on chicken parts (e.g. thighs, legs)
- 2 yellow onions (medium size)
- 2 tbsp olive oil
- 3 tablespoons paprika (sweet) (ideally Hungarian paprika)
- 1 tomato
- 2 quarts chicken stock
- season with salt to taste
- pepper to taste
- 3 tblsp. soured cream
- cornstarch, 2 tblsp (optional)
- Peel and cut the onion into very tiny pieces. Additionally, wash the tomato and chop it into tiny pieces.
- After washing the meat, pat it dry.
- In a big saucepan, heat the oil, then add the onions and cook for 5 minutes on medium heat, or until transparent. Stir often.
- Stir in the tomato pieces and continue to sauté for a few minutes more.
- Reduce the heat to a low setting. Add the paprika and a dash of broth to keep the paprika from burning (this would make it bitter). Combine all of the ingredients.
- The meat, as well as the broth, should now be added. Only enough broth should cover the contents of the pot.
- Bring the mixture to a boil, then lower the heat and cover the saucepan. Allow one hour for the chicken paprikash to cook on low heat. Stir once in a while.
- Remove the cover from the pot after 45 minutes to allow some of the water to evaporate and thicken the sauce somewhat. After an hour, check to see whether the flesh is soft and readily falls off the bone. If it doesn’t, continue to cook for a few minutes more until it is tender.
- Remove the meat chunks from the saucepan and place them on a platter. Then whisk in the sour cream and season with salt and pepper to taste. You may thicken the sauce even more by dissolving some cornstarch in a little amount of cold water and adding it to the saucepan. Bring everything to a low simmer and keep stirring until the sauce thickens. To reheat the meat, return it to the sauce.
- Remove the chicken paprikash from the heat and serve over nokedli/spaetzle, fusilli pasta, potatoes, or rice.
- Sometimes bell pepper (or another kind of pepper) is added to paprikash, but Eric’s Hungarian grandmother never did, and we don’t either – but it is an alternative. Simply chop it into extremely tiny pieces.
- You may brown the meat in the saucepan with oil beforehand, but Eric’s Hungarian grandmother never did, and this dish is usually made without browning the meat. It is, nevertheless, a viable alternative.
Information about nutrition:
Serving Size: 4 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 577 calories 31g total fat 7g Saturated Fat 0g trans fat 20g of unsaturated fat 273 milligrams of cholesterol 822mg sodium 11g Carbohydrates 3 g of fiber 4 g sugar 62g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
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Authentic Hungarian Chicken Paprikash is a classic Hungarian dish made with chicken, peppers, onion, paprika, cinnamon, and sour cream. The only way to serve it right is with homemade dumplings (called Komlós), which can be bought at most markets in Hungary. They are usually made from a dough that is a little softer than bread dough.. Read more about hungarian chicken paprikash with noodles and let us know what you think.