Savory Chicken Paprikash

Nothing takes me back to Europe like whipping up this cherished Chicken Paprikash dish. My Hungarian neighbor wouldn't let me leave without learning the exact way to make that smooth, velvety paprika sauce. Now whenever I cook it, my kitchen fills with sweet paprika and slow-cooked onion smells that remind me of a snug little café in Budapest.

A Taste From Hungary's Soul

I'm always amazed how a few simple ingredients come together in something truly remarkable with Paprikás Csirke. This meal speaks volumes about Hungarian cooking - clever use of what's available and serious respect for old ways. I've cooked this so many times, and each pot feels like I'm keeping old cooking traditions going strong.

Must-Have Elements

• Chicken: Try using 3 pounds of skin-on, bone-in chicken parts for the richest taste. You'll want to keep those bones and skin as they pack the sauce with extra flavor.
• Paprika: You'll need 3-4 tablespoons of real Hungarian sweet paprika. This ingredient gives the dish its signature taste and beautiful red color. Don't settle for anything but authentic Hungarian stuff.
• Sour Cream: Add 3/4 cup full-fat sour cream (not cold from the fridge) to get that dreamy, silky sauce texture.
• Heavy Whipping Cream: Pour in 1/4 cup to smooth out the sauce and work with the sour cream for perfect thickness.
• Onions and Garlic: Chop up 2 medium onions finely and mince 2 garlic cloves to create the tasty foundation.
• Tomatoes: Take 2 Roma tomatoes, remove the seeds, and dice them small to add a hint of sweetness.
• Broth: Pour in 2 cups of good chicken broth, homemade works best but something like Aneto works great too.
• Flour: Use 3 tablespoons of all-purpose flour to give your sauce body.

Preparing Your Chicken

Get Some Color on the Chicken

Warm up 2 tablespoons of pork lard or butter in a big Dutch oven. Cook the chicken until it's golden all over. Take it out and put it on a plate for now.

Cook Down the Aromatics

Using that same tasty fat, toss in your finely chopped onions and cook till they turn golden. Then throw in your minced garlic and diced tomatoes (add bell pepper if you want) and let them cook another 2-3 minutes.

Add Your Paprika

Take the pot off the heat before you mix in the paprika, salt, and pepper. This keeps the paprika from burning and turning bitter. Put the chicken back in and return to the heat.

Letting It Cook

Pour in the Liquid

Add 2 cups of chicken broth so the chicken pieces are mostly submerged. Let it come to a boil, then cover, turn down to medium-low, and simmer for 40 minutes until the chicken gets nice and tender.

Mix Your Thickener

While everything's cooking, blend 3 tablespoons of flour with your sour cream and heavy cream until smooth. Once the chicken's done, take it out and set it aside.

Make the Sauce Thicker

Pour the cream mixture into your sauce, whisking the whole time so you don't get lumps. Let it bubble gently for a couple minutes until it thickens up how you like it. Give it a taste and add more salt and pepper if needed.

Finishing Touches

Combine Everything

Put the chicken back in the pot and let it warm up in the thickened sauce. Give it about 5 more minutes of simmering so the chicken gets nicely coated with that creamy paprika goodness.

Pair With Dumplings

The perfect partner for Chicken Paprikash is Hungarian nokedli, which looks like German spaetzle but shorter and chunkier. You can make them using a Spaetzle scraper. These soft little dumplings go perfectly with the rich sauce, making your meal complete and comforting.

What Makes It Memorable

Every time I make this dish, I think about all the stories my Hungarian friend told me about her grandma cooking this for their big Sunday family meals. That's what makes Paprikash so great - it's not just about how good it tastes but all the memories and traditions wrapped up in it. When I'm cooking it, I feel connected to all those Hungarian cooks who fine-tuned this recipe over the years.

How To Nail It

After making this tons of times, I can tell you real Hungarian paprika makes a world of difference - go to specialty food shops or buy it online. Don't skip proper browning - those stuck bits on the bottom of your pot add amazing flavor. And yeah, old-school lard or bacon fat really does work magic in this dish, I promise!

Switch It Up

Though I'm mostly a traditionalist, I love seeing how people make this recipe their own. Sometimes I'll throw in some sweet Hungarian peppers for extra zip or swap in veal when company's coming. The sauce works great with other meats too, but chicken will always be my number one pick.

Saving For Later

If you don't finish it all (which hardly ever happens at my place!), this dish keeps really well in the fridge. Just warm it up slowly on the stove, stirring now and then to keep the sauce nice and smooth. A little extra broth helps bring back the right texture, and honestly, it often tastes even better the day after you make it.

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Frequently Asked Questions

→ Can I swap out lard for butter?

Butter works fine, but traditional lard delivers the most genuine flavor. The melted pork fat brings a unique depth to the dish.

→ Which paprika works best?

Go for authentic Hungarian sweet paprika to get the true taste. Common store paprika won't deliver the same depth of color and flavor.

→ Why should my sour cream be at room temperature?

Sour cream at room temperature mixes in better without clumping. Cold sour cream might split when it hits the hot sauce.

→ Will boneless chicken work okay?

Bone-in, skin-on chicken is the traditional choice and makes a richer sauce, but boneless cuts will still taste good. Your sauce just won't be as flavorful.

→ What goes well on the side?

The perfect match is Hungarian nokedli, which looks like German spaetzle. Regular egg noodles or simple dumplings work great too.

Conclusion

Hungarian chicken paprikash stands as a beloved homestyle dish that blends juicy chicken with a smooth, velvety paprika sauce. This meal showcases typical Hungarian flavors through its generous use of sweet paprika and tangy sour cream.