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Hungarian Food - Chicken Paprikash (Csírkepaprikás)

Updated on October 19, 2012

Chicken Paprikash

Chicken Paprikash
Chicken Paprikash
Hungarian Food
Hungarian Food
Chicken Paprikash
Chicken Paprikash
Raw Chicken
Raw Chicken

Hungarian Food

4.2 stars from 6 ratings of Chicken Paprikash


Chicken Paprikash (Csirkepaprikás)


After beef goulash, the next Hungarian specialty which generally comes to mind is chicken paprikash and the recipe instructions usually begin with "First steal two chickens".


Seriously, although this recipe normally calls for a whole chicken cut up into pieces, I prefer to use chicken legs and thighs but you can use whichever parts that you want. Just be sure to include the skin and bones because they contribute a lot to the flavor of this dish..


The main thing that separates paprikash from gulash, porkolt and tokany, is that paprikash is always made with paprika and sour cream and it has somewhat more liquid than porkolt or tokany.


There are several variations on what else to add beside the chicken but you must always include the onions. Tomatoes, mushrooms and peppers are optional but I like to add one fresh chopped tomato in season.




Preparation Time:

60 Minutes

Cooking Time:

1 Hour



2 Lbs. of Chicken Legs and Thighs

2 Tablespoons Butter and 1 Tablespoon Vegetable Oil

2 Large Onions coarsely chopped

1 Large, ripe tomato peeled and chopped

1 14 Oz. Can of Chicken Broth

2 Tablespoons Hungarian Sweet Paprika

1 Tablespoon Flour

1 tablespoon Butter

1 Teaspoon Salt

Pepper to taste

8 Oz. Sour Cream


Preparation and Cooking Instructions

  1. Peel and coarsely chop the onions.
  2. Blanch the tomato for 60 seconds in boiling water and quickly cool it in cold water. You should them be able to easily peel it with a sharp knife and coarsely chop it too.
  3. Heat the butter and oil in a large frying pan or Dutch oven. Then salt and pepper the chicken pieces, brown them on all sides and remove them to a separate dish.
  4. Add the chopped onions to the pan and cook several minutes until they are wilted. Then add the paprika and tomatoes and cook several minutes more.
  5. Finally add the chicken stock and return the chicken pieces to the pan.
  6. Cover the pan and continue cooking over low heat for 60 minutes until the chicken is fork tender.
  7. In a small saucepan mix the flour with the tablespoon of melted butter and heat gently while stirring with a wooden spoon for 2-3 minutes.
  8. Then stir in the sour cream, add the mixture to the chicken and cook for an additional five minutes.


Serving Suggestions:

Serve with csipetke, galuska , homemade potato dumplings or gnocchi and a small green salad. I would suggest drinking a fruity dry riesling or pinot grigio or a light Italian pinot noir with this dish.


How to Make Chicken Paprikash

Chicken Paprikash


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