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Chicken Paprikash (Paprikás Csirke): A Classic Hungarian Comfort Dish

Hungarian cuisine is a beautiful reflection of its history, culture, and deep-rooted love for bold flavors and hearty meals. Among its most cherished dishes is Chicken Paprikash (Paprikás Csirke), a creamy, paprika-infused chicken stew that has been passed down through generations.

This simple yet flavorful dish is a staple in Hungarian households and is known for its rich, velvety sauce, tender chicken, and deep red color, thanks to the generous use of Hungarian sweet paprika. Whether served with nokedli (Hungarian dumplings), egg noodles, or mashed potatoes, Chicken Paprikash is a soul-warming meal that brings people together.

In this article, we’ll explore:
✔️ The history and origins of Chicken Paprikash
✔️ Why Hungarian paprika is special
✔️ A step-by-step guide to making an authentic version
✔️ Variations of the recipe
✔️ Expert tips for the best results

The History and Origins of Chicken Paprikash

Paprikás Csirke has been a Hungarian household favorite for centuries, with its origins tracing back to the 18th century. The dish was first made by rural farmers in the Great Hungarian Plain, where paprika had become a staple seasoning.

Paprika itself was introduced to Hungary in the 16th century from the New World (America). Over time, Hungarian farmers perfected the art of growing and drying paprika peppers, turning them into the world-famous Hungarian paprika we know today.

By the 19th century, Chicken Paprikash had evolved from a peasant dish to a national treasure, making its way into Hungarian cookbooks and aristocratic kitchens. Today, it remains one of Hungary’s most beloved comfort foods, enjoyed at family gatherings, Sunday lunches, and festive celebrations.

What Makes Hungarian Paprika So Special?

The soul of Chicken Paprikash lies in its key ingredient: Hungarian sweet paprika. Unlike regular paprika, Hungarian paprika has a deep red color, a complex flavor profile, and a slightly sweet yet smoky aroma.

Types of Hungarian Paprika:

🔴 Sweet Paprika (Édesnemes) – The most common variety used in Chicken Paprikash. It has a mildly sweet and rich flavor.
🔥 Hot Paprika (Eros) – For those who love extra heat, adding a dash of hot paprika gives the dish a spicy kick.
🌶️ Smoked Paprika (Füstölt Paprika) – Not traditional in Chicken Paprikash but can add a smoky depth of flavor if desired.

💡 Tip: Always use authentic Hungarian sweet paprika for the best results!

Authentic Hungarian Chicken Paprikash Recipe

Ingredients:

For the Chicken and Sauce:

2 lbs (900g) bone-in, skin-on chicken thighs or drumsticks
2 tablespoons vegetable oil or lard
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons Hungarian sweet paprika (do not use smoked paprika!)
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon caraway seeds (optional, for extra depth)
1 ½ cups (350ml) chicken broth
½ cup (120ml) sour cream
2 tablespoons flour (for thickening, optional)

For Serving:

Nokedli (Hungarian dumplings) or egg noodles
Fresh parsley for garnish

Step-by-Step Instructions

Step 1: Brown the Chicken

Heat vegetable oil or lard in a large, deep pan over medium-high heat.
Add the chicken pieces, skin-side down, and sear for 4-5 minutes per side, until golden brown.
Remove the chicken and set aside.