Chicken Paprikash (Paprikás Csirke)
A comforting Hungarian classic of tender chicken simmered in a rich paprika sauce, served with buttery egg‑noodles – perfect for a weeknight or weekend dinner.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 6
Heat the oil in a large, shallow pan over medium heat and sweat the onion until translucent, about 5 minutes.
-
Step 2 of 6
Stir in the sweet paprika and smoked paprika, cooking for 30 seconds to release aroma, then add the chicken pieces, skin side down, and brown for 4‑5 minutes each side.
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Step 3 of 6
Pour in the chicken broth, bring to a gentle boil, then reduce heat, cover and simmer for 25‑30 minutes until the meat is tender and the sauce has reduced slightly.
-
Step 4 of 6
Remove the pan from the heat, stir in the sour cream, and season with salt and pepper; the sauce should be smooth and slightly thickened.
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Step 5 of 6
While the sauce rests, cook the egg‑noodles in salted boiling water according to package directions, drain and toss with butter.
-
Step 6 of 6
Serve the chicken pieces over the buttered noodles, spoon the paprika sauce over the top, and garnish with chopped parsley.
Notes from the kitchen
If Hungarian sweet paprika is unavailable, substitute with a blend of equal parts smoked paprika and mild Spanish paprika; the dish keeps well refrigerated for 2 days.
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