Chicken Paprikash (Hungarian Stew with Paprika and Sour Cream)

Chicken Paprikash, known in Hungary as Paprikás Csirke, is one of the most beloved traditional Hungarian comfort foods. This classic stew is famous for its rich, creamy sauce infused with sweet Hungarian paprika and tender, slow-simmered chicken. Simple ingredients and straightforward cooking techniques make Chicken Paprikash an approachable dish for home cooks, yet the depth of flavor rivals far more complex recipes.

The heart of this dish lies in paprika, Hungary’s national spice. Authentic Hungarian sweet paprika delivers a deep red color and a mild, slightly sweet flavor that defines the stew. Combined with sautéed onions, garlic, and chicken, the paprika creates a velvety sauce that is traditionally finished with sour cream for a subtle tang and luxurious texture.

Chicken Paprikash is commonly served with nokedli (Hungarian dumplings), egg noodles, or even mashed potatoes, making it a filling and satisfying meal for any season. While it is especially popular during colder months, its comforting flavors make it a year-round favorite. The recipe is also incredibly adaptable—you can adjust the richness, spice level, or thickness of the sauce to suit your preferences.

From an SEO perspective, Chicken Paprikash is a highly searched European comfort dish, appealing to fans of Hungarian cuisine, stew recipes, and paprika-based meals. Whether you’re exploring international flavors or looking for a creamy chicken dinner idea, this recipe delivers both authenticity and simplicity.

Perfect for weeknight dinners or cozy family meals, Chicken Paprikash is proof that humble ingredients can create extraordinary flavor.

Ingredients

• 2 lbs (900 g) chicken thighs or drumsticks (bone-in, skin-on preferred)
• 2 tablespoons vegetable oil or lard
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons Hungarian sweet paprika
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 cup chicken broth
• 1 cup sour cream
• 1 tablespoon all-purpose flour
• Optional: ½ teaspoon hot paprika or chili powder (for heat)

Directions

1. Prepare the chicken:
2. Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
3. Sauté the onions:
4. Heat the oil or lard in a large skillet or Dutch oven over medium heat. Add the chopped onions and cook for 8–10 minutes, stirring frequently, until soft and golden.
5. Add garlic and paprika:
6. Stir in the minced garlic and cook for 30 seconds. Remove the pot from heat briefly and add the paprika (and hot paprika if using), stirring quickly to prevent burning.
7. Brown the chicken:
8. Return the pot to medium heat and add the chicken pieces, turning them to coat evenly in the paprika mixture.
9. Simmer the stew:
10. Pour in the chicken broth, cover, and simmer gently for 35–40 minutes, or until the chicken is fully cooked and tender.
11. Make the sour cream sauce:
12. In a bowl, whisk together sour cream and flour until smooth. Slowly add a ladle of hot sauce from the pot to temper the mixture.
13. Finish the dish:
14. Stir the sour cream mixture back into the pot. Simmer uncovered for 5 minutes, stirring gently, until the sauce thickens. Do not boil.
15. Serve:
16. Serve hot with nokedli, egg noodles, rice, or mashed potatoes.