Traditional Hungarian Paprikás Csirke: Chicken Paprikash with Sour Cream and Nokedli
Paprikás csirke is classic Hungarian chicken paprikash: bone-in chicken braised with onion and sweet paprika, finished with a smooth sour-cream liaison and served with nokedli.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Pat the chicken dry and salt it. Melt the lard in a wide pot and brown the pieces lightly; transfer to a plate.
- 2
Cook the onions in the same pot until soft. Remove from the heat, stir in paprika, then immediately add tomato, wax pepper and 100 ml water.
- 3
Return the chicken, add the remaining water, cover partly and simmer gently for 35–45 minutes until tender, turning once. The braising liquid should be concentrated, not soupy.
- 4
Whisk sour cream and flour smooth with a ladle of hot sauce. Remove the chicken briefly, lower the heat and whisk the liaison into the pot. Simmer gently for 3–4 minutes without a hard boil.
- 5
Return the chicken, adjust salt and serve with freshly cooked nokedli, spooning the paprika sauce over both.
Cook notes
Tips
Bone-in dark meat remains juicy during braising.
Temper the sour cream before adding it to prevent curdling.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat thoroughly before serving; adding a splash of water can help restore the sauce's consistency.
Substitutions
- Use all thighs or a jointed chicken; avoid boneless breast for the full braise.
- Crème fraîche can stand in for sour cream but tastes less traditional.
What to Serve With
- Nokedli is the canonical accompaniment; cucumber salad is a refreshing side.
Common Mistakes
- Do not scorch the paprika.
- Do not boil the sauce hard after adding sour cream.
- Do not turn paprikash into a broth-heavy soup.
Recipe FAQ
What should I serve with Paprikás Csirke?
Nokedli (Hungarian dumplings) are ideal, but you can also serve it with egg noodles or rice.
Can I make this dish in advance?
Yes, you can prepare the chicken paprikash ahead of time and reheat it when ready to serve.
What type of paprika should I use?
Hungarian sweet paprika is traditional and provides the best flavor.
Kitchen tools
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Blender
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Saucepan
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Chef knife
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Cutting board
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Measuring spoons
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