My Grandmother’s Hungarian Chicken Paprikash (Paprikás Csirke)
Some recipes are more than just food — they bring back memories of family gatherings, warm kitchens, and meals lovingly prepared by our grandmothers. Hungarian Chicken Paprikash, known as Paprikás Csirke, is one of those timeless dishes.
This traditional Hungarian favorite combines tender chicken, sweet Hungarian paprika, slowly cooked onions, and a rich, comforting sauce. Served with soft homemade nokedli dumplings, every bite is full of warmth and authentic Hungarian flavor.
Every family has its own version, and this grandmother-inspired recipe keeps things simple while delivering the delicious taste of traditional Hungarian home cooking.
Ingredients
For the Chicken Paprikash
2½ lb (1.1 kg) bone-in chicken thighs and drumsticks
2 medium onions, finely chopped
2 tablespoons vegetable oil or lard
2 tablespoons sweet Hungarian paprika
1 green bell pepper, chopped
1 medium tomato, chopped
2 garlic cloves, minced
2 cups chicken broth or water, as needed
Salt and black pepper, to taste
½ cup sour cream
1 tablespoon all-purpose flour, optional
For the Homemade Nokedli
1½ cups all-purpose flour
2 large eggs
½ cup water, approximately
½ teaspoon salt
Salt for the cooking water
Instructions
Step 1: Cook the Onions
Heat the oil or lard in a large pot over medium heat. Add the chopped onions and cook for 6–8 minutes, stirring occasionally, until soft and translucent.
Step 2: Add the Paprika
Remove the pot from the heat briefly and stir in the sweet Hungarian paprika. This helps prevent the paprika from burning and becoming bitter.
Add the garlic, chopped tomato, and green pepper. Return the pot to medium heat and cook for another 2–3 minutes.
Step 3: Add the Chicken
Season the chicken with salt and black pepper. Add it to the pot and turn the pieces gently to coat them in the paprika mixture.
Pour in enough chicken broth or water to create a flavorful sauce around the chicken. Bring to a gentle simmer.
Step 4: Simmer Until Tender
Cover the pot and cook over low heat for approximately 35–50 minutes, turning the chicken occasionally. Add a little more liquid if needed.
The chicken should be tender and reach an internal temperature of 165°F (74°C) at its thickest point, away from the bone.
Step 5: Prepare the Nokedli Dough
In a bowl, combine the flour and salt. Add the eggs and gradually mix in the water until a thick, sticky dough forms.
Step 6: Cook the Dumplings
Bring a large pot of salted water to a boil. Push the dough through a nokedli maker or suitable large-holed colander into the water, working in batches.
Cook for approximately 2–4 minutes, depending on their size, until the dumplings are tender and cooked through. Drain carefully.
Step 7: Make the Sauce Creamy
In a small bowl, mix the sour cream with the optional flour until smooth. Gradually whisk in a few spoonfuls of warm sauce.
Stir the mixture into the pot and warm gently without allowing the sauce to boil vigorously. Taste and adjust the seasoning.
Step 8: Serve and Enjoy
Serve the tender chicken with plenty of paprika sauce and freshly cooked nokedli. The soft dumplings soak up the creamy sauce, making every bite delicious.
Grandma’s Tips for the Best Paprikash
Use sweet Hungarian paprika for the traditional color and flavor.
Cook the onions slowly to bring out their natural sweetness.
Never burn the paprika, as it can become bitter.
Choose bone-in chicken for extra flavor and juicy meat.
Add sour cream gently to help keep the sauce smooth.
Serve with fresh nokedli for a comforting, traditional Hungarian meal.
What to Serve With Chicken Paprikash
This dish pairs beautifully with homemade nokedli, boiled potatoes, egg noodles, crusty bread, cucumber salad, or Hungarian pickled vegetables.
A fresh cucumber salad provides a refreshing contrast to the rich paprika sauce.
Storage Tips
Refrigerate leftovers in an airtight container within two hours of cooking. Keep them refrigerated for up to three to four days.
Reheat gently until steaming hot throughout. Add a splash of broth or water if the sauce has thickened.
Frequently Asked Questions
Is Hungarian Chicken Paprikash spicy?
Traditional versions are usually mild and use sweet paprika. Hot paprika can be added for extra heat.
Can I make it without sour cream?
Yes. The paprika sauce is delicious without sour cream, although it will be less creamy.
Can I use boneless chicken?
Yes. Boneless thighs or breasts work well, but they cook faster than bone-in pieces.
What are nokedli?
Nokedli are small Hungarian dumplings made from flour, eggs, water, and salt. They are a classic accompaniment to chicken paprikash.
Final Thoughts
My Grandmother’s Hungarian Chicken Paprikash is a comforting meal inspired by generations of home cooking. Tender chicken, sweet paprika, creamy sauce, and homemade dumplings make it a wonderful dish to share with family and friends.
Save this recipe for your next family dinner, and share it with someone who loves traditional Hungarian food!
