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Nothing gets me as excited about European dishes as this beloved Chicken Paprikash. My Hungarian friend next door showed me exactly how to nail that creamy paprika sauce. When I cook it now, my kitchen smells just like a small, welcoming café tucked away in Budapest—sweet paprika and slowly softened onions fill the air.
A Delicious Hungarian Food Classic
I'm always amazed how such basic ingredients come together into something so special. This meal captures what Hungarian cooking is all about—making do with what you have while honoring old customs. Every time I whip this up, I feel like I'm keeping an important food tradition going strong.
Must-Have Components
- Chicken: Try using 3 pounds of chicken pieces with skin and bones attached for deeper flavor. The bones and skin really boost the sauce's richness, so don't skip this part.
- Paprika: You'll need 3-4 tablespoons of real Hungarian sweet paprika. This spice gives the dish its signature taste and pretty red color. Don't settle for the grocery store stuff—get the authentic kind.
- Sour Cream: Add 3/4 cup of room temperature full-fat sour cream to make the sauce smooth and velvety.
- Heavy Whipping Cream: Pour in 1/4 cup to make the sauce extra rich and blend perfectly with the sour cream.
- Onions and Garlic: Chop up 2 medium onions finely and mince 2 garlic cloves to build the sauce's flavor base.
- Tomatoes: Take 2 Roma tomatoes, remove the seeds, and dice them small to add a bit of sweetness.
- Broth: Mix in 2 cups of good chicken broth—homemade works great, or grab a trusted brand like Aneto.
- Flour: Use 3 tablespoons of all-purpose flour to give the sauce the right thickness.
Preparing Your Chicken
- Get Some Color on the Meat
- Warm up 2 tablespoons of pork lard or butter in a big Dutch oven. Cook the chicken until it's golden all over. Take it out and put it on a plate for now.
- Cook Down the Aromatics
- Using the same fat, toss in your chopped onions and cook until they turn golden. Then add your minced garlic and diced tomatoes (and bell pepper if you want) and let them cook 2-3 minutes more.
- Add Your Spices
- Take the pot off the heat and mix in paprika, salt, and pepper. Don't let the paprika burn or it'll taste bitter. Put the chicken back in and return to the stove.
Letting it Cook
- Pour in the Liquid
- Add 2 cups of chicken broth so the chicken is mostly under the liquid. Let it come to a boil, then cover and turn down to medium-low. Let it bubble gently for 40 minutes until the chicken gets tender.
- Mix Your Dairy
- While that's cooking, stir 3 tablespoons of flour with your sour cream and heavy cream until smooth. When the chicken's done, take it out and set it aside.
- Make the Sauce Thicker
- Pour your cream mix into the sauce, stirring all the time so it doesn't get lumpy. Let it bubble a few minutes until it's as thick as you want. Taste it and add more salt or pepper if needed.
Putting it Together
- Complete the Dish
- Put the chicken back in and let it warm up in the sauce. Give it about 5 more minutes of gentle cooking so the chicken gets well-coated in that creamy paprika goodness.
- Pair with Dumplings
- The best way to enjoy this is with Hungarian nokedli—they're like little dumplings similar to German spaetzle but shorter and fatter. You can make them with a Spaetzle tool. These soft, fluffy bites go perfectly with the rich sauce and make the meal complete.
What Makes This Dish Meaningful
When I cook this, I think about all the stories my Hungarian buddy told me about her grandma making this for family get-togethers on Sundays. That's what makes Paprikash so great—it's more than just amazing flavors, it carries family stories and customs. I feel connected to all the Hungarian cooks before me whenever I stir that pot.
Getting it Right
After making this tons of times, I can tell you real Hungarian paprika is worth hunting down at food shops or buying online. Take your time browning everything—those little browned bits stuck to the pot add amazing flavor. And yes, using old-school lard or bacon fat really does take this dish to another level, I promise!
Different Ways to Make It
Though I like the original version best, it's fun seeing how others change up this dish. Sometimes I throw in some sweet Hungarian peppers for extra kick, or switch to veal when I want something fancy. The sauce works great with all kinds of meat, but chicken will always be my go-to choice.
Keeping Leftovers
If you don't finish it all in one sitting (which hardly ever happens at my place!), it keeps really well in the fridge. Just warm it up slowly on the stove, stirring now and then to keep the sauce nice and smooth. A little extra broth helps bring back the right texture, and honestly, it tastes even better the day after you make it.
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Frequently Asked Questions
- → Is it okay to swap lard for butter?
- You can definitely use butter, but old-school lard gives the real deal flavor. The melted pork fat brings a special richness you won't get otherwise.
- → Which paprika works best?
- Go for authentic Hungarian sweet paprika to get the true taste. Standard grocery store paprika just won't deliver the same deep flavor and beautiful color.
- → Why does my sour cream need to sit out first?
- Sour cream at room temp mixes in smoothly without forming clumps in your sauce. If it's cold from the fridge, it might break apart when it hits the hot mixture.
- → Can I make this with chicken breasts?
- The time-honored way uses bone-in, skin-on chicken for maximum flavor, but boneless pieces work too. Just know your sauce might not be quite as flavorful.
- → What goes well on the side?
- The perfect match is Hungarian nokedli, which looks like German spaetzle. But egg noodles or simple dumplings work great too.
Conclusion
Hungarian paprika chicken stands as a timeless soul-warming meal pairing juicy chicken with a smooth, luscious paprika gravy. This dish showcases Hungary's cooking heritage through its signature sweet paprika and tangy sour cream.