Authentic Hungarian Chicken Paprikas’ – Csirkepaprikas’

5 from 3 votes

Authentic Hungarian Chicken Paprikas’ – Csirkepaprikas’

A traditional Hungarian dish that is not only a signature dish in Hungary but is known worldwide. It has lots of flavour and richness that has you go back for seconds.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Hungarian

Servings:

Calories: 380kcal

Author: Rose

Equipment

large skillet or cast iron pot

Ingredients

2 tbsp unsalted butter, oil or bacon fat
1 large onion, chopped
1½ tbsp sweet Hungarian paprika
1/2 tsp black pepper
6 (2 lbs) chicken thighs, legs, or chicken breasts, bone-in, skin-on
2 cup chicken broth or water
1 whole Roma tomato, quartered
1 inch slice hot Hungarian pepper (optional)
1 tsp salt
1/2 cup organic sour cream
2 tbsp flour/arrowroot starch/corn starch
chopped parsley, garnish
serve with homemade dumplings or pasta

Instructions

Using a large skillet, or cast iron pot, over medium heat, add butter or oil and once heated, add chopped onions and sauté for about 4-5 minutes, until they are transparent. Stir in sweet paprika and black pepper and mix in with the onions.
Add chicken pieces to the skillet, skin side down and cook for 3-4 minutes, once browned, flip pieces and cook for another 3-4 minutes. Juices from the chicken will start forming.
Once chicken is browned, add chicken broth, tomato and hot pepper (if using). The liquid should almost cover the chicken pieces. Season with salt and partially place the lid on the skillet/pot and reduce heat to simmer so it's a slow boil for 40 minutes, remove lid and cook for another 15 minutes. Chicken should be cooked and tender.
To a make the creamy thick sauce, add the sour cream and flour/starch into a medium bowl, then add some of the sauce from the skillet into the bowl, and mix well using a wire whisk until you get a smooth consistency. Turn up the temperature to a medium boil and slowly add the sour cream mixture and move the chicken to the sides of the skillet and mix well with the wire whisk. Once it thickens, should take about 3-5 minutes, remove the skillet from the heat.
Serve with homemade dumplings or pasta. ENJOY!
If you like spicy food, you could substitute the hot pepper for a half of a teaspoon of the hot paprika in addition to the sweet paprika. Either way, you will go back for seconds!

Notes

This recipe will keep in the refrigerator for up to 3-4 days. Beyond that, this dish freezes really well, in a air-tight container for up to 2 months.

DUMPLINGS (NOKEDLI) RECIPE CAN BE FOUND IN THE SIDES SECTION OF MY BLOG OR TAP THE LINK – Dumplings (Nokedli)

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