Perfect! Let’s focus just on the Hungarian Chicken Paprikash (Paprikás Csirke) without the dumplings. Here’s a classic, authentic recipe:
Hungarian Chicken Paprikash (Paprikás Csirke)
Ingredients
- 2–3 lbs (900 g–1.4 kg) chicken pieces (thighs, drumsticks, or a mix)
- 2 tablespoons vegetable oil or lard
- 1 large onion, finely chopped
- 2–3 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika (very important!)
- 1 bell pepper, chopped (optional)
- 1–2 tomatoes, chopped, or 1 tablespoon tomato paste (optional)
- 1 cup (240 ml) chicken broth or water
- Salt and black pepper, to taste
- ½ cup (120 ml) sour cream
Instructions
1. Sauté the onions
- Heat oil or lard in a large pan over medium heat.
- Add chopped onions and cook until soft and golden (5–7 minutes).
- Add garlic and sauté for 30 seconds–1 minute more.
2. Add paprika
- Remove the pan from heat before adding paprika to avoid burning it (burned paprika tastes bitter).
- Stir in the paprika until the onions are coated.
3. Cook the chicken
- Return pan to heat and add chicken pieces. Stir to coat them in the paprika-onion mixture.
- Add bell pepper and tomatoes if using.
- Pour in chicken broth just enough to cover the chicken.
- Season with salt and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 35–45 minutes until chicken is tender.
4. Add sour cream
- Remove pan from heat.
- Temper the sour cream by mixing a few spoonfuls of hot sauce from the pan into it, then stir the mixture back into the chicken.
- Adjust seasoning with salt and pepper to taste.
Serving Suggestions
- Traditionally served over dumplings (nokedli/galuska), rice, or mashed potatoes.
- Garnish with fresh parsley if you like.
💡 Tips for Success:
- Sweet Hungarian paprika is key—it gives that signature flavor and color.
- Avoid boiling sour cream; always add it off the heat to prevent curdling.
- Let the chicken sit a few minutes after cooking to soak up the sauce for extra flavor.
If you want, I can also make a super-simple 30-minute version that’s almost as authentic but faster to cook. It’s great for a weekday dinner.
Do you want me to give that faster version?
