Chicken Paprikash Recipe (2024)

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Tereza Nemessanyi

Hi! Hungarian-Czech American here. I've tried every recipe out there. Some comments:
--CRITICAL: heat onions til transparent, then REMOVE pan from heat. Add paprika and mush into paste. Why? Paprika is fat soluble and if hits side of pan and burns, turns bitter. Besides fresh paprika this is the most important step. Only then add chicken (which I do raw, unseasoned).
--Tomato or not tomato? serious question. As far as i am concerned if include tomato or tomato paste it is not authentic :-)

Barbara

Why are spices sold in large quantities if they are going to be tasteless so quickly?

Tereza Nemessanyi

The traditional starch is actually "nokedli"/spaetzli. Egg/flour based dough but is actually really a treat to make from scratch and not difficult.

The start of this dish (onions + paprika) is the standard start to many Hungarian stews (gulyas, porkolt). From there, you take different directions depending on the meat and what else you add. Easy to remember 1T paprika and 1 onion per pound of meat.

Finally - these work great in slow cooker and also freeze beautifully. SUPER easy.

Susan

Lovely recipe. And you are right about the freshness of paprika. I must add that recipes are regional in Hungary, so to call one "the" Hungarian chicken paprikash recipe would be off. I come from the south of H. and we use the whole chicken, cut up; cook the dish on the stove top only; add absolutely no flour; but add freshly made egg dumplings (galushka), a fresh green pepper (like Hungarian wax), and sour cream is a must :) Fresh, crusty bread to sop up juice. Jo etvagyat!

Kathy Millard

I love and respect Sam Sifton, but this is a very bad recipe and not just for Hungarians. This is foolproof: in 3 tbs of oil, fry a large, diced onion till transparent. Pull off the heat and add one tbs of paprika and the washed, cut up pieces of chicken. Stir. Return to heat and add a cup of water and some salt. Cook covered on slow heat for an hour. Pull off the heat and add 6 ounces of sour cream, or better still crème fraiche or cream, stir and serve.

Old Jimma from the Old Country

Boys, if you are in the dog house with your wife and never cook, make this for a Saturday evening dinner. Serve with several cool pilsners, and you'll be able to inch you way out of the dog house.

An after dinner whiskey aperitif (like Scotch) on the patio will help a little more.

Good luck. It worked for me.

Melva L

I buy all my spices from Penzey's (http://penzeys.com/ ) online. They offer spices is small containers. I believe their products are fresher. They have brick & mortar stores; if you live in a metropolitan area, there is probably one near you ..

Linda

Alwa;ys store paprika in the refrigerator. It's the one spice that bugs can colonize.

theabroma

Sweet Rose - or Noble Rose - Paprika, and x-nay on the tomatoes. Check out George Lang's The Cuisine of Hungary. And, the paprika: in the day there was H. Roth & Sons and Paprikas Weiss (RIP), selling 10, or more, varieties of paprika, all imported from Hungary, and arranged in a long, partitioned box, from sweet to hot. Between Lang, the proprietors at those shops, and a Hungarian friend, I learned to make it with lots of sauteed onions, sweet rose paprika, and nary a tomato in sight.

Bence

You'll need
- 2 eggs (preferably, L-sized)
- ~7 oz of flour
- 0.5 cup of water
- 2 pinches of salt

Throw all together in a bowl and form a thin dough that's just about not runny.

Boil some water, just like for pasta. Grab your cheese grinder, turn it over and scrape the dough through, into the boiling water. They are ready when they float up after like 3 minutes.

You can check below for reference:
http://www.foodislife.hu/wp-content/uploads/nokedli-fozes-kozben-1024x76...

Laura

My family is from Spain and we use a lot of paprika (or pimenton, rather) as well, and the number one rule is to NEVER add it to the oil or butter over the flame because it burns so easily. In fact, it's best to not only remove the pan from the heat, but allow it a few minutes to cool down. As another commenter noted, it's oil soluable so you don't need to blast paprika with heat to get its flavor.

Tereza

it does but just will be a little dry. the classic recipe is an entire chicken so the breast would be included. Another hack i'd recommend is boneless skinless thighs because it's less fatty and super easy.

Bence

Hi Kristina,

I'd have to say, your student was not right.
The sour cream with flour is authentic. If you don't add them, you've got pörkölt, not paprikás.
Tomatoes, on the other hand are not exactly authentic, but are used regionally. I, for example, usually include them as they add nicely to the juice. For this you need to peel and chop them so they blend in during cooking.
I'd recommend you add garlic as well - also kind of a regional/personal preference.

Beth

Make it up to the point you add the sour cream. Take out what you want to save and freeze it. Add the sour cream when you reheat and serve.

rjsp

I have had success keeping paprika in the refrigerator (and for longer periods, in the freezer) tightly sealed up.

Doris C.

Used bone in breasts because of family preference and followed as is but forgot to add the sour cream. Clearly not a true paprikash but still super yummy.

Rob Davis

...and if you happen to have some sweet peppers on hand...why not?

Denis in Boston

Really delicious. Made it several times, here are some quick ideas. Only chicken on the bone and preferably only dark meat. Separate the flour and make and cook a roux separately then you can add paprika for 30 secs before adding more liquid. This cooks paprika without burning. This is a frickasee (sp?) do not use the oven. Let it bubble on the stove top for about 30 minutes and test the temp with a thermometer to get doneness without overcooking.

Mitch

This is now a go-to recipe for us. Modifications: 1) we add sliced mushrooms (baby portabella) at the same time we add the chicken and 2) we dice half the onion (for flavor) and slice the other half (onion strings).

Denis in Boston

This was great. Agree about not wanting to burn the paprika. Keep in mind that what you are doing is making a roux, that's why the flour. So you might want to consider adding one at a time. Add flour to pan making sure you have enough fat, perhaps simply add another tbsp of butter first. Once the roux is cooked enough to banish the flour taste, you can add the paprika and carry on to a delicious meal.

Allison

I found this recipe years ago before I subscribed to NYT Cooking. It's my partner's most-requested dish. The recipe as-is is excellent. We find that using smoked paprika for one of the three tbsp of paprika is yummy, and I have also made a version of this using garam masala in place of some of the paprika. Obviously those tweaks are taking it to a new place of inauthenticity, but all versions I have made have been absolutely delicious.

Buckarina

This was soooo good. Had to omit the tomatoes due to dietary restrictions, added a mix of mini bell peppers when I sautéed the onions. Used 1/2 sweet paprika and 1/2 smoked. Will be making this again soon!

durkstx

Real Hungarians use bell peppers

pamelap

Why are we preheating an oven? Overengineering of a simple dish. Sautee onion rings til transparent, take off heat and add 3 generous TBSP of real Hungarian paprika, stir to coat. Place chicken pieces on top. Cover. Cook on v low heat for 90 minutes. Remove chicken and debone. Add sour cream to juices and stir. Test for seasoning. Add chicken pieces back in. Serve over Spätzle or egg noodles. That’s it.

Ellen Stine

So many odd things with this recipe - how big a can of crushed tomatoes? This works just as well if made on the top of stove - no oven needed. The sauce should not be thick - rather medium. And the paprika should not be added to hot oil. Try looking a a true Hungarian recipe like AnnaMaria’s kitchen on facebook. And, noodles are not the best. Make nodli or us rice.

Richard

You can make this in the microwave or over a camp fire: no oven or stove needed. This "odd" recipe is for an oven-baked dish. Step 3 says to cook until "the sauce has thickened slightly."

Sarah T

I don’t understand why this recipe only has 4 stars. Authentic or not, it is SO DELICIOUS and INCREDIBLY EASY. Feeds a crowd too!

Jill

This was very good, especially after a couple of days. I will make it again.

Jen Wronkovich-Clark

This is the third time I’ve made this recipe and we love it! I double the sauce because it’s the best part. This time after browning the chicken and putting the sauce together just left it uncovered in the oven for an additional 90min on low. The chicken was soft and the sauce so thick. It was perfect over spatzle and with a glass of Pinot noir.

DL

3 tb flour was too much, made it a bit pasty until i added more liquid.

Richard

Step 2: "cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes."

Carol L.

Delicious. I used red onion (that's what I had) and used a garlic press for the garlic (easier).

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Chicken Paprikash Recipe (2024)

FAQs

What is paprikash sauce made of? ›

Paprikas csirke is made with pan seared bone-in chicken pieces tat are then braised in a simple sauce made with chicken stock, onions, garlic, tomato paste or tomatoes, and lots of good quality sweet Hungarian paprika. The one thing you mustn't skimp on is using good Hungarian paprika.

What's the difference between goulash and paprikash? ›

Both paprikash and goulash are paprika-based stews, but goulash is made with beef and vegetables, while paprikash is most typically made with chicken. Recipes vary, but goulash is usually not thickened with flour like paprikash is, and goulash typically isn't enriched with cream or sour cream.

What does chicken paprikash taste like? ›

Chicken Paprikash is a famous Hungarian dish, known for its mellow flavor, mild sweetness, and tender chicken. Some might consider it a stew, and I'm not arguing that fact – honestly, it really doesn't matter. This stuff just tastes good. This dish is commonly served with egg noodles or spätzle-like dumplings.

How to make chicken for beginners? ›

Method
  1. Let chicken come to room temperature by sitting out 15-60 minutes depending on the size.
  2. Preheat oven to 400-425F.
  3. Heat a skillet over medium heat.
  4. Season chicken with salt (if not using a marinade or brine). ...
  5. Add a few glugs of olive oil to the skillet. ...
  6. Sear for 3-5 then transfer to oven.

How do I thicken my chicken paprikash? ›

If, for some reason, the sauce does not thicken after bringing it to a boil with the sour cream mixture, try to make a slurry of 2 tablespoons of cornstarch mixed with water and add it to the pot once it is boiling.

Can I use regular paprika instead of Hungarian? ›

If you don't have this everyday version on hand, you can use sweet Hungarian paprika as a substitute. Because regular paprika is mainly used for color rather than flavor, though, expect the flavor of your dish to change if the recipe calls for a decent amount of the spice.

What are Hungarian seasonings? ›

After paprika, garlic and onion bulbs are some of the most popular aromatics, either or both being used in most every savoury dish. Herbs are also a key component of Hungarian cuisine, with dill, bay leaf, marjoram, and parsley being the most common.

What country did chicken paprikash originate from? ›

Chicken paprikash (Hungarian: paprikás csirke or csirkepaprikás) or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the paprikás preparations common to Hungarian tables. The name is derived from paprika, a spice commonly used in the country's cuisine.

Is hot Hungarian paprika the same as Hungarian paprika? ›

Hot paprika is, unsurprisingly, hot. Also known as Hungarian paprika, a little goes a long way so use it sparingly to spice up dishes. It has a peppery, spicy flavour that will bring a fiery kick to dishes. Irrespective of which type of paprika you use, here's a tip …

Why is Hungarian paprika special? ›

Paprika is the Hungarian word for pepper, and Hungarian-style paprika is not smoked, but rather fairly sweet. It was the Turks who introduced the chilies to Hungary, and it's a very popular spice in Hungarian cuisine, giving distinctive flavor to soups and stews such as chicken paprikash and beef goulash.

Is paprikash good for you? ›

Health Benefits Paprika

Additionally, some studies have suggested that paprika may be able to lower blood pressure and improve heart health, as well as reduce inflammation and improve skin health. It may also improve brain function and cognitive abilities due to its high antioxidant content.

What kind of wine goes with chicken paprikash? ›

What wine goes with Chicken Paprikash? Serve Chicken Paprikash with a lively, full-bodied white wine or a light-bodied red wine.

How long does paprikash last? ›

How long will Paprika Chicken keep in the fridge? If properly stored in an airtight container, this dish will keep well in the fridge for 3-4 days. I like to store the chicken and sauce in separate containers, so it's easier to reheat.

What are the ingredients in Hungarian paprika? ›

Paprika is a spice powder made from drying and then grinding the pods of several different types of Capsicum annuum peppers (and in Hungarian the word paprika, confusingly, also refers to the peppers themselves).

What's the difference between Hungarian and American paprika? ›

In Hungary there are many kinds of paprika, but in U.S. grocery stores you will likely just find one version that either comes from Hungary or from California. Paprika is the Hungarian word for pepper, and Hungarian-style paprika is not smoked, but rather fairly sweet.

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