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Central Eastern European

Csirkepaprikás (Hungarian Chicken Paprikash)

Hungarian chicken paprikash is a gentle paprika-rich chicken stew finished with sour cream for a smooth, comforting sauce.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Csirkepaprikás (Hungarian Chicken Paprikash)

50 mintotal

Prep 15 min · Cook 35 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is required; the chicken simmers while the sour cream thickener is prepared, so keep it on gentle heat after the paprika goes in.

Method

  1. Pat the measured chicken dry and season it with part of the measured salt and black pepper.

  2. Heat the measured oil in a heavy pan and brown the chicken on both sides. Remove it to a plate.

  3. Add the measured butter and onion to the same pan. Cook until the onion is soft and sweet but not dark.

  4. Take the pan off the heat for a moment, stir in the measured paprika, then add the tomato puree so the paprika does not scorch.

  5. Return the chicken to the pan, add the measured stock, cover, and simmer until the chicken is cooked through and tender.

  6. Whisk the measured sour cream with the measured flour and a spoonful of hot sauce from the pan, then stir it back into the stew.

  7. Simmer gently until the sauce is smooth and lightly thickened. Do not boil hard after adding sour cream.

How to tell it's done

The sauce should be velvety, brick-orange, and spoon-coating, while the chicken should pull easily from the bone.

Getting it right

Tip

Stir paprika into warm fat off the heat before adding liquid; this preserves its colour and prevents bitterness.

What to serve it with

Serve with plain noodles, dumplings, or steamed rice to catch the paprika sour-cream sauce.

Common mistakes

The sour cream sauce splits or tastes grainy.
Temper the sour cream with hot sauce from the pan and keep the stew at a gentle simmer. Boiling hard after dairy goes in can make the sauce separate.

Substitutions

  • Boneless chicken can be used for faster eating, but bone-in chicken gives a fuller sauce.
  • Use fresh cream with a little lemon juice only if sour cream is unavailable; the flavour will be less traditional.
  • Rice or plain noodles can be served alongside, but they are not part of the base recipe.

Storing and reheating

Refrigerate chicken paprikash in a shallow covered container for up to 3 days. Reheat gently until hot, stirring often; freezing is possible for up to 2 months, though the sour-cream sauce may look less smooth after thawing.