andrejthechef
HungaryStewDinner

Chicken Paprikash

Hungarian paprikás csirke: chicken braised in a sweet paprika and onion sauce finished with sour cream. Served over buttered nokedli.

prep
15 min
cook
45 min
total
1 h
serves
4
level
easy
Chicken Paprikash (Paprikás Csirke), a classic from Hungary.

Paprikash is Hungary in one pot: chicken, a mountain of soft onions, real Hungarian paprika, and sour cream stirred in at the end until the sauce turns a pale brick rose.

The paprika goes in off the heat, always. It burns in seconds and turns bitter, and that one habit separates paprikash that glows from paprikash that disappoints.

Chicken Paprikash is one of the world's classic dishes from 67 countries.

method

  1. Brown the seasoned chicken in the lard in a heavy pot and set aside.

  2. Cook the onions in the same fat over medium-low heat for 10 minutes until soft and golden.

  3. Take the pot off the heat and stir in the paprika for 30 seconds; it must not burn.

  4. Return to the heat with the pepper, tomato and stock. Nestle in the chicken, cover, and simmer gently for 30 to 35 minutes until tender.

  5. Whisk the sour cream with the flour and a ladle of hot sauce, then stir it back in. Warm through without boiling.

  6. Serve over buttered nokedli or egg noodles.

chef's tips

  • Paprika is the dish, so use Hungarian sweet paprika from a fresh tin; it fades badly within months of opening.
  • Off the heat for the paprika, always. Burnt paprika cannot be fixed.
  • Never boil after the sour cream goes in or the sauce splits.