Chicken Paprikash

Last updated: February 2026 | Reading time: 7 minutes

Chicken paprikash, known as csirkepaprikas in Hungarian, stands alongside goulash as one of the most recognized Hungarian dishes worldwide. Unlike goulash, which is essentially a stew, paprikash features a rich, creamy sauce made with sour cream that transforms simple ingredients into something extraordinary.

Understanding Paprikash

The term paprikas refers to a specific category of Hungarian dishes characterized by their paprika-based sauce enriched with sour cream. While chicken remains the most popular protein for this preparation, the technique applies to other meats as well, including veal (borjupaprikas) and even catfish (harcsapaprikas).

What distinguishes paprikash from other paprika dishes is the finishing technique. The sour cream is tempered and incorporated at the end of cooking, creating a sauce that is simultaneously rich and bright, with the paprika providing warmth and the sour cream offering tang and body.

The Perfect Pairing: Nokedli

No discussion of chicken paprikash would be complete without mentioning nokedli, the small Hungarian dumplings that traditionally accompany this dish. Similar to German spaetzle but with a slightly different texture, nokedli are made from a simple batter of flour, eggs, and water, pushed through a colander or special nokedli maker directly into boiling water.

According to culinary historians, nokedli have been a staple of Hungarian cuisine since at least the 18th century, though similar preparations existed throughout Central Europe for much longer.

Preparing the Chicken

Building Flavor

Begin by seasoning the chicken pieces generously with salt. In a large, heavy-bottomed pan or Dutch oven, heat the lard over medium heat. Add the diced onions and cook slowly until they become soft, translucent, and slightly golden. This process should take 12-15 minutes and cannot be rushed without sacrificing flavor.

Remove the pan from heat before adding the paprika. This critical step prevents the paprika from burning, which would create an unpleasant bitter taste. Stir the paprika into the softened onions until well combined.

Cooking the Chicken

Add the chicken pieces to the pan, turning to coat them thoroughly with the paprika-onion mixture. Add the sliced bell pepper, chopped tomato, and chicken broth. The liquid should come about halfway up the chicken pieces.

Cover the pan and reduce heat to medium-low. Allow the chicken to simmer gently for 35-40 minutes, or until the juices run clear when the thickest piece is pierced with a knife. Turn the pieces once during cooking to ensure even exposure to the flavorful cooking liquid.

Creating the Sauce

The sauce is what elevates paprikash from simple braised chicken to something special. In a small bowl, whisk together the sour cream and flour until smooth. This combination helps stabilize the sour cream and prevents it from curdling when added to the hot liquid.

Take a ladleful of the hot cooking liquid and slowly whisk it into the sour cream mixture. This tempering process gradually raises the temperature of the sour cream, preventing it from breaking when added to the pan.

Pour the tempered sour cream into the pan, stirring gently to combine. Let the sauce simmer for an additional 5 minutes until it thickens slightly. The finished sauce should coat a spoon and have a beautiful rose-pink color from the paprika.

Making Traditional Nokedli

While the chicken cooks, prepare the nokedli. Combine flour and salt in a mixing bowl. Make a well in the center and add the eggs. Gradually incorporate the flour while adding water until you achieve a thick, sticky batter that holds its shape but can be pushed through holes.

Bring a large pot of salted water to a rolling boil. Using a colander with large holes, a spaetzle maker, or a nokedli board, push small portions of batter directly into the boiling water. The dumplings will sink initially, then float to the surface when cooked, usually within 2-3 minutes.

Remove the cooked nokedli with a slotted spoon and toss with a small amount of butter or oil to prevent sticking. Serve immediately alongside the chicken paprikash.

Serving and Presentation

Traditional presentation calls for arranging the chicken pieces on a serving platter, spooning the sauce generously over top, and serving the nokedli alongside. Some cooks garnish with a light dusting of additional paprika or a few rings of fresh green pepper.

A simple cucumber salad dressed with vinegar, sugar, and a touch of sour cream makes an excellent accompaniment, providing a refreshing contrast to the rich main dish. For wine pairing, consider a Hungarian Olaszrizling or other crisp white wine that can stand up to the cream while complementing the paprika.

Common Mistakes to Avoid

• Using low-fat sour cream - The reduced fat content causes curdling and lacks the richness needed for proper sauce consistency.
• Burning the paprika - Always remove from heat before adding paprika, and never let paprika cook directly in hot oil.
• Adding cold sour cream - Failing to temper the sour cream will cause it to curdle and create a grainy sauce.
• Overcooking the chicken - Breast pieces may cook faster than thighs and legs. Remove pieces as they finish and return to the sauce before serving.
• Skipping the flour - The small amount of flour stabilizes the sauce and prevents separation.

Chicken paprikash represents Hungarian home cooking at its finest. While restaurants may offer elaborate presentations, the soul of this dish lies in its simplicity and the quality of its few ingredients. With proper technique and good Hungarian paprika, you can create a meal that has satisfied generations of Hungarian families.