Chicken paprikash
Chicken paprikash is a medium Hungarian recipe that serves 4. 450 calories per serving. Recipe by Andy Cooks on YouTube.
Prep: 20 min | Cook: 1 hr 22 min | Total: 2 hrs 2 min
Cost: $12.72 total, $3.18 per serving
Ingredients
- 8 pieces Chicken Thighs (bone‑in, skin‑on, trimmed and patted dry)
- 3 tablespoons Sweet Hungarian Paprika (preferably smoked sweet paprika)
- 2 tablespoons Tomato Paste (canned)
- 1 large Onion (diced)
- 3 cloves Garlic (minced)
- 2 cups Chicken Broth (low‑sodium)
- 1 cup Sour Cream (full‑fat)
- 2 tablespoons Vegetable Oil (for browning)
- to taste Salt
- to taste Black Pepper (freshly ground)
- 2 cups All-Purpose Flour (sifted)
- 2 large Eggs (beaten)
- 0.5 cup Water (lukewarm)
- 1 teaspoon Salt
- 2 tablespoons Butter (melted, for tossing dumplings)
Instructions
Prepare Ingredients
Dice the onion, mince the garlic, measure paprika, tomato paste, broth, and sour cream. Beat the eggs and set aside.
Time: PT10M
Brown the Chicken
Heat vegetable oil in the Dutch oven over medium‑high heat (≈350°F). Add chicken thighs skin‑side down and brown 5 minutes per side until golden.
Time: PT10M
Temperature: 350°F
Sauté Onion
Remove chicken and set aside. Add diced onion to the pot and sauté until translucent, about 5 minutes.
Time: PT5M
Temperature: 350°F
Add Paprika and Tomato Paste
Stir in sweet paprika and tomato paste, cooking quickly for 1 minute to release flavor without burning.
Time: PT2M
Temperature: 350°F
Deglaze and Return Chicken
Pour in chicken broth, stirring to loosen any stuck bits. Return the browned chicken to the pot, skin side up.
Time: PT3M
Temperature: 350°F
Simmer Until Tender
Cover the Dutch oven, reduce heat to low, and let the chicken braise gently for 45 minutes until the meat is fork‑tender.
Time: PT45M
Temperature: Low simmer (≈200°F)
Make Nokedli Dough
In a mixing bowl combine sifted flour, beaten eggs, lukewarm water, and 1 tsp salt. Mix until a thick batter forms.
Time: PT10M
Boil Water for Dumplings
Bring a large pot of salted water to a rolling boil.
Time: PT5M
Temperature: 212°F
Cook Nokedli
Using a spaetzle press or two forks, press small portions of the batter into the boiling water. Cook 2‑3 minutes, or until the dumplings float to the surface.
Time: PT5M
Temperature: 212°F
Drain and Toss Dumplings
Drain the nokedli in a colander and toss with melted butter to prevent sticking.
Time: PT2M
Finish the Sauce
Remove the chicken pieces. Lower the heat, stir in sour cream until fully incorporated. Adjust salt and pepper to taste. Do not let the sauce boil.
Time: PT5M
Temperature: Low (≈180°F)
Serve
Plate a serving of buttered nokedli, top with a chicken thigh, and spoon generous sauce over the top. Garnish with a sprinkle of paprika if desired.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains dairy, Contains eggs
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken drumsticks
- Instead of Sweet Hungarian Paprika: Spanish paprika
- Instead of Tomato Paste: Crushed tomatoes
- Instead of Onion: Shallots
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Chicken Broth: Water + bouillon cube
- Instead of Sour Cream: Greek yogurt
- Instead of Vegetable Oil: Olive oil
- Instead of All-Purpose Flour: Spelt flour
- Instead of Eggs: Egg substitute (2 tbsp)
- Instead of Butter: Olive oil
Equipment Needed
- Dutch Oven
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Measuring Cups and Spoons
- Mixing Bowl
- Whisk
- Colander
- Large Pot for Dumplings
- Slotted Spoon
Critical Steps — Do Not Skip
- Brown the chicken to develop deep flavor
- Add paprika quickly and keep stirring to prevent burning
- Simmer gently until the chicken is fork‑tender
- Press the nokedli batter into boiling water and cook only until they float
- Stir in sour cream off the heat to avoid curdling
Chef Tips from the Video
- Use authentic Hungarian sweet paprika for the most authentic flavor
- Deglaze the pot after sautéing onions to capture all caramelized bits
- For extra fluffiness, let the nokedli batter rest 5 minutes before pressing
Troubleshooting
Chicken is still tough after simmering
Continue to simmer covered on low heat; add a splash more broth if the liquid evaporates
Sauce is too thick
Stir in additional warm chicken broth a tablespoon at a time until desired consistency is reached
Nokedli clump together
Make sure the water is at a rolling boil and toss the dumplings with butter immediately after draining
Storage
Refrigerator: Store sauce and chicken separate from dumplings in airtight containers for up to 3 days
Freezer: Freeze sauce and chicken (without sour cream) in freezer‑safe bags for up to 2 months; dumplings freeze best when blanched
Room temperature: Not recommended; refrigerate promptly
Make-Ahead Tips
- Prepare the paprikash sauce a day ahead and gently reheat on low before adding sour cream
- Cook the nokedli fresh; if needed, re‑heat leftovers in a skillet with a little butter
Frequently Asked Questions
What is the cultural significance and history of Hungarian Chicken Paprikash in Hungarian cuisine?
Hungarian Chicken Paprikash (Paprikás Csirke) is a cornerstone of Hungarian home cooking, dating back to the 19th century when paprika became a national spice after its introduction from the New World. It embodies the Hungarian love of rich, paprika‑laden stews and is traditionally served with nokedli, reflecting the country’s blend of meat and simple dumplings.
What are the traditional regional variations of Hungarian Chicken Paprikash within Hungary?
In northern Hungary, the dish may include a splash of sour cream earlier in the cooking process, while in the Great Plain region cooks often add a touch of caraway seed. Some families also serve it over spaetzle‑style noodles instead of nokedli, but the core paprika‑rich sauce remains consistent.
How is authentic Hungarian Chicken Paprikash traditionally served in Hungary?
Traditionally, the braised chicken is placed on a bed of soft nokedli dumplings, smothered with the creamy paprika sauce, and garnished with a light dusting of sweet paprika. It is often accompanied by a simple cucumber salad and a glass of dry Hungarian white wine.
During which occasions is Hungarian Chicken Paprikash commonly prepared in Hungarian culture?
Paprikash is a staple for family meals, Sunday lunches, and festive gatherings such as name days and holidays. Its comforting nature makes it a go‑to dish for cold winter evenings and celebratory feasts alike.
What makes Hungarian Chicken Paprikash special compared to other paprika‑based dishes in Central European cuisine?
The generous use of sweet Hungarian paprika, the slow braising of bone‑in chicken, and the finishing swirl of sour cream create a uniquely balanced sweet‑smoky and tangy flavor profile that sets it apart from Austrian or Czech paprika dishes, which often use less paprika and different thickening agents.
What are the authentic traditional ingredients for Hungarian Chicken Paprikash versus acceptable substitutes?
Authentic ingredients include bone‑in chicken thighs, sweet Hungarian paprika, tomato paste, chicken broth, and full‑fat sour cream. Acceptable substitutes are chicken drumsticks for thighs, Spanish paprika for Hungarian paprika, and Greek yogurt in place of sour cream, though the flavor will shift slightly.
What other Hungarian dishes pair well with Hungarian Chicken Paprikash?
Paprikash pairs beautifully with classic Hungarian sides such as cucumber‑vinegar salad, pickled peppers, or a simple green bean stew (zöldbab). A glass of dry Tokaji or Egri Bikavér complements the rich paprika sauce perfectly.
What are the most common mistakes to avoid when making Hungarian Chicken Paprikash?
Common errors include burning the paprika, which turns bitter; over‑cooking the chicken after it’s already tender; and boiling the sauce after adding sour cream, which causes curdling. Also, using low‑quality paprika can result in a muted flavor.
Why does this Hungarian Chicken Paprikash recipe add sour cream at the end instead of earlier?
Adding sour cream at the end, off the heat, preserves its smooth texture and prevents curdling. If added too early, the acidity and heat can cause the cream to separate, resulting in a grainy sauce.
Can I make Hungarian Chicken Paprikash ahead of time and how should I store it?
Yes, the braised chicken and sauce can be prepared a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, and reheat gently on low heat before stirring in fresh sour cream. Cook the nokedli fresh for best texture.
What does the YouTube channel Andy Cooks specialize in?
The YouTube channel Andy Cooks specializes in approachable, comfort‑food recipes from around the world, focusing on classic dishes with clear step‑by‑step instructions and practical home‑cooking tips.
How does the YouTube channel Andy Cooks' approach to Hungarian cooking differ from other cooking channels?
Andy Cooks emphasizes authentic flavor while simplifying techniques for home kitchens, often highlighting cultural context and providing detailed explanations of key ingredients like Hungarian paprika, unlike many channels that merely present the recipe without background.
Last updated: September 1, 2026
