Hungarian Chicken Paprikash with
Hungarian Chicken Paprikash with Homemade Dumplings
Creamy Hungarian Chicken Paprikash (Paprikás Csirke) with Soft Dumplings
If you love comforting, hearty meals, this traditional Hungarian Chicken Paprikash is a recipe worth adding to your collection. Tender chicken is gently simmered in a rich paprika-infused sauce, then finished with sour cream for a creamy, silky texture.
Served with soft homemade dumplings, this classic Hungarian dish makes a satisfying family dinner and brings the comforting flavors of Hungarian home cooking straight to your table.
🇭🇺 What Is Hungarian Chicken Paprikash?
Paprikás csirke, or Hungarian Chicken Paprikash, is one of Hungary's best-known traditional dishes. The recipe is built around a few essential ingredients: chicken, onions, sweet Hungarian paprika, and sour cream.
The paprika gives the sauce its beautiful red-orange color and characteristic Hungarian flavor, while sour cream adds richness and a gentle tang.
Ingredients
For the Chicken Paprikash
- 1 kg chicken thighs or drumsticks
- 2 tablespoons vegetable oil or lard
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons Hungarian sweet paprika
- 1 teaspoon tomato paste
- 1 small tomato, chopped
- 1 green bell pepper, chopped
- 500–600 ml chicken stock or water
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 150–200 g sour cream
- 1 tablespoon all-purpose flour
For the Dumplings
- 250 g all-purpose flour
- 2 large eggs
- 100–120 ml water
- ½ teaspoon salt
For Garnishing
- Fresh parsley, chopped
- A little Hungarian paprika
- Extra sour cream, if desired
How to Make Hungarian Chicken Paprikash
Step 1: Sauté the onions
Heat the oil or lard in a large heavy-bottomed pot over medium heat.
Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent.
Add the garlic and cook for another 30 seconds.
Step 2: Add the paprika
Remove the pot from the heat for a moment and stir in the Hungarian paprika.
This step is important because paprika can become bitter if it is fried over very high heat.
Add the tomato paste, chopped tomato, and bell pepper. Stir well.
Step 3: Cook the chicken
Add the chicken pieces and season with salt and black pepper.
Pour in enough chicken stock to create a flavorful sauce without completely drowning the chicken.
Cover the pot and simmer gently for approximately 35–45 minutes, or until the chicken is tender and fully cooked.
Step 4: Make the creamy sauce
In a small bowl, whisk together the sour cream and flour until smooth.
Take a few spoonfuls of the hot paprika sauce and gradually whisk them into the sour cream mixture. This helps prevent the sour cream from curdling.
Slowly stir the mixture back into the pot.
Cook gently for another 5 minutes, but avoid vigorous boiling.
How to Make Hungarian Dumplings
In a bowl, combine the flour and salt.
Add the eggs and gradually mix in the water until you have a soft, sticky dough.
Bring a large pot of salted water to a boil.
Using a small spoon or dumpling maker, drop small portions of dough into the boiling water.
Cook until the dumplings rise to the surface and are tender, usually 2–4 minutes.
Drain well.
How to Serve Chicken Paprikash
Spoon the tender chicken and plenty of creamy paprika sauce into a serving bowl.
Add the homemade dumplings alongside or underneath the chicken so they can absorb some of the delicious sauce.
Finish with a little chopped fresh parsley and, if desired, an extra spoonful of sour cream.
The combination of tender chicken, creamy paprika sauce, and soft dumplings makes this a wonderfully comforting Hungarian meal.
Tips for the Best Hungarian Chicken Paprikash
Use Hungarian sweet paprika.
It provides the characteristic flavor and color of authentic paprikash.
Don't burn the paprika.
Adding paprika away from direct high heat helps preserve its sweet, aromatic flavor.
Use chicken thighs for extra tenderness.
Bone-in thighs are especially flavorful, although boneless chicken can also be used.
Temper the sour cream.
Mixing some hot sauce into the sour cream before adding it to the pot helps create a smooth, creamy sauce.
Keep the heat gentle.
Once the sour cream has been added, avoid boiling the sauce vigorously.
Storage and Reheating
Allow leftovers to cool before transferring them to an airtight container. Store in the refrigerator for up to 3 days.
Reheat gently over low to medium heat. If the sauce becomes too thick, add a small splash of chicken stock or water.
For the best texture, store the dumplings separately from the chicken and sauce.
Frequently Asked Questions
Can I use chicken breast?
Yes. Chicken breast can be used, but it cooks more quickly and can become dry if overcooked. Chicken thighs are generally more forgiving and flavorful.
Is Hungarian Chicken Paprikash spicy?
Traditional paprikash is usually mild rather than very spicy. The main flavor comes from sweet Hungarian paprika. Hot paprika or chili can be added if you prefer more heat.
What can I serve with Chicken Paprikash?
Homemade Hungarian dumplings are a classic choice. You can also serve it with egg noodles, rice, potatoes, or crusty bread.
Can I make it without sour cream?
Sour cream is an important part of the classic creamy version, but you can prepare the dish without it for a lighter paprika-based chicken stew.
Recipe Card
Recipe Name: Hungarian Chicken Paprikash with Dumplings
Cuisine: Hungarian
Course: Main Course
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: About 1 hour 5 minutes
Servings: 4–6
Final Thoughts
Hungarian Chicken Paprikash with Dumplings is the perfect example of how a few simple ingredients can create an incredibly satisfying meal. The sweet paprika, tender chicken, creamy sour cream sauce, and soft homemade dumplings come together beautifully.
If you're looking for an authentic-inspired Hungarian comfort food recipe for a family dinner, this creamy Paprikás Csirke is a delicious place to start.
