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Chicken Paprikash (Paprikas Csirke)


Hungarian chicken in a creamy paprika sauce.

Rate this recipe 4.5/5 (5 Votes)


  • 3.5-4.5 pounds chicken parts
  • 2 Tbsp butter or shortening
  • 2 cups chopped onions
  • 1/4 cup sweet Hungarian paprika
  • 2 Tbsp all-purpose flour
  • 1.5 cups chicken stock or water
  • 1 teaspoon garlic powder
  • 1-1.5 cup sour cream
  • salt & pepper


Level of difficulty Average
Preparation time 30mins
Cooking time 60mins
Cost Average budget


Step 1

Rinse and pat dry the chicken. Season generously with salt & ground black pepper. In a wide heavy skillet heat the butter or shortening over a medium high heat. Add as many pieces of chicken to the skillet as will fit without crowding and cook until golden brown on both sides, about 5 minutes.

Step 2

Remove the chicken to a plate and if you've got any remaining chicken, brown those in the same manner.

Step 3

Add the onions to the remaining fat in the skillet

Step 4

Reduce the heat slightly. Cook, stirring often, until the onions just begin to color (about 10 minutes). Sprinkle the paprika and flour over the onions.

Step 5

Cook, stirring continuously, for 3-5 minutes.

Step 6

Add in the chicken stock, and garlic powder. Bring the mixture to a boil, stirring continuously. Return the chicken with all accumulated juices to the pan. Reduce he heat so that the liquid barely bubbles. Cover the pan and cook, turning the chicken once or twice, until the dark meat pieces release clear juice when pricked with a fork (20-30 minutes).

Step 7

Ladle out 1 cup of the liquid from the pot and combine with sour cream.

Step 8

Add mixture back into the pot and stir to combine. Cook over medium heat for an additional 20 minutes to 45 minutes.


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