📝 About This Recipe
Transport your senses to the heart of Budapest with this soul-warming classic, characterized by its silky, ruby-red sauce and tender poultry. This traditional masterpiece relies on the magical trio of high-quality Hungarian paprika, sweet onions, and cooling sour cream to create a flavor profile that is simultaneously smoky, sweet, and incredibly savory. It is the ultimate comfort food, representing the very essence of Hungarian hospitality and culinary heritage.
🥗 Ingredients
The Chicken
- 3 pounds Chicken thighs and drumsticks (bone-in, skin-on for maximum flavor)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Lard or Vegetable Oil (traditional lard provides the most authentic flavor)
The Aromatic Base
- 2 large Yellow onions (finely diced to create a thick sauce)
- 3 pieces Garlic cloves (minced)
- 3 tablespoons Hungarian Sweet Paprika (must be authentic Hungarian 'Édes' paprika)
- 1 large Roma tomato (seeded and finely diced)
- 1 piece Hungarian wax pepper or Bell pepper (diced; yellow bell pepper is a good substitute)
- 2 cups Chicken broth (low sodium)
The Finishing Touch
- 3/4 cup Full-fat sour cream (at room temperature to prevent curdling)
- 2 tablespoons All-purpose flour (used for tempering the sauce)
- 2 tablespoons Fresh parsley (chopped for garnish)
👨🍳 Instructions
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1
Pat the chicken pieces thoroughly dry with paper towels and season generously on all sides with salt and black pepper.
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2
In a large, heavy-bottomed Dutch oven or deep skillet, melt the lard or heat the oil over medium-high heat. Working in batches, brown the chicken skin-side down first until golden and crisp, about 5-7 minutes per side. Remove chicken and set aside on a plate.
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3
Reduce the heat to medium. In the same pot with the rendered chicken fat, add the finely diced onions. Sauté for 8-10 minutes, stirring occasionally, until they are soft, translucent, and just beginning to turn golden.
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4
Add the diced pepper and tomato to the onions. Continue to cook for another 5 minutes until the vegetables have softened and released their juices.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant. Now, remove the pot from the heat entirely.
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6
Sprinkle the Hungarian paprika over the vegetable mixture. Stir well to coat. Removing from heat is crucial here; paprika burns easily and becomes bitter if scorched.
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7
Return the pot to low heat and immediately pour in 1/2 cup of the chicken broth to deglaze the pan, scraping up any browned bits (fond) from the bottom.
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8
Nestle the browned chicken pieces back into the pot, along with any accumulated juices from the plate. Pour in the remaining chicken broth until the chicken is half-submerged.
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9
Bring the liquid to a very gentle simmer. Cover with a tight-fitting lid and cook for 35-45 minutes, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).
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10
In a small bowl, whisk together the room-temperature sour cream and flour until a smooth paste forms. This is called a 'habarás'.
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11
Temper the sour cream by whisking in a few tablespoons of the hot cooking liquid from the pot into the sour cream mixture. This prevents the sauce from breaking.
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12
Slowly pour the tempered sour cream mixture into the pot while stirring gently. Let it simmer uncovered for 3-5 minutes until the sauce thickens to a velvety consistency.
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13
Taste and adjust seasoning with more salt or pepper if necessary. Garnish with fresh parsley and serve immediately.
💡 Chef's Tips
Use authentic Hungarian Paprika (imported if possible) rather than generic supermarket paprika; the difference in depth and color is immense. Never boil the sauce once the sour cream has been added, as high heat can cause the cream to separate and look grainy. Finely dicing the onions is key—they should practically melt into the sauce to provide the traditional body and thickness. If you prefer a smoother sauce, you can remove the chicken at the end and blend the sauce with an immersion blender before adding the sour cream. Always use room-temperature sour cream and temper it with hot liquid to ensure a perfectly smooth, professional finish.
🍽️ Serving Suggestions
Serve over traditional Hungarian Nokedli (dumplings) or German Spätzle to soak up the rich sauce. A side of Cucumber Salad (Uborkasaláta) with vinegar and dill provides a refreshing acidity that cuts through the richness. Pair with a crisp Hungarian white wine, such as a Furmint or a dry Riesling. Enjoy with a thick slice of crusty rye bread to ensure not a single drop of the paprika gravy goes to waste. For a modern twist, serve alongside roasted root vegetables or over broad egg noodles.