📝 About This Recipe
Transport your kitchen to the heart of Hungary with this soul-warming classic, featuring tender chicken simmered in a velvety, ruby-red sauce. The secret lies in the marriage of high-quality sweet Hungarian paprika and cool sour cream, creating a flavor profile that is deeply savory with a hint of smoky sweetness. This is the ultimate comfort food—a rustic, elegant masterpiece that has defined Hungarian home cooking for generations.
🥗 Ingredients
The Chicken and Base
- 3 pounds Chicken thighs and drumsticks (bone-in, skin-on for maximum flavor)
- 2 tablespoons Lard or Vegetable Oil (lard is traditional for authentic flavor)
- 2 large Yellow Onions (very finely diced)
- 3 cloves Garlic (minced)
- 1 Italian Bell Pepper (yellow or wax pepper, diced)
- 1 large Roma Tomato (seeded and finely diced)
The Spice and Liquid
- 4 tablespoons Authentic Sweet Hungarian Paprika (use high-quality 'Édes' paprika)
- 2 cups Chicken Stock (low sodium)
- 1.5 teaspoons Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
The Sauce Finisher
- 3/4 cup Full-fat Sour Cream (at room temperature)
- 1/4 cup Heavy Cream (adds silkiness)
- 2 tablespoons All-purpose Flour (for thickening)
For Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Pat the chicken pieces dry with paper towels and season generously with salt and pepper on all sides.
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2
In a large, heavy-bottomed Dutch oven or deep skillet, heat the lard or oil over medium-high heat. Brown the chicken in batches, skin-side down first, until golden and crisp (about 5-7 minutes per side). Remove chicken to a plate and set aside.
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3
Reduce heat to medium. In the same pot with the rendered chicken fat, add the finely diced onions. Sauté for 8-10 minutes until soft and translucent, but not browned.
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4
Stir in the diced bell pepper and tomato. Cook for another 5 minutes until the vegetables soften and begin to break down.
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5
Add the minced garlic and cook for just 1 minute until fragrant.
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6
CRITICAL STEP: Remove the pot from the heat entirely. Stir in the 4 tablespoons of paprika. Stirring it off the heat prevents the paprika from scorching, which would make the sauce bitter.
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7
Return the pot to low heat and immediately pour in 1/2 cup of the chicken stock to deglaze the bottom, scraping up all the flavorful brown bits.
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8
Place the chicken pieces (and any accumulated juices) back into the pot. Pour in the remaining chicken stock until the chicken is about half-submerged.
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9
Bring to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and simmer for 35-40 minutes, or until the chicken is tender and registers 165°F (74°C).
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10
In a small bowl, whisk together the room-temperature sour cream, heavy cream, and flour until perfectly smooth to create a 'habarás' (thickener).
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11
Temper the cream mixture by whisking in a few spoonfuls of the hot cooking liquid from the pot. This prevents the sour cream from curdling when added to the dish.
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12
Remove the chicken pieces from the pot once more. Whisk the tempered cream mixture into the simmering sauce. Let it bubble gently for 2-3 minutes until thickened and glossy.
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13
Return the chicken to the sauce, coating each piece thoroughly. Taste and adjust seasoning with more salt if needed.
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14
Garnish with fresh parsley and serve immediately while steaming hot.
💡 Chef's Tips
Always use authentic Hungarian Sweet Paprika; standard grocery store 'paprika' lacks the depth and color required for this dish. Never boil the sauce once the sour cream has been added, as it may break and lose its creamy texture. Finely dicing the onions is key—they should almost melt into the sauce to provide body without chunky texture. If you prefer a smoother sauce, you can remove the chicken and blend the sauce with an immersion blender before adding the sour cream mixture. Using bone-in chicken is essential for a rich, gelatinous sauce that coats the back of a spoon.
🍽️ Serving Suggestions
Serve over homemade Nokedli (Hungarian dumplings) or spaetzle to soak up the incredible sauce. A side of creamy cucumber salad (Uborkasaláta) with vinegar and dill provides a refreshing acidic contrast. Pairs beautifully with a crisp, dry Hungarian white wine like Furmint or a light Pinot Grigio. Offer extra sour cream on the side for those who want an even richer experience. Serve with a thick slice of crusty rye bread to ensure not a drop of the paprika sauce goes to waste.