📝 About This Recipe
Transport your kitchen to the heart of Budapest with this soulful, velvet-textured classic. This authentic Paprikás Csirke relies on the magic of high-quality Hungarian paprika and a slow-simmered base of onions and peppers to create a sauce that is incredibly rich yet bright. Finished with a swirl of cool sour cream, it’s a masterpiece of balance that defines the very essence of Hungarian home cooking.
🥗 Ingredients
The Poultry
- 3 pounds Chicken Thighs and Drumsticks (bone-in, skin-on for maximum flavor)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Lard or Neutral Oil (traditional lard provides the best flavor)
The Aromatic Base
- 2 large Yellow Onions (very finely diced)
- 1 medium Italian Frying Pepper or Bell Pepper (diced small)
- 1 large Roma Tomato (seeded and finely diced)
- 3 Garlic Cloves (minced)
- 3-4 tablespoons Sweet Hungarian Paprika (must be fresh, authentic Hungarian variety)
- 1/2 teaspoon Hot Hungarian Paprika (optional, for a subtle kick)
The Braising Liquid and Finish
- 2 cups Chicken Stock (low sodium)
- 3/4 cup Full-fat Sour Cream (at room temperature)
- 2 tablespoons All-purpose Flour (to thicken the sauce)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Pat the chicken pieces 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 pot or Dutch oven, 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 the heat to medium. In the same fat, add the finely diced onions and a pinch of salt. Sauté for 8-10 minutes until soft and translucent, but not browned.
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4
Add the diced pepper and tomato to the pot. Cook for another 5 minutes until the vegetables soften and begin to break down into a paste-like consistency.
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5
Stir in 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. Sprinkle the Hungarian paprika over the vegetables and stir quickly. Removing from heat prevents the paprika from scorching and turning 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 pan, scraping up any browned bits (fond) from the bottom.
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8
Place the browned chicken pieces (and any juices from the plate) back into the pot. Pour in the remaining chicken stock until the chicken is half-submerged.
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9
Bring to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and cook for 35-40 minutes, or until the chicken is tender and registers 165°F (74°C).
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10
While the chicken cooks, whisk the room-temperature sour cream and flour together in a small bowl until perfectly smooth to create a 'habarás'.
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11
Once the chicken is done, remove the pieces to a clean platter. Temper the sour cream mixture by whisking in a few tablespoons of the hot cooking liquid before adding the mixture back into the pot.
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12
Simmer the sauce for 2-3 minutes on medium-low until it thickens into a glossy, velvety consistency. Taste and adjust seasoning with more salt if needed.
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13
Return the chicken to the sauce to coat thoroughly. Serve immediately, garnished with fresh parsley.
💡 Chef's Tips
Always use authentic Hungarian Paprika (labeled 'Edes Nemes'); supermarket 'paprika' often lacks the depth and color required. Finely dicing the onions is key—they should almost melt into the sauce to provide body without chunks. Never boil the sauce after adding the sour cream, as it can curdle; keep it at a very gentle simmer. If you prefer a smoother sauce, you can remove the chicken and blend the vegetable base before adding the sour cream. For the best results, ensure your sour cream is at room temperature before tempering to ensure a silky finish.
🍽️ Serving Suggestions
Serve over 'Nokedli' (Hungarian egg dumplings) or wide egg noodles to soak up the sauce. Pair with a crisp cucumber salad (Uborkasaláta) with vinegar and dill to cut through the richness. A side of steamed green beans or braised cabbage adds a lovely color and texture contrast. For a beverage, a dry Hungarian white wine like Furmint or a light Pinot Noir complements the spice beautifully. Provide extra sour cream on the table for those who enjoy an even creamier dish.