This classic dish hails from Hungary, where it’s known as Paprikás Csirke. We call it Chicken Paprika or Chicken Paprikash and it’s one of the most rich and delicious Eastern European dishes. As a hearty stew, it’s filling enough for colder days. Yet the sweet sharpness of the tomatoes and red peppers give it a bright breeziness and sunshine color. For me, that makes it a perfect dish for springtime.
What is Chicken Paprika?
Chicken paprika just means chicken cooked with paprika. There are many different variations, but a classic Hungarian version will include onions, tomatoes, sour cream, and sometimes red bell peppers, as I do here.
What makes it especially Hungarian is the use of Hungarian paprika. Until recently, I associated paprika more with Spanish and Mexican cooking. But then a Hungarian friend brought back some authentic Hungarian paprika for me as a gift, and I have never looked back. It’s true: Hungarian paprika is the best in the world.
Hungarian Paprika
The climate in Hungary is perfect for growing the little red peppers that are dried and used to make paprika powder. The bright red spice has a distinctive sweet and rich flavor that adds a real depth to any dish. Hungarian paprika is known for being especially flavorful.
I found out that in the 1990’s, paprika production in Hungary declined significantly. It is thought to be because agricultural workers sought new opportunities after the end of the Cold War and the fall of the Iron Curtain. For a period of time, it seemed this precious product may become lost. Simultaneously, some of the few producers who remained bought in peppers cheaply from abroad and mixed them with the local produce, making the product of inferior quality.
The Hungarian Paprika Scandal
It took a health scare to get everything back on track. In the early 2000’s, a deadly toxin was found to have contaminated paprika production. The source is still unclear, but contamination from foreign peppers is likely. In the ensuing chaos, all Hungarian paprika was removed entirely from the store shelves and the Hungarians lamented the loss of their beloved product.
Thankfully, the scandal revitalised the industry, with workers returning to the farms and producers no longer importing peppers from abroad. The toxin was banished and Hungarian paprika was given a clean bill of health. A new golden age of paprika production commenced. Now widely exported as well, you should be able to get your hands on some Hungarian paprika quite easily.
How to Make Chicken Paprika
Like so many rich and hearty stews, you begin with browning the meat. Then you fry onions in the same pan, letting them color. For this stew, I think it’s important to let the onions caramelize to a rich, deep brown. You don’t want them to burn, of course, but taking them a little further adds significantly to the final flavor.
After that, you add garlic and the all-important paprika, along with a little flour to thicken the stew. By frying the spice in this way, you “bloom” the flavor, encouraging it to release its compounds. That’s why you see the instruction in the recipe to fry “until fragrant”: once the smell becomes powerful, you know the paprika has bloomed.
Next, you add the wetter ingredients, tomatoes and bell peppers. As they cook down, they release their acidic juices which deglaze the pan and mix all that delicious browning flavor into the stew. Then it’s a simple matter of returning the meat to the pan, adding stock and letting it simmer until thickened and the chicken has cooked through.
The final step is stirring in the sour cream. This elevates the stew from a simple tomato base to a rich and creamy indulgence. Delicious!
What to Serve with Chicken Paprika
According to Culinary Hungary, who I think is a very reputable source, chicken paprika is usually served with nokedli, a type of egg noodles very similar to German Spätzli. It may also be served with a good sourdough bread. Both of these are certainly a great match, but the dish is so versatile that you can branch out and experiment with side dishes if you want. Here are some sides that I’ve previously eaten and enjoyed with my chicken paprika.
- Lemon and Thyme White Bean Mash
- Garlic Ciabatta Bread
- Mashed Potato
- Honey Roasted Parsnips and Carrots
- Parmesan Roasted Potatoes
Conclusion
I hope you’re as inspired as I was by Hungarian paprika and all the many things you can do with it! Start out with this easy Chicken Paprika recipe and before long, you’ll be progressing to goulash, pörkölt or even halászlé, the spicy fish stew with freshwater fish from the Danube! Let me know in the comments what you choose to do with your paprika.
Chicken Paprika
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 lb chicken pieces cut in cubes
- 2 onions peeled and chopped
- 4 cloves garlic peeled and chopped
- 2 tomatoes chopped
- 10 oz roasted red peppers chopped
- 1 tbsp paprika
- 2 tbsp flour
- 2 cups chicken stock
- 1/2 cup sour cream
Instructions
- Add the butter and oil to a large pan over medium-high heat. Once the butter is sizzling, add the chicken and brown on all sides. Lift out of the pan.
- Add the onions and turn the heat down to medium. Fry for about 10 minutes until softened and browned. Don't be afraid to let them catch a little and turn quite dark – you get a lot of extra flavor like this.
- Add the garlic, paprika, and flour. Stir to combine and cook for just a minute or 2, until fragrant.
- Add the tomatoes and the roasted bell peppers and use their juices to deglaze the pan. Return the chicken to the pan and pour in the chicken stock.
- Bring to a boil then turn down to a simmer. Cook for about 10 minutes, until the chicken is cooked through.
- Add the sour cream and stir until melted. Season to taste, and serve hot, with bread, rice or potatoes on the side.
1 Comment
Mimi Rippee
May 1, 2025 at 1:03 pmWonderful! Have you ever used paprika creme? It comes in a tube!!!