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Creamy chicken paprikash with juicy chicken pieces, served in a soft sour cream and paprika sauce
Traditional Hungarian chicken paprikash served with plenty of creamy sauce.

Classic chicken paprikash

Author: Flavelo
Recipes Main Courses

Chicken paprikash is the international ambassador of 'Hungarian' flavours. The difference between pörkölt (stew) and paprikash lies in the finish: we silken paprikash with sour cream thickening, which tames the power of the paprika and gives a creamy texture to the sauce. It is best to make it from bone-in meat, because flavours dissolving from the bone give body to the sauce.

🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 5 servings
🔥 Calories 520 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot with lid
  • Whisk (for lump-free thickening)

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Cut the chicken legs in two at the joint, salt them. Finely chop the onion.

Tip: Meat next to the bone cooks through harder; cutting helps.
2 ✓

Fry the onion in the fat until translucent. Add the diced pepper and tomato, simmer until soft (lecsó base).

Tip: This is the basis of the thick sauce.
3 ✓

Remove from heat, stir in the paprika. Add a little water, return to heat.

Tip: Water protects the paprika from burning.
4 ✓

Put the chicken in and turn to whiten. Pour over enough water to just cover.

Tip: No need for too much water, as the meat releases juice too. Should be steamed/stewed, not boiled.
5 ✓

Cook covered until the meat is tender (approx. 35-40 mins). When ready, remove the chicken to a dish.

Tip: Removing the meat makes it easier to mix the sauce smooth.
6 ✓

Mix the sour cream with the flour until lump-free. Add a ladle of hot sauce (tempering), then pour it all back into the pot.

Tip: This prevents the sauce from becoming lumpy (grainy).
7 ✓

Boil the sauce (approx. 2-3 mins), return the chicken, and warm through.

Tip: The flour needs a few minutes boiling to lose its raw taste and thicken.

Recipe FAQ

Can I use chicken breast?
You can, but it tends to dry out. Thighs stay juicier. If using breast, reduce cooking time!
What makes the sauce a beautiful red?
Good quality paprika and not burning it. Colour pigments dissolve in fat, which is why it's important to start the paprika base in fat.

Ingredients

  • 4 pcs Chicken thighs (drumstick and thigh)
  • 2 pcs Onions
  • 1 pc Green pepper
  • 1 pc Tomato
  • 2 tbsp Paprika
  • 2 cloves Garlic
  • 2 tbsp Lard or oil
  • 3 dl Sour cream (20%)
  • 1 tbsp Plain flour
  • 1 tsp Salt
  • 300 ml Water or stock