Juicy chicken paprikash – classic Hungarian dish recipe

Chicken paprikash has been a staple of Hungarian cuisine for over two centuries and remains one of the most beloved dishes in Hungary. Simple to prepare and reliably delicious, this dish is widely recognized as a classic Hungarian favorite.

The origins of chicken paprikash trace back to the 19th century, when paprika became a widespread spice in Hungarian peasant kitchens. During this period, the Hungarian culinary tradition was undergoing a transformation. Heavier, peppered dishes were partially replaced by paprika-based meals, which were simpler yet full of flavor. Combining chicken with onions, paprika, and sour cream to create a creamy, juicy dish quickly became popular.

Today, chicken paprikash remains a favorite because it is easy to prepare—even beginners can try it confidently—and highly flexible. You can vary the recipe using different chicken cuts, or make spicier or tomato-based versions.

How to Make Chicken Paprikash at Home

Ingredients (serves 4):

• 1 whole chicken or 1.2 kg (about 2.6 lbs) of mixed chicken pieces
• 2 onion
• 2–3 garlic cloves
• 2 tablespoons sweet paprika
• 1 tablespoon tomato paste (optional)
• 200 ml sour cream
• Salt and pepper, to taste
• Oil or fat for frying
• Fresh parsley for garnish

Instructions:

1. Finely chop the onion and sauté it in oil until golden brown.
2. Add the chicken and brown all sides lightly, then season with salt and pepper.
3. Sprinkle with paprika, add garlic and tomato paste, and pour in a little water (100–200 ml). Cover and simmer for 40–45 minutes until the chicken is tender. (If using fresh tomatoes, add them at the beginning to break down and enrich the sauce.)
4. Mix the sour cream with a ladle of hot cooking liquid, then stir it into the chicken. Simmer for another 5 minutes until the sauce becomes creamy and smooth.
5. Serve with dumplings (galuska) or noodles.