Paprikash Csirke (Chicken Paprikash Recipe) - A Taste of Budapest, Hungary

A rich, paprika based checken dish from the land of the Magyars.

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"Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart." - Wolfgang Puck

Csirke Paprikash also known as chicken paprikash consists of tender pieces of chicken cooked in a creamy paprika-infused sauce, often accompanied by buttered egg noodles or dumplings (nokedli). The dish is known for its deep red color and aromatic blend of flavors. Onions, peppers, and sour cream are common ingredients that contribute to its distinct taste and texture.

Csirke Paprikash has its roots deeply ingrained in Hungarian culinary heritage and traditions. The use of paprika, a spice made from ground dried bell peppers or chili peppers, is one of the defining characteristics of Hungarian cuisine, and it's prominently featured in this dish.

Paprika itself was introduced to Hungary in the 16th century through trade routes from the New World. Initially, it was used primarily as an ornamental plant, but over time, it became a staple spice in Hungarian cooking.

The dish Csirke Paprikash likely evolved over time as an amalgamation of influences, including the culinary traditions of the Magyars (the Hungarian ethnic group), the Ottoman Empire's presence in the region, and the use of paprika that became an essential element of Hungarian cooking.

Today, Csirke Paprikash is enjoyed both at home and in restaurants across Hungary. It's considered a comfort food that brings families and friends together, especially during celebratory occasions and gatherings. The dish has also gained popularity beyond Hungary's borders and is appreciated by people around the world for its harmonious blend of flavors and its cultural significance.

Csirke Paprikash is typically served with a side of nokedli (dumplings) or galuska (small egg noodles), which help soak up the delicious sauce. The result is a dish that's both hearty and comforting, making it a beloved part of Hungarian cuisine.

Csirke Paprikash Recipe

Prep time 30 mins | Cook time 1 hour | Serves 4

Ingredients:

For the Chicken:

• 1 whole chicken (about 3-4 pounds), cut into pieces

• Salt and pepper to taste

• 2 tablespoons vegetable oil

For the Paprikash Sauce:

• 2 large onions, finely chopped

• 3 tablespoons sweet Hungarian paprika

• 1 red bell pepper, sliced

• 1 cup chicken broth or water with boullion cube or vegeta

• 1 cup sour cream

• 1 tablespoon all-purpose flour (for thickening)

• Salt and pepper to taste

Instructions:

Prepare the Chicken:

1. Season the chicken pieces with salt and pepper.

2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove the chicken and set it aside.

Make the Paprika Sauce:

1. In the same pot, add the chopped onions and cook until they become translucent.

2. Turn pan to medium low heat, stir in the sweet Hungarian paprika and sliced red bell pepper. Cook for a couple of minutes, being careful not to burn the paprika.

3. Return the browned chicken pieces to the pot and coat them with the paprika mixture.

4. Pour in the chicken broth or water. Cover the pot and let the chicken simmer over medium-low heat for about 30-40 minutes, or until the chicken is tender and fully cooked.

Finish the Dish:

1. In a small bowl, whisk together the sour cream and flour until smooth.

2. Get a second bowl and ladle a bit of the hot paprikash sauce into it. Mix with about sour cream with flour and return to main pot slowly. Do this two times to temper the sour cream so there won't be clumps of raw flour in your sauce.

3. Mix sauce well to combine. Allow the sauce to simmer for a few more minutes until it thickens.

4. Adjust the seasoning with salt and pepper to taste.

5. Serve the Csirke Paprikash hot, with the rich paprika sauce spooned over the tender chicken pieces.

Csirke Paprikash is tradtionally served with nokedli, a Hungarian drop dumpling or with whatever side your prefer. I went for roasted potatoes.

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

Want to learn more about Hungary? Check out my travel guide below

If you want to try to make more flavors of Eastern & Central Europe and the Caucasus, check out the links my recipes below.

Central Europe

Czech Kulajda - A creamy mushroom soup

Hungarian Csirke Paprikash - A creamy paprika stew with chicken

Polish Pierogis - Rich stuffed dumplings served with bacon and onions

Slovakian Bryndzove Halusky - Extra rich and cheesy drop noodles with bacon

Eastern Europe

Belarussian Draniki - Crispy and crunchy potato pancakes

Eastern European Christmas Kutya - A traditional wheat berry and dried fruit dish.

Estonian Mulgipuder - A humble potato and wheat porridge topped with bacon

Finnish Lohikeitto - A light and creamy salmon soup

Latvian Auksta Zupa - A kefir and beet summer soup

Lithuanian Cepelinai - A potato dumpling with a rich meat filling

Moldovan Mamaliga cu Branza - A thick and rich polenta dish with dried, fried pork

Russian Shuba - A unique salad of beets, herring, carrots, and potatoes

Transnistrian Eggplant Rolls - Lightly fried and stuffed eggplant

Ukrainian Borsch - A rustic beetroot stew with beef