Authentic Chicken Paprikash
This rich and comforting Hungarian classic features tender chicken simmered in a creamy paprika-infused sauce. A standout among Eastern Europe recipes, it's perfect for cozy nights or family gatherings.
Equipment
- Dutch Oven
Ingredients
Main Ingredients
- 2 tablespoons pork lard or butter lard preferred for traditional flavor
- 3 pounds chicken pieces bone-in, skin-on recommended
- 2 medium yellow onions very finely chopped
- 2 cloves garlic finely minced
- 2 Roma tomatoes seeds removed, finely diced
- 1 Hungarian bell pepper optional, diced
- 4 tablespoons sweet Hungarian paprika preferably from Kalocsa or Szeged
- 2 cups chicken broth quality or homemade preferred
- 1.5 teaspoons sea salt
- 0.5 teaspoons black pepper freshly ground
Cream Mixture
- 3 tablespoons all-purpose flour
- 0.75 cup sour cream full-fat, room temperature
- 0.25 cup heavy whipping cream
Instructions
- Heat the lard in a Dutch oven over medium heat. Brown the chicken pieces on all sides and transfer to a plate.
- In the same pot, sauté the onions until golden. Add garlic, tomatoes, and optional bell pepper. Cook for 2 to 3 minutes.
- Remove from heat. Stir in paprika, salt, and pepper to avoid burning the paprika.
- Return chicken to the pot. Add chicken broth until pieces are mostly submerged. Bring to a boil, then cover and simmer for 40 minutes.
- In a bowl, combine flour with sour cream and heavy cream until smooth. Slowly stir into the sauce, whisking to prevent lumps. Simmer until thickened.
- Return the chicken to the sauce and let it heat through. Serve hot with nokedli, spaetzle, or crusty bread.
Notes
For best results, use authentic sweet Hungarian paprika and avoid low-fat dairy. This dish tastes even better the next day.
Nutrition Information (Per Serving)
- Calories: 510
- Carbohydrates: 11 g
- Protein: 32 g
- Fat: 37 g
- Saturated Fat: 14 g
- Cholesterol: 148 mg
- Sodium: 740 mg
- Potassium: 590 mg
- Fiber: 2 g
- Sugar: 3 g
- Vitamin A: 2400 IU
- Vitamin C: 0 mg
- Calcium: 0 mg
- Iron: 0 mg