Paprika Chicken finished dish
Everyday meals · Hungary

Paprika Chicken

Paprika chicken is a dish of Hungarian origin traditionally made with chicken, paprika, and lard, served over pasta. There is no official recipe. Preparations of this dish often vary between families. In this Americanized version, sour cream is used in place of lard. Vegetables are optional—the traditional Hungarian version contains none.

EST. TOTAL TIME1h 34m
DIFFICULTYMedium
SERVES6–8 as main course

Time and difficulty are editorial estimates; allow extra time for your equipment and experience.

What you’ll need

Tap an ingredient as you get it ready.

Let’s make it

  1. Step 1

    Cut the chicken into eight pieces.

  2. Step 2

    Add the oil to a medium sauté pan. Sauté the onions for about 3–4 minutes or until they turn yellow.

  3. Step 3

    Add the chicken, peppercorns, salt, and paprika, and stir it rapidly. It is a lot of paprika, but it is not hot and this is a Paprikash. Add water immediately to cover the meat.

  4. Step 4

    Simmer over low heat. If using, add peppers and carrots after 10 minutes of simmering. Stir occasionally until the chicken is tender. If necessary add more water, but very sparingly. Do not boil the chicken—it should be almost fried in the end. This takes about 45–50 minutes. During the last 15 minutes, stop adding water and wait until the liquid is almost boiled off. Keep about a half finger's width of gravy on the bottom of the pan

  5. Step 5

    Add the sour cream and heavy cream to the gravy and stir. Add fresh chopped parsley on the top.

  6. Step 6

    Serve with dumplings, rice or mashed potatoes and salad.

A seat at our table

Explore recipesWhat’s for dinner?The food journalAbout Little LadleContact usPrivacy policyTerms of use