Hungarian Paprika Chicken is a Hungarian classic. If you’ve ever wondered what Hungarian comfort food tastes like, Paprikás Csirke (pronounced pah-pree-kahsh cheer-keh) is the answer. This iconic dish captures everything Hungarian food is famous for: rich paprika flavour, hearty ingredients, and a rustic simplicity that warms you on the inside.
What Is Paprikás Csirke?
At its core, Paprikás Csirke means “paprika chicken.” It’s a creamy, paprika-spiced chicken stew that’s traditionally made with bone-in chicken pieces, sweet Hungarian paprika, onions, and sour cream. The result? A velvety, savory dish bursting with flavor. I like to think of it as Hungary’s answer to butter chicken.
Hungarians have cooked some version of this dish since at least the 18th century. However, it became truly iconic in the 19th century when paprika replaced pepper as the go-to spice in Hungarian food. From then on, Paprikás Csirke became a staple of Sunday lunches, family gatherings, and cozy winter dinners.
The History and Cultural Roots of Hungarian Paprika Chicken
Paprikás Csirke is deeply tied to Hungary’s countryside cooking traditions. Peasant families made the most of what they had – chickens from the yard, onions from the garden, and paprika from the region’s sun-drenched fields.
The rise of paprika farming in regions like Szeged and Kalocsa transformed this once-humble dish into a national favourite. As paprika gained importance in Hungary’s culinary identity, dishes like Paprikás Csirke helped define this sweet paprika spice as uniquely Hungarian.
Today, Paprikás Csirke is central to Hungarian food. You’ll find it at family gatherings, roadside csárdas (taverns), and fine-dining restaurants alike.
What Makes Hungarian Paprika Chicken Different from Pörkölt or Tokány?
People often confuse Paprikás Csirke with pörkölt or tokány, but each dish has its own personality.
Pörkölt – Pörkölt is a paprika-based stew too, but it’s heavier and more concentrated. Instead of a creamy finish, it has a thicker, richer sauce made by slowly reducing onions, paprika, and meat. While pörkölt can feature beef, pork, or lamb, Paprikás Csirke sticks with chicken—and always finishes with sour cream.
Tokány – Tokány is more like a transylvanian-style ragout. It uses less paprika and sometimes no paprika at all. The sauce leans on herbs like marjoram, and meat gets cut into strips rather than chunks or whole pieces. Unlike Paprikás Csirke, it rarely includes sour cream.
So while all three share rustic roots, Paprikás Csirke stands out thanks to its creamy texture, chicken-only base, and generous use of paprika.
Key Ingredients for Hungarian Paprika Chicken
To make Paprikás Csirke taste authentic, you must start with the right ingredients. Here’s what defines the dish:
- Chicken – Bone-in, skin-on thighs and drumsticks work best. They add flavor and keep the meat moist.
- Lard – Traditional cooks use pork lard, but sunflower oil also works well.
- Onions – Lots of finely chopped yellow onions. They melt into the sauce and give it body.
- Hungarian Sweet Paprika – This is the star. Use high-quality paprika from Szeged or Kalocsa for the best colour and flavour.
- TV Paprika – for a bit of Hungarian crunch.
- Sour Cream (tejföl) – Adds the signature creaminess and tang. It is mixed with flour to create a basic roux (Rántás).
How to Cook Hungarian Paprika Chicken
You don’t need fancy equipment or expert skills. Anyone can make Paprikás Csirke at home with a big pot and a bit of care. Here’s a quick overview of the method:
- Render lard or heat oil, then sauté finely chopped onions and TV paprika until soft.
- Stir in paprika—off the heat—to avoid burning. This step is crucial. Burnt paprika tastes bitter.
- Add chicken pieces, coating them in the paprika-onion mix.
- Add water, just enough to cover the chicken halfway. Bring it to a simmer.
- Cover and cook gently until the chicken becomes tender—usually 45 to 60 minutes.
- Mix sour cream with a bit of flour, then stir it into the stew at the end to make a silky sauce.
You’ll notice the aroma long before it hits your plate. It’s comforting, and unmistakably Hungarian.
What to Serve with Paprikás Csirke
No Paprikás Csirke is complete without the right side dish. Traditionally, Hungarians serve it with nokedli, which are small tender egg dumplings similar to German spaetzle. They soak up the sauce perfectly and make each bite more comforting.
Other great side options include:
- Galuska – Another name for nokedli, often used interchangeably.
- Boiled potatoes – Simple, but excellent at absorbing the sauce.
- Túrós csusza – A cheesy noodle dish, great if you want something more indulgent.
- Hungarian Pickled cucumbers – A tangy, crunchy counterpoint that balances the creaminess.
Always garnish with fresh parsley and serve it hot. And if you want to make it extra festive, enjoy it with a glass of dry Tokaji Furmint or a Hungarian rosé.
Final Thoughts
If you’re starting to explore Hungarian food, Paprikás Csirke is one of the first Hungarian recipes you should try. It’s really easy to make, and it introduces you to the sweet Hungarian paprika flavours that are so fundamental to Hungary cuisine.
Remember: keep the ingredients simple, don’t rush the onions, and never skip the sour cream at the end. That’s the secret to an unforgettable Paprikás Csirke.
🇭🇺 Jó étvágyat!
Also Read
Looking for more classic Hungarian dishes? Check out these posts:
- Hungarian Chicken Noodle Soup – a delicious soup for any time of the year
- Csikostokány – Hungarian cowboy stew
- Cold Sour Cherry Soup (Hidel Meggyleves) – a refreshing Hungarian cold fruit soup
- Hungarian Food – the Ultimate Guide
Or take a look at my full collection of Hungarian recipes for more Hungarian flavours.
Paprikás Csirke (Hungarian Paprika Chicken)
Equipment
- Sharp knife
- Heavy bottomed pan
- Small mixing bowl
- Whisk
Ingredients
- 1 tbsp lard or pork dripping
- 1 large brown onion
- Salt
- 1 large Hungarian TV Paprika (or use bell peppers if unavailable)
- 500 grams chicken (thighs cut into 2 cm pieces)
- 2 cloves garlic (finely chopped)
- 1 large tomato (peeled and finely chopped)
- 2 dessert spoons sweet Hungarian paprika
- 3 tbsps sour cream or tejföl
- 1 tbsp plain flour
- Parsley (finely chopped)
Instructions
- Sauté the onions in some lard in a pan on a low heat with a good pinch of salt until they become very soft and turn a light golden colour – around 10 minutes.
- Add the TV paprika or peppers to the pan and cook until the peppers begin to soften a little.
- Add the chicken thigh pieces and allow to cook gently until the chicken turns white. Add the garlic and the tomato and cook for a further 2 minutes.
- Remove from the heat and add the sweet Hungarian paprika, and stir well.
- Return the pan to the heat, adding about 100ml of water to the pan (or enough just to cover the chicken), cover the pan and simmer for about 30 minutes on a low heat, stirring occasionally. Do not let the liquid boil.
- Whisk the sour cream (or tejföl) and the flour in a bowl until combined, ensuring there are no lumps. Add to the pan and stir well, and cook for another 5 minutes or until the sauce has reached a smooth creamy consistency.
- Garnish with some finely chopped parsley and serve.
