Hungarian Chicken Paprikash

Introduction

Hungarian Chicken Paprikash, or ‘Paprikás Csirke’ as the locals call it, isn’t just a dish; it’s a slice of Hungarian history served on a plate. Rooted deeply in Hungary’s culinary traditions, this dish showcases the country’s love affair with paprika, Hungary’s national spice. Paprika, introduced to Hungary in the 16th century, quickly became a staple in many local dishes due to its vibrant color and unique flavor.

The emergence of Chicken Paprikash dates back to the 18th century. Initially, it was a peasant dish, crafted from simple, readily available ingredients like chicken, onions, peppers, and, of course, paprika. Over time, its popularity spread to all social classes, becoming a beloved dish across the nation. Each family, each region, has its own twist on the recipe, making it a true hallmark of Hungarian cuisine.

In Hungarian culture, Chicken Paprikash is more than just food. It embodies hospitality and tradition, often served at family gatherings and festive occasions. The recipe’s simplicity paired with its rich flavor profile has made it a timeless classic, a dish that connects generations. Whether it’s a weeknight dinner or a celebratory feast, Chicken Paprikash holds a special place in Hungarian hearts.

Through the years, the recipe has seen various interpretations and adaptations. Some cooks prefer adding sour cream for a creamy texture, while others stick to the traditional method. Regardless of the variations, the essence of the dish remains the same – a tribute to Hungary’s culinary legacy.

Savoring Hungarian Chicken Paprikash in Modern Times

Pairing the perfect side dishes with Hungarian Chicken Paprikash elevates the meal to another level. Traditional choices include nokedli, which are small, dumpling-like noodles similar to spaetzle. Rice or mashed potatoes also make fantastic accompaniments, soaking up the rich, flavorful sauce with ease. If looking for something lighter, a simple cucumber salad with sour cream, vinegar, and dill offers a refreshing contrast.

Chicken Paprikash isn’t confined to everyday meals; it holds a special status during various holidays and celebrations. In Hungary, it’s common to see this dish served during Christmas and Easter feasts, adding warmth and comfort to the occasion. Family gatherings, weddings, and even community events often feature Chicken Paprikash, testament to its popularity and cultural importance.

For those inspired to bring a taste of Hungary into their kitchens, cooking Chicken Paprikash at home is both rewarding and straightforward. Start with fresh, quality ingredients, particularly paprika – the star of the dish. Hungarian sweet paprika imparts the best flavor. To achieve the authentic taste, patience is key: allowing the chicken to simmer slowly in the paprika-infused sauce deepens the flavor. Adding sour cream at the end not only enriches the sauce but also balances the spicy notes of paprika. Variations of the dish are plentiful, so don’t hesitate to tailor it to personal taste, whether by adding mushrooms, bell peppers, or opting for a smoked paprika alternative.

Ingredients

• 2 medium onions diced
• 2 to 3 tomatoes diced
• 3 garlic cloves minced
• 2 tbsp ghee or lard
• 5 to 6 chicken thighs (bone-in, skin-on)
• 3 tbsp Paprika (Hungarian Paprika recommended)
• 2 tsp salt
• 1/2 tsp black pepper
• 2 cups of chicken broth or stock, more as needed
• 3/4 cup sour cream
• 1/4 cup heavy cream
• 3 tbsp flour

Instructions

1. Melt lard or ghee over medium heat
2. Place chicken thighs in pan skin side down
3. Cook chicken 4 to 5 minutes on each side
4. Remove chicken from pan and set aside
5. Add onions to same oil in same pan and cook until golden
6. Add garlic and tomatoes to pan, cook about 3 minutes
7. Add paprika, salt, and pepper to pan and mix well with vegetables
8. Add cooked chicken back to pan
9. Add chicken broth to pan, add additional as needed
10. Bring to a boil
11. Cover and reduce heat to a simmer
12. Simmer 35 minutes
13. In a mixing bowl, combine sour cream, heavy cream, and flour, whisk together well
14. Remove chicken from pan again and add in cream mixture
15. Combine well until red broth is creamy
16. Add chicken back again and simmer 5 minutes

Serve chicken over dumplings, pasta, rice, or potatoes. Use ladle to pour cream mixture over top

Enjoy