Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Authentic Hungarian Chicken Paprikash with Spaetzle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 13 reviews

Authentic Hungarian Chicken Paprikash (Paprikás Csirke) is a comforting, traditional dish featuring tender braised chicken thighs simmered in a rich paprika-infused sauce, served over homemade spaetzle noodles. This recipe brings out deep flavors with Hungarian sweet paprika, slow-cooked onions, and creamy sour cream to create a hearty and satisfying meal.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Chicken and Broth

  • 6 Chicken Thighs (bone-in, skin-on preferred)
  • 2 Cups Chicken Bone Broth or Stock

Vegetables and Aromatics

  • 3 Large Onions, thinly sliced
  • 6 Cloves Garlic, finely minced

Spices and Seasonings

  • 2 Tablespoons Hungarian Paprika (sweet or mix of sweet and hot)
  • ½ Teaspoon Sea Salt (plus more if needed)
  • ½ Teaspoon Black Pepper (plus more if needed)

Fats and Thickening

  • ¼ Cup Fat or Oil (lard or tallow preferred)
  • ¼ Cup All-purpose Flour (can substitute with gluten-free flour)

Other

  • 4 Tablespoons Tomato Paste (about 1 small can)
  • 1 Cup Full-fat Sour Cream (plus extra for serving)
  • 1 Batch Homemade Spaetzle Noodles (for serving)

Instructions

  1. Prepare Ingredients: Slice the onions thinly and season the raw chicken thighs with salt and freshly cracked black pepper. If making spaetzle from scratch, start preparing it now.
  2. Brown Chicken: Heat the fat or oil in a large, heavy pot or Dutch oven until hot and shimmering. Place chicken skin-side down and cook without moving for about 5 minutes to achieve golden, crispy skin. Remove the chicken and set aside.
  3. Sauté Onions: Add the sliced onions and a pinch of salt to the same pot. Cook over medium heat until the onions become translucent and start turning golden yellow, adding more fat if needed.
  4. Add Tomato Paste: Stir in the tomato paste and cook for about 60 seconds until it darkens in color.
  5. Add Garlic: Stir in the minced garlic and cook for another 60 seconds until fragrant.
  6. Deglaze and Add Paprika: Increase the heat and pour in the chicken stock, scraping up browned bits from the bottom of the pot with a wooden spoon. Add the Hungarian paprika and stir well.
  7. Braise Chicken: Nestle the browned chicken back into the pot, skin-side up, so the tops are just above the liquid. Bring to a low boil, then cover and reduce heat to low. Simmer for 30 minutes, or longer if cooking an older bird, until the chicken is tender.
  8. Simmer and Adjust Seasoning: Uncover the pot and let the chicken continue simmering uncovered. Taste and adjust salt and pepper as needed.
  9. Temper Sour Cream: In a small bowl, combine sour cream and flour with a fork until smooth. Slowly whisk in a ladle of hot cooking liquid from the pot to the sour cream mixture to temper it and prevent curdling.
  10. Add Sour Cream Mixture: Pour the tempered sour cream mixture into the pot with the chicken, stirring gently. Allow the sauce to simmer uncovered on the lowest heat until it thickens, about 5 minutes.
  11. Serve: Plate buttered spaetzle noodles, place the chicken on top, and spoon the sauce generously over. Garnish with a dollop of extra sour cream, fresh parsley, cracked black pepper, and a sprinkle of additional paprika. Enjoy immediately.

Notes

  • Using lard or tallow for browning chicken is most authentic for this dish.
  • You can substitute gluten-free flour if needed in the sour cream mixture to make it gluten-free.
  • The chicken skin should not be moved while browning to maintain a crispy texture.
  • Tempering the sour cream with hot liquid prevents it from curdling in the sauce.
  • If using an older hen or rooster, increase cooking time accordingly until tender.
  • Homemade spaetzle is traditional and ideal for serving but store-bought egg noodles or dumplings can be used as alternatives.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Hungarian
  • Diet: Halal

Find it online: https://recipeteach.com/authentic-hungarian-chicken-paprikash-with-spaetzle-recipe/