Authentic Chicken Paprikash (Paprikás Csirke)

Name: Authentic Chicken Paprikash (Paprikás Csirke)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: European, Eastern European
Ingredients: 2 tablespoons pork lard (, or butter (lard is traditionally used and we strongly recommend it for the best flavor)); 3 pounds chicken pieces, bone-in and skin-on; 2 medium yellow onions, very finely chopped; 2 cloves garlic, finely minced; 2 Roma tomatoes, seeds removed and very finely diced; 1 Hungarian bell pepper, diced ((optional) ); 3-4 tablespoons quality, genuine imported sweet Hungarian paprika; 2 cups Aneto 100% All-Natural Chicken Broth ((our most favorite chicken broth)); 1 1/2 teaspoons sea salt; 1/2 teaspoon freshly ground black pepper; 3 tablespoons all-purpose flour; 3/4 cup full fat sour cream (, room temperature (important to avoid lumps; be sure also to use full fat)); 1/4 cup heavy whipping cream

5 steps

Prep:10minCook:50min

One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash features chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce! It's pure heaven!

Updated at: Thu, 17 Aug 2023 12:03:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories655.7 kcal (33%)

Total Fat47.4 g (68%)

Carbs10.7 g (4%)

Sugars4.2 g (5%)

Protein45 g (90%)

Sodium834.8 mg (42%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonspork lard

or butter, lard is traditionally used and we strongly recommend it for the best flavor

3 poundschicken pieces

bone-in and skin-on

2yellow onions

medium, very finely chopped

2cloves garlic

finely minced

2roma tomatoes

seeds removed and very finely diced

1hungarian bell pepper

diced, optional

3 tablespoonssweet hungarian paprika

quality, genuine imported

2 cupschicken broth

100%, all-natural, our most favorite chicken broth

1 ½ teaspoonssea salt

½ teaspoonfreshly ground black pepper

3 tablespoonsall-purpose flour

¾ cupfull fat sour cream

room temperature, important to avoid lumps, be sure also to use full fat

¼ cupheavy whipping cream

Instructions

Step 1

Heat the lard in a heavy pot and brown the chicken on all sides (traditionally the chicken is simmered without browning it but we HIGHLY recommend doing so – it vastly increases the flavor of the final dish). Transfer the chicken to a plate.

chicken pieces3 pounds

Step 2

In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes.

yellow onions2

cloves garlic2

roma tomatoes2

hungarian bell pepper1

Step 3

Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched). Return the chicken to the pot and place it back over the heat.

sweet hungarian paprika3 tablespoons

sea salt1 ½ teaspoons

freshly ground black pepper½ teaspoon

Step 4

Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.

chicken broth2 cups

Step 5

In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.