Paprikash Recipe: There’s something magical about a dish that carries stories from centuries ago, simmered with love and tradition in every bite. Paprikash, or Paprikás as it’s known in Hungary, is one of those dishes. This rich, hearty stew brings together tender meat, a creamy paprika-spiced sauce, and the comfort of a warm, home-cooked meal. Whether you’re reminiscing about your grandmother’s kitchen or trying it for the first time, this dish promises flavor and nostalgia in equal measure.
Paprikash is deeply rooted in Hungarian culture, often prepared for family gatherings or lazy Sunday dinners. It’s one of those meals that tastes even better the next day—if you manage to have leftovers! The main character here? Paprika. And not just any paprika—authentic Hungarian sweet paprika that lends the dish its signature red hue and slightly smoky sweetness. But don’t worry; even if you don’t have Hungarian roots, this guide will walk you through every single step like you’re cooking side-by-side with an old friend.
What is Chicken Paprikash?
If you’ve never had Chicken Paprikash, think of it as the Hungarian answer to soul food. It’s a stew that’s built around paprika, onions, garlic, and juicy chicken, usually finished off with a swirl of sour cream. The result? A velvety, mildly spicy, and deeply flavorful sauce that clings to every bite of chicken like a cozy blanket.
Chicken Paprikash isn’t just another chicken dish—it’s a symbol of how simplicity can turn into something extraordinary. It’s traditionally made with bone-in chicken, especially thighs and drumsticks, for that unbeatable depth of flavor. The slow cooking lets the meat absorb all the spice and aromatics, creating a sauce so delicious you’ll want to lick the plate (no judgment here).
There are many regional variations across Hungary, but the core ingredients remain the same. The beautiful thing is, you can make it your own—keep reading, and I’ll show you how.
Why You’ll Love This Recipe
Let’s be honest: we all need a few go-to comfort meals that don’t involve 500 steps and hard-to-find ingredients. Chicken Paprikash is exactly that kind of recipe. It’s simple, satisfying, and full of warm, bold flavor.
Here’s why you’ll fall in love with it:
- It’s rich but not heavy – thanks to the sour cream, which adds creaminess without overpowering the other flavors.
- Budget-friendly – uses everyday ingredients like onions, garlic, and paprika.
- Great for meal prep – leftovers reheat beautifully and may even taste better the next day.
- Customizable – you can make it spicy, add veggies, or swap chicken for mushrooms or pork.
Whether you’re making dinner for the family, hosting a dinner party, or meal-prepping for the week, Paprikash fits the bill. Trust me, this one’s going in your regular rotation.
List of Ingredients You’ll Need
To make a killer Chicken Paprikash, you’ll need:
Main Ingredients:
- 2 tablespoons vegetable oil or butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons Hungarian sweet paprika (do NOT skip or substitute lightly)
- 2 lbs bone-in chicken thighs and drumsticks (skin removed, optional)
- 1 cup chicken broth
- 1 cup sour cream (full-fat preferred)
- 2 tablespoons flour (for thickening)
Optional Additions:
- 1 bell pepper, sliced (adds sweetness and color)
- 1 tomato, chopped (adds tanginess)
- Cayenne pepper or hot paprika for heat
- Fresh parsley for garnish
Tips for Ingredients:
- Paprika matters – Hungarian paprika is the real deal. Don’t settle for dull grocery-store stuff.
- Chicken cuts – dark meat works best, but you can also use boneless if you’re in a hurry.
- Sour cream – Greek yogurt can sub in a pinch, but you’ll lose that classic tang.
Set yourself up for success by having everything chopped and ready before you start cooking—it’ll make the process smoother than a spoonful of sour cream in your sauce.
Essential Equipment for Making Paprikash
Cooking Chicken Paprikash doesn’t require a fancy setup, but having the right tools can make your life a whole lot easier—and your dish even more delicious.
Here’s What You’ll Need:
- Large Dutch Oven or Deep Skillet: This is essential. A heavy-bottomed pot like a Dutch oven distributes heat evenly and retains warmth, which is key for slow-simmering the chicken.
- Sharp Chef’s Knife: For chopping onions, garlic, and any optional veggies.
- Wooden Spoon or Silicone Spatula: Ideal for sautéing and stirring without scratching your cookware.
- Measuring Spoons & Cups: Precision matters when you’re working with spices like paprika.
- Mixing Bowl: Needed for combining sour cream and flour before adding to the stew.
- Tongs or Slotted Spoon: For turning chicken pieces and serving.
You don’t need anything fancy, but these tools will ensure your cooking process is smooth and mess-free. Plus, fewer dishes = more time to enjoy your Paprikash!
Step-by-Step Guide to Making Chicken Paprikash
Now that you’ve got your ingredients and tools ready, let’s walk through the process step by step. You’ll be surprised how quickly this dish comes together—and how amazing your kitchen will smell.
This recipe isn’t complicated, but timing and technique are everything. Follow each step closely, and you’ll have a soul-satisfying stew on the table in no time.
Step 1: Prepare the Ingredients
Begin by chopping onions and mincing garlic. Pat the chicken pieces dry—thighs and drumsticks work best for tenderness. Season lightly with salt and pepper. Gather paprika, broth, sour cream, and flour so everything is ready.
Step 2: Sauté the Aromatics
Heat oil or butter in a large pot. Add the onions and sauté slowly until soft and golden. Add garlic and cook briefly until fragrant. This step builds the foundation of flavor.
Step 3: Add the Paprika (The Star!)
Remove the pot from heat briefly, then stir in generous spoonfuls of sweet Hungarian paprika. Adding paprika off the heat prevents burning, which would make it bitter. Stir well so it blooms in the warm fat.
Step 4: Brown the Chicken
Add the chicken pieces to the pot, turning them until lightly browned and coated in the paprika-onion mixture. This step locks in juices and enhances depth.
Step 5: Add Liquids and Simmer
Pour in chicken broth to partially submerge the chicken. Bring to a simmer, cover, and cook gently for 35–45 minutes until the chicken becomes tender and flavorful.
Step 6: Make the Sour Cream Sauce
Mix sour cream with a little flour to prevent curdling. Stir in some hot broth to temper it, then add the mixture back into the pot.
Step 7: Let It All Simmer
Simmer uncovered for a few more minutes until the sauce thickens and becomes silky. Serve over noodles, dumplings, or rice. Enjoy!
What to Serve with Chicken Paprikash
You’ve nailed the chicken and the sauce, but now comes the fun part—what to serve it with! The traditional pairing? Nokedli, or Hungarian dumplings. Think tiny, pillowy bits of chewy dough, perfect for soaking up all that sauce.
Traditional & Modern Sides:
- Nokedli or Spaetzle: Homemade or store-bought, these are the OG pairing.
- Egg Noodles: A quick and easy substitute if you’re in a hurry.
- Mashed Potatoes: Ultra-creamy and the perfect texture contrast.
- White Rice: Great if you want something simple to balance out the richness.
- Crusty Bread: For wiping the bowl clean—yes, it’s that good.
Top with a sprinkle of fresh parsley, maybe a dollop of extra sour cream if you’re feeling indulgent. Serve hot, and watch the faces around the table light up.
Pro Tips for the Best Paprikash
Even though Paprikash is a straightforward dish, a few pro tips can take yours from good to mind-blowingly good.
Paprikash Power Moves:
- Use Fresh Paprika: Spices lose their punch over time. Make sure your paprika isn’t older than 6 months.
- Low and Slow: Don’t rush the simmer. Letting the chicken cook slowly in the sauce makes a huge difference.
- Don’t Boil the Sour Cream: This is the most common mistake. Add it gently, keep the heat low, and don’t let the sauce bubble after adding it.
- Balance the Flavors: If it tastes flat, a splash of vinegar or lemon juice at the end can brighten things up.
- Rest Before Serving: Let the dish sit covered for 10 minutes before serving. It allows flavors to meld even more.
Follow these and you’ll have a dish that tastes like it’s been passed down for generations—even if you just found the recipe today.
Variations on Traditional Paprikash
No two Paprikash recipes are exactly alike—and that’s the beauty of it. You can stick to the classic or make it your own depending on your dietary needs or what you have in the fridge.
Delicious Twists to Try:
- Vegetarian Paprikash: Swap chicken for mushrooms, tofu, or even chickpeas. Still hearty and flavorful!
- Beef or Pork Paprikash: Use stew cuts and cook longer to tenderize. Great for meat lovers.
- Spicy Paprikash: Add a pinch of hot paprika or a diced chili pepper if you want more heat.
- Dairy-Free Option: Use coconut cream or a plant-based yogurt alternative instead of sour cream.
Once you get the hang of the basics, feel free to experiment. It’s hard to mess up a dish this forgiving and flavorful.
How to Store and Reheat Leftovers
Made too much? Lucky you. Paprikash tastes even better the next day after the flavors have had time to mingle in the fridge.
Storage Tips:
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months. Just leave out the sour cream until reheating, then add it fresh.
Reheating Tips:
- Stovetop: Warm gently over low heat, adding a splash of broth if the sauce is too thick.
- Microwave: Heat in 60-second intervals, stirring in between to prevent hot spots.
- Avoid Boiling: Again, you don’t want the sour cream to curdle.
Batch cook it, store it, reheat it—it holds up beautifully, making it a weeknight hero and a meal-prep favorite.
FAQs about Paprikash Recipe
1. Can I use smoked paprika instead of sweet paprika?
You can, but it will change the flavor quite a bit. Smoked paprika has a deeper, more intense flavor. If you use it, go light and maybe mix with sweet paprika.
2. Is there a dairy-free version of Paprikash?
Yes! You can substitute the sour cream with a dairy-free alternative like coconut cream or plant-based yogurt. Just add it gently and don’t boil it.
3. Can I make Chicken Paprikash in a slow cooker?
Absolutely. Sauté the onions, garlic, and paprika first, then transfer everything to the slow cooker. Cook on low for 6–8 hours. Add the sour cream mixture at the end, just before serving.
4. What’s the difference between Paprikash and Goulash?
Great question! Goulash is more of a soup or stew with potatoes and more vegetables. Paprikash is creamier, often made with sour cream, and typically uses chicken or pork.
5. How spicy is Chicken Paprikash?
Traditional Paprikash isn’t spicy—it’s more sweet and smoky. But if you like heat, feel free to add hot paprika or a pinch of cayenne.
Conclusion
Chicken Paprikash is more than just a meal—it’s a taste of history, comfort, and tradition wrapped in a creamy, paprika-kissed sauce. It’s easy enough for a weeknight dinner, yet special enough for guests. With just a few humble ingredients, you can create something that feels like a warm hug in a bowl.
Now that you’ve got the step-by-step guide, all that’s left is to roll up your sleeves and get cooking. Trust me—you’re going to want seconds.
