🍲 Chicken paprikash
Chicken paprikash is a Hungarian braise of chicken cooked slowly with onion, bell pepper and plenty of sweet paprika, finished with sour cream. The sauce turns a rich brick-orange, creamy and mildly smoky. This version is served over egg noodles, which soak up the sauce.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g chicken thighs and drumsticks
- 2 onions, finely chopped
- 1 red bell pepper, sliced
- 2 tbsp sweet paprika
- 200 g sour cream
- 300 g egg noodles
- 2 tbsp vegetable oil
- Salt and pepper, 300 ml water
Method
- Fry the onion in oil until soft and golden, about 8 minutes.
- Take the pan off the heat, stir in the paprika, then add the chicken, pepper, salt and water.
- Cover and simmer for 35–40 minutes until the chicken is tender.
- Cook the noodles in salted water and drain.
- Stir a few spoons of hot sauce into the sour cream, then stir it back into the pot and warm without boiling.
- Serve the chicken and sauce over the noodles.
How to make it lighter
- Use skinless chicken pieces to cut fat noticeably.
- Use half the sour cream and a lighter variety; the paprika keeps the colour and flavour.
- Serve a smaller portion of noodles with a cucumber salad on the side.
History
Paprikash (paprikás csirke) belongs to the family of Hungarian paprika stews that grew popular in the 19th century, after paprika became a defining spice of the country. Adding sour cream at the end is what sets paprikash apart from pörkölt, its close relative.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →