Hungarian Chicken Paprikash with homemade nokedli and pickles
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Hungarian Chicken Paprikash (Csirkepaprikás) with Homemade Nokedli

Introduction

Hungarian Chicken Paprikash – Csirkepaprikás is one of the best-known dishes of traditional Hungarian cuisine. It combines chicken slowly cooked with onions, high-quality sweet paprika and sour cream, creating its characteristic rich and creamy paprika sauce.

Chicken paprikash differs from the closely related Hungarian pörkölt mainly through the addition of sour cream. The result is a smoother, creamier sauce traditionally served with homemade nokedli, small Hungarian dumplings similar to spaetzle.

The quality of the paprika and the way it is added are essential. Ground paprika should never be allowed to burn, so it is added to the onion base over low heat or briefly off the heat. This preserves its sweetness, aroma and deep colour.

Serve the paprikash with homemade nokedli and pickles for a simple, traditional Hungarian meal.

Why This Recipe Works

Slowly cooked onions create a naturally rich base for the sauce, while sweet Hungarian paprika provides its characteristic flavour and colour.

Chicken thighs remain juicy during slow cooking, and sour cream added towards the end softens and balances the concentrated paprika sauce. Homemade nokedli have an irregular surface that makes them perfect for holding the creamy sauce.

Ingredients – Serves 4

  • 800 g (1¾ lb) boneless chicken thighs
  • 2 large onions
  • 2 tbsp pork lard
  • 2 tbsp high-quality sweet Hungarian paprika
  • 1 small green or Hungarian wax pepper
  • 1 small tomato
  • 300–400 ml (1¼–1⅔ cups) chicken stock or water
  • 200 g (7 oz) sour cream, preferably full-fat
  • 1 tbsp all-purpose flour
  • salt
  • freshly ground black pepper

For the Homemade Nokedli

  • 300 g (2½ cups) all-purpose flour
  • 2 eggs
  • approximately 150–180 ml (⅔–¾ cup) water
  • ½ tsp salt
  • 1 tbsp butter

To Serve

  • pickled cucumbers or other pickled vegetables

Method

1. Prepare the Onion Base

Finely chop the onions and slowly sauté them in the pork lard over medium-low heat for about 8–10 minutes, until soft and lightly golden.

Add the chopped green pepper and tomato and cook briefly until they begin to soften.

2. Add the Paprika

Reduce the heat or temporarily remove the pot from the stove.

Add the sweet Hungarian paprika and stir briefly to combine it with the fat and onions.

Do not allow the paprika to burn, as it can quickly become bitter.

3. Add the Chicken

Cut the chicken thighs into larger pieces and add them to the paprika base.

Season with salt and freshly ground black pepper and cook briefly, stirring until the chicken is coated with the paprika mixture.

4. Add the Stock and Simmer

Pour in approximately 300 ml (1¼ cups) of chicken stock or water. The chicken does not need to be completely submerged.

Cover and simmer gently for about 30–40 minutes, until the chicken is tender and the sauce has partially reduced.

Add a little more stock during cooking if necessary.

5. Make the Homemade Nokedli

Combine the flour and salt with the eggs. Gradually add the water until you have a soft, sticky batter.

The batter does not need to be perfectly smooth and should not be overmixed.

Press the batter through a spaetzle or nokedli maker directly into a large pot of boiling salted water.

Once the nokedli float to the surface, cook for another 1–2 minutes.

Drain and toss with a tablespoon of butter.

6. Add the Sour Cream

Mix the sour cream thoroughly with the flour.

Add several spoonfuls of the hot paprika sauce and stir well to temper the sour cream.

Gradually stir the mixture back into the chicken paprikash.

7. Finish the Sauce

Cook gently for another 5 minutes until the sauce becomes smooth and creamy.

If the sauce is too thick, add a little chicken stock or water. If it is too thin, allow it to reduce briefly without the lid.

Taste and adjust the seasoning with salt if necessary.

A finished Hungarian Chicken Paprikash should have a smooth, creamy sauce with a pronounced paprika flavour and rich orange-red colour.

Serving

Serve Hungarian Chicken Paprikash (Csirkepaprikás) hot with homemade nokedli.

Add pickled cucumbers or other pickled vegetables on the side. Their acidity provides a simple contrast to the rich sour cream and paprika sauce.

Toss the nokedli with a little butter just before serving to keep them soft and prevent them from sticking together.

Tip for Authentic Csirkepaprikás

The most important ingredient is high-quality Hungarian sweet paprika. For a slightly spicier version, replace a small amount of the sweet paprika with hot Hungarian paprika.

Always add ground paprika over low heat or briefly off the heat. It releases its colour and aroma quickly in warm fat but can become bitter if overheated.

Wine Pairing

The creamy paprika sauce pairs well with a dry Furmint, Olaszrizling (Welschriesling) or a fresh Grüner Veltliner.

Their acidity balances the richness of the sour cream and chicken without overpowering the sweet paprika.

Recipe Details

Cuisine: Hungarian / Central European
Course: Main Course
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: approximately 65 minutes
Difficulty: Easy
Side Dish: Homemade nokedli
Main Ingredients: chicken, Hungarian paprika, sour cream, nokedli

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