I am a first-generation Hungarian and have grown up eating Hungarian food my entire life. Now I share the many Hungarian recipes which I have learned with my family and friends. A traditional Hungarian dish and one of my favourites is Chicken Paprikas You can expect to find this dish in almost every restaurant throughout Hungary.
At its essence, it is chicken braised in a delicious onion and paprika sauce. Typically skin-on, bone-in thighs and drumsticks are used which produces a more flavourful and thicker sauce and yields meat that is more tender and moist.
Two ingredients in this dish are staples in Hungarian cuisine: paprika and sour cream. Bright red, high-quality Hungarian paprika from either Szeged or Kalocsa is recommended. The spiciness of this dish can be adjusted from mild to hot, depending on the ratio of sweet paprika and hot paprika that you add. You are in control of the heat! The paprika is what gives this dish its beautiful deep red color.
Chicken Paprikas is traditionally served with small egg-drop dumplings similar to spaetzle and a chilled, vinegar-based cucumber salad.
Tip : If you make this dish, then make a decent amount, as outlined in the recipe. Chicken Paprikas warms up nicely to be enjoyed again a few nights later. It also freezes well. Lastly, it can be deconstructed and used as filling for savoury Chicken Paprikas-filled crêpes, also known as Hortobagyi Crêpes. Bon Appetit, or as we say in Hungarian, Jó Étvágyat!
Last Updated 11 October 2022