- 1 I. How to make authentic Hungarian chicken paprikash
- 1.1 1. Easy Hungarian chicken paprikash over egg noodles
- 1.2 2. Authentic Chicken Paprikash with Dumplings (Nokedli) – A Hungarian Classic!
- 1.3 3. Hungarian Chicken Paprikash
- 1.4 4. Chicken Paprikash
- 1.5 Read more: How to make chicken dishes from Chinese
- 2 II. Some recipes for Hungarian chicken paprikash with noodles
- 3 FAQ
I. How to make authentic Hungarian chicken paprikash
1. Easy Hungarian chicken paprikash over egg noodles
A simple Hungarian dish of chicken paprikash that uses the traditional Hungarian sweet paprika… Also called Chicken Paprikas or Csirkepaprikas, this simple, spicy, and creamy chicken dish that is served with broad egg noodles has a lot of flavors!
- 1 (12-oz.) pkg. No Yolks Broad noodles
- 1 medium onion
- 4 tablespoons unsalted butter
- 3 tablespoons Hungarian sweet paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2.5 pounds of chicken breasts and thighs
- 3 tablespoons flour, divided
- 1 1/2 cups chicken broth
- 1 cup sour cream
- Cut the onion into pieces, and then cut the breasts and thighs of the chicken into bite-sized pieces.
- In a large pan prepare the onion by sautéing it in butter on moderate heat until translucent. While you’re cooking, mix the chicken pieces diced with approximately 2 spoons of flour. The coated chicken should be added to the pan and fried on both sides. When the chicken is cooked and cooked, sprinkle on the sweet spice and salt and pepper, and mix thoroughly.
- Then slowly add chicken broth into the pan. Use the wooden spoon for scraping into the base of the pan. Cover the pan and cook on low for approximately 25 minutes. While the chicken simmers cook noodles. no-yolk noodles following the directions on the label.
- Transfer the chicken onto the plate. Mix about 1 tablespoon of flour to the remaining drippings in the skillet, allowing it to make it thicker. Remove the skillet from the stove and mix in the Sour cream. Return the chicken to it and stir it to cover.
- Add salt, and serve over wide egg noodles.
Want to add more spice to your chicken? Try adding Hungarian hot paprika! It’s not recommended to substitute it with sweet paprika 1:1 it could be quite potent. Begin by adding a small amount and then increase it until you’re satisfied with the result.
2. Authentic Chicken Paprikash with Dumplings (Nokedli) – A Hungarian Classic!
- 3 Tablespoons (3g) All-Purpose Flour
- 1 Tablespoon (15ml) of Vegetable Oil
- 4 Pieces of Chicken (bone in), Traditionally legs and thighs
- 4 Tablespoons (27.6g) of Fresh Sweet Hungarian Paprika
- 1 Small Red Bell Pepper, chopped
- 3 Cloves Garlic, minced
- 1 Large Yellow Onion, minced
- 2 Tablespoons (28g) of Tomato Paste
- 2 cups (473ml) of Chicken Broth
- 1/4 cup (61.3g) Sour Cream
- 2 Tablespoons (7.6g) of finely chopped flat-leaf parsley
- Freshly ground black pepper, to taste
- Eros Pista (Optional) on the side
- Put half of the flour in the bag in a plastic container with some pepper and salt. Place the chicken pieces into the bag. Shake to coat them. Take them out of inside the bag. Shake off any excess.
- Cook vegetable oil (not olive) in a pan for frying. Cook the chicken to golden brown both sides.
- Incorporate enough Vegetable Oil to cover the bottom of the dutch oven and place it on moderate temperature. Add the minced onion, and cook until it becomes translucent.
- Add the garlic, paprika and red peppers. Cook in a 3 minute period, stirring often to prevent burning the paprika.
- Mix in the tomato paste as well as chicken and chicken broth (there ought to be enough broth to simply cover) the chicken. Cook for about 25 minutes or till the meat is cooked to your liking.
- Combine the sour mix with 1 tablespoons of flour into an bowl. Add approximately 1 cup of hot mix to the sour mix in order to heat it up a bit. Slowly add it to the dutch oven , and cook for about 10 minutes.
3. Hungarian Chicken Paprikash
The Chicken Paprikash… It’s out of the ordinary Fantastic! Paprika is in the spotlight here, with a deliciously warm and cozy Hungarian chicken Stew, Paprikas Csirke, which is a popular dish in Hungary.
This creamy, silky stew is winter comfort food that is delicious It is a must-try! Chicken is simmered in a paprika-laced gravy and topped off with a scoop of Sour cream.
This is a simple dish that will impress you with its taste and ease of preparation.
- 6-7 bone-in, skin-on chicken thighs
- 2 Tbsp butter
- 1 onion, chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 garlic cloves, finely chopped
- 4 Tbsp + 1 tsp sweet Hungarian paprika, divided
- 2 Tbsp tomato paste
- 2 cups chicken broth
- 1/2 tsp pepper
- 1 tsp salt
- 3/4 cup sour cream
- The chicken’s thighs should be seasoned using salt and black pepper both on the sides.
- Warm butter in an oven over medium-high temperature. Place chicken skin side down and cook in a non-fussy manner for about 7 to 7 minutes. Then flip it and cook for 3-4 minutes. Discard the skin.
- The fat left over should be removed from the skillet, leaving two tablespoons. Sauté onions until they begin to turn brown.
- Add bell peppers to the mix and sauté until soft. Add garlic and cook for one minute.
- Mix in tomato paste and cook for a few minutes.
- Remove from the heat and mix in sweet Hungarian spice mix and stir well.
- Return to the stove and add chicken broth. Cook for a few minutes. Return chicken to the cooking pan. Cook covered for 40 to 45 minutes, or until the chicken is falling off the bone and tender.
- Put the sour cream into the bowl, and then slowly mix in a spoonful of hot sauce. Repeat the process 4 times. This ensures that the sour cream slowly reaches its temperature, and it does not form a curd, creating an even sauce. Mix the tempered sour cream into the skillet, and stir well. I added 1 teaspoon of sweet Hungarian paprika in this stage as well (optional). Check the seasonings and adjust them such as the salt or pepper.
- Cook on low heat for 8 to 10 minutes. Serve immediately.
4. Chicken Paprikash
This easy paprikash recipe is a traditional Hungarian dish with chicken cooked in a sauce loaded with paprika and sour cream.
- 2 lbs boneless, skinless chicken thighs or breasts
- ½ cup all-purpose flour
- 3 tablespoon paprika OR Hungarian paprika (depends on how much spice you like)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoon vegetable oil
- 1 cup sweet onion, chopped
- ⅛ teaspoon cayenne pepper
- 2 cups low sodium chicken stock
- 1 cup sour cream
- Mix flour, 2 tablespoons salt, paprika, and pepper. Based on your tolerance to spice, the kind of paprika used will have a significant impact. Regular paprika is almost devoid of the degree of heat, whereas Hungarian contains a punch. Dive the chicken into the mixture of flour. (VERY Important: Save the flour left over Don’t throw away the flour.)
- Oil is heated in a large Dutch or skillet at medium-high temperature. Chicken is added and browned on both sides, approximately 6 minutes in total. Remove the chicken and place it aside. Add the onion cayenne pepper, 1 tablespoon of paprika. Cook the onion until tender for about two minutes.
- Return the chicken back to the pot, and include chicken broth. Bring to a boil, then reduce temperature, cover, and simmer for approximately forty-five minutes until the chicken is cooked.
- After the chicken is cooked cook, mix the ingredients to thicken the sauce. In the flour left over add 1/2 cup of sour cream and 1 cup of liquid from the skillet. Mix until smooth. Mix the ingredients into the pot. Let it cook for 5 minutes, mixing every so often. Remove the heat and add the remaining half Sour cream, and continue stirring. The sauce should have a very pale orange in color. Serve it immediately.
Read more: How to make chicken dishes from Chinese
II. Some recipes for Hungarian chicken paprikash with noodles
1. Chicken Paprikash with Noodles
Chicken Paprikash also known as Paprikas Csirke, in Hungarian, is a well-loved snack for the weekend, and is considered to be a standard in the Hungarian cuisine. As the name suggests the smoky flavor of paprika lies the main ingredient in this rich stew, which blends simple ingredients to create an enthralling comfort food.
Chicken Paprikash is typically cooked along with noodles however when you’re running short of time, then the tarhonya is a good alternative as well.
Pairing with wine: If you’re looking for a lighter and drinkable option you can pair it With Tokajicum’s Tokaji’s “Vizsla”. The refreshing fruitiness and inviting minerality pair well with the rich, creamy stew.
For the Chicken Paprikash
- 8 chicken thigh fillets, cut into larger pieces
- 2 tbsp sunflower oil
- 1 finely chopped medium onion
- 1 red bell pepper, sliced
- 2 beef tomatoes, chopped
- 2 garlic cloves
- 1 tbsp sweet smoked paprika
- 1 cup water
- 3 tbsp sour cream or crème fraiche
For the noodles
- 250g flour
- 4 large eggs
- 1 tbsp lard
- 2 tsp salt
- The oil should be heated in a large skillet. After that, add the onions and cook at a low temperature until they become translucent.
- Then add the chicken fillets, and lightly brown them on both sides.
- Add the tomatoes, peppers and the finely chopped minced or crushed garlic, and the water. Then, season with salt and pepper, and bring it to an unbeatable boil.
- Then cover the skillet and simmer on low heat for about 30 minutes, or until the chicken is tender and evenly cooked.
- Add 1 teaspoon salt and 1 tsp oil into a pot of water, and bring it to an unbeatable boil.
- In the bowl of a large one, mix the flour and 1 teaspoon of salt. Stir in the eggs. Gradually add water, mixing continuously until you have a uniform, easy-to-pour dough.
- Use a noodle grater or a colander on top of the boiling water in the pot Then, place a small portion of dough into it and then move it forward and back until you’ve used the initial amount of dough.
- Stir the noodles to ensure they don’t get stuck, after a few minutes after rising up to the top, remove the noodles with the slotted spoon. Place in a non-stick pan, with lard on the bottom. Stir until the noodles are coated lightly.
- Repeat until you’re done with all the thoughts.
- The chicken paprikash is served over noodles on a bed, finish with the addition of a teaspoon of sour cream.
2. Chicken Paprikash with Buttered Egg Noodles
- ½ cup sour cream
- 2 ½ pounds bone-in, skin-on chicken thighs (about 6 large or 8 small)
- Kosher salt
- Freshly ground black pepper
- 1 large onion
- 4 garlic cloves
- 3 tablespoons unsalted butter, divided
- 3 tablespoons paprika
- ¼ teaspoon cayenne pepper
- 1 15-ounce can of crushed tomatoes
- 12 ounces egg noodles
- ½ cup parsley leaves with tender stems
Preheat the oven to 300 degrees. Remove the sour cream from the fridge. It must be at the temperature of the room. Put 2 1/2 pounds of chicken legs on a platter and then dry them off using paper towels. Then, sprinkle each side using the salt as well as spice.
Place the food aside to rest for a couple of minutes, then pound out the other ingredients. Slice and peel the onion. Smash four garlic cloves using the flat side of your knife. Peel. Open a 15-oz. can of tomatoes.
A large ovenproof skillet is heated at medium-high. Add 1 tablespoon. butter, and stir to melt. With tongs, place chicken skin side up and cook, lifting the thighs at least once to let the rendered fat flow underneath until the skin turns crispy and golden brown in about 8 to 10 minutes. Transfer chicken skin-side up onto a platter.
Discard the fat left in the skillet into an oven-proof small bowl with an even layer of fat on at the base (reserve fat for different use). Reduce the heat to low. Add garlic and onion Add the salt and black pepper. Cook, stirring frequently to melt browned bits at the bottom of the skillet until onions become translucent about 6-8 minutes.
Add 3 tablespoons. paprika, and 1/4 tsp. cayenne. Cook, stirring continuously until onions are coated evenly and the spices smell delicious, approximately 30-seconds (the spices can burn easily making the spices bitter and chalky, therefore, make sure you ensure they are moving around in your the skillet and keep cans of tomatoes on hand).
Add tomatoes to the skillet. Fill the can to two-thirds full with water and swirl, then add it to the skillet. Stir until well integrated, then season with a few pinches of salt, and then bring to a boil.
Utilizing tongs, set skin-side up thighs back into the pan (along with any juices that may have accumulated) and then place them in the liquid, but not completely submerging (you need the skin to be exposed to ensure it remains crispy).
Place skillet in the oven to roast until the chicken is cooked and soft enough to fall off of the bone when poked with a fork. This should take 35 to 40 minutes.
Around halfway through the cooking at the same time, heat an enormous pot that is salted to a simmer. Add 12 oz. egg noodles. Cook according to the directions on the package mixing frequently using tongs. Rinse noodles in a colander. Transfer them to an enormous bowl, add the remaining 2 Tbsp. butter and mix until butter has melted and noodles are well coated. Add salt and pepper to taste.
Chop finely 1/2 cup chopped parsley Add half of it to noodles. Toss to coat.
Remove the skillet from the oven (the handle is very hot!). Utilizing tongs, transfer the chicken skin side down to an unclean plate. Test the sauce and season it with more salt and pepper depending on the amount. Pour approximately 1 cup of sauce in a bowl, then stir in the sour mix until it is smooth (this slows down the temperatures of sour cream so that it does not split when it gets into the hot pan). Pour the sauce back into the skillet and stir until it is all combined.
Serve chicken thighs with juices in the skillet, then add some chopped fresh parsley. Serve over noodles.
Read more: Some chicken casserole with pepperidge farm stuffing
What is the process for making Hungarian paprikash?
What kinds of noodles do you have in paprikash?
Chicken paprikash is typically served with dumplings (aka spaetzle or spatzle depending on where you’re from) or large egg noodles.