Savor the rich, comforting flavors of Egg Barley with Chicken (Tarhonya Csirkehússal) — a rustic Hungarian one-pot dish that brings together tender chicken pieces, traditional egg barley pasta (tarhonya), and a savory paprika-infused sauce.
Slowly simmered until the chicken is juicy and the tarhonya absorbs every bit of flavor, this hearty meal delivers a satisfying, slightly chewy texture that embodies the essence of Hungarian home cooking.
Perfect for family dinners, feeding a crowd, or prepping meals for the week, this authentic recipe captures the warmth and tradition of classic Hungarian cuisine in every bite.
⦁ 300 g (10½ oz) tarhonya (egg barley pasta)
⦁ 4 chicken thighs or drumsticks
⦁ 1 large onion, chopped
⦁ 2 tbsp oil
⦁ 1 tbsp sweet paprika
⦁ 1 green bell pepper, chopped
⦁ 1 tomato, diced
⦁ 600 ml (20 fl. oz) chicken broth
⦁ Salt and freshly ground black pepper, to taste
1. Brown chicken pieces in oil over medium heat (160–175°C / 320–350°F) until golden. Remove and set aside.
2. In the same pot, sauté onions until translucent. Add paprika, bell pepper, and tomato, cooking for 3 minutes.
3. Return chicken to the pot. Add tarhonya, stir to coat with the paprika mixture.
4. Pour in chicken broth. Bring to a boil (90–95°C / 195–205°F), then reduce heat and simmer covered for 30 minutes, until chicken is cooked and tarhonya is tender.
5. Season with salt and pepper. Serve hot.
🛒 Choosing Ingredients
✔ Chicken – Use bone-in thighs or drumsticks for maximum flavor and tender, juicy meat
✔ Tarhonya – Authentic Hungarian egg barley (tarhonya) gives the best texture; substitute with Israeli couscous if unavailable
✔ Paprika – Use high-quality Hungarian sweet paprika for rich color and authentic taste
✔ Broth – Homemade or low-sodium chicken broth deepens the flavor
👩🍳 Preparation Tips
✔ Browning Chicken – Sear chicken over medium heat (160–175°C / 320–350°F) until golden for richer flavor
✔ Avoid Burning Paprika – Add paprika off the heat or just before adding liquids to prevent it from turning bitter
✔ Simmer Gently – Once broth is added, reduce heat to low (90–95°C / 195–205°F) and simmer covered for tender chicken and perfectly cooked tarhonya
✔ Stir Occasionally – Gently stir once or twice during simmering to prevent tarhonya from sticking to the bottom
🔥 Cooking Techniques & Temperatures
✔ Browning Temperature – Chicken should sizzle when added to the pot but not smoke; keep oil around 160–175°C (320–350°F)
✔ Simmering Temperature – Maintain a gentle simmer at 90–95°C (195–205°F) so tarhonya absorbs flavors evenly
✔ Cooking Time – 30 minutes covered ensures chicken is cooked through and tarhonya is tender without becoming mushy
🍽 Serving & Storage
✔ Serve Hot – Best enjoyed straight from the pot with a side of pickles or fresh salad
✔ Garnish Ideas – Sprinkle chopped parsley or a pinch of extra paprika for color and brightness
✔ Make Ahead – Tastes even better the next day as flavors meld; refrigerate in an airtight container
✔ Leftovers – Store in the fridge for up to 3 days; reheat gently over low heat, adding a splash of broth if needed to keep it moist