Immerse yourself in the heart of Hungarian cuisine with Paprika Chicken (Paprikás Csirke) — a beloved national treasure celebrated for its rich, comforting flavors and simple, rustic elegance.
This iconic dish features succulent pieces of chicken gently simmered in a silky sauce crafted from sweet, vibrant Hungarian paprika, caramelized onions, ripe tomatoes, and creamy sour cream, creating a velvety, aromatic stew that envelops each bite in bold, savory depth.
Traditionally served with tender dumplings (galuska) or buttery noodles, this classic recipe is a warming, soul-satisfying centerpiece perfect for Sunday family dinners, festive gatherings, or anyone longing for a taste of authentic Hungarian home cooking.
With every bite of Paprikás Csirke, you’ll discover why it remains one of Hungary’s most cherished and enduring culinary treasures.
⦁ 1 medium chicken, cut into pieces
⦁ 200 ml (6¾ fl. oz) sour cream
⦁ 100 g (3½ oz) smoked bacon
⦁ 1 large onion, finely chopped
⦁ 2 green bell peppers, sliced
⦁ 1 tomato, diced
⦁ 1 tbsp sweet paprika
⦁ Salt, to taste
1. Clean chicken and pat dry; season lightly with salt.
2. Fry the smoked bacon in a pan until fat renders (160–175°C / 320–350°F); add onion and cook until translucent.
3. Stir in paprika, then add chicken pieces one at a time, browning on both sides.
4. Add green peppers and tomato; pour in a glass of water, cover, and simmer on low heat (90–95°C / 195–205°F) until chicken is cooked through, about 30 minutes.
5. Blend flour with sour cream until smooth; add to pan, stir well, and cook until sauce thickens.
🛒 Choosing Ingredients
✔ Chicken – Use bone-in, skin-on pieces (thighs, legs) for juicier, more flavorful results
✔ Paprika – Authentic sweet Hungarian paprika is key; don’t substitute with generic paprika for the best flavor and deep red color
✔ Bacon – Smoked Hungarian szalonna or high-quality smoked bacon adds authentic richness to the sauce
✔ Sour Cream – Full-fat sour cream ensures a smooth, creamy sauce without splitting
👩🍳 Preparation Tips
✔ Render Bacon Properly – Cook bacon over medium heat (160–175°C / 320–350°F) until the fat fully renders; this base fat is essential for building flavor
✔ Avoid Burning Paprika – Remove pan from direct heat when adding paprika; burning paprika turns bitter and ruins the dish
✔ Brown Chicken Well – Sear chicken pieces until golden for deeper flavor before simmering
🔥 Cooking Techniques & Temperatures
✔ Simmering Temperature – After adding water, keep heat at a gentle simmer (90–95°C / 195–205°F) so chicken cooks evenly and stays tender
✔ Simmer Time – About 30 minutes covered ensures juicy, fully cooked chicken and allows flavors to meld
✔ Adding Sour Cream – Blend flour into sour cream off-heat, then stir it into the sauce; cook gently at low heat (80–90°C / 175–195°F) until thickened — do not boil to prevent curdling
🍽 Serving & Storage
✔ Serve Hot – Best enjoyed fresh over homemade dumplings (galuska), buttered egg noodles, or rustic bread to soak up the sauce
✔ Garnish Ideas – Sprinkle with fresh chopped parsley or an extra pinch of sweet paprika for color and aroma
✔ Leftovers – Store in the fridge up to 3 days; reheat gently over low heat, adding a splash of water or broth to loosen sauce if needed
✔ Make Ahead – Sauce improves overnight; make 1 day ahead for even deeper flavor