Authentic Chicken Paprikash (Paprikás Csirke) 

A beloved Hungarian comfort dish, Chicken Paprikash (Paprikás Csirke) features tender, bone-in chicken simmered in a rich, creamy paprika-infused sauce. This version—by The Daring Gourmet—stays true to tradition, using sweet Hungarian paprika, sour cream, and a touch of heavy cream, with the option of browning chicken in lard for deeper flavor. Ready in just over an hour, it’s perfect over nokedli (spaetzle), egg noodles, or rice. One Reddit user confirms it's worth making:

“This is not bad … You can skip the lard. It's a marginal difference given you're adding sour cream.” 

Ingredients

• 2 Tbsp pork lard or unsalted butter
  
  

• 3 lb bone-in, skin-on chicken pieces
  
  

• 2 medium yellow onions, finely chopped
  
  

• 2 cloves garlic, minced
  
  

• 2 Roma tomatoes, seeded and diced
  
  

• 1 Hungarian bell pepper, diced (optional)
  
  

• 3–4 Tbsp quality sweet Hungarian paprika
  
  

• 2 cups chicken broth
  
  

• 1½ tsp sea salt
  
  

• ½ tsp freshly ground black pepper
  
  

• 3 Tbsp all-purpose flour
  
  

• ¾ cup full-fat sour cream (room temperature)
  
  

• ¼ cup heavy whipping cream 

 Directions

1. In a large Dutch oven, heat lard (or butter) over medium-high. Brown chicken on all sides; remove and set aside.
   
   

2. In the same pot, sauté onions until golden. Add garlic, tomatoes, and pepper; cook 2–3 minutes.
   
   

3. Off-heat, stir in paprika, salt, and pepper to avoid burning the paprika.
   
   

4. Return chicken, pour in broth until just covered, bring to boil. Cover, reduce heat, and simmer 40 minutes.
   
   

5. Remove chicken. Mix flour into sour cream and heavy cream until smooth.
   
   

6. Slowly whisk cream mixture into sauce, simmer for a few minutes until thickened. Return chicken to warm.
   
   

Nutrients (per serving; recipe makes 6)

• Calories: ~482 kcal
  
  

• Fat: 35 g
  
  

• Carbohydrates: 11 g
  
  

• Protein: 30 g
  
  

• Sodium: 778 mg