Authentic Hungarian Chicken Paprikash with Homemade Spaetzle: A Culinary Journey to Comfort
Embark on a delightful culinary journey with this traditional Hungarian Chicken Paprikash (or Csirkepaprikás, as it’s known in Hungary). This iconic dish is the epitome of comfort food, offering a symphony of flavors that warm the soul. Imagine succulent, tender chicken enveloped in a rich, velvety sauce, infused with the vibrant, sweet essence of authentic Hungarian paprika, all served alongside delightfully chewy homemade spaetzle. It’s a meal that promises both indulgence and a taste of cherished European tradition.
As a passionate enthusiast of Central European cuisine, Hungarian food holds a special place in my heart, and Chicken Paprikash stands as its crowning glory. The skillful use of sour cream to create a rich, tangy finish is something I associate with masterpieces like Hungarian Chicken Paprikash and its distant cousin, Russian Beef Stroganoff. These hearty dishes evoke the same comfort and nostalgia as my favorite Hungarian walnut rolls and delicate apricot kiffles.
My love for this dish deepened during my time in Cleveland, Ohio, where I frequented authentic Hungarian eateries. However, in the bustling culinary landscape of NYC, the true taste of Chicken Paprikash, complete with authentic Hungarian dumplings, often requires a homemade touch. That’s precisely what I decided to do, and I’m thrilled to share a comprehensive, step-by-step guide to crafting this intensely flavorful recipe right in your own kitchen.
The secret to an unforgettable Chicken Paprikash lies in the quality of its seemingly simple ingredients. When a dish features so few components, each one must be of the highest caliber. This means investing in a deeply flavored chicken broth (ideally, a homemade chicken broth for unparalleled depth), sourcing authentic, imported Hungarian paprika (I highly recommend exploring specialty spice shops like Kalustyans for the best quality), and selecting a premium, full-fat sour cream. These thoughtful choices will elevate your Paprikash from good to truly extraordinary.
Table of Contents
- Why You’ll Fall in Love with This Hungarian Chicken Paprikash Recipe:
- Expert Tips for Perfecting Your Chicken Paprikash and Homemade Spaetzle
- Essential Ingredients for Your Authentic Chicken Paprikash
- Exciting Variations to Customize Your Chicken Paprikash
- Step-by-Step Guide: Crafting Hungarian Chicken Paprikash with Homemade Spaetzle
- Chef Lindsey’s Culinary Insight: Paprikas vs. Paprikash
- Frequently Asked Questions About Hungarian Chicken Paprikash
- Hungarian Chicken Paprikash Recipe
- Before You Go!
Why You’ll Fall in Love with This Hungarian Chicken Paprikash Recipe:
This isn’t just a recipe; it’s an experience. Here’s why this homemade Hungarian Chicken Paprikash will become a cherished staple in your kitchen:
- Unrivaled Comfort in Every Spoonful: There’s nothing quite like a steaming bowl of Chicken Paprikash to chase away the chill of a long winter day or simply provide profound solace after a busy week. The succulent, savory chicken, nestled in its rich, warm, and irresistibly creamy sauce, paired with those tender, delicious dumplings, creates a sensory embrace that truly comforts the soul. It’s the ultimate culinary hug.
- Surprisingly Accessible for Home Cooks: Don’t let the idea of making homemade dumplings (spaetzle) intimidate you! Many believe it’s a daunting task, but I assure you, it’s much simpler than it sounds. The process involves merely stirring a few ingredients in a single bowl and then gently dropping spoonfuls of the dough into boiling water. It’s a quick and rewarding step that adds unparalleled texture and authenticity to your meal.
- A Masterclass in Flavor Harmony: This dish is a testament to perfectly balanced flavors. The distinct, earthy sweetness of premium Hungarian paprika forms the heart of the sauce, beautifully complemented by the bright, tangy zest of sour cream. Together, these core ingredients meld to create a deeply savory, complex, and utterly satisfying profile that is both robust and refined.
Expert Tips for Perfecting Your Chicken Paprikash and Homemade Spaetzle
Achieving restaurant-quality Chicken Paprikash at home is within your reach with these professional insights:
- Achieve Even Cooking with Uniform Chicken Pieces: Precision in cutting your chicken is key to a perfectly cooked dish. Aim for uniformly sized 1-inch pieces. This meticulous step ensures that every piece of chicken cooks at the same rate, preventing smaller bits from drying out and becoming tough while larger pieces are still undercooked. The result is consistently tender and juicy chicken throughout your Paprikash.
- Master the Art of Thickening Your Sauce: When it comes to achieving that signature rich, creamy Paprikash sauce, patience is a virtue, especially when adding flour. Always incorporate flour gradually, starting with small amounts. Stir continuously and thoroughly until each addition is fully dissolved and integrated before adding more. This technique prevents lumps and allows you to control the consistency precisely. Your sauce is perfectly thickened when it beautifully coats the back of a spoon.
- Prevent Sticking and Ensure Optimal Spaetzle Texture: For light and airy homemade spaetzle, it’s crucial not to overcrowd your cooking pot. Boil the spaetzle dough in batches, typically half at a time. Overloading the pot can cause the water temperature to drop too quickly, leading to sticky, gummy dumplings or uneven cooking. Cooking in smaller batches allows the spaetzle to cook perfectly, resulting in that wonderfully soft yet chewy texture we all love.
Essential Ingredients for Your Authentic Chicken Paprikash
Crafting the perfect Hungarian Chicken Paprikash begins with selecting the right ingredients. Each component plays a vital role in building the layered, authentic flavor profile of this beloved dish:
- Unsalted Butter: Using unsalted butter is paramount for this recipe. It allows you precise control over the overall saltiness of your sauce, ensuring a perfectly seasoned dish without accidental over-salting. Butter also provides a rich, foundational flavor for sautéing the chicken and onions.
- Chicken (Thighs & Breasts): This recipe calls for a harmonious blend of both boneless, skinless chicken thighs and boneless, skinless chicken breasts. Thighs offer incredible moisture and depth of flavor, while breasts contribute a leaner texture. This combination ensures a varied and satisfying eating experience, balancing richness with tenderness.
- Sweet or Yellow Onion: A good quality sweet or yellow onion is essential for building the aromatic base of the Paprikash sauce. When sautéed until translucent, it provides a gentle sweetness and depth that is fundamental to the authentic Hungarian flavor profile.
- Chicken Broth or Stock: The liquid base for your sauce is crucial. While a high-quality store-bought option works, for the absolute best and most profound flavor, I highly recommend using homemade chicken broth or stock. It adds an incomparable richness and body that truly elevates the entire dish.
- Hungarian Sweet Paprika: This is the star of the show! Only Hungarian sweet paprika will deliver the authentic mild, earthy, and slightly sweet flavor that defines Chicken Paprikash. Avoid generic paprika, as it lacks the nuanced complexity required. This specific paprika blends beautifully with the tangy sour cream, creating that iconic reddish-orange sauce.
- Kosher Salt and Black Pepper: Proper seasoning is vital. I always advocate for kosher salt because its larger crystal size makes it less concentrated by volume compared to table salt, giving you greater control over seasoning accuracy. Freshly ground black pepper adds a subtle pungency that complements the other flavors.
- All-Purpose Flour: Flour serves a dual purpose in this recipe. Firstly, it’s used to lightly dust the chicken pieces, helping them brown beautifully and contribute to the initial flavor layer. Secondly, it acts as a crucial thickening agent for the rich sauce and is the foundational structural element for the homemade spaetzle dumplings, binding the ingredients together when mixed with water.
- Full-Fat Sour Cream: Do not skimp on this ingredient! A high-quality, full-fat sour cream is non-negotiable. It provides the signature creamy texture, a delightful tang, and helps stabilize the sauce, preventing it from breaking. Its richness balances the paprika’s warmth, creating that classic Hungarian taste.
- Cold to Room Temperature Water: For the spaetzle dough, using regular water at a cool to room temperature is ideal. This temperature range encourages the proper development of gluten in the flour, leading to tender yet chewy dumplings, superior to what hot water might yield.
- Whole Eggs: In the spaetzle dough, eggs are more than just a binder; they contribute to the dough’s structure and a subtle richness. Their primary role is to ensure the dumplings hold their shape perfectly during poaching, preventing them from disintegrating in the boiling water.
Exciting Variations to Customize Your Chicken Paprikash
While this classic recipe offers a true taste of Hungary, there are several wonderful ways to adapt it to your preferences or what you have on hand:
- Alternative to Spaetzle: Quick Egg Noodles: While I wholeheartedly recommend experiencing the joy of homemade spaetzle, if time is of the essence or you prefer a simpler option, good quality egg noodles make an excellent substitute. Their soft, comforting texture pairs wonderfully with the creamy Paprikash sauce, offering a delightful and less labor-intensive alternative.
- Explore Paprika Profiles: Mild to Bold: The beauty of paprika lies in its versatility. While sweet Hungarian paprika is traditional, don’t hesitate to experiment!
- Hot Paprika: For those who appreciate a fiery kick, incorporating hot paprika can add a vibrant warmth and subtle heat to your dish.
- Smoked Paprika: If you’re looking for a deeper, more robust flavor profile, smoked paprika introduces a wonderfully earthy and smoky note that can transform the dish.
- Blended Paprika: Feel free to combine different types of paprika to create your unique flavor signature, perhaps a mix of sweet and a touch of hot for complex warmth.
- Different Cuts of Chicken: Beyond Boneless: Our recipe uses boneless, skinless chicken for convenience and consistent cooking. However, if you prefer, traditional preparations often feature bone-in chicken.
- Bone-in Chicken Pieces: Using bone-in chicken legs or drumsticks can impart even more flavor to your sauce as they simmer.
- Important Note: If opting for bone-in cuts, remember that cooking times will vary significantly. Always ensure the chicken reaches a safe internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) using a meat thermometer, rather than strictly adhering to the boneless chicken cooking times listed in the recipe. This ensures both safety and optimal tenderness.
Step-by-Step Guide: Crafting Hungarian Chicken Paprikash with Homemade Spaetzle
Follow these detailed instructions to create an exquisite Chicken Paprikash experience every single time. For precise measurements and further technical details, please refer to the comprehensive recipe card located at the bottom of this article.
Preparing the Rich and Creamy Hungarian Chicken Paprikash:
This is where the magic truly begins, building layers of flavor that define this iconic dish:
Step 1: Prepare the Chicken for Sautéing. Begin by cutting your boneless, skinless chicken into uniform 1-inch pieces. Pat them thoroughly dry with paper towels – this is crucial for achieving a beautiful sear. Lightly dust the chicken pieces with all-purpose flour; this coating will not only aid in browning but also contribute to the sauce’s initial body.
Step 2: Sear the Chicken to Golden Perfection. Heat a large, heavy-bottomed skillet or Dutch oven over medium heat until it’s hot enough for a sizzle. Melt ¼ cup of unsalted butter. Add the prepared chicken pieces, along with the vibrant Hungarian paprika, kosher salt, and black pepper. Sauté, stirring occasionally, until the chicken is lightly browned on all sides. This browning develops deep flavor. Once browned, remove the chicken from the pan and set it aside, tented loosely with foil to keep it warm and juicy.
Step 3: Sauté the Onions and Reintroduce Chicken. Add the remaining 1 tablespoon of butter to the same pan, leveraging all those delicious fond bits. Add the chopped onion and sauté gently until it becomes beautifully translucent and softened, releasing its sweet aromas. Once the onions are ready, return the browned chicken pieces to the pan.
Step 4: Simmer the Chicken in Broth. Pour in the chicken broth, ensuring the liquid just about covers the chicken. Bring it to a gentle simmer over low heat. Allow the chicken to cook through, absorbing the flavors of the broth and onions. This slow simmering ensures the chicken remains incredibly tender. Once cooked, carefully remove the chicken from the pan again and tent it loosely with foil to rest, preserving its juices.
Step 5: Thicken the Flavorful Sauce. With the chicken temporarily set aside, it’s time to transform the cooking liquid into that luscious, rich paprika sauce. Stir in 2 tablespoons of all-purpose flour into the simmering pan. Whisk vigorously to prevent lumps, and continue to boil gently, allowing the sauce to thicken to your desired consistency. It should be able to lightly coat the back of a spoon.
Step 6: Finish with Sour Cream and Combine. Finally, stir in the full-fat sour cream until it is fully incorporated and the sauce takes on its characteristic creamy, slightly tangy texture and vibrant reddish-orange hue. Return the resting chicken pieces to the pan, gently stirring to ensure every piece is thoroughly coated in the luxurious sauce. Serve immediately with freshly made spaetzle or your chosen accompaniment.
Chef’s Flavor Tip: Always taste and adjust seasoning as you cook! The balance of flavors is crucial. If you find your dish lacks punch, a tiny extra pinch of kosher salt can work wonders, bringing all the elements into perfect harmony.
Crafting Delightful Homemade Hungarian Spaetzle:
Timing is Key: For the freshest and best texture, I highly recommend preparing your spaetzle while the chicken for the Paprikash is gently simmering in its broth. Making them too far in advance can lead to them drying out or losing their optimal chewiness.
Step 7: Prepare Your Boiling Water. Fill a large pot with generously salted water and bring it to a rolling boil. The salt is essential for seasoning the spaetzle from the inside out.
Step 8: Combine Dry and Wet Ingredients. In a medium-sized mixing bowl, whisk together the all-purpose flour and salt. Create a small well in the center of the dry ingredients. Into this well, add the eggs, cold to room temperature water, and the melted butter.
Step 9: Mix Until Smooth and Thick. Stir the ingredients thoroughly until a smooth, thick, and slightly sticky batter forms. Don’t overmix, but ensure all components are well combined. The consistency should be pourable but hold its shape when dropped.
Step 10: Form and Drop the Spaetzle. Using a teaspoon, gently scoop small dollops of batter (roughly the size of your thumb tip) and carefully drop them into the vigorously boiling water. A clever trick: dip your spoon into the boiling water each time before scooping more batter. This prevents sticking and makes for a much smoother, less messy process.
Step 11: Cook Until They Float. Immediately after dropping the spaetzle, use a wooden spoon to gently stir the bottom of the pot. This prevents the delicate dumplings from sticking to the base. As they cook, the spaetzle will rise to the surface. Once they float, allow them to boil for approximately 2 more minutes to ensure they are fully cooked through and have developed that characteristic chewy texture.
Step 12: Drain and Repeat. Using a slotted spoon or spider, carefully remove the cooked spaetzle from the boiling water and transfer them to a large colander to drain any excess liquid. Repeat the process with the remaining half of your spaetzle batter, cooking in batches to avoid overcrowding the pot.
Step 13: Finish with Butter (Optional but Recommended!). While perhaps not strictly traditional in every Hungarian household, I’ve found that adding about a teaspoon of melted unsalted butter to the drained spaetzle and gently tossing to coat makes a significant difference. This simple step helps prevent the dumplings from sticking together and adds a lovely subtle richness. Serve warm alongside your Chicken Paprikash.
Presentation Perk: The vibrant, rich red sauce of Chicken Paprikash is naturally stunning and needs little adornment to impress. For an added touch of elegance and a burst of fresh color, consider garnishing your finished dish with a sprinkle of freshly chopped parsley before serving.
Chef Lindsey’s Culinary Insight: Paprikas vs. Paprikash
It’s a common linguistic quirk! While widely pronounced “Paprikash” in English-speaking countries (and even used in many prominent culinary publications), the authentic Hungarian name for this beloved dish is actually Csirkepaprikás, often simply referred to as Hungarian Chicken Paprikas. This distinction highlights its rich history. The dish’s signature creamy, tangy sauce emerged around the 1920s when a resourceful Hungarian chef innovatively adapted the French tradition of enriching sauces with heavy cream. Lacking cream, he ingeniously turned to readily available sour cream, giving birth to the unique, savory, and slightly tart character that makes this dish so extraordinary today.
Frequently Asked Questions About Hungarian Chicken Paprikash
To ensure your delicious Chicken Paprikash remains at its best, it’s highly recommended to store the leftover chicken and its rich paprika sauce separately from the homemade spaetzle. Place them in individual airtight containers. Stored this way, they will maintain their freshness and flavor in the refrigerator for approximately 3 to 4 days. Separating the components is key to preventing the delicate spaetzle dumplings from absorbing too much sauce and becoming mushy, preserving their delightful texture for later enjoyment.
Authentic Chicken Paprikash is a hearty and flavorful dish crafted from succulent pieces of chicken, typically browned in a generous amount of butter alongside finely chopped onions. The cornerstone of its unique taste comes from high-quality Hungarian paprika, which imparts its signature vibrant color and earthy sweetness. The magic truly happens with the addition of sour cream, which creates a luxuriously creamy, tangy, and deeply savory sauce. Traditionally, this comforting meal is served over tender homemade spaetzle or soft egg noodles.
Spaetzle (pronounced “SHPET-zluh”) is a delightful type of small, soft dumpling, originating from Central Europe, particularly popular in Germany and Hungary. Its appeal lies in its simplicity, made from fundamental ingredients like flour, water, salt, and sometimes butter and eggs. These small, irregular-shaped dumplings are typically formed by pressing or scraping the dough into boiling water. The poaching process gives them a distinctive soft yet wonderfully chewy texture, making them an ideal accompaniment to rich sauces like Paprikash.
Reheating Chicken Paprikash requires a gentle touch to maintain its creamy texture. For the chicken and sauce, place them in a saucepan over very low heat, stirring occasionally, until thoroughly warmed through. Using low heat is essential to prevent the sour cream from separating or curdling, which can happen with high heat. For the spaetzle, the best method is to gently pan-fry them. Heat a pan with a small amount of butter over medium to medium-high heat, then add the spaetzle and cook, tossing occasionally, until they are warmed through and slightly golden. This helps restore their fresh texture without making them mushy.
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Hungarian Chicken Paprikash
Chef Lindsey
40 minutes
25 minutes
1 hour
5 minutes
8
people
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Ingredients
For the Chicken Paprikash:
-
5
tablespoons
unsalted butter -
1
pound
boneless skinless chicken thighs -
1
pound
boneless skinless chicken breasts -
1
onion
chopped -
1 ½
cups
chicken broth -
3
tablespoons
Hungarian sweet paprika -
½
teaspoon
kosher salt -
1
teaspoon
black pepper -
2
tablespoons
all-purpose flour
as needed for coating chicken -
1
cup
sour cream
For the Hungarian Spaetzle:
-
2 ½
cups
all-purpose flour -
1
teaspoon
kosher salt -
2
eggs -
¾
cups
water -
1
tablespoon
unsalted butter
melted
Instructions
Prepare the Chicken Paprikash:
-
Cut the chicken into 1-inch pieces and dry and dust lightly with flour.
-
Heat a large skillet over medium heat until it is hot. Melt ¼ cup butter. Add the chicken pieces, paprika, salt and pepper, and sauté until the chicken is lightly browned. Remove chicken from pan and let the chicken rest, tented loosely with foil.
-
Add the remaining 1 tablespoon of butter to the pan. Add the onion and sauté until they are translucent. Return the chicken to the pan.
-
Add chicken broth and gently simmer over low heat until chicken is cooked through. Remove chicken from the pan and tent loosely with foil.
-
Stir 2 tablespoons of flour into the pan and boil until the sauce has thickened to your taste. Add sour cream and return chicken to the pan and coat with the sauce.
-
Serve with spaetzle or egg noodles.
Prepare the Spaetzle:
-
I suggest you make the spaetzle while your chicken is simmering in the broth. I made mine too early and they sat around for way too long.
-
Bring a large pot of water to a boil.
-
Whisk together flour and salt in a medium bowl. Make a well in the middle and add the eggs, water and butter.
-
Stir until the batter is smooth and thick.
-
Drop batter (each dollop is about a teaspoon) into boiling water with a spoon; dipping the spoon into the water each time. This will keep your spoon clean and make the whole process less painful.
-
Stir the bottom of the pot with a wooden spoon, so that the dumplings will rise to the top. After the dumplings rise to the top, let them boil for about 2 minutes more.
-
Remove to a large colander and drain while you repeat the process with the second half of the batter.
-
Add about a teaspoon of butter to the spaetzle and toss to coat. (This isn’t traditional but I found that it kept them from sticking together.)
Notes
Storage – You can store leftover Chicken Paprikash and homemade spaetzle in separate airtight containers. They will last in the fridge for 3 to 4 days.
Nutrition
Calories:
445
kcal
|
Carbohydrates:
36
g
|
Protein:
30
g
|
Fat:
20
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.4
g
|
Cholesterol:
171
mg
|
Sodium:
746
mg
|
Potassium:
537
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
1827
IU
|
Vitamin C:
2
mg
|
Calcium:
65
mg
|
Iron:
3
mg
Dinner
Hungarian
445
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Before You Go!
I genuinely hope you savored the experience of crafting and tasting this authentic, chef-tested Hungarian Chicken Paprikash recipe. It’s truly a labor of love that delivers immense culinary rewards. If you enjoyed this journey into classic comfort food, I invite you to explore more of our delicious, chef-developed easy chicken recipes and discover your next favorite meal!
