Paprikásh csirke (Chicken paprika)
================================== 2020-11-10

Inspired from: Authentic Chicken Paprikash

Comment: Hungarian origin for this dish. Use hungarian (if possible) sweet paprika, and add hot paprika depending on your taste. This dish must be served with spaetzle (nokedli in hungarian). Little variations for this recipe, except the possible addition of bell peppers. Traditionnaly, the chicken is not seared first, but this can hardly be considered optional. Also duck fat or lard is normally used to sweat the onion (and sear the chicken). Do not add the paprika to too hot a pan, it would burn.

4 servings


1 kg of chicken thighs
1 onion
2+ clove garlic
1 tomato or 2 smaller ones
4 (level) tablespoons of sweet paprika (or mix of sweet & hot)
4 dl chicken stock
2 tablespoons slightly heap of flour
100 g sour cream
50 g (whipping) cream
S + P


Finely chop the onion
Finely chop the garlic (or grate it later)
Seed and cut the tomato in small cubes
In a small bowl, mix the sour cream, the cream and the flour with a whisk


Sear the chicken in a little oil, on both sides, skin side first, reserve.
Add EVOO and sweat the onion in the same pot (after letting it cool a bit) with a sprinkle of salt.
Add the garlic and tomatoes (and pepper - opt) and cook a few minutes.
Remove the pot from the heat (let cool a minute), add the paprika, stir and return the chicken to the pot.
Add the chicken stock, salt and return to the heat.
Bring to a boil, stirring, lower the heat and simmer, covered for ~40 mn, turn the chicken over after ~20 mn.

Remove the chicken from the pot, and add the cream mix to the sauce, slowly while stirring.
Simmer on low for a few minutes until the sauce thickens.
Add pepper, verify the salt, return the chicken to the pot and serve after a couple of minutes.