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Paprikás Csirke

Paprikas Csirke Recipe (Hungarian chicken paprikash)

(Hungarian chicken paprikash)

Average: 3.8 (55 votes)

Paprikás csirke, or "paprika chicken," is one Hungary's most famous dishes. Chicken is simmered in a paprika-flavored sauce until tender and sour cream is stirred into the sauce to enrich it.

Chicken paprikash, as it is often called, is served with buttered noodles,  csipetke or  zsemlegombóc. Use genuine, high-quality Hungarian paprika, not the typical supermarket variety.

4 to 6 servings


  • Oil, butter or lard -- 2 tablespoons
  • Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
  • Onions, thinly sliced -- 2
  • Hungarian sweet paprika -- 1/4 cup
  • Flour -- 2 tablespoons
  • Stock or water -- 1 1/2 cups
  • Salt and pepper -- to taste
  • Sour cream -- 1 cup
  • Lemon juice (optional) -- 1 tablespoon


  1. Heat the oil over medium-high flame in a large, heavy-bottomed pot or skillet. Add the chicken pieces a few at a time and brown on all sides. Remove to a platter.
  2. Remove any excess oil leaving about 2 tablespoons and add the onions. Sauté the onions until wilted and just beginning to brown. Stir in the paprika and flour and cook for another 1 or 2 minutes.
  3. Whisk in the stock or water, breaking up any lumps. Add the browned chicken pieces and the salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer for 25 to 30 minutes, or until the chicken is cooked through and tender.
  4. Remove the chicken to a platter and skim any excess fat from the sauce. Stir in the sour cream and lemon juice if using. Adjust seasoning and reheat over low flame. Return the chicken to the sauce and serve hot.

Chicken Paprikash Variations

  • Some recipes call for green peppers to be added with the onions. Others call for tomatoes or mushrooms to be added with the stock.
  • Use a little hot paprika along with the sweet to add a little spice to the dish.
  • Use boneless, skinless chicken breast for a lower fat version.
  • Some recipes have the flour stirred into the sour cream and then whisked in and simmered at the end to thicken the sauce. Others add no flour at all. I think the version above works best.


I made this dish to take to a pot luck dinner, and it turned out to be really easy to make and delicious!! We served it over creamy mashed potatoes after simmering a little longer than specified-my friend is not tolerant to wheat so I didn't add the flour

Delicious and quite simple to make. I prepared a double recipe, and cooked for approximately 1 hour over low heat (below a simmer.) Sliced red, yellow, and orange peppers (1/2" slices) were added ~1/2 hour before being done. Also, I substituted powdered milk in place of the flour. An excellent recipe!

I was trying something different I wanted to make ethiopian dora wat but didn't have the budget or time so I tried the paprikash. Needless to say it turned out great

first of all thanks for spelling paprikas correctly! I abosolutely hat the americano spelling paprikash- it's disrespectful. I myself have never heard of adding lemon juice but to each his own.Also I have never heard of browning the chicken first, we just put the pieces in the water after we have sauted the onion clear, and add garlic and paprika.Then add water and then the chicken.So we basically boil the chicken.Add our cream and flour with some of the broth and then add all to broth after you take chicken out and strain broth, not too thick! Enough so that it coats the chicken and dumplings on the plate.

no lemon, browning-why not, boiling and simmering the chicken, also, my mother always uses cubinelle peppers-because they are sweet. and dumplings-of course.

Beyond delicious!!! Make exactly as described and you won't be sorry! I recommend the lemon juice. Thank you for sharing this wonderful recipe.