
You'll love how this comforting Hungarian dish wraps tender chicken in a rich, creamy pepper sauce. It's the meal I make when I want to feel all warm and fuzzy inside, thanks to silky sour cream and cozy spices.
I started making this when my grandma would reminisce about her own mother's paprikash bubbling away during Sunday afternoons. Now it's a staple for my family too—nobody ever leaves leftovers behind.
Effortless Ingredients
- Sour cream: Adds tang and creamy smoothness—stick with full fat for a truly silky finish, and don't bother with fat-free
- Low sodium chicken stock: Keeps things flavorful but not too salty, go for one that's clear and golden
- Cayenne pepper: Brings a sneaky hit of heat—tweak as you like
- Sweet onion: Rounds out the dish with sweetness; firm onions with crackly skins work best
- Vegetable oil: Great for browning since neutral flavor and high smoke point; sunflower or safflower both work
- Black pepper: Balances things with just a hit of warmth; grind it yourself if you can
- Sea salt: Boosts the flavors; flaked salt is great for sprinkling
- Paprika: Hungarian is bold and punchy, but sweet paprika's milder—pick what suits your taste, just make sure it's a lively red
- All purpose flour: Gets the chicken crispy and thickens everything up—go for unbleached if possible
- Chicken thighs and drumsticks, bone-in with skin: The bones and skin drop tons of flavor and richness into your sauce—pick chicken that looks juicy and firm
Simple Step-by-Step Directions
- Final Taste and Season:
- Give your sauce a quick taste and sprinkle in more salt, pepper, or paprika if needed. Dig in while it's hot—it's awesome over rice, dumplings, or noodles.
- Make and Add Thickener:
- In a bowl, mix leftover flour with sour cream and some hot liquid from your pot. Whisk till smooth so you don’t get lumps. Pour the mixture back in, stir, and let everything simmer for five minutes—the sauce will become silky and cling to the chicken.
- Simmer and Braise:
- Put the chicken back in the pot with any juices, pour in the chicken stock, and let it bubble. Drop the heat, pop a lid on, and let it go for forty-five minutes till the chicken's so tender it nearly falls apart.
- Sauté Onion and Spices:
- Toss in the chopped onion, cayenne, and remaining paprika. Stir it around for a couple of minutes till everything smells great and the onions go soft—this wakes up their sweetness and fragrance.
- Brown the Chicken:
- Warm up oil in a big Dutch oven on medium-high. Lay chicken in skin-side down and let it get golden and crisp, three minutes or so per side. Set on a plate when it looks yummy.
- Prepare Chicken:
- Drag your chicken pieces through a mix of flour, salt, pepper, and paprika, covering every bit. Save the flour that’s left—it’ll help thicken up the sauce later.

Paprika’s the bit that makes this dish sing for me. I remember finding an old tin of Hungarian paprika in my grandma’s kitchen. I’ve been hooked on the same one ever since. Crazy how one spice totally changes the dish.
Clever Storage
Pop leftovers into a sealed container and keep in your fridge for up to three days. The sauce gets thicker as it sits, so add a splash of chicken stock when you warm it back up. Want to freeze it? Go for it—two months max—just mix in fresh sour cream after reheating for best results.
Easy Ingredient Swaps
No sour cream? Plain Greek yogurt will work in a pinch. Boneless chicken is fine too, but it won’t be as rich. Try some smoked paprika or hot paprika for extra flavor twists.
Tasty Serving Ideas
This is extra good on top of sautéed egg noodles (the wide ones are perfect). Pile it over rice or mashed potatoes to soak up all the sauce. Sprinkle fresh parsley for a pop of color and a bit of crunch.

Authentic Cultural Backstory
Paprikash comes straight out of Hungary’s rural kitchens. Folks use whatever chicken they’ve got and load in the paprika. It’s a comfort meal you’ll find all across Central and Eastern Europe. Every family tweaks it their own way, and they keep those traditions going for generations.
Common Recipe Questions
- → Which paprika should I use?
Hungarian paprika gives bold, feisty flavor. Regular paprika's milder. Mixing both balances everything out.
- → How do I make the sauce stay silky?
Add a bit of hot broth to the sour cream before dumping it in. That way, you won't end up with lumpy sauce.
- → Is boneless chicken okay here?
Chicken with bones gives the deepest flavor, but you can use boneless thighs—just watch their cook time so they don’t dry out.
- → What goes awesome on the side?
Dunk some rustic bread, serve with egg noodles, nokedli (Hungarian dumplings), or pile it on creamy mashed potatoes for max coziness.
- → Will it be spicy?
It’s as hot as the paprika and cayenne you toss in. More paprika means more fire—add little by little to suit your taste.
- → Can I reheat this for leftovers?
Yep! Warm it up slowly and gently. That keeps the sauce from splitting and stays nice and creamy.