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Easy Chicken Paprikash (Paprikas Csirke)-Stove-Top or Instant Pot

4.94 from 15 votes

This chicken paprikash is a delicious and easy dinner. The Hungarian paprika sauce is so rich and smooth, it complements the tender chicken so well.

Today, I'll be showing you how to make a tasty Hungarian chicken paprikash recipe on the stove or instant pot. It is one of my favorite braised chicken recipes to make for any weeknight dinner. 

chicken paprikash recipe.

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What is Chicken Paprikash? 

Chicken paprikash is also known as Paprikás Csirke in Hungarian. It's one of the most popular Hungarian dishes that is simple yet flavorful. 

Hungarian Chicken Paprika is made of browned chicken that is slowly simmered in rich onion and paprika sauce, then finished up with creamy sour cream.

Paprikás Csirke is usually served with Nokedli (Hungarian dumplings),  which is very similar to the German Spatzle.  

Hungarian Chicken Paprika recipe.

Ingredients for Paprikash 

In this recipe, I used basic ingredients for traditional paprikash. This chicken paprikash recipe is made without tomato, tomato products, or flour. 

So here are the ingredients you'll need to make chicken paprikash: 

Hungarian chicken paprikash recipe.

Lard or Butter. I personally chose to use pork lard that I purchased from my local Ralphs/Kroger for $1.99 per pound. If you can't find the pork lard in your area, feel free to substitute it with butter. 
Primary use: You are going to brown the chicken for about 3-4 minutes on each side in lard/butter. 

Chicken. I use a combination of chicken thighs and drumsticks, skin-on and bone-in to add more flavor to the dish. 
You can use 6-8 pieces depending on the size of your dutch oven. 

chicken thighs and chicken wings.

Broth. I used a low sodium broth to add more depth of flavor to the dish. Water can be used as a substitution. 

Paprika. Here's the star of the dish. To keep this chicken paprikash as authentic as possible, it's recommended to use Hungarian paprika, imported from Hungary. 

Ingredient for paprika chicken.

Onion. You'll be using a lot of yellow onion. Onion adds layers of umami flavors and sweetness to the dish. It contains proteolytic enzymes that help tenderize meat. 

easy chicken paprikash recipe.

How to Make Chicken Paprikash Recept

As I mentioned earlier, this chicken paprikash is not complicated. It takes a bit of patience due to a long-simmering time.

However, as soon as you put all of the ingredients in (except for the sour cream), you can just leave and come back later when the chicken is fully cooked. 
Here are the important steps to follow. 

1. Brown the Chicken 
Browning the chicken not only improves the visual look of the final dish but will also help lock in the moisture and reduce the cooking time. 

season the chicken with salt and black pepper.
  • Heat the lard or butter in a large Dutch oven over medium-high heat. 
  • Season the chicken with salt and black pepper then cook for about 3-4 minutes on each side. 
  • Set the browned chicken aside. 
browning chicken thighs and chicken drumsticks.

Browning chicken needs to be done in batches. Do not overcrowd the pan to help prevent steaming. For 6-8 pieces of chicken, you may need to do it in a couple of batches.

2. Saute the Onion 
Sauteeing the onions is an important step as it ensures the onions cook through. In addition, sauteeing the onions will help build layers of flavor and add color to the dish. 

sauteeing the onions.
  • In the same Dutch oven and using the same lard, cook the onions for 5-7 minutes on medium heat. 
  • Add the paprika and stir for a few seconds to prevent burning and a bitter flavor.

3. Braise the Chicken

Braising doesn't require a lot of liquid, but make sure that you have a fitted lid for your pot or Dutch oven to lock in the moisture. 

  • Put the browned chicken back into the pot. 
  • Add the chicken broth and cover the pot with a lid, then cook for 45 minutes on low heat or until the chicken is fully cooked. 
braising the chicken.

4. Thicken the Sauce

Once the chicken is fully cooked, it's time to finish the sauce with sour cream.

  • Remove the cooked chicken from the pot and transfer it to a plate. 
  • Add sour cream and stir until combined and hot throughout. 
  • Add the chicken back into the pot, and simmer until hot.
adding sour cream to paprika sauce.

How to Make Instant Pot Chicken Paprikash Step-by-Step

You can use 6-8 small chicken thighs or a combination of thighs and drumsticks.

Step 1. Season the chicken thighs and drumsticks with salt and black pepper.

Step 2. Heat the lard and brown the chicken for 3-4 minutes on each aside. Set them aside.

Step 3. Add the onion slices and cook until lightly browned for about 5-7 minutes. Add the paprika and stir for a few seconds.

Step 4. Deglaze the pan with a small amount of broth. Gently scrape up the brown bits from the bottom of the pan.

Step 5. Add the brown chicken back into the pot then add the remaining broth.

Step 6. Cook on the manual setting, high pressure for 12 minutes. Once the timer is up, allow the pressure to release naturally for five minutes. Turn the valve to release the remaining pressure. 

Step 7. Open the lid then transfer the cooked chicken to a plate.

Step 8. Press the "Saute" button then add the sour cream into the pot. Stir until combined. Turn off the instant pot.

Step 9. Serve the sauce with cooked chicken, and dumplings.

Paprikas Csirke recipe.

FAQ and Cooking Tips for Paprika Chicken Recipe

Can I use chicken thighs for Chicken Paprikash?

Yes, you can use chicken thighs for paprikash and cook them for about 45 minutes.

How do I thicken the paprika sauce that is too watery?

If the sauce is too thin for your liking, you can bring the sauce to a boil over medium-high heat and cook until the sauce is reduced before adding sour cream. 

How do I make the chicken paprika spicier?

You can add a small amount of cayenne pepper at the end of the cooking to make your Hungarian paprikash spicier.

How long does chicken paprikash last in the fridge?

First, let the chicken paprikash cool down to room temperature, no longer than 2 hours or 1 hour If the temperature is above 90 °F. Transfer the leftover chicken paprikash to an airtight container. Properly stored, it can last 3-4 days in the fridge.

Does chicken paprikash freeze well?

Since paprikash contains sour cream, I do not recommend freezing it because the sour cream separates during the freezing and thawing process. If you can't finish the dish within 3-4 days, you may want to divide the dish ahead of time and only add sour cream to the portion you'll eat. You can then freeze the remaining and add sour cream during reheating. 

Check Out More Delicious Chicken Recipes

I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and give this recipe a rating.

📖 Recipe

Hungarian Chicken Paprika recipe (paprikas csirke)

Easy Chicken Paprikash Recipe (Stove-top & Instant-Pot Instructions)

Rika
This chicken paprikash recipe (Paprikas Csirke) is one of the most popular Hungarian dishes that is simple yet flavorful. 
4.94 from 15 votes
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Dish
Cuisine Hungarian
Servings 6
Calories 136 kcal

Equipment

  • a 3.5 qt - 4 qt braiser or dutch oven

Ingredients
 

  • 6-8 pieces chicken legs and thighs, bone-in and skin-on, (2½-3 pounds), pat them dry with paper towels
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons pork lard or butter
  • pounds sliced yellow onion, (about 2 large onions)
  • 3 tablespoons Authentic Hungarian sweet paprika
  • 1 cup low-sodium chicken broth
  • ½ cup sour cream

Instructions
 

  • Season the chicken pieces with salt and black pepper.
  • Heat the lard in a large Dutch oven over medium-high heat. Cook for 3 minutes on each side or until browned. Set them aside.
  • Add onion slices and cook for 5-7 minutes on medium heat until lightly browned. Add the paprika and stir for a few seconds.
  • Put the browned chicken back into the pot. Add the broth and scrape up the brown bits from the bottom of the pan. Cover the pot with a lid and cook for about 45 minutes or until the chicken is fully cooked on low heat. 
  • Transfer the cooked chicken from the pot to a plate. Add sour cream and stir until combined. Add the chicken back into the pot, and simmer just until hot. Adjust the seasoning with salt and black pepper if needed. Serve with dumplings.

Notes

Hungarian dumplings. Here are the complete instructions on how to make Hungarian dumplings (Nokedli).
Pork lard. You can purchase Farmer John Premium Pork Lard (Manteca) from Walmart, Ralphs/Kroger Vons, Albertsons, or Target for $1.76 - $1.99 per pound.  It's located near the oil and baking aisle, not refrigerated.
Chicken. You can use 6-8 pieces of chicken depending on the size of your chicken.  
Paprika.  Paprika burns easily. You need to stir the paprika into the mixture just so that it combines for a few seconds. Any longer than that and it can take on a bitter flavor and a dark color.  
Don't forget to store the leftover paprika powder in the refrigerator. 
Where to Buy Hungarian Paprika. It's recommended to use Authentic Hungarian paprika, imported from Hungary. You can purchase the Hungarian paprika at Sprouts, World Market, and Amazon for  $4.99 - $6.99 per 1.7 oz.
Time. Cooking time will vary depending on the size and shape of the chicken and braiser used. The USDA recommends that chicken and poultry be cooked to a minimum internal temperature of 165°F. 
Spicy. Add a small amount of cayenne pepper at the end of the cooking to make your Hungarian Paprikash spicier.
Instant Pot Chicken Paprikash Follow steps #1, #2, #3, #4, and #5 but cook on a manual setting and on high pressure for 12 minutes. Once the timer is up, allow the pressure to release naturally for 5 minutes.
Refrigerating. First, let the Chicken Paprikash cool down to room temperature, no longer than 2 hours or 1 hour If the temperature is above 90 °F. Transfer the leftover Chicken Paprikash to an airtight container. Properly stored, it can last 3-4 days in the fridge.
Freezing. Since Paprikash contains sour cream, I do not recommend freezing it because the sour cream separates during the freezing and thawing process. If you can't finish the dish within 3-4 days, you may want to divide the dish ahead of time and only add sour cream to the portion you'll eat. You can then freeze the remaining and add sour cream during reheating. 
 

Nutrition

Calories: 136kcalCarbohydrates: 14gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 249mgPotassium: 308mgFiber: 3gSugar: 6gVitamin A: 1964IUVitamin C: 9mgCalcium: 57mgIron: 1mg
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Comments

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  1. Maggie says

    When does the paprika come into play? There's no mention of it at all in the recipe instructions

    • Rika says

      Hi Maggie,

      Thanks for pointing that out. I truly appreciate it. I just added the missing info in the recipe instructions.

      Best,

      Rika