Paprikás Csirke, or Paprika Chicken, is a classic Hungarian dish that revolves around tender chicken, a creamy sauce, and of course, Hungarian paprika. So let's make it!
Ingredients
- 800 g chicken thigh fillet (in large pieces)
- 2 onions, finely chopped
- 2 cloves of garlic, minced
- 2 red bell peppers, sliced into strips
- 3 tbsp sunflower oil or lard
- 2 tbsp sweet paprika powder
- 1 tsp smoked paprika powder (optional)
- 150 ml chicken broth
- 200 ml crème fraîche (or sour cream)
- 1 tbsp flour
- 1 tbsp tomato paste
- Salt & pepper
- Optional: fresh parsley
- Recommended sides: egg noodles, rice, or mashed potatoes
Preparation
Heat the oil in a large pan over medium heat. Add the onions and cook them slowly until soft and lightly golden brown.
Add the garlic and fry briefly.
Put the chicken pieces into the pan. Season with salt and pepper and sear until lightly colored — they do not need to be fully cooked yet.
Sprinkle the paprika powders over the chicken and stir for 20–30 seconds (not too long, paprika can burn quickly).
Add the tomato paste and cook for 1 minute.
Add the red bell peppers and pour in the chicken broth.
Stir everything well and let it simmer gently for 25–30 minutes until the chicken is tender.
In a small bowl, mix the crème fraîche with the flour to prevent curdling.
Next, add this mixture to the pan and stir until the sauce is creamy and slightly thickened.
Let it simmer gently for another 5 minutes.
Taste, adjust the seasoning, and serve with noodles or mashed potatoes.
Optionally finish with fresh parsley.
