So, you want to make Chicken Paprikash. Not just any Chicken Paprikash, but the real deal, the kind that transports you straight to a cozy Hungarian kitchen. Forget those bland, one-note versions you might have tried. We’re diving deep into the heart of Hungarian comfort food, and let me tell you, it’s a delicious journey.
Ever wondered what makes authentic Chicken Paprikash so soul-satisfyingly good? It’s not just about dumping a ton of paprika into a pot. The secret, my friend, is the base. A rich, flavorful stew of peppers and tomatoes known as Lecsó. It’s the unsung hero that elevates this dish from a simple creamy chicken stew to a culinary masterpiece.
I fell in love with this dish during a trip to Budapest. One bite of a traditionally prepared Paprikash, and I knew I had to unlock its secrets. After much trial, error, and a fair bit of paprika-stained aprons, I’ve perfected a recipe that I believe does justice to this iconic Hungarian staple. And today, I’m sharing it all with you.
What in the World is Lecsó?
Before we get to the main event, let’s talk about that magical base: Lecsó. Think of it as Hungary’s answer to ratatouille. It’s a simple, rustic vegetable stew made from sweet Hungarian peppers, tomatoes, onions, and, of course, paprika. You can eat it on its own, as a side, or as the flavor foundation for other dishes, like our Chicken Paprikash.
Making a good Lecsó is less about a strict recipe and more about a ratio, typically two parts peppers to one part tomato by weight. The vegetables simmer in their own juices until they’re soft, sweet, and infused with a smoky paprika flavor. It’s this deep, concentrated flavor that makes all the difference.
Why a Lecsó Base is a Game-Changer
Building your Paprikash on a Lecsó base does a couple of amazing things. First, it layers in a depth of flavor you just can’t get from simply adding chopped peppers and tomatoes to the pot. The slow-stewed vegetables create a complex, sweet, and savory foundation.
Second, it gives the sauce a beautiful, natural thickness and a vibrant red-orange hue. Many Americanized recipes call for tomatoes, but in truly authentic versions, the color comes almost entirely from the paprika. The Lecsó helps us achieve that authentic look and taste.
Let’s Talk Paprika: The Soul of the Dish
You can’t make Chicken Paprikash without paprika. I mean, it’s right there in the name. But not all paprika is created equal. For this dish, you absolutely want to get your hands on sweet Hungarian paprika. It’s richer, more flavorful, and has a subtle sweetness that’s completely different from the generic stuff you find in most grocery stores.
Hungarian paprika comes in several varieties, from mild and sweet to hot and smoky. For this recipe, we’re sticking with sweet paprika to get that classic flavor. If you like a little kick, feel free to add a pinch of hot Hungarian paprika or a dash of cayenne.
Gearing Up: Ingredients & Equipment
Ready to get cooking? Here’s what you’ll need. Don’t worry, it’s nothing too exotic, but sourcing good quality ingredients will make a world of difference. IMO, it’s worth the extra effort.
For the Lecsó Base:
- Onions: The aromatic foundation.
- Hungarian Wax Peppers or Bell Peppers: If you can find Hungarian wax peppers, use them! Otherwise, yellow or red bell peppers are a fine substitute.
- Tomatoes: Ripe and juicy, please.
- Fat: Lard or bacon fat is traditional, but a neutral oil works too.
- Sweet Hungarian Paprika: The star of the show.
For the Chicken Paprikash:
- Chicken: Bone-in, skin-on thighs or a whole chicken cut into pieces will give you the most flavor.
- Chicken Broth: Low-sodium is best so you can control the saltiness.
- Sour Cream: Full-fat is a must for that creamy, luscious sauce.
- Flour: Just a little to help thicken the sauce.
The Main Event: Crafting Your Chicken Paprikash
Now for the fun part. We’re going to build this dish layer by layer, starting with our glorious Lecsó.
Step 1: Making the Lecsó Base
- Sauté the Aromatics: In a large pot or Dutch oven, heat your fat of choice over medium heat. Add the sliced onions and cook until they’re soft and translucent.
- Add the Peppers: Toss in the sliced peppers and continue to cook until they become tender. This is where the magic starts to happen.
- Paprika Time: Remove the pot from the heat and stir in the sweet Hungarian paprika. This is a crucial step! Adding paprika to a hot pan can burn it, making it bitter.
- Tomatoes & Simmer: Add the chopped tomatoes, salt, and pepper. Bring the mixture to a simmer and let it cook down until the vegetables are very tender and the liquid has reduced, creating a thick, rich stew.
Step 2: Bringing in the Chicken
- Brown the Chicken: While the Lecsó simmers, season your chicken pieces with salt and pepper. In a separate skillet, brown the chicken on all sides. Don’t cook it all the way through; you just want to get a nice color on the skin.
- Combine and Simmer: Nestle the browned chicken pieces into the Lecsó base. Pour in enough chicken broth to partially cover the chicken.
- The Waiting Game: Bring the pot to a simmer, then reduce the heat to low, cover, and let it cook until the chicken is tender and cooked through, about 30-40 minutes.
Step 3: The Creamy Finish
- Temper the Sour Cream: This is another critical step to prevent your sauce from curdling. In a separate bowl, whisk together the sour cream and a tablespoon or two of flour. Slowly ladle in some of the hot liquid from the pot, whisking constantly.
- Create the Creamy Sauce: Once the sour cream mixture is warmed through, pour it back into the pot with the chicken. Stir gently to combine and let it simmer for a few more minutes until the sauce has thickened. Do not let it boil!
- Final Touches: Taste the sauce and adjust the seasoning with salt and pepper if needed. Some people like to add a squeeze of lemon juice at the end to brighten things up.
Don’t Have All Day? Modern Twists on a Classic
Look, I get it. Not everyone has time for a slow-simmered stew on a Tuesday night. The good news is, you can still get amazing results using modern kitchen gadgets.
Instant Pot Chicken Paprikash Recipes
The Instant Pot is a fantastic tool for developing deep flavors in a fraction of the time.
- Sauté First: Use the “SAUTE” function to cook your onions and garlic, then brown the chicken directly in the pot.
- Pressure Cook: Add your paprika, chicken stock, and peppers. Lock the lid and cook on high pressure. For bone-in chicken, 18-20 minutes is a good starting point.
- Finish with Cream: After releasing the pressure, use the “SAUTE” function to thicken the sauce and stir in the tempered sour cream at the end.
Crockpot Chicken Paprikash
For a hands-off approach, the slow cooker is your best friend. This is perfect for a delicious family dinner that’s ready when you walk in the door.
- Layer it Up: Place your chicken, onions, peppers, and garlic in the slow cooker.
- Mix the Sauce: In a separate bowl, whisk together the chicken broth, tomato paste, and paprika, then pour it over the chicken and vegetables.
- Low and Slow: Cook on low for 4-6 hours.
- Creamy Finish: Stir in the sour cream during the last 15-20 minutes of cooking.
One Pot Paprika Chicken Thighs
If you’re really short on time and hate doing dishes (who doesn’t?), a one-pot version is the way to go.
- Sear and Sauté: Brown the chicken thighs in a large pot or Dutch oven and set them aside. Sauté your onions and peppers in the same pot.
- Combine and Cook: Add rice, chicken broth, and seasonings, then nestle the chicken back on top.
- Simmer Away: Cover and simmer until the rice is cooked and the chicken is tender.
Serving Suggestions: What Goes with Chicken Paprikash?
Traditionally, Chicken Paprikash is served with Hungarian dumplings called nokedli. But don’t worry if you’re not up for making dumplings from scratch. This dish is incredibly versatile.
- Noodles: Buttered egg noodles are a classic and delicious choice.
- Potatoes: Mashed potatoes are perfect for soaking up that amazing sauce.
- Rice: Simple steamed rice is also a great option.
- Bread: And of course, you can’t go wrong with some crusty bread for mopping up every last drop.
Final Thoughts
There you have it—the ultimate guide to making a truly memorable Traditional Hungarian Chicken Paprikash. Taking the time to build a Lecsó base is what separates a good Paprikash from a great one. It’s a labor of love, for sure, but the rich, complex flavor is so worth it.
So, next time you’re craving a comforting, creamy chicken stew, I hope you’ll give this recipe a try. Embrace the process, use the best paprika you can find, and get ready to fall in love with one of Hungary’s most cherished dishes. Happy cooking
Traditional Hungarian Chicken Paprikash with Lecsó Base
Ingredients
Method
- Heat the lard or oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and sauté slowly until golden and soft, about 10 minutes.
- Remove the pot from the heat and stir in the paprika (both sweet and smoked, if using) to bloom the flavor without burning. Stir well to coat the onions.
- Add the chicken pieces to the pot, season with salt and pepper, and return to medium heat. Sear for 3–4 minutes per side until lightly browned.
- Add sliced peppers, tomatoes, garlic, and caraway seeds. Stir to combine and let the vegetables release their juices — this forms the lecsó base.
- Pour in about 1 cup of chicken broth or enough liquid to almost cover the chicken. Bring to a simmer, then reduce the heat to low, cover, and cook gently for 35–40 minutes until the chicken is tender and cooked through.
- Remove the chicken from the pot and set aside on a plate. In a small bowl, mix the sour cream and flour together until smooth.
- Stir a few spoonfuls of the hot paprika sauce into the sour cream mixture to temper it, then slowly whisk it back into the pot.
- Return the chicken to the sauce and simmer gently for another 5 minutes, allowing the flavors to meld. Do not boil after adding sour cream.
- Taste and adjust seasoning if needed. Garnish with fresh parsley and serve warm over nokedli (Hungarian dumplings), egg noodles, or mashed potatoes.
