Hungarian Comfort Food: When a Dish Finds its Way into Your Heart

Chicken Paprika is a classic Hungarian dish made with chicken, onions, and a rich paprika broth that can be served over dumplings, noodles, or boiled potatoes. It can also be made with fish or beef. 

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Every now and then, a dish finds its way into your heart. It may be a treasured family recipe, transporting you back to cherished moments. Or perhaps it’s a go-to because the kids can't get enough. For me, that dish is Chicken Paprikash (Csirkepaprikas). A classic Hungarian recipe. It's a hearty, slow-cooked chicken in a luscious paprika broth, made wonderfully rich by the copious amounts of onions that disappear into the dish as it simmers. 

My daughter, now 29, fell hard for Chicken Paprikash during our time in Budapest 19 years ago. Since then, she's requested it for every special occasion, Christmas, birthdays—you name it.  

The magic of this dish lies in the aromatic, flavorful Hungarian Paprika used in abundance. I'm not talking about the light dusting we put on deviled eggs; it's a generous coat, drowning the chicken in its deep red hue. (See picture below!) 

Though this dish is the queen of comfort, it’s so simple that you can throw it together in 20 minutes, allowing it to gently simmer, without needing much attention.  

And if you're in the mood to go all out, you can make the little dumplings that traditionally accompany it. Alternatively, any type of egg noodle will do just fine. Boiled potatoes work as well. You’re looking for a side that will soak up its delicious sauce. 

If you're keen on flaunting your culinary skills, this dish is sure to be a crowd-pleaser and I'm about to equip you with everything you need to feel as confident as a Hungarian nagymama (granny). 

It’s my friend’s birthday party tomorrow, and we usually go potluck. Since we're experiencing our first chilly weather of the season, I think Paprikash Chicken will be the perfect dish. Another bonus is that it’s fantastic for parties as you can prepare it in advance and simply reheat it before serving. 

Let’s dive in. 

Paprika Chicken Recipe 

A Dutch oven or sturdy pot 

4 pounds of chicken (I use boneless thighs and bone-in drumsticks, some "bone" really adds to the flavor!)  

3 large onions, diced 

5 gloves of garlic, sliced or diced  

2 medium tomatoes and/or a red bell pepper, diced  

4 heaping tablespoons of sweet Hungarian Paprika 

2 tablespoons of Paprika Paste (See picture) 

1 tablespoon cumin 

3 heaping tablespoons of sour cream (full cream) 

Salt and pepper to taste 

Olive oil as needed (the original recipe calls for lard or duck fat, but I use olive oil for most of my cooking because it’s healthier and I have not noticed flavor-loss. I also use skinless chicken, the end result is a little less fatty, but just as flavorful.) 

For the dumplings (Nokedi): 

2 ½ cups flour 

1 teaspoon salt 

1/2 cup cold water 

6 eggs, whisked (This recipe is pretty flexible in that you can use less eggs and more water. I’m presenting the “richer” version here. If you prefer to use 4 eggs, use about a cup of water.) 

3 tablespoons of butter

Now the steps, in pictures:  

These are the different types of paprika that I use. Powder, paste, and a spicy sauce (optional). You can order a good sweet Hungarian paprika on Amazon as well at the paste which enhances the flavor.  

Every good meal starts with garlic. Slice or dice about 5 cloves. 

Combine the garlic in your Dutch oven with three large diced onions. 

Add your bell pepper, (I didn't add tomatoes as I didn't have any. This recipe is fine without them. ;)

Sweat the onions for a bit, then add the chicken. 

I think the classic recipe calls for a whole chicken, but some people prefer not to pick through so many bones. I use boneless, skinless thighs, plus some drumsticks for flavor 

See what I mean - we don't skimp on the paprika!

Don't forget the cumin.

Once it's all combined, turn it down to slow simmer and put the lid on. Check on it every 30 minutes or so, stirring gently. (Cooking time may differ based on the heat setting. Typically, mine takes around an hour.)

Now to make the dumplings, if you choose. You can substitute any type of egg noodle for these traditional dumplings. First, put a large pot of water on to boil with a bit of salt. 

Make a valley with the combined flour and salt, crack in 6 eggs, add the water, and gently stir...(or whisk the eggs in advance and add the flour to the eggs for a smoother batter.)

This is the consistency you’re looking for. Thick and sticky! It should ever so slowly drip off the wooden spoon. Mine might be a little lumpy. Maybe, I should have whisked those eggs in advance. Oops!  

When the water begins to boil, use a Spaetzle Noodle Dumpling Maker, or just a spatula and grater to push the batter through, one scoop at a time. As you can see, I have an old one I got in Hungary 20 years ago. It's a little rusty.  

Once all the batter is in the boiling water, let all the dumplings boil for 5 more minutes. Drain and add some butter or olive oil. 

How do we know when it's done? The chicken should fall away from the bone with ease.

When ready, turn off, add the sour cream and stir one last time. Using full cream helps the sour cream not to curdle when adding it to the hot stew.

You did it! You may have just started a new tradition, or just made a great dish for a party of 1 or 10! Congratulations!

A LITTLE HISTORY (Don't quote me on this!): 

In the heart of Hungary, nestled between rolling hills and the mighty Danube, lies a tale as rich and flavorful as the dish it birthed: Csirke Paprikas.

Although paprika peppers may have arrived in Hungary from the East or Portugal around the 1600s, they initially adorned castles as colorful decorations. It wasn't until the 1800s that their true flavor began to be appreciated. Paprika was hailed for its diverse varieties, ranging from mild to hot, varying levels of sweetness and aroma, and for its health benefits, such as pain relief and its high vitamin C content.

The hot Hungarian south, particularly Kalocsa and Szeged, provided the perfect climate for these peppers to flourish, and they soon gained popularity worldwide.

As the story goes, a wandering spice merchant named István stumbled upon the small village of Szeged. There, he was introduced to a vibrant red pepper, a gift from the New World. The villagers sang praises of its warmth and depth, and István couldn't resist procuring a sackful to carry on his journey.

Word of the bewitching pepper spread like wildfire. The sheep herders embraced it, incorporating it into their campfire dinners. But it was in the kitchens of the resourceful Magyar housewives that Csirke Paprika found its truest form.

In those rustic kitchens, nestled in wooden cottages, the chicken, the humble staple of the Hungarian table, met the fiery pepper. Slowly, these ingredients danced in unison, simmering in a pot over a crackling hearth. Onions, garlic, and tomatoes joined the feast, weaving a tapestry of flavors that would forever define Csirke Paprikas.

Along the way, sour cream was added to mimic the rich, luxurious French sauces that use heavy cream.

The dish quickly gained fame, traversing borders and tantalizing palates far and wide. It became a symbol of Hungarian hospitality, a dish served with pride at celebrations, gatherings, and moments of everyday joy.

Today, Csirke Paprikas remains a cherished treasure, an embodiment of Hungary's culinary heritage. It stands as a testament to the magic that happens when history, culture, and climate meet the perfect pepper, to create the perfect dish.