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At the heart of Budapest is the very popular and beautifully restored Great Hall Market. Besides the vegetable, meat, and fish stalls you’ll find the finest Hungarian specialties. One such specialty is paprika which is used in abundance in Hungarian cuisine.

The Great Hall Market in central Budapest, Hungary. Photo: K.R. Lamoureux

Paprika is more than just a spice when it comes to Hungarian cuisine, it’s a symbol of national pride. It features prominently in the Hungarian comfort food known as paprikás csirke which translates as Paprika Chicken or Chicken Paprikash.

Selecting the ingredients

To make a traditional chicken paprikash, start with 2 lbs of chicken legs. This typically consists of 4 leg quarters. Separate the thighs from the drumsticks and you’ll get 8 pieces. Remember, this dish is a little more rustic than a version made with boneless, skinless cubed chicken pieces. Since we’ll use chicken with the skin on, it’s always best to trim off any excess fat. After the chicken, the other essential ingredient in chicken paprikash is Hungarian paprika.

Paprika spice is made from Capsicum annuum varietals in the Longum group, which includes sweet red peppers and chili peppers.

Hungarian Paprikas

There are eight grades of Hungarian paprika. The most common is the noble sweet. This is what’s produced by large-scale operations that cater to international markets. To maintain uniform quality and supply, some producers blend peppers from a variety of sources. However, producers that sell regional varieties follow strict guidelines controlling the origin and variety of their peppers.

Hungarian paprika growing regions

Most paprika production takes place in Hungary’s great southern plains. Here, the sunny and dry climate is ideal for growing peppers. The two principle centres of the paprika trade are Szeged and Kolacsa.

Szeged: Renowned for sweet and mild paprika with a bright red colour. Szeged hot Hungarian paprika is also a popular export.
Kalocsa: Famous for both sweet and hot paprika that are robust and darker in colour.

For a taste of the local terroir, look for paprika produced by small-scale operators using traditional methods. They’ll grow peppers like edesnemes, kápia, mihályteleki and Szegedi varieties for their distinct colour, flavour and fragrance. Peppers are hand-picked at peak ripeness then sun dried to produce a spice with optimal flavour. These range from sweet and fruity to pungent and spicy.

In Hungary, you’ll have lots of options to obtain a wide selection of paprikas, including organic and artisanal products. Elsewhere, you’ll find a selection of sweet and hot paprikas at most spice shops or shops specializing in European import foods. A variety of paprikas are also available from on-line retailers. So, given all these options, you can create your own blend of paprikas for this dish according to your taste preference.

Chicken Paprikash

Kevin Lamoureux

This iconic Hungarian of stewed chicken features enough paprika to allow you to taste the subtle flavours. Adjust the hot paprika as desired.

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Prep Time 10

Cook Time 50

Course Main Course

Cuisine Eastern European

Servings 4

Calories 785 kcal

Ingredients

For the Chicken

2 lbs chicken pieces thighs, legs (bone-in, skin-on)
½ cup flour
1 tsp salt
½ tsp black pepper fresh ground
2 tbsp lard or vegetable oil (or more as needed)

For the Paprika Gravy

1½ cups onion (1 large) chopped
1 cup red pepper and/or green pepper (bell peppers) diced
2 garlic cloves finely chopped
2 tbsp sweet paprika
½ tsp hot paprika (adjust to your own heat preference)
1 medium tomato diced (or ½ cup canned)
1½ cup chicken broth
1 cup sour cream
¼ cup green onion or parsley chopped, for garnish

Instructions

In a large mixing bowl, combine the flour, salt and pepper. Dredge the chicken in the flour mixture until evenly coated. Save the flour mixture for later.
In a large skillet or dutch oven, heat the oil to medium. Add the the chicken and brown on all sides, about 6 minutes total time. Remove the chicken from the pot and set aside.
Add the onions and bell peppers to the pot and cook in the same oil at medium temperature, until tender (about 5 minutes). Reduce the heat to medium-low, add the garlic and cook for about 30 seconds.
Add the sweet and hot paprikas to fully coat the onion mixture. Stir in the tomatoes and chicken broth.
Return the chicken pieces to the pot, Make sure the chicken pieces are mostly immersed in the liquid. Add a little water if needed. Bring to a boil then reduce to medium-low. Cover and simmer for about 40-45 minutes or until the chicken is tender and fully cooked.
To the mixing bowl with the reserved flour, gradually stir in the sour cream and ½ cup of the broth from the cooking pot. Mix until smooth then stir into the cooking pot. Heat for another 5 minutes, stirring frequently.
Adjust the seasonings adding more salt or hot paprika as needed.
Serve over egg noodles, nokedli (Hungarian Dumplings) or mashed potatoes. Garnish with chopped green onion or parsley.

Notes

Chicken breasts or boneless, skinless chicken pieces can be substitued.

Nutrition

Per serving

Keyword chicken, paprika

Originally published 01/04/2015. Revised and republished 12/29/2024

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