Paprika Chicken (Paprikás Csirke)

This is a Hungarian dish. Traditionally cooked in lard, but I use vegetable oil. It is extremely simple to make, and absolutely delicious. Serve it with pasta, noodles or rice.


  1. Boneless Chicken – 3/4 kg
  2. Fresh tomatoes – 3
  3. Onion – 1 large one
  4. Fresh peppers – 2
  5. Garlic – 2 to 3 cloves
  6. Sour cream – 150 ml
  7. Paprika powder – 2 to 3 tbsp.
  8. Vegetable oil – 2 tbsp.
  9. Chicken stock – 500 ml.
  10. Plain flour – 1 tbsp.


  1. Cut the chicken into bite-sized pieces.
  2. Chop the onions and garlic. Keep aside.
  3. Chop the tomatoes. Keep aside.
  4. De-seed and chop the peppers.
  5. Take a big cooking pot, and heat the oil in it.
  6. Add the onions and garlic to the oil and let them cook till translucent, but don’t let them brown.
  7. Add the chopped tomatoes to the onions, add some salt and let it cook down.
  8. Now add the chicken, and the stock. Let the contents of the pot come to a boil.
  9. Add all the paprika, stir.
  10. Lower the heat, cover and cook until the chicken is done.
  11. Add the peppers.
  12. Mix the flour into the sour cream and add this into to your Paprika chicken, and mix it in well. Let the dish thicken for a few minutes, and then turn off the heat.

Ta da! Your Hungarian dish is ready to be served!

Note: If you don’t have sour cream on hand, you could use yogurt.

If you don’t have Hungarian paprika, substitute it with Kashmiri Chilli powder, but use just about 1 tbsp, otherwise the dish will be too hot.

I used my slow cooker to cook this dish, and this works really well, and the chicken gets very tender.

Jo étvagyat, as they say in Hungarian!


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