Authentic Chicken Paprikash (Paprikás Csirke) Recipe | Yummly

Authentic Chicken Paprikash (Paprikás Csirke)

Rod kotzma: "really well wife loved it and she's picky!! very…" Read More
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  • 2 tablespoons pork lard (or butter, lard is traditionally used and we strongly recommend it for the best flavor)
  • 3 pounds chicken pieces (bone-in and skin-on, this is traditional and recommended because it creates the most flavor, but alternatively you can use boneless/skinless pieces of chicken)
  • 2 yellow onions (medium, very finely chopped)
  • 2 cloves garlic (finely minced)
  • 2 Roma tomatoes (seeds removed and very finely diced)
  • 4 tablespoons hungarian paprika (quality, genuine imported sweet)
  • 2 cups chicken broth (Aneto 100% All-Natural, our most favorite chicken broth on the market)
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons all purpose flour
  • 3/4 cup full fat sour cream
  • 1/4 cup heavy whipping cream
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    NutritionView More

    Sodium33% DV800mg
    Fat74% DV48g
    Protein92% DV47g
    Carbs4% DV12g
    Fiber12% DV3g
    Calories670Calories from Fat430
    Total Fat48g74%
    Saturated Fat16g80%
    Trans Fat
    Calories from Fat430
    Total Carbohydrate12g4%
    Dietary Fiber3g12%
    Vitamin A60%
    Vitamin C25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Rod kotzma 6 months ago
    really well wife loved it and she's picky!! very warm in the belly i used Hungarian paprika and 1 tbsp hot paprika the hot made it nice and warm
    Shelby Rowe 8 months ago
    Soooo very delicious!
    Newbold 10 months ago
    Sauce is very thick but delicious. Overall an excellent recipe!
    Edwin Kent a year ago
    Welp i didnt realize that you were suppose to be using 2 pans to keep the chicken and the rest separate till the very end so it was all mixed together and it came out a lil more soupy but i made it work and got it thick and creamy as its suppose to be and it came out great and tasted amazing, remember to add alooooooot more of the spices then are listed since the sour cream will take out any and all of the spice from the pepper and paprika, I did have Hungarian HOT paprika and just regular black pepper so I added alot of that and alot of salt and it came out fantastic
    Karen Lucas a year ago
    Absolutely delicious. My grandson loved it. We will be having this again. Thank you for a great recipe with easy to follow directions.
    Chance Cisneros a year ago
    good, use aniheim Chile's instead of bell peppers if you want some heat
    Steve a year ago
    It was wonderful. The sauce was a little thin after following directions so I added a tablespoon of corn starch to thicken
    Ash Ritchie 2 years ago
    This was delicious! I used butter instead of lard, however, and whatever I had around the house rather than the more specifically-branded or premium products. Also I used a small can of tomato sauce instead of the fresh tomatoes, and it still came out wonderfully. Definitely will be making it again!
    Tania 2 years ago
    Very goo recipe. However, make sure to dilute the flour in some water so it’s not dry before you add it to the sauce in the end. Mine had small clumps that required me to keep stirring to get rid of. They got small but did not go away. The recipe doesn’t say this but I highly recommend doing that before adding this thickening agent.
    Matija Kalan 2 years ago
    It was the most delicious paprikash in my life.