A Hungarian classic: Chicken paprikash with sour cream gravy, nokedli dumplings and cucumber salad – videos, recipes

Traditional chicken paprikash with a creamy sour cream thickening – just as grandmothers used to make it. This iconic dish is one of the best-known staples of Hungarian cuisine. It developed around the turn of the 18th–19th centuries, alongside the widespread use of ground paprika. Unlike pörkölt (Hungarian stew), paprikash is finished with a sour cream gravy, giving it its characteristic silky texture.

It’s well worth making a double portion straight away – it always disappears quickly! (Videos for all three recipes below coming tonight!)

Traditional chicken paprikash with sour cream gravy

Ingredients (serves 4)

• 1 kg chicken thighs and drumsticks
• 2 medium onions
• 2 tbsp lard or 3 tbsp oil
• smoked bacon (szalonna)
• 2 tbsp sweet ground paprika
• 1 green pepper
• 1 tomato
• salt and pepper to taste
• 2 cloves garlic (optional)
• approx. 150 ml water or stock

For the gravy

• 200 ml sour cream (tejföl in Hungarian, 20% fat)
• 1 tbsp plain flour
• water as needed

Method

Prepare the base

Dice the bacon and fry gently over a low heat until lightly crisp. Add the finely chopped onions and cook until golden and caramelised. Stir in the chopped pepper, tomato and garlic.

Remove the pan from the heat, add the paprika and stir quickly so it doesn’t burn, then pour in a little water.

Add the chicken

Place the halved, cleaned chicken pieces into the pan. Add enough water or stock to just cover the meat. Cover and simmer gently in its own juices, topping up with a little water if necessary. Cook over low heat, partially covered, until the chicken is completely tender (about 40–50 minutes).

Sour cream thickening

Mix the sour cream and flour until smooth, then loosen with a little water or some hot cooking liquid. Stir this mixture into the paprikash and gently bring to the boil for a few minutes until slightly thickened. Do not overboil – the sauce should just thicken and remain creamy.

Serving

Traditionally served with fresh nokedli dumplings (see below), or boiled pasta, plus cucumber salad (see below).

Tips

• Leave the skin only on the drumsticks; it tends to slip off the thighs during cooking.
• For an extra silky sauce, shake the pot occasionally instead of stirring – this keeps the meat intact and the gravy smooth.
• Finish with a spoonful of sour cream and chopped parsley on top.

Traditional nokedli – simple yet perfect dumplings

Nokedli are a cornerstone of Hungarian cooking. Made from basic ingredients, they are the essential side dish for classics like stews and chicken paprikash, but can also be served on their own (for example, with eggs). Soft yet pleasantly firm, they’re best when freshly cooked. The secret lies not in complexity but in the right proportions and texture.