Chicken Papriksha

This is a weeknight shortcut version of classic Hungarian chicken paprikash (paprikás csirke). The soul of the traditional dish is a generous use of sweet paprika and a sour cream finish that turns the pan sauce silky and tangy. This streamlined version uses cream of mushroom soup in place of a homemade roux, but keeps the spirit intact.

The key to great paprikash is applying the paprika heavily. Don’t sprinkle, pour. Both sides of the chicken need a generous dusting so the spice blooms in the hot fat and turns the finished sauce that signature brick-red color.

Adding the sour cream off the boil is essential. Dairy curdles fast at a hard simmer, and a broken sauce looks grainy instead of glossy. Turn the heat down to the lowest setting before stirring it in, and let it warm through gently.

Hungarian paprika is better than Spanish smoked paprika for this dish. It’s sweeter, sharper, and less smoky, which is the right profile for the creamy sauce. If all you have is smoked, use half the amount so it doesn’t overwhelm.

Chef Tips

• Drain excess fat before adding water to avoid a greasy sauce.
• Brown chicken until deeply golden; it builds flavor and color that carries through the sauce.
• Serve over buttered egg noodles or spätzle to catch the sauce.
• Add a splash of chicken broth if the sauce gets too thick.

Variations

• Use bone-in, skin-on chicken thighs for richer flavor and juicier meat.
• Add sauteed onions and bell peppers with the chicken for a more traditional Hungarian version.
• Stir in a teaspoon of tomato paste for deeper color and subtle sweetness.