Best Hungarian Cookbooks – Hungarian Chicken Paprikash

Hungarian Chicken Paprikash is considered to be the national treasure of Hungary.  It has always been a family favourite.  However not many people know that there are two types of Hungarian Chicken Paprikash.  The first one is Hungarian Chicken Paprikash (Csirkeporkolt), which is not made with sour cream.  This is the recipe that I will be sharing with you today.  It is the more popular of the two.  The other recipe is Hungarian Chicken Paprikash with Sour Cream (Tejfolos Csirke).  I will also share the second recipe as well, but let’s start our mouth-watering dish.  



  • 1 large onion, peeled and chopped
  • 1 tomato, chopped
  • 1 small green pepper, cored, sliced
  • 1 clove of garlic (optional)
  • 6 slices of red chilly peppers
  • 1 tablespoon of red paprika
  • 1 teaspoon of smoked paprika (optional)
  • 1/2 teaspoon of crushed chipotle pepper (optional)
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1 chicken, cut into pieces

Place oil, tomato, onion, pepper in a stock pot.  Saute for 5 minutes; remove from heat.  Add red paprika, smoked paprika and chipotle flakes. Stir well, add salt and 1 cup of water.  Return to burner; add meat and enough water to cover meat.  Cook for 45-50 minutes on medium low heat.  Check chicken, adjust seasoning and serve with “nokedli” (Hungarian Egg Noddles/Spetzle) or boiled potatoes and pickles. 


Copyright©Helen M Radics

Our copyright protected intellectual properties are:

Cookbooks (Please click on the links for copyright verification at the Canadian Intellectual Property Office)

E-Books (Please click on the links for copyright verification at the Canadian Intellectual Property Office)


About Administrator

Canadian cookbook author and Life Magazine Spokesperson Helen M. Radics shares with you The Secret of Hungarian Cooking™© through the pages of her 8 internationally recognized cookbooks and now her latest blog. Enjoy your journey through Hungary’s history rich culinary world that will make you fall in love with the Flavours of Hungary™© one delicious recipe at a time.
This entry was posted in Baking, Best Hungarian Cookbooks, Breads, CTV News, Cakes, Chicken Paprikash, Cooking, Cooking Show, Easy Hungarian Recipes, Easy Recipes, Helen M Radics, Hungarian Chicken Paprikash, Hungarian Goulash, Hungarian Recipes, Ilona Szabo, Life Magazine, Life Network, Pastries and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

3 Responses to Best Hungarian Cookbooks – Hungarian Chicken Paprikash

  1. I am impressed with this website , real I am a big fan .

  2. Administrator says:

    What a “wonderful” comment by my competition :)

  3. You are so full of crap- one needs a pitch fork.

    There is only ONE way to prepare Hungarian Paprikás Csirke – but then
    you wouldn’t know that because you are not truly Hungarian – some other flavour
    perhaps. Chipotle peppers? How about Tequilla Truffles. Now there’s a real Hungarian recipe!

    Haven’t you ever picked up George Lang’s Book? He is the encyclopedia on Hungarian food. It says very clearly IN ENGLISH…. there are only dishes that can be prepared PAPRIKAS – chicken and veal. The rest is all porkolt.

    If you can’t cook get out of the kitchen If you can’t take the heat get out of the kitchen.
    If you can’t stop lying and cheating about your stupid cookbooks, GET OUT OF THE KITCHEN. PLEASE, PLEASE SAVE US FROM THIS MADNESS
    Please get out of the kitchen – better yet – off the internet.

Leave a Reply