Chicken Paprikash with Noodles | Best of Hungary

Chicken Paprikash with Noodles

Chicken Paprikash, called Paprikás Csirke in Hungarian, is a popular weekend staple and a classic of the Hungarian culinary arts. As suggested by its name, smoky and aromatic paprika is at the heart of the dish, which combines simple ingredients into comfort food paradise.

Chicken Paprikash is traditionally served with noodles (nokedli), but if you are short on time then boiled rice will do the trick too.

Wine pairing: 

For a light and easy-drinking choice, pair it with Tokajicum Winery's Tokaji Furmint “Darázskő” 2018. The inviting fruitiness and refreshing minerality goes very well with the creamy, indulgent stew.

While for a more intense experience, serve with a glass of Gál Tibor Winery's Pinot Noir. Try the paprikash chicken without the extra serving of creme fraiche, and the dark berry aromas and dynamic acidity from this elegant vintage will perfectly complement the warming smokiness from the paprika. 


Preparation time: 15 minutes

Cooking time: 45 minutes

Portions: 4



For the Chicken Paprikash

  • 8 chicken thigh fillets, cut into larger pieces
  • 2 tbsp sunflower oil
  • 1 finely chopped medium onion
  • 1 red bell pepper, sliced
  • 2 beef tomatoes, chopped
  • 2 garlic cloves
  • 1 tbsp sweet smoked paprika
  • salt
  • pepper
  • 1 cup water
  • 3 tbsp sour cream or crème fraiche

For the noodles

  • 250g flour
  • 4 large eggs
  • 1 tbsp corn oil
  • 2 tsp salt



Chicken Paprikash

  1. Heat the oil in a large skillet, then add the onions and sauté over low heat until translucent.
  2. Add the chicken fillets and lightly brown on both sides
  3. Add the pepper, tomatoes, the finely chopped or crushed garlic, paprika and the water, then season with salt and pepper and bring to a boil.
  4. Cover the skillet and cook slow and low for around 30 minutes, until the chicken is evenly tender.


  1. Add 1 tsp salt and the oil to a large saucepan of water and bring to a boil.
  2. In a large bowl, combine the flour and 1 tsp salt. Then stir in the eggs and slowly add water, mixing constantly, until you have an even, pourable dough.
  3. Lay a noodle grater or a colander over the pot of boiling water, then place a portion of the dough in it and move the dough back and forth until you have used up the initial portion of dough.
  4. Stir the noodles so they don't stick, and then after a minute of rising to the surface, collect the noodles using a slotted spoon and place into a non-stick pan with some corn oil at the bottom, and stirring so the noodles are lightly coated.
  5. Repeat until you are finished with all of the though

Serve the chicken paprikash on a bed of noodles, then garnish with a teaspoon of sour cream.


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