🇭🇺 Hungarian Paprikash Chicken with Meatballs – A Hearty Comfort Dish 🍗

🇭🇺 Hungarian Paprikash Chicken with Meatballs – A Hearty Comfort Dish 🍗

There’s something truly special about traditional Hungarian dishes—rich flavors, comforting textures, and a heartiness that warms the soul. Hungarian Paprikash Chicken (Paprikás Csirke) is one such classic, beloved for its creamy paprika sauce and tender chicken. But what if we took this iconic dish a step further? By adding juicy meatballs, we’re giving it a delightful twist that’s sure to become a family favorite. This version combines the best of both worlds: succulent chicken, flavorful meatballs, and a velvety sauce that begs to be soaked up with noodles or crusty bread.

🌟 The Roots of Hungarian Paprikash: A Brief History

The origins of Chicken Paprikash trace back to the rural kitchens of Hungary, where paprika—a spice introduced by the Ottoman Turks—quickly became a staple. Hungarian paprika, known for its vibrant color and sweet, earthy flavor, is the heart of this dish. Unlike other European cuisines that favor black pepper, Hungarians embraced paprika in everything from soups to stews. The traditional paprikash features bone-in chicken pieces simmered slowly in a paprika-infused sauce, thickened with sour cream for a luscious finish.

Over time, cooks across Hungary added their own twists—mushrooms, bell peppers, even dumplings. Our twist? Tender meatballs that absorb the smoky paprika sauce, making every bite a burst of flavor.

🛒 Essential Ingredients and Their Purpose

To make this dish authentic and flavorful, it’s crucial to use the right ingredients. Here’s a closer look:

  1. Chicken: Bone-in thighs or drumsticks ensure maximum flavor and tenderness during slow cooking. Boneless works in a pinch but won’t have the same depth of flavor.
  2. Meatballs: A mix of ground pork and beef, seasoned generously with paprika, garlic, and breadcrumbs for a juicy, flavorful bite.
  3. Hungarian Paprika: Sweet paprika is non-negotiable; it gives the dish its signature flavor and color. Avoid smoked or hot paprika unless you want a spicier version.
  4. Sour Cream: Adds richness and a slight tang to the sauce. Hungarian dishes often balance smoky and sour flavors, and this ingredient is key.
  5. Onions and Garlic: Form the flavor base, mellowing and sweetening as they cook.
  6. Chicken Broth: Deepens the sauce’s flavor. Homemade or low-sodium store-bought works best.
  7. Flour: Thickens the sauce, giving it a creamy, clingy consistency.

🥘 How to Make Hungarian Paprikash Chicken with Meatballs: Step-by-Step

🔪 1. Preparing the Meatballs:

Ingredients:

  • ½ lb ground pork
  • ½ lb ground beef
  • 1 egg
  • ½ cup breadcrumbs
  • 2 cloves garlic, minced
  • 1 tsp Hungarian paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped

Instructions:

  1. In a mixing bowl, combine all the meatball ingredients. Mix until just combined—overmixing can make them tough.
  2. Form small meatballs (about 1 inch in diameter).
  3. In a hot skillet with oil, sear the meatballs until browned on all sides. Remove and set aside. They don’t need to be cooked through yet.

🍗 2. Browning the Chicken:

Ingredients:

  • 1½ lbs chicken thighs or drumsticks
  • Salt, pepper, and paprika for seasoning

Instructions:

  1. Season the chicken with salt, pepper, and paprika.
  2. In the same skillet, sear the chicken pieces skin-side down first until golden, about 5 minutes per side.
  3. Remove chicken and set aside.

🧅 3. Making the Sauce:

Ingredients:

  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp sweet Hungarian paprika
  • 2 cups chicken broth
  • 2 tbsp flour
  • 1 cup sour cream (room temperature)

Instructions:

  1. In the same skillet, sauté onions until soft and golden, about 5 minutes.
  2. Add garlic and paprika, stirring continuously for 1 minute to release the paprika’s aroma.
  3. Sprinkle in flour, stirring to coat the onions evenly.
  4. Gradually pour in chicken broth, stirring to prevent lumps. Bring to a simmer.

🍲 4. Simmering:

  1. Return chicken and meatballs to the skillet, nestling them into the sauce.
  2. Cover and simmer on low heat for 30–35 minutes, until chicken is fully cooked and meatballs are tender.

🥄 5. Finishing the Sauce:

  • Remove skillet from heat.
  • In a separate bowl, temper the sour cream by mixing in a few spoonfuls of hot sauce, then stir the sour cream mixture back into the skillet. This prevents curdling.
  • Stir well to combine and let rest for 5 minutes before serving.
PREPARATION