Csirke Paprikas (Paprika Chicken)

THIS. This is the thing that epitomizes my entire life. Csirke Paprikas is the classiest of classic European dishes, and actually isn’t too difficult to make. It goes great with galuska or other starchy noodles, as well as good ol’ veggies. Make enough for leftovers, and you can have a quick meal for the next week or two. Have a lot of big, hungry mouths to feed? Hot, saucy chicken is the answer to your dilemma.

csirke paprikas ingredientscsirke extra ingredients

Edit 7/25/14: Drats! I’ve been caught! Shortly after posting this, a follower pointed out that there’s no sour cream in this recipe. Completely defying the laws of nature, my family does not like sour cream, so I never use it in my cooking. Traditionally, csirke paprikas calls for sour cream to thicken the sauce instead of corn starch, like I use. If you’d like this dish to be truly traditional, omit the corn starch, combine some sour cream with 1 cup of your sauce, and return it to the full batch of sauce. Sour cream will make your sauce much creamier, and it will mildly change the flavor, so keep that in mind. Either way, your dish will come off the stove awesomely delicious.

Seriously, guys, Csirke Paprikas!

csirke recipe 1csirke recipe 2


Need I say more?


4 Comments Add yours

  1. Ema Jones says:

    I love any kinda chicken, enjoy Meaty Traditional Muslim food

  2. And you need to add 2-3 spoons of sour cream just before its ready and stir it in…

    1. You know, I wanted to make a note about it, but my family actually doesn’t like sour cream! That’s why we do the corn starch to thicken. You’re very right though- sour cream is the traditional way to do it.

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