Csirke Paprikas




Szia, everyone!

I must prelude this post with a little reach-out to anyone who has been reading my older recipes: nobody is perfect, right? We can’t all get everything right the first time around. We all make mistakes, and I happen to be the Queen of Mistakes.

One of my first recipes I published was Csirke Paprikas (Chicken Paprikash). It. Was. Terrible. Plus, the pictures were just awful. Now that I’ve grown, I’m totally ashamed by my awful paprikas recipe, which was missing key ingredients and was just on a totally different level of gross.

That being said, I’ve remade this recipe, and I’m very proud of it. We all deserve a do-over every now and then. I hope my fellow Magyars can forgive me!

So now, Csirke Paprikas:

Csirke Paprikas

Serves up to four

Butter – 1 TB
Red Bell Pepper – 1 small, sliced thin
Yellow Wax Pepper – 1, sliced thing
Chicken Breast – 2 lbs, chopped
Salt – 1 tsp
Pepper – 1 tsp
Yellow Onion – 1/2 c, diced
All-Purpose Flour – 2 TB
Chicken Broth – 2 c
Tomato Paste – 1 1/2 TB
Hungarian Paprika – 2 TB
Garlic – 1 clove, minced
Dill – 2 TB
Sour Cream – 1-2 TB

  1. In a large skillet, melt butter on medium heat. Add red bell and wax peppers and saute.
  2. Add chicken with salt and pepper. Cook all ingredients on medium-high, covered, until chicken is just cooked through.
  3. Remove all chicken and peppers and set aside on a plate. Leave all juices remaining in the skillet,
  4. Turn heat back to medium, and add onions to the leftover juices. Cook, covered, until onions are soft and transparent.
  5. Add flour to skillet, and continually whisk until flour turns golden brown.
  6. Add chicken broth to flour mixture. Continually whisk until broth turns into a thick sauce mixture. Cover skillet, and allow sauce to come to a boil.
  7. Turn heat down to a low medium and whisk in tomato paste. Leave uncovered.
  8. Add paprikas, garlic and dill to sauce. Add any additional salt and pepper to taste.
  9. Cook sauce while occasionally stirring until nearly all additional liquid has evaporated. You want the sauce to coat a spoon, but just thin enough to add sour cream.
  10. Add 1-2 TB of sour cream to taste and until sauce reaches the perfect thickness.
  11. Return all chicken and peppers to sauce. Mix everything together and cook until heated through.
  12. Remove skillet from heat and serve over something starchy: potatoes, noodles, or nokedli (my favorite)!

Csirke Paprikas

Csirke Paprikas


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