Hungarian Chicken Paprikash (Paprikás Csirke)

Here is the classic, authentic, easy to prepare, one of the most famous Hungarian dishes – Chicken Paprikash  (Paprikás Csirke). Having tasted and cooked a few versions of the this dish myself, this recipe (below) is the closest to authentic as you can get. You can serve it with rice, pasta or potato, but I recommend to serve it with homemade Spaetzle.

Chicken Paprikash



about 650 g chicken – drumsticks and thighs

2 tablespoons vegetable oil

1 onion, chopped

3 cloves garlic, chopped

1 teaspoon crushed red pepper flakes (optional)

2 tablespoons paprika

1 cup water/chicken stock

2 tablespoons plain flour

1/2 cup sour cream

salt to taste


  1. Heat a heavy bottomed pan over medium-high heat until hot, add oil.
  2. Season the chicken pieces with salt.  Then add the chicken to the pan and fry the chicken undisturbed until golden brown on both sides, turning over half way. Transfer the chicken to a bowl.
  3. Drain the excess oil from the pan, then add the onion, garlic, sauté until it golden and translucent. After about 7 minutes, add paprika and pepper flakes, fry, stirring constantly for 3 more minutes. Add the water or chicken stock, return the chicken pieces back to the pot along with any accumulated juices, season with salt to taste. Continue cooking on a medium heat until the meat falls off the bone, for about 45 minutes or longer if necessary.
  4. Mix the flour and sour cream into the paste. To avoid the sour cream to split, add some cooking liquid from the chicken a spoonful at a time to the cream mixture and stirring after each addition.
  5. When the chicken is ready, add the sour cream and flour paste to the pot and stir to combine. Cook until mixture is thick. Do not allow to boil otherwise that sauce will split.

Hungarian Dumplings



2 ½ cups all-purpose flour

1 teaspoon salt

2 eggs

¾ cups water

1 tablespoon butter, melted


  1. Preferably if you make the spaetlze while you are waiting for chicken to cook, as these dumplings are the best eaten as soon as they are made.
  2. Bring a large pot of water to a boil.
  3. Whisk together flour and salt in a medium bowl. Make a well in the middle and add the eggs, water and butter. Stir until the batter is smooth and thick
  4. Drop batter into boiling water with a spoon, dipping the spoon into the water each time. You can make these larger or smaller as you prefer. Alternatively, you can use a Spaetzle Maker.
  5. Stir the bottom of the pot with a wooden spoon, so that the dumplings will rise to the top. After the dumplings rise to the top, let them boil about 2 minutes more.
  6. Remove to a large colander and drain. If you wish, you can add some olive oil or butter to the dumplings. It is not essential, but I like the taste and it’ll help avoid dumplings sticking together.

Hungarian Food taster

During our stay in Hungary, besides the sight-seeing, our aim was, of course, to try as much authentic Hungarian food as possible.

Unfortunately, in the city, you’ll be overwhelmed by the amount of bright signs on the street, advertising  fast food, pizzas and burgers. However, if you are patient and do some research, turn off the main high street and leave the tourist areas, you’ll be rewarded with some absolutely delicious authentic dishes; Goulash, Bean Soup, Mushroom Soup, Fisherman’s Soup, Stuffed pancakes, Paprikás, made of pork, beef or chicken which is one of the most popular meat dishes.

If you have a sweet tooth you do not want to miss their amazing Hungarian cakes and pastries. Coffee houses, cafés are the best places to try these sweet delights. Luckily, they are everywhere and very affordable. You must try their Strudels, a flaky pastry with various fillings, cottage cheese, apple, poppy-seed and my favourite- cherry. Not to mention the Eszeteházy torts – cake layered with walnut cream and  Cottage cheese cake.



Hungarian Walnut Cake

And of course, you can’t leave the country without trying their famous street food – Lángos. Unfortunately, it is not from the ‘low calories’ range (we shared one between two of us and it was incredibly filling). It is a yeast-raised dough, deep fried in oil, and served with lashings of garlic, sour cream and shredded cheese.


As you know from my previous post, we were lucky enough to be invited for a traditional Hungarian Sunday dinner to our friend’s parents’ place. Her Mum is an incredible cook and she prepared an array of never-ending amazing food for us. We had a Chicken Soup with Cottage Cheese biscuits, Stuffed Pancakes with Chicken and served with Paprika Source, Chicken Paprikash with Galushkas, Cottage & Poppyseed Cake, and Gluten Free Chocolate and Walnut Cake. It was a delicious feast!

Hungarian Chicken Soup

Cottage Cheese Straws

Chicken Paprikash

Cottage Cheese & Poppyseed Cake

Paleo Chocolate Cake



We recently visited Budapest for the first time and had a fabulous time. What a great city it is and spring is a perfect time for visiting when it’s already much warmer than the UK and everything is covered in bloom.  I’ve heard a lot of good things about Hungary before, but in reality it was even better then I expected. Buda and Pest, two parts, two stories merge to form a romantic incredible getaway with european style but with a unique signature. The city is very clean, has so much to offer, is very easy to navigate and is comfortable to be in. Plenty of history, culture, enchanting architecture all over the city, sights, museums, you will never be bored.

We were fortunate be taken outside of the city, to Lake Balaton to see some ‘real life’ outside of the capital. We were also invited to our friend’s family house for a proper Hungarian Sunday dinner, which was amazing. The scenery of the river, mountains, lots of trees, great food and hospitable hosts were amazing.


Buda part


Budapest/Fisherman Bastion

Budapest Castle

Buda part

Buda part

Budapest / Old Town


Budapest/ synagogue

Pest Architecture

Tihany, Hungary

Budapest/ Parlament