Paprika Chicken (Paprikás Csirke)

Hungarian Classic made simple – Simmered for 2 hours. Recipe is for a whole chicken (freeze leftovers), or amend slightly when using 1/2 chicken (2 x marylands and 2 x wings).



  • Whole organic chicken

  • 2 medium onions

  • 2-3 cloves garlic, squished & chopped

  • 1 red capsicum – finely diced

Pantry Staples

  • 1 heaped teaspoon caraway seeds
  • 3 tablespoons sweet red paprika
  • 1L chicken stock
  • 1 small tub tomato paste
  • Cornstarch / Tapioca Flour for thickening


  1. Segment the whole chicken into 8 or so pieces
  2. Gently saute onions with caraway seeds (add garlic and capsicum towards the end) until just golden
  3. Remove from heat, and add paprika – mix well
  4. Add tomato paste and chicken stock – mix well
  5. Add chicken – mix well to cover all pieces
  6. Bring to the boil, then slow simmer for 2 hours or until chicken falls off the bone
  7. Mix some cornstarch or tapioca flour with a bit of water and add in the last 15 minutes of cooking time to thicken / simmer until desired thickness is achieved.
  8. Serve with nokedli, pasta or pancakes and yoghurt.