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  • Writer's pictureSusie Csorsz Brown

Susie's Chicken Paprika (Csirke Paprikas)

With a maiden name like 'Csorsz' one can safely assume that I am (or at least my family is) from somewhere near where this dish originates (there aren't many places in the world that have 'cs' together to make a 'ch' sound...). Truth be told, recipes for Hungarian dishes are definitely easy to find in Internet-land. What makes this one any different? Well, first, unlike many 'true' Hungarian recipes, I add a lot of extra veggies. Also, being lactose intolerant, I opt to use plain yogurt instead adding the sour cream at the end; no sense in putting in all of the effort of making this yummy dish if I can't even enjoy it! :)

Also, I have found the easiest place to make this dish is in the slow cooker (I can cook in mine as a hot plate, too, so it is a one dish meal); if you have a large dutch oven, that would certainly work, too.

Csirke Paprikas

Beautiful colors, and tender chicken. Everyone will love this chicken!


2 kg of chicken (you can use all breast meat if you prefer, or add in a few legs and thighs), skin removed


4 T Hungarian paprika, divided

2 T olive oil

1 medium onion, finely chopped

2 roma tomatoes, chopped

1 T chicken bouillon (I use Better than Bouillon brand)

8 medium peppers, different colors, cored, seeded and sliced 1/2 inch thick

1/2 c plain yogurt

Serve with galuska or other noodles


In a large dutch oven, heat 1 T oil over medium heat. While oil is heating, arrange the chicken in one layer (as much as possible), and sprinkle the top side of the chicken pieces lightly with salt and with 1 T of paprika.

Add the chicken to the pan to brown, sprinkled side down. Now, sprinkle the top side of the chicken lightly with salt and 1 T paprika. Cook the chicken for 2 to 3 minutes per side to brown. Remove the chicken to a bowl, set aside.

In the now empty pan, heat remaining 1 T oil over medium heat. When hot, add onions and chopped tomatoes. Stir until slightly softened, 2 minutes. Add bouillon, stirring veggies to coat. Cook again, 2 minutes. Add peppers. Cook until softening, 8 -10 minutes.

Once veggies are losing their shape, and softening, nestle the chicken pieces back into the veggies, trying to get them covered by the peppers. Cover, reduce heat to medium-low and cook 45 to 60 minutes, or until chicken is cooked through and veggies are soft. (I cooked this for 3 hours on low in the slow cooker.)

When ready to eat, dollop the yogurt around the pot and stir in until well blended.

Serve on noodles or galuska, and with cucumber salad.


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