Jul 14 2026
Restaurants›Mother's Bistro & Bar›Csirke Paprikas (chicken Paprikash) Recipe

Csirke Paprikas (chicken Paprikash) Recipe

Inspired by Mother's Bistro & Bar
Time2h
Serves4

braised natural chicken (white & dark meat), sautéed onions, Hungarian paprika, sour cream, spaetzle, braised red cabbage

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Ingredients

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Main Ingredients

For the Spaetzle

For the Braised Red Cabbage

Method

Main Dish Preparation

  1. 1

    Sauté the Onions and Garlic

    In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and cook until they are translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

  2. 2

    Brown the Chicken

    Add the chicken pieces to the pot, skin-side down. Brown the chicken for about 5-7 minutes on each side, until golden brown. Remove the chicken and set aside.

  3. 3

    Add Paprika and Broth

    Sprinkle the Hungarian paprika over the chicken and onions, stirring to coat. Pour in the chicken broth and return the chicken to the pot. Season with salt and black pepper.

  4. 4

    Braised the Chicken

    Cover the pot and reduce the heat to low. Let the chicken simmer for about 45-60 minutes, or until the chicken is cooked through and tender.

  5. 5

    Finish with Sour Cream

    Once the chicken is cooked, remove it from the pot and stir in the sour cream until well combined. Return the chicken to the pot to coat with the sauce.

Spaetzle Preparation

  1. 6

    Make the Dough

    In a mixing bowl, combine the flour and salt. In another bowl, whisk together the eggs and milk. Gradually add the wet mixture to the flour, stirring until a thick batter forms.

  2. 7

    Cook the Spaetzle

    Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander, push the batter through into the boiling water. Cook until the spaetzle float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Braised Red Cabbage Preparation

  1. 8

    Sauté Cabbage

    In a separate pot, melt the butter over medium heat. Add the shredded red cabbage and cook for about 5 minutes until slightly softened.

  2. 9

    Add Vinegar and Sugar

    Pour in the apple cider vinegar and sprinkle the sugar and salt over the cabbage. Stir to combine.

  3. 10

    Braised the Cabbage

    Cover the pot and let the cabbage simmer on low heat for about 30 minutes, stirring occasionally, until tender.

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