Csirkepörkölt (Hungarian Chicken Stew)

A recipe for Csirkepörkölt (Hungarian Chicken Stew)! Pieces of chicken are simmered in a flavorful paprika-spiced stew with tomatoes and peppers.

Pörkölt is a comforting thick Hungarian stew with a paprika tomato base. It can be prepared with beef (Marha), pork (Sertés), veal (Borju), tripe (Pacal), or chicken (Csirke) like today’s recipe.

The chicken is simmered in the stew until tender, about one hour, then served with Nokedli (little pasta dumplings) or Tészta (noodles) to soak up the paprika-rich sauce. I also enjoyed it alongside crisp lettuce from my garden briefly submerged in a vinegar and sugar seasoned water.

If desired, top with a dollop of sour cream and a sprinkling of chopped parsley. To make paprikás, mix the sour cream (and sometimes flour) directly into the sauce.

A Few Pörkölt Tips

This recipe uses two pounds (907 grams) of chicken legs. Separate the chicken into thighs and drumsticks. For quicker prep, you can also use one pound of packaged chicken thighs and one pound of drumsticks.

I browned the chicken on all sides before preparing the remaining ingredients. Some recipes do this while others don’t.

Take care to not allow the paprika to burn. It can become bitter. Briefly remove the pan from heat before mixing it into the onion.

I initially poured in 1/2 cup (120 milliliters) to the pot to blend in the paprika. After adding the chicken, pour in just enough water until the pieces are almost covered.

If too much water remains towards the end of cooking, remove the cover and simmer until thickened. Only add more water as needed to prevent the bottom of the pot from burning. The mixture should be thick.

I made the Pörkölt with red bell pepper, but have also seen other peppers used such as green peppers or the Hungarian pepper varieties if available.

Finely chop the onions, tomatoes, and pepper. This will help them melt into the sauce as it simmers.

The Csirkepörkölt is especially delicious with Nokedli (little Hungarian dumplings similar to the German Spätzle). I have a recipe for Tojásos Nokedli. Just skip the scrambled eggs step. Tészta (pasta) is also great as a side.

Looking for more Hungarian recipes?

Try my:

• Krumplileves (Hungarian Potato Soup)
• Húsvéti Kalácskoszorú (Hungarian Easter Wreath)
• Kakaós Tészta (Hungarian Cocoa Noodles)

This recipe was originally posted in August 2016 and updated in November 2023.

Csirkepörkölt (Hungarian Chicken Stew) Recipe

Adapted from Palachinka

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5 from 4 votes

Csirkepörkölt (Hungarian Chicken Stew)

A recipe for Csirkepörkölt (Hungarian Chicken Stew)! Pieces of chicken are simmered in a flavorful paprika-spiced stew with tomatoes and peppers.

Course Main

Cuisine Hungarian

Keyword chicken, Hungarian, Hungary, paprika, stew

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

0 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4 -6 Servings

Ingredients

• 2 tablespoons pork fat, duck fat or vegetable oil
• 2 pounds (907 grams) chicken legs separated into thighs and drumsticks
• 2 red onions peeled and finely chopped
• 2 garlic cloves peeled and minced
• 3 tablespoons (28 grams) Hungarian sweet paprika
• 2 tomatoes seeds removed and finely chopped
• 1 red bell pepper stem and seeds removed and finely chopped
• 1/2 cup (118 milliliters) water
• 2 teaspoons salt

Garnish:

• Sour cream for drizzling
• Fresh parsley chopped

Instructions

• In a wide pot, place the pork fat over medium heat.
• Once heated, add the chicken pieces (in batches if they won't fit in a single layer) and brown on all sides.
• Remove the chicken to a plate and set aside.
• Add the onions to the pot and cook, stirring occasionally, until softened. Stir in the garlic.
• Remove the pot from heat and stir in the paprika.
• Add the tomato, bell pepper, and water, then return the pot back to medium heat.
• Add the chicken pieces and pour in just enough water to barely cover the chicken. Season with the salt.
• Once the liquid comes to a boil, reduce heat to a very low simmer, cover, and cook for an hour, until the chicken is cooked through and tender. Season to taste if needed.
• Serve the Csirkepörkölt hot with sour cream and parsley if desired.