Hungarian Chicken Paprikash with Dumplings Recipe

Introduction

Hungarian Chicken Paprikash is a comforting, flavorful dish featuring tender chicken simmered in a rich paprika sauce, served over soft homemade dumplings. This classic Hungarian recipe is a beloved family favorite that brings warmth and nostalgia to any table.

Ingredients

• 3 tablespoons vegetable oil
• 1 Vidalia onion, chopped
• 1 whole cut-up chicken (skin intact)
• 2 tablespoons sweet paprika
• 3 chicken bouillon cubes (or more to taste)
• 1 pint sour cream
• 1/2 pint water
• 4 tablespoons flour (or more to thicken)
• 3 teaspoons Lawry’s seasoning salt (optional)
• 4 eggs
• 3 cups water
• 6 cups all-purpose flour
• 1 teaspoon salt

Instructions

1. Step 1: Heat the vegetable oil in a large pot over medium-high heat. Add the chopped onion and cook until translucent but not browned, about 5 minutes. Remove from heat and stir in the sweet paprika until well combined.
2. Step 2: Add the chicken pieces to the pot and brown them slightly in batches if necessary, adding a little oil if needed. Keep the skin on for extra flavor.
3. Step 3: Pour in enough water to almost cover the chicken. Bring to a boil, then add the chicken bouillon cubes and Lawry’s seasoning salt if using. Cover and simmer for 25 minutes on the stove or 15-20 minutes if using a pressure cooker.
4. Step 4: While the chicken simmers, in a mixing bowl whisk together the sour cream, 1/2 pint water, and flour until smooth. Set this mixture aside.
5. Step 5: When the chicken is cooked, remove the pieces to a colander and let cool. Gradually stir the sour cream mixture into the pot’s broth, adding it slowly and stirring constantly to blend smoothly.
6. Step 6: For the dumplings, bring a large pot of water to a boil. In a mixer, combine the eggs, 3 cups water, flour, and salt to make a soupy dough. Drop spoonfuls of dough into the boiling water, keeping the spoon dipped in the water to prevent sticking. Cook the dumplings for about 7 minutes until they float to the surface. Drain and rinse.
7. Step 7: Optionally, you may de-bone and skin the chicken pieces before returning them to the sauce, or serve the chicken pieces whole as traditional.
8. Step 8: Serve the chicken paprikash by placing a generous portion of dumplings on each plate and spooning the sauce over them. Arrange the chicken pieces on the side or mixed in, according to your preference.
9. Step 9: Enjoy this heartwarming dish that celebrates Hungarian culinary tradition and brings comforting memories to the table.

Tips & Variations

• For a richer sauce, use homemade chicken broth instead of water when cooking the chicken.
• If you prefer a thicker sauce, add more flour to the sour cream mixture gradually until the desired consistency is reached.
• Substitute sweet paprika with smoked paprika for a deeper, smoky flavor variation.
• Use half the dumpling mixture if you want fewer dumplings or plan to serve with additional sides.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat while stirring to prevent curdling of the sauce. Dumplings may become dense after refrigeration; reheat with a splash of water or broth to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of a whole chicken?

Yes, bone-in chicken thighs with skin are a great substitute and will still provide flavorful results. Adjust cooking time to ensure thighs are fully cooked.

Is there a substitute for sour cream?

You can use Greek yogurt or crème fraîche as a substitute for sour cream. Be sure to temper it before adding to the hot sauce to prevent curdling.

Hungarian Chicken Paprikash with Dumplings Recipe

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Hungarian Chicken Paprikash is a classic comfort food dish that features tender chicken simmered in a rich, paprika-spiced sauce, served over soft, homemade dumplings. This traditional recipe uses simple ingredients like chicken with skin, sweet paprika, sour cream, and dumplings made from eggs, flour, and water. The result is a creamy, flavorful meal that evokes nostalgic warmth and satisfaction, perfect for family gatherings or a cozy dinner.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Hungarian

Ingredients

Scale 1x2x3x

Chicken Paprikash

• 3 tablespoons vegetable oil
• 1 Vidalia onion, chopped
• 1 whole cut-up chicken (skin intact)
• 2 tablespoons sweet paprika
• 3 chicken bouillon cubes (or more to taste)
• 1 pint sour cream
• 1/2 pint water
• 4 tablespoons flour (or more to thicken as desired)
• 3 teaspoons Lawry’s seasoning salt (optional)

Dumplings

• 4 eggs
• 3 cups water
• 6 cups all-purpose flour
• 1 teaspoon salt

Instructions

1. Prepare the onions: Heat vegetable oil in a large pot over medium-high heat. Add the chopped Vidalia onion and cook until translucent and tender but not browned. Remove from heat and stir in the sweet paprika thoroughly to coat the onions.
2. Browning the chicken: Add the chicken pieces to the pot with the onion and paprika mixture. Brown the chicken slightly on all sides over medium heat; do this in batches if necessary, adding more oil as needed. Browning adds flavor and develops the base for the sauce.
3. Add water and seasoning: Pour in enough water to nearly cover the chicken pieces. Bring the liquid to a boil and add the chicken bouillon cubes and Lawry’s seasoning salt, if using, to taste. These seasonings enhance the broth flavor. Cover the pot and reduce heat to a simmer. Cook for about 25 minutes on stovetop or 15-20 minutes if using a pressure cooker until the chicken is fully cooked.
4. Prepare the sour cream mixture: While the chicken simmers, combine sour cream, water, and flour in a bowl. Using a hand mixer or stand mixer, whip until smooth and free of lumps. This mixture will thicken and enrich the sauce once added to the broth.
5. Incorporate sour cream mixture: When the chicken is done cooking, remove the pieces with a slotted spoon to cool on a colander. Gradually whisk the sour cream mixture into the hot broth, a little at a time, stirring constantly to prevent curdling and to thicken the sauce evenly.
6. Debone the chicken (optional): You can serve the chicken pieces whole with skin intact or remove skin and bones and shred the meat before adding it back to the sauce, depending on your preference.
7. Make the dumplings: Bring a large pot of water to a boil. In a mixer, combine eggs, water, flour, and salt to form a soupy dough. Dip a spoon into the boiling water to prevent sticking, then scoop spoonfuls of the dough and drop into boiling water. Cook dumplings for about 7 minutes or until they rise to the surface. Drain and rinse the dumplings under cold water to stop cooking.
8. Serve: Plate a generous helping of dumplings and ladle the rich chicken paprikash sauce on top. Serve with whole or deboned chicken pieces alongside or incorporated into the sauce, depending on your choice.
9. Enjoy the comfort: This dish is a beloved Hungarian classic that brings warm, nurturing flavors to the table, perfect for enjoying with family and friends.

Notes

• Using chicken pieces with skin adds extra flavor to the dish.
• Lawry’s seasoning salt is optional but highly recommended for a unique depth of flavor.
• This recipe makes a double batch of dumplings; you can halve the dumpling ingredients if preferred.
• Whisk the sour cream mixture slowly into the hot broth to prevent curdling and achieve a smooth sauce.
• You can use a pressure cooker or a regular pot; adjust cooking times accordingly.
• Dumplings are best served fresh but can be refrigerated and reheated gently.
• Adjust thickening flour quantity in the sour cream mixture to achieve your desired sauce consistency.

Keywords: Hungarian chicken paprikash, chicken paprikash recipe, traditional Hungarian chicken, chicken with dumplings, comfort food, paprika chicken, sour cream chicken sauce