Go Back

Hungarian Chicken Paprikash

Hungarian Chicken Paprikash is just what you need if you want a warm, comforting supper that brings Old World charm right to your dinner table. Tender chicken simmered in a rich, creamy paprika sauce that is as cozy and inviting as a grandmother's kitchen makes this dish the pinnacle of comfort food. It's one of those meals that makes your house smell amazing and makes your stomach feel happy. It's like a hug on a plate.
Print Recipe Pin Recipe
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Hungarian
Ingredients Method

Ingredients
  

For the Chicken Paprikash:
  • 3 tablespoons vegetable oil
  • 1 large Vidalia onion chopped
  • 1 whole chicken cut into pieces, skin on
  • 2 tablespoons sweet paprika
  • 3 chicken bouillon cubes or more, to taste; 1 cube per cup of water used
To Add Later to the Broth:
  • 1 pint sour cream
  • ½ pint 1 cup water
  • 4 tablespoons all-purpose flour or more for a thicker sauce
  • 3 teaspoons Lawry’s seasoning salt optional, for added flavor
For the Dumplings:
  • 4 large eggs
  • 3 cups water
  • 6 cups all-purpose flour
  • 1 teaspoon salt

Method
 

Cook the Chicken:
  1. In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat.
  2. Add the chopped onion and cook until softened and translucent.
  3. Place the cut-up chicken pieces (with skin) into the pot and lightly brown on all sides.
  4. Sprinkle paprika over the chicken, stirring well to coat the meat evenly.
  5. Add enough water to cover the chicken completely, then stir in the chicken bouillon cubes. Bring to a gentle boil, then reduce heat and let it simmer for about 45 minutes, or until the chicken is cooked through and tender.
Make the Dumplings:
  1. While the chicken cooks, prepare the dumplings.
  2. In a large bowl, beat together the eggs and water. Add the flour and salt, mixing to form a thick batter.
  3. Bring a large pot of salted water to a boil. Using a spoon or spaetzle maker, drop small amounts of dough into the boiling water.
  4. Cook until dumplings float to the surface, then boil for 2–3 minutes more. Drain and set aside.
Prepare the Sour Cream Sauce:
  1. In a separate bowl, whisk together the sour cream, water, and flour until smooth.
  2. Slowly stir the sour cream mixture into the chicken broth, whisking constantly to prevent lumps.
  3. Season with Lawry’s seasoning salt, if using. Let the sauce simmer gently for 10–15 minutes, until thickened to your liking.
Serve:
  1. Serve the tender chicken and rich paprika sauce over the fresh dumplings. Garnish with extra sour cream or parsley, if desired.
  2. Enjoy!