Name: Hungarian Chicken Paprikash with Dumplings Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Hungarian
Ingredients: 3 tablespoon vegetable oil; 1 vidalia onion, chopped; 1 whole chicken, cut into pieces with skin intact; 2 tablespoon sweet paprika; 3 chicken bouillon cubes (or more to taste); 1/2 pint water; 3 teaspoon Lawry’s seasoning salt (optional); 1 pint sour cream; 4 tablespoon flour (or more to thicken); 4 eggs; 3 cup water; 6 cup all-purpose flour; 1 teaspoon salt

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; about 1 per cup of water added)

1 pint sour cream

1/2 pint water

4 tablespoons flour (or more to thicken if desired)

3 teaspoons Lawry’s seasoning salt (optional, but adds flavor)

4 eggs (for dumplings)

3 cups water (for dumplings)

6 cups all-purpose flour (for dumplings)

1 teaspoon salt (for dumplings)

Instructions

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.

Step 2: Add the chicken pieces to the pot and brown slightly on all sides with the onion and paprika mixture. Work in batches if necessary, adding more oil in small amounts as needed.

Step 3: Pour enough water into the pot to nearly cover the chicken. Bring to a boil. Add the chicken bouillon cubes (approximately one per cup of water) and the optional Lawry’s seasoning salt for extra flavor.

Step 4: Cover and simmer the chicken for about 25 minutes in a regular pot, or 15-20 minutes if using a pressure cooker.

Step 5: While the chicken simmers, combine the sour cream, 1/2 pint water, and flour in a mixer and whip until smooth. Set aside.

Step 6: When the chicken is cooked, remove the pieces to a colander to cool slightly. Gradually add the sour cream mixture to the broth, stirring constantly to blend the sauce smoothly.

Step 7: You may serve the chicken pieces whole or de-boned and skin removed, then return them to the sauce as preferred.

Step 8: For the dumplings, bring a large pot of water to a boil. In a bowl or mixer, combine eggs, 3 cups water, flour, and salt into a soupy batter. Using a spoon, drop small amounts of the batter into the boiling water (dipping the spoon in hot water first helps prevent sticking). Cook dumplings for about 7 minutes or until they float to the surface. Drain and rinse.

Step 9: Serve the dumplings with the rich paprikash sauce ladled on top along with the chicken pieces. Enjoy this satisfying meal warm.

Tips & Variations

Use skin-on chicken pieces to add depth of flavor and moisture to the dish.

The Lawry’s seasoning salt is optional but provides a subtle extra boost—try it to see how it enhances the taste.

If you prefer a thicker sauce, add more flour to the sour cream mixture before incorporating it into the broth.

This recipe makes a double batch of dumplings; feel free to halve the dumpling ingredients if serving fewer people.

For a lighter version, substitute sour cream with Greek yogurt but add it off the heat to prevent curdling.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Keep dumplings separate and reheat both gently in a covered pan over low heat, adding a splash of water or broth to keep them moist. This dish does not freeze well because the sour cream sauce may separate.

FAQs

Can I use chicken thighs or breasts instead of a whole chicken?

Yes, you can use chicken thighs or breasts; just adjust cooking time accordingly. Bone-in, skin-on thighs offer the best flavor and moisture for this recipe.

What can I substitute for chicken bouillon cubes?

If you don’t have bouillon cubes, you can use chicken stock or broth instead to add savory depth to the sauce. Adjust seasoning to taste since broth may be less concentrated.