Description
Hungarian Chicken Paprikash is a classic, comforting dish featuring tender chicken cooked in a rich, paprika-infused sauce, served with soft, homemade dumplings. This recipe combines the deep flavors of sweet paprika, sour cream, and a flavorful broth to create a hearty meal perfect for family gatherings.
Ingredients
Scale
Main Dish 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)
Sour Cream Sauce Mixture
- 1 pint sour cream
- 4 tablespoon flour (or more to thicken)
Dumplings
- 4 eggs
- 3 cup water
- 6 cup all-purpose flour
- 1 teaspoon salt
Instructions
- Prepare Onion and Paprika: Heat vegetable oil in a large pot over medium-high heat. Add chopped vidalia onion and cook until translucent, being careful not to brown it. Remove from heat and stir in the sweet paprika thoroughly to blend flavors.
- Brown the Chicken: Add the cut chicken pieces with skin intact to the pot. Brown the chicken slightly with the onion and paprika mixture, working in batches if necessary. Add more oil if needed to prevent sticking.
- Add Liquids and Simmer: Pour in enough water to almost cover the chicken. Bring the mixture to a boil, then add chicken bouillon cubes and optional Lawry’s seasoning salt. Cover and simmer: about 25 minutes on stovetop pot or 15–20 minutes if using a pressure cooker.
- Prepare Sour Cream Sauce: While chicken simmers, combine sour cream, water, and flour in a bowl. Use a hand mixer or stand mixer to whip until smooth consistency is achieved. Set aside.
- Finish the Sauce: When chicken is cooked, remove pieces to a colander to cool. Gradually add the sour cream mixture to the broth a little at a time, stirring constantly to incorporate and prevent curdling.
- Optional De-boning: You may leave chicken pieces with skin intact or remove skin and bones and add the shredded meat back into the sauce for easier serving.
- Make Dumplings: Bring a large pot of water to a rolling boil. In a mixing bowl or stand mixer, combine eggs, water, all-purpose flour, and salt to form a loose, soupy dough. Using a spoon dipped in boiling water, scrape spoonfuls of dough into the boiling water. Cook dumplings for about 7 minutes until they rise to the surface. Drain and rinse.
- Serve: Plate a generous portion of dumplings and ladle the chicken paprikash sauce over them. Serve alongside the chicken pieces or shredded chicken in sauce according to preference.
- Enjoy: This dish offers a nostalgic and comforting experience with its rich sauce and tender chicken, perfect for a hearty family meal.
Notes
- The dumpling recipe provided is a double batch; consider halving the ingredients if a smaller serving is desired.
- Lawry’s seasoning salt is optional but enhances the depth of flavor in the broth.
- Using chicken with skin intact adds flavor and richness to the dish.
- Be careful not to brown the onions; the goal is tenderness and translucency to avoid bitterness.
- Adjust flour quantity in the sour cream mixture to achieve your preferred sauce thickness.
- If you don’t have a pressure cooker, stovetop simmering works fine but takes longer.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Keywords: Hungarian Chicken Paprikash, chicken paprikash recipe, Hungarian chicken stew, chicken and dumplings, savory chicken paprikash, traditional Hungarian food
