Hungarian Chicken Paprikash with Dumplings
This traditional Hungarian chicken paprikash is rich, comforting, and deeply flavorful, built around sweet paprika, tender chicken, and a creamy sour cream sauce. Served with soft, homemade dumplings, it’s a hearty, old-world dish that feels like something passed down through generations—simple, rustic, and incredibly satisfying.
Ingredients
- 3 tbsp vegetable oil
- 1 Vidalia onion chopped
- 1 whole chicken cut into pieces
- 2 tbsp sweet Hungarian paprika
- 3 chicken bouillon cubes
- water enough to almost cover chicken
- 3 tsp seasoning salt optional
- 1 pint sour cream full fat
- 1/2 pint water for sauce mixture
- 4 tbsp all-purpose flour
- 4 eggs
- 3 cups water for dumplings
- 6 cups all-purpose flour for dumplings
- 1 tsp salt for dumplings
Instructions
- Heat oil in a large pot over medium-high heat. Add chopped onion and cook until soft and translucent.
- Remove pot from heat and stir in paprika. Return to heat and add chicken pieces, browning lightly on all sides.
- Add enough water to nearly cover the chicken. Add bouillon cubes and seasoning salt. Bring to a boil, then cover and simmer for about 25 minutes until chicken is cooked through.
- In a bowl, mix sour cream, water, and flour until smooth.
- Remove chicken and set aside. Slowly stir the sour cream mixture into the hot broth, mixing gradually to create a smooth sauce.
- Return chicken to the sauce or serve separately, as desired.
- For dumplings, bring a large pot of water to a boil. Mix eggs, water, flour, and salt into a thick batter.
- Drop spoonfuls of dough into boiling water. Cook until dumplings float to the surface, about 7 minutes.
- Drain dumplings and serve alongside or under the chicken and sauce.
Notes
Use high-quality Hungarian paprika for the best flavor. Stir the sour cream mixture in slowly to prevent curdling. Dumplings can be made ahead and reheated gently.
Nutrition
Calories: 520kcal
Love this recipe?Fllow us at @itsnotaboutnutritionrecipes for more