Amazing Hungarian Chicken Paprikash With Dumplings

"This recipe has been passed down in my Hungarian family for generations and perfected. I now use boneless chicken despite bone-in being the tradition. I think it makes it a little more friendly without losing any taste."
 
Amazing Hungarian Chicken Paprikash With Dumplings created by Chelsea L.
Ready In:
50mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Set a large pot of water on to boil for the dumplings.
  • De-fat, and tenderize chicken. Cut into bite-sized pieces. With oil, brown chicken in a large pan on medium-high heat (6-10 min).
  • Add paprika, onion powder, salt, pepper, and chicken broth to the chicken in the pan. Stir them to mix. Bring to a boil and then lower heat to simmer and put a lid on and let simmer for 25 minute.
  • In a container with a lid (tupperware is good) mix water, flour and sour cream for the chicken. Shaking the mixture aggressively is the best way to ensure a smooth mix. Set aside mixture for later.
  • While chicken is simmering, mix all ingredients - eggs, flour, water, and salt - for the dumplings together in a mixing bowl. It should be a pretty thick, dry mix when you are done. If it's too gooey, add small amounts of flour until it is more dry.
  • With water boiling, turn down the heat to low. Tip the mixing bowl until the dumpling dough rests at the edge. Using a dull knife (butter knife), slice the dough from the lip of the bowl into small blobs and into the pot. Continue this process until all of the dough has been used. This process takes about 3-5 minute Dipping the knife occasionally into the boiling water will prevent dough from sticking to it.
  • Raise heat and boil dumplings for another 5-6 min or so.
  • Meanwhile, the chicken should be about done simmering. Using a spoon, draw some of the chicken sauce and put it into the sour cream/flour/water mixture that you had set aside. This is important to prevent sour cream from curdling. Put the lid on and shake the mixture once more. There should be no flour or sour cream chunks in the mixture.
  • Finally, stir the mixture into the chicken pan. Mix until consistent. Bring the sauce to a boil stirring occasionally for sauce to thicken.
  • Drain the water from the dumplings.
  • Usually, chicken and sauce are served on top of the dumplings.

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  1. amanda R.
    Tasted horrible. Like thick sour cream sauce Chicken. I followed the instructions exactly, naught imported Hungarian paprika, and it still tasted bad. Disappointed and wasted money
     
  2. kenny powers
    This recipe is great right out of the box as written. Usually when I'm making something new, I'll go through 2-3 different recipes, change a few things, etc. before I get it right. The only changes I've made are I add a little bit of nutmeg to the dumpling dough, as well as a little more water to make it more fluid since I prefer to push it through a grater with a spatula into boiling water (there's a few videos on YouTube showing this method).
     
  3. janypoo
    Made EXACTLY as written. I always make the recipe as is and then, if needed, tweak it the next time. DO NOT CHANGE ANYTHING. Delicious. I did go ahead and add the dumplings to the chicken and sauce though. I feel they absorb some flavor of the sauce. I used boneless, skinless chicken breast tenders.
     
  4. Kayla H.
    Looks delicious but u make it so different from how my family has taught me to make it. Most likely bc they are from a very poor village south of Budapest. They taught me to dice and sautee the onions once clear add your paprika and stir. Then add your chicken with bones add water to just barley cover cover meat. As your meat and onions simmer add in a whole tomato and green pepper sliced thinly lenthwise. Add everything. My family serves it with potatoes so they add them in and simmer with the juices.
     
  5. Ken D.
    Dear Lord, that was yummy. I notice some commenters complaining about authenticity -- and I further note the author made no such claim. Instead, I've now saved this recipe off as the tastiest chicken paprika I've ever made, and having made it just last night, intend to repeat the recipe this coming Memorial Day Monday. As I didn't have onion powder on-hand, instead, I sauteed a small diced onion (the only one I had) just before adding the chicken pieces, and instead of salt, substituted with onion salt. Don't know if it affected the flavor one way or the other over the base recipe, but my family LOVED it. #winning.
     

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