Chicken Paprikash With Dumplings and Rice

"This is a dish that my grandma who is Hungarian taught my mom years ago. My mom made it a little bit differently by removing the chicken from the bones. My brother and I would always devour all of the leftovers. Now my daughter gobbles it up and friends request I make it for them. If you need a time-saver you can use frozen raw chicken tenders, and do not even need to thaw them first. You can also skip the dumplings and rice and serve it over egg noodles. It takes a bit of work to do it the way I have written it here, but it is well worth it!"
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  • Chicken Paprikash: Use a large heavy pot like a dutch oven. I use an enameled cast iron pan. Rinse chicken and place in pot.
  • Add diced onion, 3 tablespoons paprika, 2 teaspoons garlic powder, 2 teaspoons ground black pepper, 1 teaspoon kosher salt, and half of the chicken broth. Cook on medium heat partially covered for about 20 minutes turning chicken occasionally. When chicken is cooked through and onions are tender remove chicken and reserve.
  • Add the soups,other half of broth, water, milk, and mushrooms. Stir with spoon or whisk until well combined. Simmer uncovered for about 15 minutes while chicken is cooling down some. Stir often to prevent sticking.
  • Remove chicken from bone leaving nice sized pieces. The chicken will fall apart more as it cooks in sauce. Add to sauce and cook together on medium low heat partially covered for about 30 minutes stirring occasionally.
  • Prepare dumplings. Mix together dry ingredients and cut butter or margarine into the dry ingredients until it resembles small peas. Mix together wet ingredients and add them to the dry ingredients. Stir to combine but do not over-mix dough.
  • Cook dumplings. Drop dumpling dough into the sauce evenly spaced. I use a regular dinner spoon for this part. Do not stir once you add dumplings. Cook them, covered on low until they are puffy and done all the way through. Once they are firm and cooked thoroughly, stir everything gently. Turn off heat and cover.
  • Prepare rice. In a medium heavy bottomed pan combine rice, oil, and salt. Cook over medium high heat while stirring to combine. Add the water, stir and turn up heat to high. Boil rice partially covered, or uncovered until the water is evaporated to the level of the rice. When this happens, immediately cover with lid and turn heat to low. Steam rice for about 20 minutes or until desired doneness is reached. Uncover and fluff rice.
  • To serve, spoon rice into bowls and ladle the chicken paprikash over the rice. Add sour cream to each individual serving, to taste. I also like to serve peas with butter (the frozen kind) along side of this dish.
  • Feel free to adjust seasonings according to taste. Sometimes I add more garlic powder or salt if needed. Also, if you like lots of mushrooms it's perfectly fine to add more.
  • Enjoy!

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  1. Great


I live in Bloomington Indiana with my husband and 9 year old daughter. I am originally from Oberlin Ohio (near Cleveland). I came to Indiana to attend college at Indiana University. I recently graduated. I am a stay at home mom. I love to cook and learn new recipes. All of the jobs I have had in the past have been related to food. I learned a lot about food while working with the chef/owner of a gourmet restaurant/catering business. When I was in high school I began working there as a dishwasher and then steadily moved up learning every aspect of the business. I was only 16 and she would leave me in charge which was really fun. I loved that job. Since I moved to Indiana and no longer work, but my family benefits daily with good meals, and I'm sure they're loving that. My other interests include swimming, shopping & playing with my dogs.Right now, I'm 7 months pregnant with my second daughter. I am very interested in healthy eating. I like lots of variety too. I wanted to find a website that offers recipes along with the nutritional info so I can keep track. I hope this site will help.
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