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hungarian chicken paprikash

Cozy Up with Hungarian Chicken Paprikash for Comforting Flavor

Hungarian Chicken Paprikash is a delightful celebration of comfort food with tender chicken and rich flavors.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Hungarian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 whole Cut-Up Chicken (Skin Intact) Boneless chicken thighs can be a convenient alternative.
For the Cooking Base
  • 2 tablespoons Vegetable Oil Substitute with olive oil or butter if desired.
  • 1 cup Vidalia Onion, Chopped Any sweet onion will work beautifully.
  • 2 tablespoons Sweet Paprika Hungarian paprika adds the authentic touch.
  • 2 cubes Chicken Bouillon Adjust based on your salt preference.
  • 4 cups Water Consider chicken broth for richer flavor.
For the Creamy Sauce
  • 1 cup Sour Cream Greek yogurt can lighten it up without sacrificing taste.
  • 2 tablespoons Flour Cornstarch is a great gluten-free alternative.
  • 1 teaspoon Lawry’s Seasoning Salt (Optional) Feel free to omit for lower sodium.
For the Dumplings
  • 2 large Eggs Essential for giving the dumplings structure.
  • 1 cup All-Purpose Flour Swap for gluten-free flour if required.
  • 1 teaspoon Salt Adjusting to taste can enhance your dish.

Equipment

  • Large pot
  • Dutch oven
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped Vidalia onion and sauté for about 5-7 minutes until translucent.
  2. Add the whole cut-up chicken to the pot, skin side down. Brown on all sides for about 8-10 minutes. Remove briefly.
  3. Return the browned chicken to the pot with 2 tablespoons of sweet paprika and 2 chicken bouillon cubes. Pour in 4 cups of water and stir well. Bring to a gentle simmer.
  4. Reduce heat to low, cover the pot, and cook for about 30-40 minutes until the chicken is tender.
  5. In a mixing bowl, crack 2 eggs and whisk lightly. Add 1 cup of all-purpose flour and a pinch of salt; mix until thick and sticky.
  6. Once the chicken is tender, drop spoonfuls of dumpling batter into the simmering broth. Cover and cook for an additional 10-15 minutes.
  7. Turn off the heat and stir in 1 cup of sour cream to create a creamy sauce. Mix until combined and adjust seasoning.

Notes

Store leftovers in an airtight container for up to 3 days. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.