Chicken Paprikash is a classic Hungarian dish that has found its way into kitchens around the world. Known for its rich, creamy sauce and tender chicken, this dish is a comforting staple that brings warmth and flavor to any meal. The blend of paprika, a key ingredient, gives it a distinct and vibrant flavor, making it a must-try for those looking to explore traditional Hungarian cuisine.

This recipe is a must-try because it perfectly balances simplicity and flavor. The combination of succulent chicken, hearty dumplings, and a creamy, paprika-infused sauce creates a dish that’s both satisfying and delicious. Whether you’re an experienced cook or a kitchen novice, Chicken Paprikash offers a delightful culinary experience that will impress your family and friends.

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Ingredients List

For the sauce, you’ll need the following ingredients: ¼ cup of butter, 1 ½ pounds of bone-in chicken pieces with skin, 1 medium onion (chopped), 1 ½ cups of water, 1 tablespoon of paprika, 1 teaspoon of ground black pepper, ½ teaspoon of salt, 1 cup of sour cream, and 2 tablespoons of all-purpose flour.

To make the dumplings, gather 2 1/2 cups of all-purpose flour, 1/2 cup of water, 3 large eggs (beaten), and 2 teaspoons of salt. These ingredients come together to create a hearty and flavorful meal that’s sure to satisfy.

Step-by-Step Instructions

Start the Sauce

Begin by melting the butter in a large skillet over medium-high heat. Once the butter is melted and bubbling, add the chicken pieces. Cook the chicken until each side is lightly browned, which should take approximately 3 to 5 minutes per side. The browning process adds a rich depth of flavor to the chicken and forms the base for the sauce.

Next, incorporate the chopped onion into the skillet. Cook the onion until it becomes translucent, about 5 to 8 minutes. The onions should be soft and aromatic, adding sweetness to the dish.

Pour in the water, and season the mixture with paprika, ground black pepper, and salt. Stir well to combine, ensuring the spices are evenly distributed. Continue to cook the chicken, allowing the flavors to meld together. The chicken is thoroughly cooked when it is no longer pink at the bone and the juices run clear, which should take about 10 to 15 more minutes. To ensure doneness, check that the internal temperature near the bone reaches at least 165°F (74°C). Once cooked, remove the chicken from the skillet and keep it warm.

Make the Dumplings

While the chicken is cooking, bring a large pot of water to a rolling boil over high heat. In a large bowl, combine the water, beaten eggs, and salt. Gradually mix in the flour to create a stiff batter. The batter should be thick enough to hold its shape but still pliable.

Using two spoons, scoop up small portions of batter and scrape them into the boiling water. Continue this process until several dumplings are cooking simultaneously. Cook the dumplings until they rise to the surface, which takes about 10 minutes. This floating indicates that the dumplings are cooked through. Remove them with a slotted spoon and drain in a colander. Rinse the dumplings with warm water and drain again to remove any excess starch. Repeat this process for the remaining batter.

Finish the Sauce

In a small bowl, mix the sour cream and flour until smooth. This mixture will help thicken the sauce and add a creamy texture. Gradually add this mixture to the skillet, stirring slowly to integrate it with the sauce. Bring the sauce to a boil, continuing to stir constantly. This process should take about 2 to 3 minutes, and the sauce will thicken beautifully.

Once the sauce is ready, gently fold the dumplings into the skillet, ensuring they are well coated with the sauce. Heat everything through for another 2 to 3 minutes, allowing the flavors to meld together. Serve the dumplings, sauce, and chicken on plates, ensuring each serving has an ample amount of both sauce and chicken. This final step brings the dish together, creating a harmonious blend of flavors and textures.

Recipe Tips

Best practices for perfectly browned chicken: Ensure the skillet is hot before adding the chicken, and do not overcrowd the pan to achieve a nice, even browning.
Tips for making light and fluffy dumplings: Be sure not to overmix the batter and use a light hand when forming the dumplings to keep them airy.
How to avoid common mistakes in thickening the sauce: Gradually add the sour cream mixture to the skillet while continuously stirring to prevent lumps and ensure a smooth sauce.

What to Serve With This Recipe

Chicken Paprikash pairs beautifully with a variety of side dishes. Serve it with a fresh green salad or steamed vegetables for a light and balanced meal. Mashed potatoes or rice also make excellent accompaniments, soaking up the delicious sauce.

For beverages, consider a crisp white wine such as a Sauvignon Blanc or a light beer to complement the rich flavors of the dish. If you prefer non-alcoholic options, a sparkling water with a splash of lemon can be refreshing.

For those who enjoy variety, try adding a dollop of sour cream or a sprinkle of fresh parsley on top of the dish to enhance the flavors and presentation.

Frequently Asked Questions

Can I use boneless chicken for this recipe? Yes, boneless chicken can be used, but bone-in pieces add more flavor to the sauce.
How do I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.
Can I freeze the dumplings? Yes, dumplings can be frozen. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat directly from frozen in the sauce.

Chicken Paprikash is a delightful dish that brings together rich flavors and comforting textures. We encourage you to try this recipe and share it with your loved ones. Your kitchen will be filled with the tantalizing aroma of paprika and simmering chicken, making it a memorable culinary experience. Enjoy the process, and don’t hesitate to experiment with the recipe to make it your own. Happy cooking!

Ingredients

Sauce:

¼ cup butter
1 ½ pounds bone-in chicken pieces, with skin
1 medium onion, chopped
1 ½ cups water
1 tablespoon paprika
1 teaspoon ground black pepper
½ teaspoon salt
1 cup sour cream
2 tablespoons all-purpose flour

Dumplings:

2 1/2 cups all-purpose flour
1/2 cup water
3 large eggs, beaten
2 teaspoons salt

Directions

Begin by melting the butter in a large skillet over medium-high heat. Add the chicken pieces and cook until each side is lightly browned, approximately 3 to 5 minutes per side. Once browned, incorporate the chopped onion, cooking until it becomes translucent, which should take around 5 to 8 minutes.
Pour in the water, and season with paprika, ground black pepper, and salt. Continue to cook until the chicken is thoroughly cooked—no longer pink at the bone, and juices run clear—about 10 to 15 more minutes. The internal temperature near the bone should reach at least 165°F (74°C). Remove the chicken from the skillet and keep it warm.
While the chicken cooks, bring a large pot of water to a rolling boil over high heat. In a large bowl, combine the water, beaten eggs, and salt. Gradually mix in the flour to create a stiff batter. Using two spoons, scoop and scrape small portions of batter into the boiling water. Repeat until several dumplings are cooking simultaneously. Cook until the dumplings rise to the surface, about 10 minutes. Remove them with a slotted spoon and drain in a colander, rinsing with warm water and draining again. Repeat this process for the remaining batter.
In a small bowl, mix the sour cream and flour until smooth. Gradually add this mixture to the skillet, stirring slowly to integrate it with the sauce. Bring the sauce to a boil, continuing to stir constantly until it thickens, which should take about 2 to 3 minutes.
Gently fold the dumplings into the sauce, ensuring they are well coated. Heat everything through for another 2 to 3 minutes. Serve the dumplings, sauce, and chicken on plates, ensuring each serving has an ample amount of both sauce and chicken. Enjoy your homemade Chicken Paprikash!