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Chicken Paprikash and Dumplings Recipe

Chicken Paprikash and Dumplings Recipe

If you’ve been searching for a dish that feels like a warm hug, look no further than Chicken Paprikash. This classic Hungarian dish features tender chicken bathed in a comforting sauce made with sweet Hungarian paprika, combined beautifully with soft dumplings. It embodies the essence of home-cooked meals—simple yet satisfying, full of flavors that transport your taste buds across continents.
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Prep Time: 30 minutes
Cook Time: 1 hour
Course: Main Course
Cuisine: Hungarian
Keyword: Chicken Paprikash and Dumplings Recipe
Servings: 6
Calories: 540kcal
Author: Rebecca Novak

Equipment

  • Deep skillet
  •  slotted spoon
  • Mixing Bowls
  • 9x13 baking pan
  • Pasta Pot

Ingredients

  • Here’s what you’ll need to make this delightful Chicken Paprikash with Dumplings. Don’t worry; I’ve made a few tweaks to freshen up the ingredients list.

Chicken Paprikash

  • - 2 medium yellow onions peeled & thinly sliced
  • - 8 chicken thighs skinless
  • - 7 chicken drumsticks skinless
  • - ½ cup all-purpose flour
  • - ¼ teaspoon garlic powder
  • - ⅓ teaspoon Hungarian paprika
  • - ⅛ teaspoon salt
  • - ⅛ teaspoon black pepper
  • - 2 tablespoons olive oil and extra, as needed
  • - 1 tablespoon tomato paste for added richness
  • - 1 ½ cups chicken stock
  • - 1 tablespoon Hungarian paprika
  • - 1 teaspoon corn starch
  • - 8 ounces sour cream low-fat works but won’t be as creamy

Dumplings

  • - 6 eggs beaten
  • - 4 cups all-purpose flour
  • - 1 cup water
  • - 2 teaspoons salt
  • - Water for boiling the dumplings
  • - 1 teaspoon salt for boiling water
  • - Optional: chopped fresh parsley for garnish

Instructions

Step 1: Prepare Your Onions

  • Start by peeling and thinly slicing the onions. Set them aside. These will be the base for our flavorful sauce.

Step 2: Season the Chicken

  • In a shallow dish, combine the flour, garlic powder, ⅓ teaspoon of paprika, and the salt and pepper. This seasoned flour will help create a delicious crust on the chicken. Meanwhile, pat your chicken pieces dry with paper towels. It helps achieve that golden surface when browning.

Step 3: Dredge the Chicken

  • Now, set up your assembly line: the chicken, then the seasoned flour. Dredge each piece of chicken in the flour on both sides. Make sure you give them a good coating, then place the floured chicken in a 9x13 pan.

Step 4: Sauté the Onions

  • Heat the olive oil in a deep skillet over medium-high heat. Once the oil is shimmering, add the sliced onions. Sauté them for about six minutes, stirring occasionally, until they become soft and translucent.

Step 5: Brown the Chicken

  • Now for the fun part! Add the floured chicken to the skillet with the onions. Brown the chicken pieces for about 7-10 minutes, ensuring they’re golden on both sides. If necessary, brown the chicken in batches rather than overcrowding the pan.

Step 6: Make the Paprikash Gravy

  • While your chicken is browning, whisk together one tablespoon of paprika with the chicken stock in a separate bowl. Once the chicken is nicely browned, pour the seasoned stock over the chicken and onions in the skillet. Lower the heat to medium, cover the pan, and let it simmer for at least 25 minutes (or up to 40 minutes if you want super tender chicken). Be sure to check back and spoon some gravy over the chicken occasionally.

Step 7: Prepare the Dumpling Batter

  • While the chicken simmers, fill a large pot with hot water. Sprinkle in a teaspoon of salt, cover it, and heat it on high. In a medium mixing bowl, use a whisk or fork to beat the eggs well. Then add the flour, water, and remaining two teaspoons of salt, mixing until just combined. Avoid overmixing!

Step 8: Boil the Dumplings

  • Once the water is boiling, reveal the pot of water. Use two regular teaspoons to scoop out a portion of batter and scrape it into the boiling water. Make sure the dumplings don’t touch each other while cooking. This may take a few batches, depending on the size of your pot.

Step 9: Cook the Dumplings

  • Let the dumplings cook for 3-5 minutes. They will float when almost done. Once they float, wait a couple more minutes before cutting one in half to tell if it’s cooked through. Adjust the cooking time if necessary—everyone has their preference!

Step 10: Remove and Keep Warm

  • Using a slotted spoon, carefully remove the dumplings from the water and let them drain before moving them to a clean 9x13 pan. Cover them loosely with foil to keep them warm as you continue cooking the remaining batches.

Step 11: Final Touches

  • Once the chicken is tender and cooked through, carefully add dollops of sour cream around the skillet, stirring them in gently. For thicker gravy, whisk a tablespoon of corn starch with a couple of spoonfuls of gravy in a cup. Then, add this mixture back into the skillet and stir to combine. Adjust the seasoning with salt and pepper to taste.

Step 12: Serve It Up!

  • To serve, place a hearty portion of dumplings on each plate, then top with the chicken and generous ladles of gravy. If you want to add a pop of color, sprinkle some chopped fresh parsley on top.

Notes

- Quality of Paprika: Use good-quality Hungarian paprika for the best flavor.
- Skillet Size: Use a large enough skillet to comfortably fit the chicken, avoiding overcrowding for even cooking.
- Dumpling Size: Adjust the size of the dumplings for your preference; smaller ones cook faster!
- Sour Cream Temperature: Let the sour cream warm slightly before adding to avoid curdling.
- Leftover Gravy: If you have leftover gravy, it's great as a sauce for other dishes.

Nutrition

Calories: 540kcal
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