Name: Hungarian Chicken Paprikash Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Hungarian
Ingredients: 3 tablespoons vegetable oil; 1 Vidalia onion, chopped; 1 whole chicken, cut up with skin intact; 2 tablespoons sweet paprika; 3 chicken bouillon cubes (or more to taste); 1/2 pint water (to add later to broth); 1 pint sour cream (to add later to broth); 4 tablespoons flour (or more for thickening, to add later); 3 teaspoons Lawry’s seasoning salt (optional); 4 eggs; 3 cups water; 6 cups all-purpose flour; 1 teaspoon salt

Ingredients

3 tablespoons vegetable oil

1 Vidalia onion, chopped

1 whole cut-up chicken (skin intact)

2 tablespoons sweet paprika

3 chicken bouillon cubes (or more to taste; roughly 1 per cup of water)

1 pint sour cream

1/2 pint water

4 tablespoons flour (or more to thicken if desired)

3 teaspoons Lawry’s seasoning salt (optional)

For the dumplings:

4 eggs

3 cups water

6 cups all-purpose flour

1 teaspoon salt

Instructions

Step 1: Heat the vegetable oil in a large pot over medium-high heat. Add the chopped onion and cook until translucent but not browned, about 5 minutes. Remove from heat and stir in the sweet paprika until well blended.

Step 2: Add the chicken pieces to the pot and brown them slightly in batches if necessary, adding more oil if needed. Ensure the skin is intact as it adds flavor.

Step 3: Pour enough water into the pot to almost cover the chicken. Bring to a boil, then add the chicken bouillon cubes and Lawry’s seasoning salt if using. Cover and simmer for 25 minutes in a regular pot or 15-20 minutes in a pressure cooker, until the chicken is cooked through.

Step 4: While the chicken simmers, whisk together the sour cream, 1/2 pint water, and flour until smooth using a hand mixer or stand mixer. Set aside.

Step 5: Once the chicken is done, remove the pieces to a colander to cool slightly. Gradually stir the sour cream mixture into the broth a little at a time, mixing constantly to create a smooth sauce.

Step 6: Prepare the dumplings by bringing a large pot of water to a boil. In a mixer, combine eggs, water, flour, and salt to form a thin batter. Using a spoon dipped in boiling water, drop spoonfuls of the batter into the boiling water. Cook dumplings for about 7 minutes, until they rise to the surface. Drain and rinse.

Step 7: Optionally, you can de-bone the chicken and return the meat to the sauce. Serve the creamy paprikash sauce over dumplings with chicken pieces on the side or incorporated in the sauce, according to your preference.

Step 8: Enjoy the comforting flavors of this traditional Hungarian dish that brings nostalgic warmth to your meal.

Tips & Variations

Use skin-on chicken pieces to maximize flavor and richness in the sauce.

Lawry’s seasoning salt is optional but adds a unique depth—try it if you can find it.

To thicken the sauce further, add more flour mixed with a small amount of water before combining with the broth.

If you prefer lighter dumplings, reduce the recipe by half or prepare them in batches.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the sauce. For longer storage, freeze the chicken and sauce separately from the dumplings for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken thighs or breasts instead of a whole chicken?

Yes, you can substitute chicken thighs or breasts. Thighs with skin on are preferable for flavor, but adjust cooking time accordingly to ensure the chicken is fully cooked.

How do I prevent the sour cream sauce from curdling?

Temper the sour cream mixture by slowly adding some hot broth into it before mixing it back into the pot. Stir constantly and avoid boiling the sauce once the sour cream is added to keep it smooth.