Authentic Hungarian Chicken Paprikash with Homemade Dumplings
Experience the rich and comforting flavors of traditional Hungarian Chicken Paprikash with this updated recipe that has been cherished in my family for generations. This dish features tender boneless chicken simmered in a savory paprika-infused sauce, paired with light and fluffy homemade dumplings. While bone-in chicken is the classic choice, I have adapted this recipe to use boneless chicken breasts for added convenience without sacrificing that beloved deep taste. Perfect for gatherings or as a hearty weeknight meal, this recipe will transport you to Hungary with every bite.
N/A
Servings
400
Calories
14
Ingredients
Ingredients
boneless skinless chicken breasts
1.5 lbs (cut into bite-sized pieces)
oil
1-2 tablespoons (for browning chicken)
Hungarian sweet paprika
4 tablespoons (preferably sweet; you can substitute 1 tablespoon with half-sharp paprika)
onion powder
3 tablespoons
salt
2 teaspoons
pepper
1/4 teaspoon
chicken broth
32 ounces
sour cream
10 ounces
water (for chicken sauce mixture)
2 1/4 cups
flour (for chicken sauce mixture)
3/4 cup
flour (for dumplings)
4 cups
eggs
6 (lightly beaten)
water (for dumplings)
1 1/2 cups
salt (for dumplings)
1/2 teaspoon
Instructions
1
Start by bringing a large pot of water to a boil for the dumplings. Meanwhile, prepare the chicken.
2
De-fat and tenderize the boneless chicken breasts, then cut them into bite-sized pieces.
3
In a large pan, heat the oil over medium-high heat. Add the chicken pieces and brown them for about 6-10 minutes, stirring occasionally.
4
Once browned, add the paprika, onion powder, salt, pepper, and chicken broth to the pan. Stir to combine, then bring the mixture to a boil.
5
Reduce the heat to a simmer, cover the pan, and let the chicken cook for 25 minutes.
6
In a separate container with a lid, mix the flour, water, and sour cream to create a smooth mixture. Shake vigorously to eliminate lumps and set aside.
7
In a large mixing bowl, combine the ingredients for the dumplings: beaten eggs, flour, water, and salt. Mix until you achieve a thick, dough-like consistency. If it feels too gooey, gradually add more flour until the desired texture is reached.
8
Once your water is boiling, reduce the heat to low. Hold the mixing bowl at an angle and use a dull knife to slice off small blobs of the dumpling dough into the boiling water. Continue this until all the dough is used; this should take about 3-5 minutes. Dip your knife into the boiling water occasionally to prevent sticking.
9
Increase the heat and boil the dumplings for an additional 5-6 minutes until they are cooked through.
10
While the dumplings are boiling, check on your chicken and sauce. Using a spoon, take a few spoonfuls of the chicken sauce and mix it into the reserved sour cream mixture to temper it. Seal the container and shake until fully blended, ensuring no lumps remain.
11
Stir the sour cream mixture back into the chicken pan, mixing until combined. Bring the sauce to a gentle boil, stirring occasionally, until it thickens to your liking.
12
Once the dumplings are done, drain them and serve them on plates, topped with the chicken and sauce for a perfect presentation.
Nutrition Information
20g
Fat
35g
Carbs
19
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Hungarian Chicken Paprikash?
It is a traditional Hungarian comfort food featuring tender chicken pieces simmered in a savory, creamy paprika-infused sauce, usually served with dumplings.
What makes this specific Paprikash recipe unique?
This recipe is a cherished family version that uses boneless chicken breasts for convenience while maintaining the deep, authentic flavor of traditional versions.
Which type of paprika should I use?
Hungarian sweet paprika is highly recommended. You can also substitute one tablespoon with half-sharp paprika if you prefer a bit of heat.
Can I use bone-in chicken instead of boneless?
Yes, bone-in chicken is the classic choice and can be used, though this specific recipe is optimized for boneless chicken breasts.
How should I prepare the chicken breasts?
The chicken should be de-fatted, tenderized, and then cut into bite-sized pieces before cooking.
How long does it take to brown the chicken?
The chicken pieces should be browned in oil over medium-high heat for approximately 6 to 10 minutes.
How long does the chicken simmer in the sauce?
Once the spices and broth are added, the chicken should simmer covered for 25 minutes.
What are the ingredients for the homemade dumplings?
The dumplings are made using 4 cups of flour, 6 lightly beaten eggs, 1.5 cups of water, and half a teaspoon of salt.
How do I know if the dumpling dough is the right consistency?
The dough should be thick. If it feels too gooey, you should gradually add more flour until it reaches a dough-like texture.
What is the technique for forming the dumplings?
Hold the mixing bowl at an angle and use a dull knife to slice off small blobs of dough directly into the boiling water.
How long do the dumplings take to cook?
After all the dough is in the water, boil the dumplings for an additional 5 to 6 minutes until they are cooked through.
How do I prevent the dumpling dough from sticking to the knife?
You should occasionally dip your knife into the boiling water while slicing the dough to prevent sticking.
How do I make the sauce creamy?
A mixture of 10 ounces of sour cream, 3/4 cup of flour, and 2.25 cups of water is used to thicken and cream the sauce.
What is the best way to mix the sour cream and flour?
Combine the sour cream, flour, and water in a sealed container and shake it vigorously to eliminate any lumps.
What does it mean to temper the sour cream?
Tempering involves mixing a few spoonfuls of the hot chicken sauce into the cold sour cream mixture before adding it to the pan to prevent curdling.
How many calories are in a serving of this dish?
This Chicken Paprikash recipe contains approximately 400 calories per serving.
What is the protein content of this recipe?
There are 19 grams of protein per serving in this dish.
How much fat is in this Hungarian Chicken Paprikash?
There are 20 grams of fat per serving.
What is the carbohydrate count?
Each serving contains approximately 35 grams of carbohydrates.
Does this recipe use fresh onions?
This specific family recipe uses 3 tablespoons of onion powder instead of fresh onions for seasoning.
How much chicken broth is required?
The recipe calls for 32 ounces of chicken broth.
Is this recipe considered comfort food?
Yes, it is tagged as a classic comfort food and a hearty one-dish meal.
How many ingredients are in this recipe in total?
There are 14 ingredients required to make both the chicken and the dumplings.
What is the purpose of the oil in the recipe?
The oil is used at the beginning of the process to brown the chicken pieces over medium-high heat.
Can I substitute the sour cream?
While sour cream is traditional for the authentic tangy flavor, some people use heavy cream, though the taste will vary.
How do I thicken the final sauce?
After adding the tempered sour cream mixture, bring the sauce to a gentle boil and stir until it thickens to your liking.
How should the final dish be served?
The drained dumplings should be placed on a plate and topped generously with the chicken and the thick paprika sauce.
Is this recipe suitable for weeknight meals?
Yes, the use of boneless chicken makes it convenient enough for a hearty weeknight dinner.
How much salt is used in the dumplings?
The dumpling dough requires 1/2 teaspoon of salt.
What are the primary seasonings for the chicken?
The main seasonings are Hungarian sweet paprika, onion powder, salt, and pepper.