Chicken Paprikash with Dumplings

Dive into the heart of Hungarian cuisine with chicken paprikash with dumplings! 

A rich, creamy paprika-infused sauce smothers juicy chicken. And those pillowy dumplings? They’re the perfect vessel for soaking up that heavenly sauce.

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It’s the ultimate comfort food dish and is rustic, hearty, and soul-satisfying.

But wait, it gets even better… you whip it up with pantry staples!

Why You’ll Love This Chicken Paprikash with Dumplings

Comforting Classic: This traditional Hungarian dish is a comforting classic that will warm your heart and soul!

Winter Warmer: Chicken paprikash is super hearty and filling. It’s perfect for cold winter nights and cozy family gatherings. 

Simple Ingredients: Made with basic kitchen staples, you probably already have everything you need. 

Signature Sauce: Creamy, tangy sour cream meets the sweet warmth of paprika, creating a velvety sauce that’s soul-warming!

Ingredients

• Boneless, Skinless Chicken Thighs: They’re trimmed and cut into bite-sized pieces for quick cooking.
  
• Olive Oil: For browning the chicken.
  
• Hungarian Sweet Paprika: The key ingredient! It gives this dish its signature taste and vibrant color.
  
• Onion Powder, Salt, and Black Pepper: This trio of seasonings enhances the natural flavors of the chicken and sauce. 
  
• Chicken Broth: For creating a rich and flavorful sauce.
  
• All-Purpose Flour: To thicken the sauce and create those also pillowy dumplings.
  
• Sour Cream: It takes the sauce to the next level! It adds a tangy, creamy element.
  
• Eggs: For binding the dumpling dough.

How to Make Chicken Paprikash with Dumplings

Cooking this dish is a labor of love, but it’s SO worth it. 

1. Boil the water. Bring a large pot of water to a boil for the dumplings.

2. Prep the chicken. In the meantime, trim any excess fat from the chicken thighs and cut them into bite-sized pieces. In a large pan over medium-high heat, heat olive oil and cook the chicken, about 6-10 minutes.

3. Build the sauce. Sprinkle the paprika, onion powder, salt, and pepper over the chicken. Pour in the chicken broth and stir. Bring to a boil, then reduce the heat to a simmer. Cover the pan and cook for about 25 minutes.

4. Prepare the thickener. In a small bowl, whisk together the water, flour, and sour cream. Set aside.

5. Make the dumplings. Mix the eggs, flour, water, and salt in a large mixing bowl to form a thick, somewhat dry dough. 

6. Cook the dumplings. Lower the pot with boiling water to a gentle simmer. Slice a small portion of the dough into the simmering water. Repeat. Stir occasionally, and cook for about 5-6 minutes.

7. Increase the heat. Increase the heat and boil the dumplings for an additional 5-6 minutes.

8. Finish the sauce. Ladle a small amount of the hot paprika sauce into the sour cream mixture, stirring constantly. When smooth, gradually pour it back into the pan with the chicken. Stir and bring to a gentle boil. Continue to stir occasionally until it thickens to your desired consistency.

9. Serve. Drain the water from the cooked dumplings. Serve the chicken paprikash and its sauce over the dumplings. Enjoy.

Tips for the Best Chicken Paprikash with Dumplings

This meal is so comforting and satisfying, especially on chilly nights. Making it is a bit of a feat, but these tips will help:

• Choose the best chicken. Boneless, skinless chicken thighs are ideal. But you can also use bone-in chicken pieces or chicken breasts cut into bite-sized chunks.
  
• No sweet paprika? If you can’t find Hungarian sweet paprika, you can use regular paprika or smoked paprika.
  
• Go the fresh route. Instead of onion powder, use 1-2 finely diced yellow onions sautéed until golden brown before adding the chicken.
  
• Vary up the dumplings. For a slightly different dumpling texture, you can add 4 teaspoons of baking powder to the dough. You can also make smaller dumplings by using a teaspoon to scoop and scrape the batter into the boiling water.
  
• Give it a finishing touch. Sprinkle the finished dish with 3 tablespoons of chopped parsley for a burst of freshness.
  
• Make it a feast. Chicken paprikash is traditionally served over dumplings. However, you can also serve it over egg noodles, rice, or even mashed potatoes.

How to Store

Chicken paprikash is great for freezing and reheating. You can also store it in the fridge and enjoy it tomorrow for lunch.

To Store: Place the chicken paprikash and dumplings in separate air-tight containers. Refrigerate for up to 3-4 days.

To Freeze: Transfer the chicken paprikash and dumplings into separate freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating and serving.

To Reheat: Warm the chicken paprikash in a saucepan over medium heat, stirring occasionally. Heat the dumplings separately in the microwave or by briefly steaming them.

Chicken Paprikash with Dumplings

Course: Main CourseCuisine: Hungarian

Servings

6

servings

Prep time

25

minutes

Cooking time

45

minutes

Calories

693

kcal

Treat yourself to this tasty chicken paprikash with dumplings! It’s a savory, hearty meal that celebrates Hungarian cuisine.

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Ingredients

• For the chicken and sauce:

• 1 1/2 pounds boneless, skinless chicken thighs

• 1-2 tablespoons olive oil

• 4 tablespoons Hungarian sweet paprika

• 3 tablespoons onion powder

• 2 teaspoons salt

• 1/4 teaspoon black pepper

• 4 cups chicken broth

• 2 1/4 cups water

• 3/4 cup all-purpose flour

• 1 1/4 cup sour cream

• For the dumplings:

• 6 eggs

• 4 cups all-purpose flour

• 1 1/2 cups water

• 1/2 teaspoon salt

Instructions

• Bring a large pot of water to a boil for the dumplings.
• Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Heat the olive oil in a large pan over medium-high heat and cook the chicken until browned, about 6-10 minutes.
• Sprinkle the paprika, onion powder, salt, and pepper over the chicken. Pour in the chicken broth, stirring everything together. Allow the mixture to come to a boil, then reduce the heat to a simmer. Cover the pan and let it cook for about 25 minutes.
• In a small bowl, whisk together the water, flour, and sour cream until the mixture is smooth and free of lumps. Set this mixture aside.
• While the chicken simmers, mix the eggs, flour, water, and salt in a large mixing bowl to form a thick, somewhat dry dough. If the dough is too sticky, gradually add more flour until it reaches the right consistency.
• Lower the heat under the boiling water to a gentle simmer. Tilt the bowl of dough so that the dough rests at the edge. Using a butter knife, slice small portions of dough into the simmering water. Repeat until all the dough is used. Stir occasionally, and cook the dumplings for about 5-6 minutes.
• Increase the heat and boil the dumplings for an additional 5-6 minutes.
• After the chicken has finished simmering, ladle a small amount of the hot paprika sauce into the sour cream mixture, stirring constantly to temper it and prevent curdling. When smooth, gradually pour it back into the pan with the chicken. Stir the sauce thoroughly and bring it to a gentle boil, continuing to stir occasionally until it thickens to your desired consistency.
• Drain the water from the cooked dumplings. Serve the chicken paprikash and its sauce over the dumplings. Enjoy!

Notes

• Thickening trick. Tempering the sour cream mixture with a little hot paprika sauce before adding it to the pot helps prevent curdling and ensures a smooth, creamy sauce.

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