I have the busiest schedule but during my free time, I make sure to whip this amazing Hungarian Chicken Paprikash up. My family enjoys a big bowl of this so much, so it’s just right for me to serve this once in a while. You can taste the labour of love you poured making this fantastic dish. A simple dish with big flavours perfect for a delicious dinner and on cold nights.
Ingredients
3 tablespoons vegetable oil
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 Vidalia onion, chopped
1 whole cut-up chicken (skin intact)
2 tablespoons sweet paprika
3 chicken bullion cubes (or more to taste; 1 per c. of water added)
ADD LATER TO THE BROTH:
1 pt sour cream
1/2 pt water
4 tablespoons flour (or more to thicken)
3 teaspoons Lawry’s seasoning salt (optional, but adds flavour!)
DUMPLINGS:
4 Eggs
3 cups water
6 cups all-purpose flour
1 teaspoon salt
How to make Hungarian Chicken Paprikash
Step 1: In a big pot (pressure cooker or regular big old pot), add the oil, then the chopped onion. Cook the onion over medium-high heat until translucent. When done, remove from the heat. Add the paprika and stir well.
Step 2: In the pot, add the chicken. Continue to cook until the chicken is slightly brown. Do this in batches, adding small amounts of oil if needed.
Step 3: Pour enough water into the pot to cover the chicken. Bring this to a boil, then add the chicken bullion cubes. If available and desired (for added flavour), add the Lawry’s seasoning salt. Put the lid on and let the mixture simmer for about 25 minutes (if using a regular pot) or 15 to 20 minutes (if using a pressure cooker).
Step 4: In the meantime, whisk the sour cream, water, and flour using a hand mixer or a Kitchen-Aid mixer until smooth. Set aside.
Step 5: Take the pieces of chicken when done and onto a colander to cool. Gradually add the sour cream mixture to the broth, stirring until incorporated.
Step 6: This step is optional, but you can de-bone the chicken if desired or leave the pieces intact.
DUMPLINGS:
Step 7: Bring to a boil a large pot of water. Mix the eggs, water, and flour in a mixer along with salt until you have a soupy dough. Scrape the dough into the water a spoonful at a time once the water is boiling and cook for approximately 7 minutes. The dumplings are done once they rise to the surface. Drain the dumplings when done, then rinse.
Step 8: To serve, add the dumpling to a big bowl and pour the sauce over them. Enjoy with the whole piece of chicken.
Ingredients
- 3 tablespoons vegetable oil
- 1 Vidalia onion, chopped
- 1 whole cut-up chicken (skin intact)
- 2 tablespoons sweet paprika
- 3 chicken bullion cubes (or more to taste; 1 per c. of water added)
- ADD LATER TO THE BROTH:
- 1 pt sour cream
- 1/2 pt water
- 4 tablespoons flour (or more to thicken)
- 3 teaspoons Lawry's seasoning salt (optional, but adds flavour!)
- DUMPLINGS:
- 4 Eggs
- 3 cups water
- 6 cups all-purpose flour
- 1 teaspoon salt
Instructions
Step 1: In a big pot (pressure cooker or regular big old pot), add the oil, then the chopped onion. Cook the onion over medium-high heat until translucent. When done, remove from the heat. Add the paprika and stir well.
Step 2: In the pot, add the chicken. Continue to cook until the chicken is slightly brown. Do this in batches, adding small amounts of oil if needed.
Step 3: Pour enough water into the pot to cover the chicken. Bring this to a boil, then add the chicken bullion cubes. If available and desired (for added flavour), add the Lawry's seasoning salt. Put the lid on and let the mixture simmer for about 25 minutes (if using a regular pot) or 15 to 20 minutes (if using a pressure cooker).
Step 4: In the meantime, whisk the sour cream, water, and flour using a hand mixer or a Kitchen-Aid mixer until smooth. Set aside.
Step 5: Take the pieces of chicken when done and onto a colander to cool. Gradually add the sour cream mixture to the broth, stirring until incorporated.
Step 6: This step is optional, but you can de-bone the chicken if desired or leave the pieces intact.
DUMPLINGS:
Step 7: Bring to a boil a large pot of water. Mix the eggs, water, and flour in a mixer along with salt until you have a soupy dough. Scrape the dough into the water a spoonful at a time once the water is boiling and cook for approximately 7 minutes. The dumplings are done once they rise to the surface. Drain the dumplings when done, then rinse.
Step 8: To serve, add the dumpling to a big bowl and pour the sauce over them. Enjoy with the whole piece of chicken.