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My Grandmother’s Hungarian Chicken Paprikash Recipe

by cherly September 2, 2022

This Hungarian Chicken Paprikash is a very comforting dish with dumplings and pieces of chicken in a flavor-packed broth. This dish is a no-fuss to make. Creamy, delightful, and the perfect meal to warm you up during the cold days.

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Ingredients

1 whole cut-up chicken (skin intact)

1 Vidalia onion, chopped

3 tablespoons vegetable oil

3 chicken bullion cubes (or more to taste; 1 per c. of water added)

2 tablespoons sweet paprika

ADD THESE LATER TO THE BROTH:

4 tablespoons flour (or more to thicken if you like)

1 pt sour cream

3 teaspoons Lawry’s seasoning salt (optional, but adds flavor!)

1/2 pt water

DUMPLINGS:

6 cups all-purpose flour

3 cups water

1 teaspoon salt

4 eggs

How to make My Grandmother’s Hungarian Chicken Paprikash

Step 1: In a big pot, place the oil along with the chopped onion. Put the lid on and cook over medium/high heat until the onion is translucent. Take the pot off the heat, add the paprika to the onion, and mix well.

Step 2: In the pot, add the chicken and cook until a little bit browned. I bought a whole chicken, slice it into pieces, and made sure that the skin is intact.

Step 3: Pour water into the pot enough to cover the chicken. Bring to a boil. Add the chicken bullion cubes and Lawry’s seasoning salt. Put the lid on and simmer for about 25 minutes if using a regular pot or 15 to 20 minutes if making in a pressure cooker.

Step 4: In the meantime, whisk the sour cream, water, and flour using a hand mixer or Kitchen-Aid mixer until smooth. Set aside.

Step 5: To a colander, transfer the chicken pieces when done. Into the broth, gradually add the sour cream mixture, stirring constantly until blended. If desired, you can de-bone the chicken or just leave them intact.

Step 6: To make the dumplings, bring a large pot of water to a boil. Beat the eggs, water, flour, and salt in a mixer until you have a soupy dough. Into the water, scrape the dough a spoonful at a time. Cook for about 7 minutes until the dumplings rise to the surface,

Step 7: To serve, place the dumplings into serving bowls. Pour the sauce over and top with the whole piece of de-boned chicken. Enjoy!

My Grandmother’s Hungarian Chicken Paprikash Recipe

cherly This Hungarian Chicken Paprikash is a very comforting dish with dumplings and pieces of chicken in a flavor-packed broth. This dish is a no-fuss to make. Creamy, delightful, and the… General Recipes My Grandmother’s Hungarian Chicken Paprikash Recipe European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 whole cut-up chicken (skin intact)
  • 1 Vidalia onion, chopped
  • 3 tablespoons vegetable oil
  • 3 chicken bullion cubes (or more to taste; 1 per c. of water added)
  • 2 tablespoons sweet paprika
  • ADD THESE LATER TO THE BROTH:
  • 4 tablespoons flour (or more to thicken if you like)
  • 1 pt sour cream
  • 3 teaspoons Lawry’s seasoning salt (optional, but adds flavor!)
  • 1/2 pt water
  • DUMPLINGS:
  • 6 cups all-purpose flour
  • 3 cups water
  • 1 teaspoon salt
  • 4 eggs

Instructions

Step 1: In a big pot, place the oil along with the chopped onion. Put the lid on and cook over medium/high heat until the onion is translucent. Take the pot off the heat, add the paprika to the onion, and mix well.

Step 2: In the pot, add the chicken and cook until a little bit browned. I bought a whole chicken, slice it into pieces, and made sure that the skin is intact.

Step 3: Pour water into the pot enough to cover the chicken. Bring to a boil. Add the chicken bullion cubes and Lawry’s seasoning salt. Put the lid on and simmer for about 25 minutes if using a regular pot or 15 to 20 minutes if making in a pressure cooker.

Step 4: In the meantime, whisk the sour cream, water, and flour using a hand mixer or Kitchen-Aid mixer until smooth. Set aside.

Step 5: To a colander, transfer the chicken pieces when done. Into the broth, gradually add the sour cream mixture, stirring constantly until blended. If desired, you can de-bone the chicken or just leave them intact.

Step 6: To make the dumplings, bring a large pot of water to a boil. Beat the eggs, water, flour, and salt in a mixer until you have a soupy dough. Into the water, scrape the dough a spoonful at a time. Cook for about 7 minutes until the dumplings rise to the surface,

Step 7: To serve, place the dumplings into serving bowls. Pour the sauce over and top with the whole piece of de-boned chicken. Enjoy!

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

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