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.
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!
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!
