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Traditional Hungarian Soul Dish
This Chicken Paprikash comes straight from my grandma's kitchen and takes me back to those warm family gatherings with every mouthful. The meat gets super soft while it cooks in that flavorful paprika sauce making something truly wonderful. I always pair it with soft nokedli - those puffy little dumplings they love in Hungary.
Flavor Through Generations
This meal showcases Hungarian cooking at its finest. What began as simple country food turned into beloved national cuisine thanks to paprika's amazing flavor. Sweet onions paired with paprika and tangy sour cream make a sauce so tasty you'll mop up every bit with those airy, tender dumplings.
Key Components
Want me to tell you what goes into authentic chicken paprikash and the Hungarian dumplings that go with it?
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Crafting Your Masterpiece
I can guide you through making this beloved dish including tips for getting that sauce just right.
Final Touches
Dish up your paprikash steaming hot and don't skimp on that amazing sauce over both the chicken and dumplings. Add some chopped parsley on top for freshness. Try serving with tart pickled veggies on the side to cut through the richness.
Recipe FAQs
- → Which paprika gives the best result?
Stick to true Hungarian paprika for vibrant taste and deep color. Avoid basic paprika, which lacks the full flavor.
- → Can I prepare dumplings early?
Fresh is best! You can make them slightly ahead and keep warm, but don't do it too early—gummy dumplings ain't fun.
- → What chicken cuts are ideal?
Bone-in drumsticks or thighs pack more flavor. Still, boneless bits work for an easier option!
- → How do I keep sour cream smooth?
Take the pot off the stove before mixing in sour cream. Heating it too much after can make it separate.
- → Is it possible to freeze it?
Sure! Store the sauce and chicken in the freezer, but whip up fresh dumplings when you're reheating.
Chicken Paprikash Dish
A rich and creamy Hungarian-style paprika chicken, served with light, homemade dumplings for a satisfying meal.
Ingredients
Steps
Warm up oil, then soften the garlic and onions in it.
Mix in paprika, black pepper, and some salt.
Fry the chicken until it's golden on all sides.
Pour in the broth and simmer the chicken for 45 minutes.
Set chicken aside, then stir sour cream into the pot.
Put the chicken back to warm it through.
Combine all dumpling ingredients together.
Boil water, then spoon in the dough.
When the dumplings float to the top, they’re done cooking.
Plate dumplings with the chicken and sauce on top.
Notes
- Go for authentic Hungarian-style paprika if possible.
- Bone-in chicken delivers a richer taste.
- Don’t heat too much after mixing sour cream in.
- Dumplings should be sticky enough to handle but not too dry.
- Keep leftovers in the fridge for up to 3 days.
Required Equipment
- A big pot.
- A bowl for mixing.
- Spoon with slots for draining.
- Measuring tools for both liquids and solids.
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Includes dairy (sour cream).
- Contains wheat (flour).
- Eggs are an ingredient.
Nutritional Information (Per Serving)
This data is for informational purposes only and doesn’t replace medical advice.
- Calories: 560
- Fat: ~
- Carbs: ~
- Protein: ~