hungarian chicken paprikash (chicken and dumplings)

Step 3: Simmer the Chicken

1. Return the browned chicken to the pan.
2. Pour in the chicken broth so that it comes about halfway up the chicken pieces.
3. Cover the pan and simmer over low heat for 35–45 minutes, or until the chicken is fully cooked and tender.

Step 4: Make the Dumplings

1. In a medium bowl, combine the flour, egg, milk, and salt. Mix until a sticky dough forms.
2. Bring a pot of salted water to a gentle boil.
3. Using a spoon, drop small portions of dough into the boiling water.
4. Cook for 8–10 minutes, or until the dumplings float to the surface. Remove with a slotted spoon and set aside.

Step 5: Finish the Sauce

1. In a small bowl, whisk together the sour cream and flour until smooth.
2. Stir a few tablespoons of the hot chicken broth into the sour cream mixture to temper it (this prevents curdling).
3. Slowly pour the mixture into the pan with the chicken.
4. Cook on low heat for 5–7 minutes, stirring gently, until the sauce thickens and becomes creamy.

Step 6: Serve

1. Place a few dumplings on each plate.
2. Spoon the chicken and creamy paprika sauce over the dumplings.
3. Garnish with chopped fresh parsley, if desired.
4. Enjoy your warm, comforting Hungarian Chicken Paprikash!

Tips for the Perfect Paprikash

• Paprika matters: Use authentic Hungarian sweet paprika for the best flavor.
• Dumpling consistency: Dumplings should be soft but not gummy. Adjust flour if needed.
• Optional add-ins: Some people like to add sliced bell peppers or a touch of tomato paste for extra depth.

This dish is perfect for family dinners, chilly evenings, or anytime you want a meal that’s both rich and comforting. The combination of tender chicken, flavorful paprika sauce, and soft dumplings is simply irresistible.

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