hungarian chicken paprikash (chicken and dumplings)

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Hungarian Chicken Paprikash (Chicken and Dumplings) – A Step-by-Step Guide

Hungarian Chicken Paprikash, or Paprikás Csirke, is a beloved dish known for its rich, comforting flavor, vibrant paprika-infused sauce, and tender chicken. When paired with soft, pillowy dumplings, it becomes the ultimate comfort food—a meal perfect for chilly evenings or family gatherings. Here’s how to make this classic Hungarian dish from scratch.

Ingredients

For the Chicken Paprikash:

• 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
• 2 tablespoons vegetable oil or unsalted butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon smoked paprika (optional, for depth)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 cup chicken broth
• 1 cup diced tomatoes (canned or fresh)
• ½ cup sour cream (full-fat recommended)
• 1 tablespoon all-purpose flour (optional, for thickening)

For the Dumplings (Nokedli/Spätzle-style):

• 1 cup all-purpose flour
• 1 large egg
• ¼ cup milk
• ½ teaspoon salt
• Pinch of nutmeg (optional)

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Pat the chicken dry with paper towels.
2. Season both sides with salt and black pepper.
3. In a large, heavy-bottomed skillet or Dutch oven, heat the oil or butter over medium heat.
4. Brown the chicken on all sides for 5–7 minutes per side until golden. Remove chicken and set aside.

Tip: Browning the chicken adds deep flavor to the final dish.

Step 2: Sauté the Aromatics

1. In the same skillet, add the chopped onions. Cook for 5–6 minutes until translucent and soft.
2. Add the garlic and cook for another 30 seconds until fragrant.
3. Lower the heat and stir in the sweet and smoked paprika.
4. Quickly add the chicken back to the pan to coat in the paprika-onion mixture.

Note: Don’t let paprika burn; it becomes bitter quickly. Keep the heat low when adding it.

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