A tender scrumptious, classic, ethnic chicken dish braised in a creamy spice-filled sauce including the traditional Hungarian ingredient – paprika – along with other spices and sour cream.
This is an old family recipe for Chicken Paprikash handed down to me from a wonderful Hungarian neighbor who took pride in her family recipes. Extremely luscious, warming and filling on cold, winter days when the need for comfort food is in high demand.
Ingredients:
3 Tbsp olive oil
1 yellow onion, chopped
3 cloves garlic, minced
1 – 3 lb.whole cut up chicken with skin (can substitute 4 whole breasts or 8 thighs)
3 Tbsp sweet paprika
1/2 tsp red pepper flakes
4 cups chicken broth
1 large bay leaf
salt & pepper to taste
Add later to broth:
2 cups or a 16z container of sour cream
1 cup water
4 Tbsp flour (or more to thicken if you like)
2-3 tsp Lawry’s Seasoned Salt
Dumplings:
2 eggs
1 1/2 c water
3 c all purpose flour
1 tsp Lawry’s seasoned salt
a pinch of nutmeg
Directions:
Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, garlic, salt & pepper, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces, brown slightly on both sides then pour in chicken broth and add bay leaf. Simmer covered over medium low heat for 45-60 minutes, adding more water if necessary. Remove chicken pieces and cool slightly. Keep whole or debone and remove skin.
In a medium bowl, stir in flour, seasoned salt, water and sour cream; mix until well blended, then slowly add mixture to broth, stirring constantly. Simmer until mixture is thickened.
Place chicken back into pot. Mix dumpling ingredients and drop large tablespoons of mixture into sauce, one at a time. I dip my spoon in the broth in between dumplings to keep the dough from sticking to the spoon. Simmer an additional 7-10. Spoon into bowls and garnish with chopped parsley, fresh cracked pepper and a dusting of a little more paprika.
Once Upon a Spice 
We used to have sweets called Opal Fruits in England and the jingle was ‘opal fruits, made to make your mouth water’. I have a new version ‘Lana’s blog, made to make my mouth water’. This is my idea of heaven on a plate and with the snow falling thickly outside I’m off to brave the store for some unequal paprika (I use Spanish smoked in Europe so I’m heartened it’s available here too – I love the adorable little tins as well as the contents) and a couple of other ingredients not in the cupboard and then that chookadoodle I bought yesterday is going out in a blaze of Hungarian glory, dumplings and all!
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haha, Osyth! Why do I hear this jingle in my head as I write this?? lol! The tins are difficult to dispense with! This is a household favorite…so creamy & completely satisfying! Thanks so much!
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Made it last night and it is super-delicious! We love dumplings and your recipe is a triumph 🙂
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Yay!! I’m so pleased you made & enjoyed it, Osyth! We’re dumpling fans too! A little secret…I’ve been testing low carb recipes lately & tried to make low carb dumplings…don’t ask!! lol! NOT a success! lol!
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I can only imagine!!!
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Looks delicious! I will search for some quality paprika and I will make this next week!
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Thanks, Cynthia! A good quality paprika makes a world of difference! Please let me know how you like it!
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Will do!
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That reminds me, I did make the mamoul recipe that you posted of Lynn’s, they were delicious! I also made another version of the recipe suggested by the owner of this specialty grocery store. I’m working on posting that soon.
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Oh that’s wonderful!! I so look forward to seeing your post, Cynthia! I’m sure they were incredible! I filled some with apricot & fig filling as well! 🙂
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They were so yummy! And it was fun doing both recipes!
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This sounds like the ultimate comfort meal. I love it ! x
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Thanks, Lynne! It is indeed!
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Oh now doesn’t that just look so creamy and delicious? A winner for sure!
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Thanks, Kathryn! It’s one of my favorites! So luscious!
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This looks great! Yum!
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Thank you so much!! It’s a favorite among the ranks of Once Upon a Spice! 🙂
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