Hungarian Chicken Paprikash with Dumplings: A Classic Comfort Dish
Hungarian Chicken Paprikash is a comforting and flavorful dish that combines tender chicken with a creamy, paprika-infused sauce, served over homemade dumplings. This traditional Eastern European dish is loved for its rich flavors and satisfying textures, making it a wonderful choice for cozy family dinners. With each bite, you’ll experience the savory, slightly smoky taste of paprika and the heartiness of tender chicken. The accompanying dumplings, or “nokedli,” add a deliciously chewy component to soak up every bit of the luscious sauce. Follow this step-by-step guide to bring a taste of Hungary to your table!
Ingredients for Hungarian Chicken Paprikash
For the Chicken Paprikash
- 3 tbsp vegetable oil
- 1 large Vidalia onion, chopped
- 1 whole chicken, cut into parts with skin intact
- 2 tbsp sweet paprika
- 3 chicken bouillon cubes (adjust based on water quantity)
- 1 pint sour cream
- 1/2 pint water
- 4 tbsp flour (more if needed for thickening)
- 3 tsp Lawry’s seasoning salt (optional for extra flavor)
For the Dumplings
- 4 eggs
- 3 cups water
- 6 cups all-purpose flour
- 1 tsp salt
How to Make Hungarian Chicken Paprikash
Step 1: Prepare the Pot and Sauté the Onions
- Choose a Pot or Pressure Cooker: If you have a pressure cooker, it will shorten the cooking time, but a large stockpot will also work well.
- Cook the Onions: Heat the vegetable oil in your pot over medium-high heat. Add the chopped onions and cook until they are tender and translucent (about 5 minutes). Avoid browning the onions, as you want a mild, sweet flavor. Once softened, remove the pot from heat.
- Add Paprika: Off the heat, stir in the sweet paprika, mixing well with the onions. This step enhances the paprika’s flavor and color.
Step 2: Brown the Chicken
- Add Chicken to the Pot: Place the chicken pieces into the pot with the onion and paprika mixture. Brown them slightly, working in batches if necessary to avoid overcrowding. Add a little extra oil if the pot becomes too dry.
- Tip: Keeping the skin on the chicken adds extra flavor to the broth and sauce.
Step 3: Simmer the Chicken
- Add Water and Bouillon: Pour enough water into the pot to almost cover the chicken. Add chicken bouillon cubes based on the amount of water (approximately one cube per cup). Stir in the optional Lawry’s seasoning salt for extra flavor.
- Cook the Chicken: Cover the pot with a lid and bring to a gentle boil. If using a regular pot, let it simmer for 25 minutes. If using a pressure cooker, reduce the cooking time to 15–20 minutes.
Step 4: Prepare the Sour Cream Mixture
- Mix Sour Cream, Water, and Flour: While the chicken simmers, combine sour cream, water, and flour in a mixing bowl. Use a hand mixer or stand mixer to blend the mixture until smooth. Set aside until ready to use.
Step 5: Add Sour Cream Mixture and Optional De-boning
- Incorporate the Sour Cream Mixture: Once the chicken is done, remove the chicken pieces from the pot and set them aside to cool slightly. Slowly add the sour cream mixture to the pot, stirring continuously to blend it smoothly into the broth.
- Optional: De-bone the Chicken: For a refined presentation, you may wish to remove the chicken skin and bones, then add the shredded meat back into the sauce. However, serving the chicken whole is more traditional and offers a rustic feel.
Step 6: Make the Dumplings (Nokedli)
- Prepare the Dough: In a large mixing bowl, combine eggs, water, flour, and salt to create a soft, slightly sticky dough.
- Cook the Dumplings: Bring a large pot of water to a boil. Dip a spoon in the boiling water, then scoop a spoonful of dough and carefully drop it into the boiling water. Repeat until all the dough is used. Allow the dumplings to cook for about 7 minutes, or until they float to the surface.
- Drain the Dumplings: Use a slotted spoon to transfer the cooked dumplings to a colander. Rinse briefly with cool water to prevent them from sticking together.
Step 7: Serve the Chicken Paprikash with Dumplings
- Assemble the Dish: Place a generous serving of dumplings on each plate and ladle the chicken paprikash sauce over them. Serve with whole chicken pieces or with the shredded chicken mixed into the sauce.
- Enjoy: Garnish with a sprinkle of fresh parsley or extra paprika if desired. This dish is traditionally enjoyed with a side of crusty bread or a green salad.
Tips for Perfect Hungarian Chicken Paprikash
Choose the Right Paprika
For authentic flavor, use high-quality sweet Hungarian paprika. This variety has a mild heat and a rich, smoky flavor that enhances the sauce’s depth. Avoid using spicy paprika unless you prefer a hotter dish.
Use a Whole Chicken
Using a whole chicken with skin and bones provides a fuller flavor to the broth and sauce. However, if you prefer, you can use only thighs or drumsticks, as these cuts remain tender during cooking.
Adjust the Dumpling Size
For softer, more pillowy dumplings, drop small spoonfuls of dough into the water. Larger dumplings will be chewier. Experiment with sizes to find your preference.
Thicken the Sauce to Your Liking
If you prefer a thicker sauce, add an extra tablespoon or two of flour to the sour cream mixture. Stir well to avoid clumps, and adjust the consistency by simmering the sauce longer if needed.
Frequently Asked Questions
Can I Make This Dish Without Dumplings?
Yes! If you prefer, serve the chicken paprikash over egg noodles, rice, or mashed potatoes. The sauce pairs well with many starchy bases.
What’s the Best Substitute for Sour Cream?
If you don’t have sour cream, you can substitute it with plain Greek yogurt. Greek yogurt offers a similar tangy taste and creamy texture, though it may be slightly thicker.
Can I Make the Dumplings Ahead of Time?
Yes, you can make the dumplings in advance. After cooking and draining them, store the dumplings in the refrigerator for up to 2 days. Reheat them in a pot of simmering water or add them directly to the sauce when ready to serve.
How Can I Store and Reheat Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a little water or broth if the sauce has thickened too much.
Can I Freeze Chicken Paprikash?
Yes, you can freeze chicken paprikash, but it’s best to freeze it without the dumplings, as they can become mushy when thawed. Freeze the chicken and sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Hungarian Chicken Paprikash with Dumplings is a delightful, hearty dish that’s sure to warm your heart and soul. The rich flavors of paprika and tender chicken, combined with homemade dumplings, make for an unforgettable meal that’s steeped in tradition. Whether you’re sharing it with family or cooking it for yourself, this classic dish is sure to bring comfort and joy to your table.