Hungarian Chicken Paprikash
Tender chicken simmered in a sweet paprika and sour cream sauce, served with soft Hungarian-style dumplings.
Equipment
- Dutch oven
- Mixing bowl
- Wooden spoon
- Large pot
- Slotted spoon
Ingredients
Paprikash
- 2 tbsp vegetable oil
- 1 1/2 lb bone-in chicken thighs skin removed
- 1 large yellow onion finely diced
- 3 cloves garlic minced
- 3 tbsp sweet Hungarian paprika
- 1 tsp hot paprika optional
- 1 cup chicken stock
- 1 large tomato diced
- 1 medium red bell pepper diced
- 1 cup sour cream
- 2 tbsp all-purpose flour
- salt and black pepper to taste
Nokedli
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup water plus more as needed
- 1/2 tsp salt
Instructions
Brown the Chicken:
- Season the chicken with salt and pepper. Heat the oil in a Dutch oven and brown the pieces on both sides, then transfer them to a plate.
- Cook the onion in the same pot until soft. Add the garlic, sweet paprika, and hot paprika and stir for 30 seconds.
Simmer the Paprikash:
- Add the stock, tomato, and bell pepper. Return the chicken to the pot and bring to a gentle simmer.
- Cover and cook for 35 to 40 minutes, until the chicken is tender.
- Whisk the sour cream and flour in a bowl. Stir in a ladle of hot sauce, then return the mixture to the pot and simmer gently for 3 minutes.
Cook the Nokedli:
- Bring a large pot of salted water to a boil. Stir the flour, eggs, water, and salt into a sticky dough.
- Drop small pieces of dough into the boiling water. Cook until they float, then lift them out with a slotted spoon.
- Serve the chicken and sauce over the dumplings.
Notes
- Use fresh sweet paprika for the cleanest flavor and brightest color.
- Do not boil the sauce after adding sour cream.
Nutrition
Calories: 690kcalCarbohydrates: 63gProtein: 42gFat: 30gSaturated Fat: 11gCholesterol: 205mgSodium: 760mgFiber: 4gSugar: 7g