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Chicken Paprikash with Dumplings
5 from 2 votes

Chicken Paprikash with Dumplings

How to make Chicken Paprikash with Dumplings, one of the best traditional Hungarian or Romanian chicken dishes.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4 servings
Calories: 752 kcal
Course: Main Course
Cuisine: Hungarian, Romanian

Ingredients

Chicken Paprikash:
  • 4 chicken thighs Note 1
  • 4 chicken drumstick
  • 1 tablespoon neutral cooking oil Note 2, generic cooking oil
  • 1 onion medium
  • 2 teaspoons paprika Note 3, Hungarian sweet, powder
  • 1 ⅓ - 1 ½ cups chicken stock Note 4
  • 2 tablespoons cornstarch
  • parsley small bunch
Dumplings:
  • 4 egg
  • 2 tablespoons sour cream Note 5
  • ½ teaspoon salt fine sea salt
  • 1½ cups all-purpose flour + or - 1 tablespoon 6.5 oz, Note 6
  • ½ tablespoon salt for the boiling water, fine sea salt

Instructions

Chicken paprikash:
    Cup of Yum
  1. Remove the skin from the chicken thighs and legs (Note 6). Chop the onion finely.4 chicken thighs + 4 chicken drumsticks
  2. Cook onions: Heat the oil in a heavy-bottomed pot, large enough to hold all the chicken parts. Cook the chopped onion for 2-3 minutes or until golden. Add the sweet paprika powder and stir well to coat the onions.1 tablespoon oil + 1 medium onion + 2 teaspoons Hungarian sweet paprika powder
  3. Simmer: Place the chicken parts in the pot and add the chicken stock, only 1⅓ cup/ 300 ml at the beginning. Cover the pot and cook on low heat for about 30 minutes or until the chicken is cooked through and tender.1 ⅓ - 1 ½ cups chicken stock
  4. Check and stir carefully from time to time. Add the remaining stock if you think it is necessary. I usually do add it; I love the sauce.
  5. In the meantime, prepare the dumplings (See below).
  6. Thicken paprikash: Stir the cornstarch with a bit of water to form a smooth paste. Make a little room in the middle of the pot and stir the paste into the sauce while whisking all the time to avoid clumping. Stir carefully and cook for 1-2 minutes until the sauce thickens slightly.2 tablespoons cornstarch
  7. Drain the nokedli well and add them to the chicken paprikash. Stir carefully to coat them with the sauce. Sprinkle with chopped parsley and serve.a small bunch of parsley
Dumplings (Nokedli):
  1. Bring a large pot of water to a boil. Add ½ tablespoon salt to the boiling water. Turn the heat down and let it come to a simmer. In the meantime, make the nokedli.
  2. Beat the eggs and the sour cream with a fork in a medium bowl.4 eggs + 2 tablespoons sour cream
  3. Add the salt and slowly start adding the flour while beating with the fork until the mixture is smooth.½ teaspoon fine sea salt + 1½ cups all-purpose flourDepending on the size of your eggs, you might need one extra tablespoon of flour. Or ½ - 1 tablespoon less if your eggs are small. The batter should be pretty thick and slowly fall off the fork.
  4. Simmer: Add the dumplings to the water using a teaspoon, which should only be half full of batter. Simmer on low heat for about 10 minutes. Drain well before adding them to the chicken paprikash.

Notes

  • Chicken: You can use chicken quarters, which you will have to cut in two parts at the joint (See Expert Tips). Or you can make the paprikash with a whole medium chicken divided into 8 parts (save the wings and the backbone for making chicken stock).
  • Oil: Traditionally, sunflower oil, but the choice of oil is not crucial. Use whatever you have.
  • Paprika: Use the best quality authentic Hungarian sweet paprika.
  • Stock: Homemade or a good quality brand.
  • Traditionally, you would use smetana, but sour cream or Greek yogurt is fine.I recommend weighing the flour with a digital kitchen scale (the Amazon affiliate link opens in a new tab);  it’s about balancing the dry and wet ingredients.
  • Chicken skin: Removing the skin is optional, but I prefer it.

Nutrition Information

Serving 1/4 of the dish Calories 752kcal (38%) Carbohydrates 10g (3%) Protein 75g (150%) Fat 44g (68%) Saturated Fat 12g (60%) Polyunsaturated Fat 28g (165%) Cholesterol 285mg (95%) Sodium 872mg (36%) Fiber 1g (4%) Sugar 3g (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 752

% Daily Value*

Serving 1/4 of the dish
Calories 752kcal 38%
Carbohydrates 10g 3%
Protein 75g 150%
Fat 44g 68%
Saturated Fat 12g 60%
Polyunsaturated Fat 28g 165%
Cholesterol 285mg 95%
Sodium 872mg 36%
Fiber 1g 4%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.