Chicken Paprikash with Dumplings
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4
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Calories
445 kcal
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Course
Main Course
Chicken Paprikash with Dumplings
Description
This recipe starts by pan-frying salted chicken thighs in pork lard to develop browning, followed by cooking chopped onions in the same pan to capture flavorful browned bits. Ground sweet Hungarian paprika is added to coat the onions briefly before introducing chicken broth and allspice berries for simmering. The covered stew cooks slowly until chicken is tender.
After removing the chicken, a roux is prepared with butter and flour to thicken the sauce, which is then enriched with sour cream, imparting a characteristic tang and creaminess distinctive to chicken paprikash. The accompanying dumplings are buttered and placed alongside the chicken when serving, helping soak up the rich paprika sauce.
The dish is typically served with two pieces of chicken per person and pairs well with the soft dumplings as a filling meal. The sour cream used should be full-fat (around 20%) to maintain sauce texture and avoid curdling. The flavor profile combines richness, mild sweetness from paprika, and spice from allspice berries, making it a balanced traditional Hungarian comfort dish.
Ingredients
- 4 chicken thighs
- 1 Tablespoon pork lard (or canola / sunflower oil)
- 2 small onion peeled and chopped
- 2 Tablespoons paprika Hungarian-style, ground, sweet
- 2 cups chicken broth
- 5 allspice berries
- ¾ cup sour cream fat content around 20%
- salt
Roux
- 1 Tablespoon (heaped) butter unsalted
- 1 Tablespoon (heaped) all-purpose flour
Optional
- ½ teaspoon granulated sugar to fine-tune the flavor
Instructions
- Peel 2 small onions and chop them roughly. Salt 4 chicken thighs from all sides.
- In a wide, thick-bottomed pan, melt 1 Tablespoon pork lard over high heat. Place the chicken in the pan and fry each side for about 5 minutes. Remove the chicken and set it aside.
- Reduce the heat to medium. Add the chopped onions to the same pan and fry until they become translucent. Use a flat-edged spatula to scrape the browned bits from the bottom of the pan, as they are very flavorful and should be included in the chicken paprikash.
- Add 2 Tablespoons ground sweet paprika and stir for 30 seconds.
- Pour in 2 cups chicken broth and return the fried chicken pieces to the pan. Throw in the 5 allspice berries. Bring to a boil, then reduce the heat to low. Cover with a lid and allow the paprikash to simmer for 40 minutes, or until the chicken meat is soft and tender.
- Remove the cooked chicken and set it aside, keeping the meat warm.
- Make a roux: In a non-stick pan, melt 1 Tablespoon (heaped) unsalted butter over medium heat until it starts to bubble. Sprinkle in 1 Tablespoon (heaped) all-purpose flour and fry for 1-2 minutes while stirring. Gradually add the roux to the paprikash, whisking thoroughly to avoid lumps.
- Cover with a lid and let the sauce simmer for 15-20 minutes.
- Remove the pan from the heat source and add ¾ cup sour cream. Stir well, but do not cook any further.
- Strain the paprikash through a sieve, discarding any remnants caught in the sieve, such as onions and allspice berries.
- Season the paprikash with salt to your liking. Optionally, add ½ teaspoon granulated sugar
- Put the chicken pieces back into the pan, let them warm up in the sauce, and then serve.
Notes
- Plan on serving two pieces of chicken per person for an adequate portion size.
- Use full-fat sour cream with at least 20% fat content to prevent curdling and achieve proper sauce texture.
- Sour cream should not be substituted with heavy cream as the tang is essential for authentic flavor.
- Arrange warm dumplings around the plate edges to soak up the paprikash sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 13g | 4% |
| Protein | 22g | 44% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 146mg | 49% |
| Sodium | 565mg | 24% |
| Potassium | 473mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2177IU | 44% |
| Vitamin C | 5mg | 6% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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