Chicken Paprikash with Dumplings

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5 from 12 votes

Chicken Paprikash with Dumplings is a Hungarian-style stew featuring tender chicken thighs simmered in a paprika-seasoned broth enriched with onions and sour cream. The dish offers a rich, creamy sauce flavored with Hungarian sweet paprika and allspice, accompanied by soft, buttered dumplings that absorb the sauce. This hearty comfort food balances savory and slightly tangy notes, suitable for a satisfying main course.

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

Servings: 4

Calories: 445 kcal

Course: Main Course

Cuisine: Hungarian, Czech

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 445

% 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.