Chicken Paprikash is one of those recipes that you will find in any Hungarians kitchen, however they are not all the same. There are a multitude of ways to make it, and this just happens to be my favorite way.
Hungarian Chicken Paprikash
Ingredients
- 3 lbs Chicken pieces bone in, skin on
- 1 1/2 cups Water
- 1 cup Sour Cream room temperature
- 1 cup Heavy Cream optional, room temp.
- 1/2 cup Onion diced
- 1/4 cup Shortening
- 1 tbsp Paprika
- 1/4 tsp Cayenne Pepper optional
- Salt to taste
Hungarian Dumplings
- 1 cup All Purpose Flour
- 2 Eggs
- 1/4 cup Milk
- 1 tsp Salt
Instructions
- In a deep frying pan, melt the shortening over medium heat. Stir in the onion, paprika, salt, and cayenne (if using).
- Add the chicken pieces to the pan, skin side down. Cook for 5-6 minutes, until brown. Flip over and cook 3-4 more minutes.
- Add the water, cover, reduce heat and simmer until chicken reaches 165°.
- Remove the chicken to a side plate.
- Whisk the sour cream into the pan. If you want more sauce, add the heavy cream here.
To Make the Dumplings
- Fill a stock pot halfway with water and bring to a boil
- Add all ingredients to a bowl and stir together.
- Add dumplings to the boiling water by using a spaetzle maker, or drop by small teaspoons into the water.
- Boil until cooked through, about 15 minutes.
- Add the Hungarian Dumplings to the sauce and serve on the side with the chicken.
