Hearty Hungarian Chicken Paprikash with Dumplings

🇭🇺 Hearty Hungarian Chicken Paprikash with Dumplings

Csirkepaprikás Galuskával

Ingredients

Chicken Paprikash

• 2½ lb (1.2 kg) bone-in chicken pieces (thighs & drumsticks preferred)
• Salt & black pepper, to taste
• 2 tbsp lard or oil
• 2 large onions, finely chopped
• 3 tbsp sweet Hungarian paprika
• ½ tsp hot paprika (optional)
• 2 cloves garlic, minced (optional)
• 1 green bell pepper, chopped (optional, traditional)
• 1 tomato, chopped (optional)
• 1½ cups chicken broth or water
• 1 cup sour cream

Dumplings (Galuska / Nokedli)

• 2 cups all-purpose flour
• 2 large eggs
• ¾–1 cup water
• ½ tsp salt

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Instructions

Chicken Paprikash

1. Season chicken with salt and pepper.
2. Heat lard/oil in a wide pot. Add onions and cook slowly until soft and lightly golden.
3. Remove pot from heat and stir in sweet paprika (and hot paprika if using).
4. Add chicken, garlic, pepper, and tomato. Stir to coat.
5. Pour in broth, cover, and simmer gently 40–45 minutes until chicken is tender.
6. Remove chicken and keep warm.
7. Stir sour cream with a little hot sauce, then mix back into the pot. Heat gently (do not boil).
8. Return chicken to sauce.

Dumplings
9. Mix flour, eggs, water, and salt to form a thick, sticky batter.
10. Rest 10 minutes.
11. Drop small spoonfuls into boiling salted water.
12. When dumplings float, cook 2 more minutes, then drain.

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Serving

• Serve chicken over dumplings with plenty of sauce
• Optional garnish: chopped parsley
• Best enjoyed fresh, even better the next day 🇭🇺❤️

Classic, rich, and true Hungarian comfort food.