Instructions
1. Prepare the chicken
- Season chicken with salt and pepper.
- Heat oil in a large pot over medium heat.
- Brown chicken on all sides, then remove and set aside.
2. Make the sauce
- In the same pot, sauté onions until soft and translucent.
- Add garlic and cook 30 seconds.
- Remove from heat and stir in paprika (prevents burning).
- Add bell pepper (optional) and chicken broth.
- Return chicken to the pot.
- Cover and simmer 30–40 minutes until chicken is cooked through.
3. Make the dumplings
- In a bowl, mix flour, egg, salt, and water to form a thick batter.
- Bring a large pot of salted water to a boil.
- Use a spaetzle maker or a spoon to drop small dumplings into boiling water.
- Cook until dumplings float to the surface (2–3 minutes).
- Remove with a slotted spoon and set aside.
4. Finish the paprikash
- Reduce heat to low.
- Stir sour cream into the sauce (tempering first with a few spoonfuls of hot sauce to prevent curdling).
- Adjust seasoning.
- Add cooked dumplings to the sauce and gently mix.
5. Serve
- Serve hot with extra sour cream on the side.
- Garnish with chopped parsley if desired.
⭐ Tips
- Use sweet Hungarian paprika, not smoked, for the authentic flavor.
- Dark meat chicken (thighs, drumsticks) stays juicier than breast.
- Dumplings can be made in advance and reheated in the sauce.
- For a thicker sauce, simmer a few minutes longer before adding sour cream.
If you want, I can also make:
📌 A Facebook post version
🎥 A short Darija video script
📝 A blog-ready recipe
Do you want me to do that?
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