👩‍🍳 Instructions

🌟 1. Sear the Chicken

Season chicken with salt & pepper
Melt butter in a pot
Brown chicken on both sides
Remove and set aside

🌟 2. Cook the Aromatics

In same pot, add onion, cook until golden
Add garlic, stir 1 minute
Stir in paprika (don’t burn it!)

🌟 3. Build the Sauce

Add tomato + pepper (if using)
Sprinkle flour (optional, for thickness)
Pour in broth
Return chicken to pot
Add caraway if using
Simmer 30–40 minutes, until tender

🍜 4. Make the Dumplings

In a bowl, mix:

Flour, eggs, salt, water (start with 1/2 cup, add as needed)

Batter should be thick and sticky, not runny!

Bring salted water to boil:

Drop batter in small pieces using spoon or colander holes
Cook 2–3 minutes until they float
Drain, toss with butter

🌟 5. Finish the Paprikash

Remove chicken from pot.
In a bowl, mix:

Sour cream + cream
Add a ladle of hot liquid, whisk smooth
Stir back into pot (very gently!)

Simmer without boiling 5 minutes.
Add chicken back in.

Cream + paprika should be silky, not split.

🧂 Taste & Adjust

More salt?
More paprika?
More creaminess?
Splash of lemon if it needs brightness

🍽️ Serve

Plate dumplings, ladle paprikash over top.
Add parsley if desired.

😍 Why It’s Amazing

Tender braised chicken
Luxurious paprika sauce
Buttery dumplings
Cozy Eastern European comfort food at its best!

🔥 Variations

Spicy

Add hot paprika or chili flakes

Smoky

Add 1/2 tsp smoked paprika

Mushroom

Sauté mushrooms with onion

No Dumplings

Serve with:

Buttered noodles
Rice
Spaetzle
Mashed potatoes

💡 Tips for Perfection

Use Hungarian sweet paprika, not generic
Don’t boil once sour cream is added
Thighs/drumsticks = best texture and flavor

🤤 Storage

Keeps 3–4 days in fridge
Sauce even better next day
Dumplings reheat well with butter

If you want, I can write:
✔ a short social caption
✔ a cozy blog-style intro
✔ a printable recipe card
✔ or a 30-minute quick version

Just tell me!

Pages: 1 2

Hungarian Chicken Paprikash with Dumplings 🇭🇺