Print

Savory Hungarian Chicken Paprikash Recipe with Easy Fluffy Dumplings

hungarian chicken paprikash - featured image
Print Recipe

A warm and comforting Hungarian chicken paprikash featuring tender chicken thighs in a rich paprika sauce, served with light and fluffy dumplings. Perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons unsalted butter
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons sweet Hungarian paprika
  • 2 cups chicken broth (480 ml)
  • 1/2 cup sour cream (120 g), full-fat
  • 1 cup all-purpose flour (125 g), plus extra for dredging
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt, plus more to taste
  • 1 egg, room temperature
  • 1/2 cup whole milk (120 ml)
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels, then sprinkle with salt and pepper. Lightly dredge each piece in flour, shaking off the excess. (About 10 minutes)
  2. Heat 2 tablespoons of butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Add chicken skin-side down and cook until golden brown, about 5 minutes per side. Remove and set aside. (10 minutes)
  3. In the same pan, add a bit more butter if needed. Toss in the chopped onion and cook until translucent and soft, about 6 minutes. Stir in minced garlic and cook for another minute until fragrant.
  4. Remove pan from heat briefly and sprinkle in 2 tablespoons of sweet Hungarian paprika. Stir quickly to coat the onions and garlic to prevent burning. (1 minute)
  5. Slowly pour in 2 cups (480 ml) of chicken broth while stirring to scrape up browned bits from the pan. Return the chicken to the skillet, skin-side up. Cover and simmer on low heat for 25 minutes until chicken is tender and cooked through.
  6. While chicken simmers, whisk together 1 cup (125 g) flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a bowl. In another bowl, beat 1 egg with 1/2 cup (120 ml) milk. Combine wet and dry ingredients until just mixed; dough should be thick but spoonable.
  7. Drop spoonfuls of dumpling batter into the simmering sauce. Cover and cook for 12 minutes without lifting the lid to keep dumplings fluffy.
  8. Remove chicken and dumplings gently with a slotted spoon. Stir 1/2 cup (120 g) sour cream into the sauce off the heat to prevent curdling. Adjust seasoning with salt and pepper. Return chicken and dumplings to the sauce and warm through briefly.
  9. Serve the chicken and dumplings hot, spoon over extra sauce, and sprinkle with fresh parsley if desired.

Notes

Remove pan from heat before adding paprika to prevent burning. Do not overmix dumpling batter; lumps are fine to keep dumplings fluffy. Cook dumplings covered without lifting the lid to allow steam to puff them up. Stir sour cream in off the heat to avoid curdling. Dumpling batter can be prepared ahead and refrigerated for up to 24 hours. For gluten-free, substitute almond or chickpea flour for dumplings and use cornstarch for dredging chicken.

Nutrition

Keywords: Hungarian chicken paprikash, chicken paprikash recipe, fluffy dumplings, comfort food, paprika chicken, easy weeknight dinner

Find it online: https://evabake.com/savory-hungarian-chicken-paprikash-recipe-with-easy-fluffy-dumplings/