Hungarian Chicken Paprikash with Egg Dumplings
Chicken Paprikash
Chicken thighs simmered in a silky sweet paprika sauce and served with tender homemade egg dumplings for a comforting Hungarian dinner.
Chicken paprikash is one of Hungary's most familiar comfort dishes: chicken gently simmered with onions, sweet paprika, and a little tomato until the sauce turns brick red and fragrant. Sour cream is stirred in at the end so the sauce becomes smooth and lightly tangy without dulling the paprika.
The key is to bloom the paprika briefly off the direct heat before adding liquid. Paprika can taste flat or bitter if it scorches, but when it meets warm fat and onions for just a moment, it gives the whole pot its color and round pepper flavor.
Soft egg dumplings make the plate feel complete. This version uses a loose flour-and-egg batter dropped into simmering water, then tossed with butter so the dumplings stay tender and separate. They are simple enough for a weeknight but sturdy enough to soak up the paprika sauce.
Serve the paprikash in shallow bowls with plenty of sauce spooned over the dumplings. A cucumber salad, pickled vegetables, or a crisp green salad balances the richness and keeps the meal bright.
Nutrition (per serving)
Directions
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1
Pat the chicken thighs dry, then season all over with the kosher salt and black pepper.
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2
Heat the oil in a wide Dutch oven over medium-high heat and brown the chicken skin side down for 5 to 6 minutes, then turn and brown the second side for 3 minutes. Transfer the chicken to a plate.
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3
Lower the heat to medium and cook the onions in the same pot for 8 to 10 minutes, stirring often, until soft and golden at the edges. Stir in the garlic for 30 seconds.
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4
Move the pot off the heat, stir in the paprika and tomato paste until the onions are evenly coated, then return the pot to medium heat and pour in the chicken broth.
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5
Nestle the chicken back into the sauce, cover partially, and simmer gently for 30 to 35 minutes, until the chicken is tender and reaches 175°F near the bone.
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6
While the chicken simmers, whisk the dumpling flour with a pinch of salt in a bowl. Beat in the eggs and water until a thick, sticky batter forms.
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7
Bring a large pot of salted water to a simmer. Drop small spoonfuls of batter into the water and cook for 3 to 4 minutes, until the dumplings float and are cooked through, then drain and toss with the butter.
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8
Whisk the sour cream and sauce flour together in a small bowl, then whisk in 1/2 cup of hot paprika sauce to temper it. Stir the mixture back into the pot and simmer gently for 2 to 3 minutes without boiling.
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9
Taste the sauce and adjust the salt if needed. Serve the chicken and paprika sauce over the buttered egg dumplings with parsley scattered on top.
Ingredients
- Bone-In Chicken Thighs:2 1/2 lb
- Kosher Salt:1 1/2 tsp
- Black Pepper:1/2 tsp
- Vegetable Oil:2 tbsp
- Yellow Onions, Finely Chopped:2
- Garlic Cloves, Minced:3
- Hungarian Sweet Paprika:3 tbsp
- Tomato Paste:1 tbsp
- Chicken Broth:2 cups
- Sour Cream:3/4 cup
- All-Purpose Flour For Sauce:1 tbsp
- All-Purpose Flour For Dumplings:2 cups
- Large Eggs:2
- Water:3/4 cup
- Unsalted Butter:2 tbsp
- Chopped Fresh Parsley:2 tbsp
Tips & Notes
- Use fresh, bright Hungarian sweet paprika; old paprika loses aroma quickly and can make the sauce taste dusty.
- Keep the sauce at a gentle simmer after adding sour cream so it stays smooth.
- If the dumpling batter feels too stiff to drop from a spoon, loosen it with 1 tablespoon of water at a time.
