Description
A traditional Hungarian dish made with chicken simmered in a rich paprika sauce served with fluffy dumplings.
Ingredients
Scale
- 3 tablespoons vegetable oil
- 1 vidalia onion, chopped
- 1 whole cut up chicken (skin intact)
- 2 tablespoons sweet paprika
- 3 chicken bullion cubes (or more to taste; 1 per cup of water added)
- 1 pint sour cream
- 1/2 pint water
- 4 tablespoons flour (or more to thicken if you like)
- 3 teaspoons Lawry’s seasoning salt (optional)
- 4 eggs
- 3 cups water
- 6 cups all-purpose flour
- 1 teaspoon salt
Instructions
- If you have a pressure cooker, use it. If not, a regular pot will work just as well.
- Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent. Remove from heat and add paprika, mixing well.
- Put chicken parts in the pot and brown slightly with the onion/paprika mixture. Do it in batches if needed and add additional oil in small amounts if necessary.
- For the broth, add sour cream, water, flour, and seasoning salt as desired.
- Prepare dumplings by mixing eggs, water, flour, and salt. Drop spoonfuls into boiling water until cooked through.
Notes
- Use a whole chicken for better flavor.
- Ensure chicken pieces have skin intact.
- Adjust seasoning according to taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Hungarian Chicken Paprikash, Chicken and Dumplings, Traditional Hungarian Recipe