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Hungarian Chicken Paprikash
Hungarian Chicken Paprikash
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Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
115 minutes
Delicious Hungarian chicken paprikash with tender chicken in a paprika-tomato sauce served with fluffy dumplings, perfect over rice or noodles.
Ingredients:
  • 4 slices bacon, diced
  • 4 skinless, boneless chicken breasts
  • 1 (14.5 ounce) can diced tomatoes
  • 1 tablespoon paprika, or more to taste
  • 0.5 cup water, or more as needed
  • 0.5 cup sour cream
  • 1 tablespoon all-purpose flour
  • 1 teaspoon cold water
  • 2.5 cups all-purpose flour
  • 1 egg, lightly beaten
Instructions:
  • In a large pot or Dutch oven, crisp up the bacon over medium heat for about 4 minutes. Add onion and sauté until soft and translucent, stirring occasionally, for 3 to 5 minutes. Add chicken and tomatoes, cover, and simmer over medium-low heat for 10 minutes. Stir in paprika, pour in 1/2 to 3/4 cup water, season with salt, cover, and simmer gently for 25 minutes. Uncover and cook for an extra 5 minutes.
  • Place the chicken on a plate to keep warm. Combine sour cream and 1 teaspoon of cold water in a small bowl. Stir the mixture into the pot until the gravy is smooth and evenly colored. Add the chicken back to the pot, cover, and simmer over low heat for 30 minutes.
  • In a mixing bowl, combine flour and salt. In another bowl, whisk together egg and water. Slowly incorporate the flour mixture into the wet ingredients until a thick dumpling batter forms and easily breaks from a spoon.
  • In a large pot, bring 2 quarts of water to a lively boil. Stir in 2 teaspoons of salt.
  • Spoon small amounts of dumpling batter into boiling water. Cook until dumplings rise to the surface, then boil for another 5 minutes. Transfer cooked dumplings to a bowl using a slotted spoon. Mix in butter and combine dumplings with chicken mixture in the pot, heating through before serving. Repeat until all the batter is used.

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