Description
Hungarian Chicken Paprikash with Dumplings is a comforting stew featuring tender chicken thighs simmered in a rich, paprika-infused sauce, served with fluffy dumplings that soak up the creamy goodness.
Ingredients
- Chicken Thighs: 500 g, skinless and boneless
- Onion: 1 large, finely chopped
- Garlic: 3 cloves, minced
- Bell Pepper: 1 medium, diced
- Hungarian Sweet Paprika: 2 tablespoons
- Chicken Broth: 500 ml
- Sour Cream: 200 ml
- Dumplings: 500 g, store-bought or homemade
- Salt: to taste
- Pepper: to taste
Instructions
- Season the chicken thighs with salt and pepper.
- In a large skillet or Dutch oven, heat olive oil over medium-high heat and brown the chicken thighs for 5-7 minutes.
- Remove the chicken and set aside. In the same skillet, sauté the onion for 3-4 minutes until translucent.
- Add minced garlic and diced bell pepper, cooking until fragrant.
- Stir in the Hungarian sweet paprika and cook for 1 minute.
- Return the chicken to the skillet, pour in the chicken broth, and bring to a simmer. Cover and cook for 30 minutes.
- While the chicken simmers, prepare the dumpling dough by mixing flour, eggs, and milk in a bowl.
- Let the dough rest, then drop spoonfuls into boiling water and cook until they float (3-5 minutes).
- Remove the chicken, shred it, and stir in sour cream to the sauce.
- Combine the shredded chicken with the sauce and serve over the dumplings.
Notes
- Use high-quality Hungarian sweet paprika for the best flavor.
- Allow the dumpling dough to rest for a light and fluffy texture.
- Serve with crusty bread for soaking up the sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: Hungarian Chicken Paprikash, Dumplings, Comfort Food, Paprika, Stew