Hungarian Chicken Paprikash with Potato Dumplings

Andro-apk

21 سبتمبر, 2026

Hungarian Chicken Paprikash with Potato Dumplings

A rich, comforting Hungarian classic made with tender chicken, sweet paprika, creamy sauce, and soft potato dumplings.

Hungarian Chicken Paprikash is one of the most beloved dishes in Hungarian home cooking. This hearty version combines tender chicken with a silky, paprika-infused sauce and pillowy potato dumplings. The result is a deeply comforting meal with the unmistakable flavor of authentic Hungarian paprika.

The dish is especially delicious served hot, with plenty of the creamy paprika sauce spooned over the dumplings.

Ingredients

For the Chicken Paprikash

1 kg chicken thighs or drumsticks, preferably bone-in
2 tablespoons vegetable oil or lard
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons sweet Hungarian paprika
1 teaspoon smoked paprika, optional
1 large tomato, diced
1 green bell pepper, chopped
500 ml chicken stock
200 g sour cream
1 tablespoon all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon caraway seeds, optional
1 tablespoon chopped fresh parsley

For the Potato Dumplings

700 g potatoes
150–180 g all-purpose flour
1 egg
½ teaspoon salt
1 tablespoon butter

Instructions

1. Prepare the Potatoes

Peel the potatoes and cut them into large pieces. Place them in a pot of salted water and cook until completely tender, about 15–20 minutes.

Drain well and allow them to cool slightly. Mash until smooth, then mix with the egg, salt, and enough flour to create a soft dough. Avoid adding too much flour, as the dumplings should remain light and tender.

2. Shape the Dumplings

With lightly floured hands, shape the potato mixture into small balls, approximately the size of a walnut. Set them aside on a lightly floured surface.

3. Start the Paprika Sauce

Heat the oil or lard in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook for 5–7 minutes until soft and translucent.

Add the garlic and cook for another 30 seconds.

Remove the pot from the heat briefly and stir in the Hungarian sweet paprika. This step is important because paprika can become bitter if it is fried at very high temperatures.

4. Cook the Chicken

Add the chicken pieces and stir well so they become coated with the paprika and onion mixture.

Return the pot to medium heat. Add the tomato, bell pepper, salt, black pepper, and optional caraway seeds.

Pour in the chicken stock, cover, and simmer gently for approximately 35–45 minutes, or until the chicken is tender and cooked through.

5. Make the Sauce Creamy

In a small bowl, whisk together the sour cream and flour until smooth.

Take a few spoonfuls of the hot paprika sauce and gradually whisk them into the sour cream mixture. This helps prevent the sour cream from curdling.

Slowly stir the mixture back into the pot. Simmer gently for another 5–8 minutes until the sauce becomes creamy and slightly thickened.

6. Cook the Potato Dumplings

Bring a large pot of salted water to a gentle boil.

Carefully add the potato dumplings and cook until they rise to the surface. Continue cooking for another 2–3 minutes, then remove them with a slotted spoon.

Toss the dumplings with a little butter to prevent them from sticking together.

7. Serve

Place several potato dumplings in each serving bowl and spoon the creamy chicken paprikash generously over the top.

Finish with a sprinkle of fresh parsley and a light dusting of Hungarian paprika.

Serve immediately while hot.

Recipe Notes

Use Hungarian paprika: Sweet Hungarian paprika is the key ingredient that gives this dish its characteristic color, aroma, and flavor.

Do not burn the paprika: Always add paprika away from intense heat. Burnt paprika can develop a bitter taste.

Choose chicken thighs: Bone-in chicken thighs provide excellent flavor and remain juicy during the long simmer.

Keep the dumpling dough soft: Adding too much flour can make potato dumplings heavy and chewy. Add flour gradually until the dough is just manageable.

For extra richness: Traditional Hungarian cooking often uses lard instead of vegetable oil. It gives the paprika sauce a particularly rich flavor.

Serving Suggestions

Serve this Hungarian Chicken Paprikash with:

Potato dumplings
Fresh parsley
Hungarian pickles
Cucumber salad
Crusty bread
A spoonful of sour cream

The creamy paprika sauce is perfect for soaking into the soft dumplings, making every bite rich and flavorful.

Storage and Reheating

Store leftover chicken paprikash in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a saucepan over low to medium heat. If the sauce becomes too thick, add a small splash of chicken stock or water.

For the best texture, store the potato dumplings separately and warm them gently before serving.

Frequently Asked Questions

What is Chicken Paprikash?

Chicken Paprikash, or Paprikás Csirke, is a classic Hungarian dish featuring chicken cooked slowly with onions and generous amounts of paprika, traditionally finished with sour cream.

Can I use chicken breast?

Yes. Chicken breast can be used, although thighs are generally more tender and flavorful. If using breast meat, avoid overcooking it.

Can I make the dumplings without eggs?

Yes. The egg helps bind the potato dough, but a small amount of additional flour can be used as a substitute. The texture may be slightly different.

Is Hungarian paprika spicy?

Traditional sweet Hungarian paprika is usually mild and aromatic rather than hot. For a spicy version, add a small amount of hot paprika or chili powder.