Hungarian Chicken Paprikash with Potato Dumplings

Hungarian Chicken Paprikash (Paprikás Csirke) with Potato Dumplings is a comforting classic inspired by the rich, paprika-colored dishes of Hungarian home cooking. Tender chicken is gently simmered in a creamy paprika sauce until juicy and flavorful, then served with soft potato dumplings that soak up every drop of the delicious sauce.

This hearty dish is perfect for a family dinner, Sunday lunch, or whenever you want a warm and satisfying taste of Hungary.

Ingredients

For the Chicken Paprikash

• 1.5 lb (700 g) chicken thighs or chicken breast, cut into large pieces
• 2 tbsp vegetable oil or lard
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp sweet Hungarian paprika
• 1 tsp hot paprika, optional
• 1 medium tomato, finely chopped
• 1 small bell pepper, finely chopped
• 2 cups (480 ml) chicken stock
• 1 tsp salt, or to taste
• ½ tsp black pepper
• ½ tsp caraway seeds, optional
• ½ cup (120 ml) sour cream
• 1 tbsp all-purpose flour
• Fresh parsley, for garnish

For the Potato Dumplings

• 1 lb (450 g) potatoes
• 1 cup (125 g) all-purpose flour, approximately
• 1 egg
• ½ tsp salt

Instructions

1. Prepare the Chicken

Pat the chicken pieces dry and season them lightly with salt and black pepper.

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.

2. Add the Hungarian Paprika

Remove the pot briefly from the heat and stir in the sweet Hungarian paprika. This step is important because paprika can become bitter if it is burned.

Add the chopped tomato and bell pepper, then return the pot to low-medium heat and stir well.

3. Simmer the Chicken

Add the chicken pieces and turn them several times so they become coated in the paprika mixture.

Pour in the chicken stock and add the remaining seasoning. Cover and simmer gently for 30–40 minutes, or until the chicken is completely tender.

Do not boil the sauce aggressively. A gentle simmer helps the chicken remain tender while developing a rich flavor.

4. Make the Potato Dumplings

Boil the potatoes in salted water until completely tender. Drain and allow them to cool slightly.

Mash the potatoes until smooth. Mix in the egg, salt, and flour gradually until a soft dough forms.

Avoid adding too much flour—the dumplings should remain soft and tender rather than dense.

Shape the dough into small balls or oval dumplings.

Bring a large pot of salted water to a gentle boil. Add the dumplings in batches and cook until they rise to the surface, then continue cooking for approximately 2–3 minutes.

Remove them with a slotted spoon and set aside.

5. Make the Sauce Creamy

In a small bowl, combine the sour cream with the flour until smooth.

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

Stir the mixture back into the chicken sauce and simmer gently for 3–5 minutes until the sauce becomes creamy and slightly thickened.

6. Serve

Place several potato dumplings into a serving bowl and spoon the tender chicken and generous amounts of paprika sauce over the top.

Finish with a sprinkle of fresh parsley and a little Hungarian paprika.

Serve immediately while hot.

Expert Tips for Authentic Hungarian Flavor

Use good-quality Hungarian paprika. Sweet Hungarian paprika provides the characteristic color, aroma, and mild pepper flavor of the dish.

Never burn the paprika. Take the pan off the heat before adding it to the onions and fat, then continue cooking gently.

Use chicken thighs for maximum tenderness. They remain juicy during the longer simmering process, although chicken breast can also be used.

Keep the dumplings soft. Add flour gradually and stop as soon as you have a workable dough.

Add sour cream carefully. Tempering the sour cream with hot sauce before adding it to the pot gives the paprikash a smooth, creamy texture.

Serving Suggestions

Hungarian chicken paprikash is traditionally enjoyed as a generous, comforting main course. The creamy paprika sauce pairs beautifully with dumplings, but it can also be served with nokedli (Hungarian egg noodles), boiled potatoes, rice, or crusty bread.

A spoonful of sour cream on top and a little fresh parsley make the finished dish especially inviting.

Storage and Reheating

Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3 days.

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

Recipe at a Glance

Cuisine: Hungarian
Course: Main Course
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: About 1 hour 5 minutes
Servings: 4–6
Difficulty: Intermediate

Final Thoughts

This Hungarian Chicken Paprikash with Potato Dumplings brings together everything that makes traditional Hungarian comfort food so appealing: tender chicken, sweet paprika, onions, a creamy sauce, and soft dumplings that absorb the rich flavors. It is a satisfying homemade meal that feels both rustic and special—ideal for sharing around the family table.