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This Hungarian chicken paprikash is my go-to for a cozy meal when family needs some cheering up. My grandma used to say a bowlful with pillowy dumplings can fix just about any bad day. Now my grandkids ask for it the minute there's a chill in the air—or someone needs some TLC at dinner.
The first time I tried making this like my grandma did, I couldn’t believe how simple it came together. Now, it’s our family’s favorite for birthdays and big group meals.
Cozy Ingredients
- Sour cream: Makes the sauce super silky. Get the full-fat kind and check the date so it’s nice and fresh
- All purpose flour: Stick to all-purpose for dumplings and sauce. Give it a quick sift, and you’ll get dumplings that are lighter than air
- Water: Needed for mixing and getting everything to the right consistency. Good filtered water is best if you can
- Eggs: Hold your dumplings together—go for large, fresh ones and you’ll notice the difference
- Salt: Boosts all the flavors. Kosher or sea salt is great when you have it
- Vegetable oil: Starts things off with a savory base. Lighter oils keep things neutral, so the other flavors can shine
- Vidalia onion: Brings a gentle sweetness. Look for ones with dry, papery skin and a nice heavy feel
- Whole chicken, cut into pieces with skin: The skin adds loads of depth and makes the broth rich. Grab a fresh chicken and cut it up right before you cook
- Sweet paprika: Super important—find the brightest red, Hungarian is top notch
- Chicken bouillon cubes: Adds depth. Go for high quality labels without too many extras mixed in
- Lawrys seasoning salt: If you want that classic flavor from my grandma, this is her trick (totally optional though!)
- Flour: For thickening up your sauce—use unbleached if you can
Simple Step-by-Step Directions
- Serve It Up:
- Spoon those warm dumplings in a bowl, ladle your sauce over the top, and add plenty of chicken—either whole chunks or shredded right in. I go heavy on the sauce myself.
- Make Those Dumplings:
- Put a big pot of salty water on to boil. Whisk together eggs, salt, water, and flour till you get a thick, scoopable mess. Drop spoonfuls into the water when it’s bubbling and cook till they float—about seven minutes per batch. Take them out and rinse quick to keep them soft.
- Finish With Sauce:
- Once your chicken’s done, set it aside and slowly mix the sour cream blend into the hot broth, whisking all the while. Let the sauce go until it’s thick and creamy. Pop the chicken back in, either in whole pieces or shredded.
- Prep That Sour Cream Mix:
- As your chicken simmers, beat together flour, water, and sour cream. Keep mixing until it’s super smooth—no lumps! Let it warm a bit so it won’t curdle when added to the hot pot.
- Get the Broth Going:
- Pour lots of water in to nearly cover all the chicken pieces, bring up to a gentle bubble, toss in bouillon cubes (figure one cube for each cup of water), and throw in Lawrys if you’re using it. Cover and simmer low, about 25 minutes, or do it in the pressure cooker for half the time. Chicken will smell amazing and break apart easily when it’s ready.
- Brown the Chicken:
- Drop chicken pieces right into your onion and paprika base. Brown gently so edges go golden but don’t crowd the pan or cook too long. Add a little more oil if it starts sticking. Do this in batches if you need.
- Sauté the Aromatics:
- Start by cooking chopped vidalia onion in oil in a big heavy pot. Stir now and then over medium-high until onions are soft and see-through but not brown—should take about six to eight minutes. Pull the pot off heat, stir in sweet paprika, and give it a good mix. Paprika can scorch fast, so always add it off the burner.
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That sweet paprika is what makes this meal sing. My grandma would only use the brightest she could get her hands on. She’d always remind us you can’t fake the magic—it’s all in the spice, and you know it with every single spoonful. Some of my best memories are her showing me how to stir in the paprika in the morning, making the kitchen smell amazing.
Leftover Tips
Stash leftovers in a sealed container in the fridge for up to three days. Dumplings will soak up sauce, but just stir in a bit of broth or water to freshen them up when you warm things up again. If you want to freeze, leave the dumplings out and just freeze the sauce and chicken. Dumplings are best when cooked fresh, though you can freeze batter in small tubs if you like planning ahead.
Swaps & Fixes
No vidalia onions? Any sweet onion’s fine. If you don’t have sweet paprika, mix in a dash of smoky paprika with what you’ve got for a gentle warmth. Craving a richer sauce? Try half Greek yogurt for some of the sour cream—it won’t be quite as tangy, but still delicious.
Favorite Ways to Serve
This is hearty on its own, but a quick cucumber salad or some braised red cabbage looks and tastes great on the plate too. I like to add steamed green beans for a fresher bite. And if you’re into heat, sprinkle a little hot paprika on top just before you dig in.
A Bit of Family History
This dish has always meant “family time” to me, just like it does for so many in Hungary and Eastern Europe. Pairing the dish with dumplings turns simple chicken into something to celebrate, and everyone’s got their own sneaky tricks. In my house, we keep that Lawrys tip from my grandma, no questions asked.
Common Recipe Questions
- → Which paprika is best here?
Go for sweet Hungarian paprika—it gives that rich color and classic taste without being too hot.
- → Can I swap in boneless chicken instead of whole pieces?
Sure thing, but keeping the skin brings lots more flavor and makes the sauce extra tasty.
- → Should I cook the dumplings in their own pot or with everything else?
You'll want to boil dumplings in water by themselves, then drain 'em before spooning over the sauce and chicken.
- → How do I get the sauce to thicken up?
Just mix water, flour, and sour cream, then slowly stir it into the pot till you've got the thickness you want.
- → Is it okay to freeze what's left over?
The chicken and its sauce freeze really well! Dumplings can go in the freezer too, but might get a little softer after reheating.