Chicken Paprikash
Chicken paprikash or paprika chicken is a popular Hungarian dish and one of the most famous variations on the paprikás preparations common to Hungarian tables. Chicken is smothered in a rich, creamy sauce. It is usually served over or alongside spaetzle or egg noodles.
Chicken Paprikash
Chicken is smothered in a rich, creamy sauce. It is usually served over or alongside spaetzle or egg noodles.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Hungarian
Ingredients
Units
Scale
Chicken
- 1/4 cup butter
- 1 1/2 pounds bone-in chicken pieces, with skin
- 1 medium onion, chopped
- 1 1/2 cups water
- 1 tablespoon sweet Hungarian paprika
- 2 tablespoons tomato paste (optional)
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 tablespoons all-purpose flour
Spaetzle
- 1/2 cup water
- 3 large eggs, beaten
- 2 teaspoons salt
- 2 1/2 cups all-purpose flour
Instructions
Spaetzle
- Fill a large pot with water and bring to a boil over high heat.
- Mix water, eggs, and salt together in a large bowl. Gradually stir in flour to make a stiff batter.
- Scoop up some batter with a spoon and use another spoon to scrape it into the boiling water.
- Repeat until several dumplings are cooking. Cook until dumplings float to the top, about 10 minutes.
- Remove dumplings with a slotted spoon and drain in a colander or sieve.
- Rinse with warm water and drain again. Repeat to make remaining dumplings.
- Set aside and keep warm.
Chicken
- Melt butter in a large skillet over medium-high heat.
- Add chicken and cook until lightly browned, 3 to 5 minutes per side.
- Add onion and cook until translucent, 5 to 8 minutes.
- Pour in water and season with paprika, pepper and salt.
- Continue to cook until chicken is no longer pink at the bone and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F.
- Remove chicken from the skillet and keep warm.
- Stir sour cream, tomato paste (if using) and flour together in a small bowl until well combined. Add to the skillet and slowly stir to combine with the sauce. Bring to a boil, stirring constantly, and cook until thickened, 2 to 3 minutes.
- Spoon dumplings and chicken pieces onto serving plates. Ladle gravy over the top.
- Place a generous dollop of sour cream on top of the chicken, if desired.
