• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Spring Recipes
  • Recipe Index
  • Sweets
  • About
  • How To's

Where Is My Spoon

menu icon
go to homepage
  • Spring Recipes
  • Recipe Index
  • Sweets
  • About
  • How To's
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Spring Recipes
    • Recipe Index
    • Sweets
    • About
    • How To's
    • Facebook
    • Pinterest
    • Twitter
  • ร—
    Where Is My Spoon > Recipes > Chicken and Turkey

    Chicken Paprikash with Dumplings

    Published by: Adina January 15, 2020 ยท Last modified: September 30, 2022 8 Comments
    Jump to Recipe
    pinterest image with title of a large pot with chicken paprikash with dumplings.

    How to make Chicken Paprikash with Dumplings, one of the best traditional Hungarian or Romanian chicken dishes.

    bowl and plate with chicken cooked in paprika and served with dumplings.

    This chicken paprikash with dumplings or paprika chicken is one of the best traditional Hungarian meals. I mean, Hungarian cuisine is generally pretty awesome, but the chicken paprikash is even better than awesome.

    This is also a typical Romanian recipe; I have been eating it all my life, and - at least in Transylvania - everybody cooks paprikash.

    So, if you are in the mood for an authentic Eastern European treat, give this chicken paprikash with dumplings a try; you will love it!!! And how about making this delicious and easy Paprika Chicken Soup?

    Jump to recipe
    • Paprikash ingredients
    • How to make chicken paprikash?
    • How to make the dumplings?
    • Tips
    • Recipe FAQs
    • How to serve paprikash?
    • More Hungarian recipes
    • Recipe
    • Chicken Paprikash with Dumplings

    Paprikash ingredients

    listed ingredients for making chicken paprikash.

    Chicken: Bone-in chicken thighs and legs. I prefer them to be skinned, but thatโ€™s a personal choice. If using quarters, divide the thighs and the drumsticks at the joint (See Expert Tips).

    • If using a whole chicken, cut it into pieces: thighs, drumsticks, breasts. I never use the wings for this dish; I save them together with the backbone and any other scraps for making chicken stock (like the stock for Semolina Dumpling Soup).

    Chicken broth: Homemade or your favorite brand, ensure itโ€™s excellent quality; bad stock can ruin any dish.

    Paprika powder: Buy the best sweet Hungarian paprika powder you can get. It is really worth it, and it will really make a difference. The cheap paprika powder tastes only of dust (the Amazon affiliate link opens in a new tab).

    Dumpling ingredients

    flour, eggs, salt, yogurt on the table.
    • Eggs, sour cream or Greek yogurt, all-purpose flour, and fine sea salt (or Kosher).

    How to make chicken paprikash?

    • The right pot: Heat the oil in a large Dutch oven or another heavy-bottomed pot, large enough to hold all the chicken pieces in a single layer and to fit the dumplings at the end.
    collage of two pictures of frying onion and adding papika.
    • Cook onion: Chop it finely and cook it in the large skillet with a small pinch of salt for a few minutes or until golden (1). Add the sweet paprika powder and stir well to coat the onions (2).
    collage of two pictures of cooking skinless chicken legs and adding broth.
    • Place the meat in the pot and add the stock, only 300 ml/ 10 fl. oz/ 1 โ…“ cups at the beginning (3).
    • Simmer: Cover the pot, lower heat, and simmer for about 30 minutes or until the chicken is cooked through and tender.
    • Check and stir carefully from time to time, and add the remaining stock if you think it is necessary. I usually add it; I love the sauce (4).

    In the meantime, make the Hungarian Nokedli.

    • To thicken the sauce, stir the cornstarch with a bit of cold water to form a paste in a separate bowl. Make a little room in the middle of the pot and stir this paste into the cooking sauce while whisking all the time to avoid clumping.
    • Stir the sauce carefully and cook for another 1 or 2 minutes until it thickens slightly.

    How to make the dumplings?

    For detailed instructions on making this dumpling recipe, check out The Best Nokedli Recipe (Hungarian Dumplings). You can also serve nokedli with Hungarian Beef Goulash or with the Pรถrkรถlt Recipe (Pork Stew).

    • Whisk the eggs and sour cream (or yogurt/smetana) with a fork in a medium bowl.
    • Add salt and flour gradually while beating with the fork to mix the flour into the eggs. Depending on the size of your eggs, you might need one extra tablespoon of flour. Or ยฝ - 1 tablespoon less if your eggs are small. The batter should be pretty thick and slowly fall off the fork.
    collage of two pictures of cooking flour dumplings in a pot and adding them to paprikash.
    • Cook dumplings: Bring a large pot of water to a boil. Add about ยฝ tablespoon salt to the boiling water. Turn the heat down. When the water only simmers, add the nokedli to the water using a teaspoon, which should only be half full with batter. Simmer on low heat for about 10 minutes (5).
    • Drain well and add them to the chicken paprikash. Stir carefully to coat them with the sauce (6).

    Tips

    If using chicken quarters, you will have to cut them at the joint. Hereโ€™s how to do it:

    • Take the thigh in one hand. Hold onto the drumstick with the other hand. Bend the leg against the joint so that it dislocates.
    • Use a good large knife and make sure to find the right spot where to cut. If you get the right spot, going through the joint will be very easy. If you encounter resistance, then you are not at the right place. Move the knife a few millimeters more to the right or the left, and try again.
    • Remove the skin.

    Sour cream: Traditionally, you would add one tablespoon of sour cream (the Eastern European smetana, to be precise) to the finished dish. I never do because my grandma never did. You can if you like; the slightly sour note cuts a little through the richness of the dish. However, I stick to my original; I like it so much that nothing could improve it for me.

    The skin: I recommend removing the skin from the chicken because I wouldnโ€™t say I like eating the skin when itโ€™s cooked in much sauce โ€“ it becomes floppy and unappetizing. However, thatโ€™s a personal choice; you can leave it on if you like.

    hungarian paprikash with nokedli in a vintage bowl.

    Recipe FAQs

    What is paprikash?

    One of the best-known, most delicious Hungarian dishes. A chicken stew made with the best Hungarian paprika and served with nokedli โ€“ Hungarian flour dumplings. Todayโ€™s recipe is the Romanian paprikash version cooked by the Hungarians living in Transylvania, Romania.

    Can I use chicken breasts for paprikash?

    Theoretically, yes, but I donโ€™t recommend it. The dish is traditionally made with chicken thighs and legs; they will remain juicy and have more flavor. Chicken breast tends to be dry in this kind of dish.
    If you use chicken breast, reduce the cooking time.

    How to store and reheat paprikash?

    Refrigerate in an airtight container for 3-4 days.
    Reheat on the stovetop.

    How to serve paprikash?

    I always serve chicken paprikash with dumplings and pickled vegetables on the side; I grew up eating it this way: comfort food at its best. I canโ€™t even bear thinking about any other side dishes.

    BUT! That doesnโ€™t mean that other side dishes wonโ€™t be excellent. Enjoy the Hungarian paprikash with spรคtzle or other egg noodles, as well as other homemade dumplings, pasta, mashed potatoes, or noodles.

    Make a side dish of roasted vegetables or a salad. Our favorite pickles to serve with the chicken paprikash and dumplings are Pickled Green Tomatoes or sour cucumbers.

    vintage bowl with romanian paprikash with dumplings and chicken legs.

    More Hungarian recipes

    • hungarian cabbage and noodles in a large Dutch oven.
      Hungarian Cabbage and Noodles - Haluski
    • hungarian pork stew with flour dumplings on a plate.
      Pรถrkรถlt Recipe - Hungarian Pork Stew
    • two hungarian langos with sugar and one with sour cream.
      Hungarian Fried Bread โ€“ Langos Recipe
    • one slice of dobos torte cut to show the layers.
      Dobos Torte Recipe

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    bowl with chicken paprikash with nokedli.

    Chicken Paprikash with Dumplings

    How to make Chicken Paprikash with Dumplings, one of the best traditional Hungarian or Romanian chicken dishes.
    5 from 1 vote
    Print Pin Share GrowSaved! Rate
    Course: Poultry
    Cuisine: Hungarian, Romanian
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Servings: 4 servings
    Calories: 752kcal
    Author: Adina

    Equipment

    • Large Dutch oven or another heavy-bottomed pot
    • Large pot for cooking the dumplings
    Prevent your screen from going dark

    Ingredients 

    Chicken Paprikash:

    • 4 chicken thighs Note 1
    • 4 chicken drumsticks
    • 1 tablespoon oil Note 2
    • 1 medium onion
    • 2 teaspoons Hungarian sweet paprika powder Note 3
    • 1 โ…“ - 1 ยฝ cups chicken stock Note 4
    • 2 tablespoons cornstarch
    • a small bunch of parsley

    Dumplings:

    • 4 eggs
    • 2 tablespoons sour cream Note 5
    • ยฝ teaspoon fine sea salt
    • 1ยฝ cups all-purpose flour + or - 1 tablespoon 6.5 oz, Note 6
    • ยฝ tablespoon fine sea salt for the boiling water

    Instructions

    Chicken paprikash:

    • Remove the skin from the chicken thighs and legs (Note 6). Chop the onion finely.
      4 chicken thighs + 4 chicken drumsticks
    • Cook onions: Heat the oil in a heavy-bottomed pot, large enough to hold all the chicken parts. Cook the chopped onion for 2-3 minutes or until golden. Add the sweet paprika powder and stir well to coat the onions.
      1 tablespoon oil + 1 medium onion + 2 teaspoons Hungarian sweet paprika powder
    • Simmer: Place the chicken parts in the pot and add the chicken stock, only 1โ…“ cup/ 300 ml at the beginning. Cover the pot and cook on low heat for about 30 minutes or until the chicken is cooked through and tender.
      1 โ…“ - 1 ยฝ cups chicken stock
    • Check and stir carefully from time to time. Add the remaining stock if you think it is necessary. I usually do add it; I love the sauce.
    • In the meantime, prepare the dumplings (See below).
    • Thicken paprikash: Stir the cornstarch with a bit of water to form a smooth paste. Make a little room in the middle of the pot and stir the paste into the sauce while whisking all the time to avoid clumping. Stir carefully and cook for 1-2 minutes until the sauce thickens slightly.
      2 tablespoons cornstarch
    • Drain the nokedli well and add them to the chicken paprikash. Stir carefully to coat them with the sauce. Sprinkle with chopped parsley and serve.
      a small bunch of parsley

    Dumplings (Nokedli):

    • Bring a large pot of water to a boil. Add ยฝ tablespoon salt to the boiling water. Turn the heat down and let it come to a simmer.
      In the meantime, make the nokedli.
    • Beat the eggs and the sour cream with a fork in a medium bowl.
      4 eggs + 2 tablespoons sour cream
    • Add the salt and slowly start adding the flour while beating with the fork until the mixture is smooth.
      ยฝ teaspoon fine sea salt + 1ยฝ cups all-purpose flour
      Depending on the size of your eggs, you might need one extra tablespoon of flour. Or ยฝ - 1 tablespoon less if your eggs are small. The batter should be pretty thick and slowly fall off the fork.
    • Simmer: Add the dumplings to the water using a teaspoon, which should only be half full of batter. Simmer on low heat for about 10 minutes. Drain well before adding them to the chicken paprikash.

    Notes

    1. Chicken: You can use chicken quarters, which you will have to cut in two parts at the joint (See Expert Tips). Or you can make the paprikash with a whole medium chicken divided into 8 parts (save the wings and the backbone for making chicken stock).
    2. Oil: Traditionally, sunflower oil, but the choice of oil is not crucial. Use whatever you have.
    3. Paprika: Use the best quality authentic Hungarian sweet paprika.
    4. Stock: Homemade or a good quality brand.
    5. Traditionally, you would use smetana, but sour cream or Greek yogurt is fine.
      I recommend weighing the flour with a digital kitchen scale (the Amazon affiliate link opens in a new tab);ย  itโ€™s about balancing the dry and wet ingredients.
    6. Chicken skin: Removing the skin is optional, but I prefer it.

    Nutrition

    Serving: 1/4 of the dish | Calories: 752kcal | Carbohydrates: 10g | Protein: 75g | Fat: 44g | Saturated Fat: 12g | Polyunsaturated Fat: 28g | Cholesterol: 285mg | Sodium: 872mg | Fiber: 1g | Sugar: 3g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

    More Our Favorite Chicken and Turkey Recipes

    • chicken with paprika marinade, one sliced on a plate with leeks.
      Paprika Chicken Marinade
    • chicken orzo bake in a round dutch oven.
      Chicken Orzo Bake
    • chicken goulash served with mashed potatoes in a bowl.
      Chicken Goulashย 
    • paprika chicken soup sprinkled with parsley in a bowl.
      Paprika Chicken Soup

    Sharing is caring!

    729 shares
    • Share
    • Reddit
    • X

    web banner representing all the websites logos that featured our food blog.

    Reader Interactions

    Comments

    1. Judith Horvath says

      February 05, 2019 at 8:41 pm

      I am Hungarian on both sides, and Paprikas Csirke is a much beloved standard in any Hungarian kitchen. It was my late father's favorite! However, we always had finely chopped tomatoes and green peppers in the sauce.
      Horvath Judit

      Reply
      • Adina says

        February 06, 2019 at 12:42 pm

        It is a great dish, Judith. Adding tomatoes and green peppers sounds delicious!

        Reply
    2. Elizabeth V Killinger says

      September 17, 2018 at 6:34 am

      Have you ever added bell peppers (green plus any other colors you want) and tomatoes? So good!

      Reply
    3. Claudine says

      April 01, 2018 at 11:18 am

      Very similar to the Goulash and dumplings my Mother and Grandmother taught me to cook, the only difference is that we add tomato and capsicum to the sauce for extra flavour.

      Reply
    4. allie says

      November 16, 2017 at 2:50 am

      Hi Adina - I have all the ingredients for this flavorful dish on hand. Looks SO good. Comfort food at its' finest. I am so glad you are preserving this recipe from your grandma and the dumplings from Georgiana. I bet your kids love it when you make this dish. Mmmm. I hope all is well with you and your family, the weather is just turning colder here, later than usual. I can't believe it is almost Thanksgiving here! XO

      Reply
    5. Monica says

      November 15, 2017 at 3:22 pm

      This looks so good and seems pretty easy to put together. I am totally craving hearty dishes, stews, roasted meats and things right now. This would make a wonderful dinner with the family.

      Reply
    6. Chris Scheuer says

      November 15, 2017 at 2:03 pm

      This looks amazing. And those dumplings! They sound wonderful and I love that you can use them so many ways!

      Reply
    7. Roland says

      November 15, 2017 at 1:42 pm

      This one was really good. Canยดt wait until you cook it again. Lovely greetings!

      Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Hello! Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

    More about me โ†’

    Potluck Recipes

    • bowl with potato salad with dill pickles sprinkled with chives.
      Potato Salad with Dill Pickles
    • napa cabage ramen salad in a gray bowl with sunflower seeds around it.
      Napa Cabbage Ramen Salad
    • feta and spinach triangles close up on a plate.
      Feta and Spinach Triangles
    • cherry loaf cake sliced on a vintage cloth with a knife and fresh fruit around it.
      Fresh Cherry Loaf Cake

    Popular Recipes

    • air fryer frozen chicken breast after cooking, one whole and one sliced piece.
      Frozen Chicken Breast in the Air Fryer
    • juicy, golden brown brats cooked on the stove in a skillet.
      How to Cook Brats on the Stove
    • lifting one piece of baked chicken breast with a spoon.
      How to Bake Frozen Chicken Breast
    • stapled sliced pork belly slices sprinkled with parsley, pool of fat in the back.
      How to Cook Pork Belly Strips

    Footer

    โ†‘ back to top

    Info

    • Privacy Policy
    • Accessibility Statement

    Contact

    If you have any questions or want to work with me, please email me @ contact@whereismyspoon.co

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright ยฉ 2025 - Where Is My Spoon. All rights reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.