How to make Hungarian Chicken Paprikash with Dumplings or Chicken Paprika, one of the best traditional Hungarian dishes.
HUNGARIAN CHICKEN PAPRIKASH
This chicken paprikash or chicken paprika is one of the best traditional Hungarian meals there is. I mean, Hungarian cooking is generally pretty awesome, but the chicken paprikash is even better than awesome. 🙂
First of all, have a look at the recipe for the Nokedli – Hungarian Dumplings for Goulash and Paprikash. I decided to post them in a different post because they are not only a part of this Chicken Paprikash but also of the Hungarian Pörkölt recipe coming tomorrow.
And you can make the nokedli part of many other meals as well, you could have them with many other stews, you could add them to soups, you could even have them plain with some butter or cheese.
Really the best Hungarian dish, if you ask me. 🙂 I love Hungarian inspired food, I grew up with it and there are many Hungarian recipes I love, but chicken paprikash with dumplings is my favorite. My grandmother used to make this dish on a regular basis, I really could not count the times I have eaten chicken paprikash in my life.
And always the same recipe, nothing ever changed. I got this recipe from my grandmother and the dumpling recipe from my cousin Georgiana, which I am sure makes the same dumplings my grandmother ever made with the slight addition of a little bit of yogurt or smetana, which makes the dumplings a tick softer and fluffier.
So, if you are in the mood for a real Eastern European treat, do give this chicken paprikash with dumplings a try, you will so love it!!!
INGREDIENTS FOR CHICKEN PAPRIKASH
Many times I use a whole chicken of about 1,2 kg/ 2.6 lbs to make the Hungarian chicken paprikash. You can definitely use only chicken legs or only chicken breast if you would like to go for a leaner version.
If using only the legs (quarters) of the chicken, I divide the thighs and the drumsticks at the joint. This is how to do it:
- Take the chicken thigh in one hand. Hold onto the chicken drumstick with the other hand. Bend the chicken 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 it right, going through the joint will be very easy. If you encounter resistance, then you are not at the right spot. Move the knife a few millimeters more to the right or to the left and try again.
- Remove the excess fat and the excess skin from the inner side of the chicken thigh with a sharp knife.
- If you wish, you can also remove the back part still attached to the thigh. You will need a strong good knife to do that.
- Don’t discard the back parts. Freeze them and use them to make chicken stock.
If using a whole chicken, cut it into pieces: thighs, drumsticks, breasts.
I never use the chicken wings for the paprikash, I save them together with the backbone and any other pieces I don’t want in the paprikash for making soup. So, when making paprikash it is mostly so that we have paprikash one day and chicken soup the next day.
- I use chicken stock to make the paprikash, I almost always have it on hand. If you don’t have homemade chicken stock, do use your favorite brand.
- Buy the best Hungarian sweet paprika powder you can get your hands on, it is really worth it and it will really make a difference to this chicken paprika dish. The cheap paprika powder tastes only of dust.
HOW TO MAKE CHICKEN PAPRIKASH?
- Divide the chicken legs as mentioned above or cut the whole chicken into several pieces: thighs, drumsticks, and breasts. Save the rest of the chicken (wings, neck, backbone) to make chicken stock.
- Heat the oil in a heavy-bottomed pot, large enough to hold all the chicken parts.
- Chop the onion finely and fry it for a few minutes or until golden. Add the sweet paprika powder and stir well to coat the onions.
- Place the chicken parts in the pot and start adding the chicken stock, only 300 ml/ 10 fl.oz/ 1 1/3 cups at the beginning.
- Cover the pot and cook on low heat for about 30 minutes or until the chicken is cooked through and soft.
- Check and stir carefully from time to time and add the remaining stock if you think it is necessary. I normally do add it, I love the sauce.
- In the meantime prepare the nokedli.
- Stir the cornstarch with a little water to form a thick yet pourable paste.
- 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 getting clumps. Stir the sauce carefully and let cook for another 1 or 2 minutes until it thickens slightly.
- Drain the dumplings well and add them to the chicken paprikash. Stir carefully to coat them with the sauce.
- Sprinkle the dish with some chopped parsley and serve. My favorite side dish for paprikash are gherkins or Green (Unripe) Tomato Pickles.
MORE CHICKEN STEWS?
PIN IT FOR LATER!
Nutrition Information:Yield: 4
Serving Size: 1/4 of the dish
Amount Per Serving:Calories: 752 Total Fat: 44g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 28g Cholesterol: 285mg Sodium: 872mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 1g Sugar: 3g Sugar Alcohols: 0g Protein: 75g