Skip to Content

Chicken Paprikash with Dumplings

Sharing is caring!

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

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

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.

pot of hungarian chicken paprikash with dumplings

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 this 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!!!

pot of hungarian chicken paprikash with dumplings

What do you need for chicken paprika?

Chicken:

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 legs or only breasts if you would like to go for a leaner version. However, legs are better, they are juicier.

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 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 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 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 cooking this dish it is mostly so that we have paprikash one day and chicken soup the next day.

Chicken stock:

  • I use chicken stock to make the paprikash, I almost always have it on hand. If you don’t have homemade stock, do use your favorite brand, but make sure it’s low-sodium otherwise the dish might be overly salty.

Paprika powder:

  • 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. (Amazon affiliate link)
pot of hungarian chicken paprikash with dumplings

How to make chicken paprikash?

  • Divide the legs as mentioned above or cut the whole chicken into several pieces: thighs, drumsticks, and breasts. Save the rest – wings, neck, backbone – to make stock.
  • Heat the oil in a heavy-bottomed pot, large enough to hold all the 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 meat in the pot and start adding the 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.

Nokedli:

  • 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!

large pot with chicken paprikash with dumplings

pot of hungarian chicken with dumplings.

Chicken Paprikash with Dumplings

Yield: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

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

Ingredients

  • 1 chicken of about 1,2 kg/ 2,6 lbs or 4 chicken legs (quarters)
  • 1 tablespoon oil
  • 1 medium onion
  • 2 teaspoons sweet paprika powder
  • 300 – 350 ml/ 10-12 fl.oz/ 1 1/3 – 1 ½ cups chicken stock
  • 2 tablespoons cornstarch
  • fine sea salt and black pepper
  • a small bunch of parsley

Instructions

  1. Here is the recipe for the nokedli needed for the chicken paprikash
  2. Cut the chicken into pieces: thighs, drumsticks, and breasts. Keep the chicken wings, backbone and other parts for making chicken soup or chicken stock. If using only chicken legs, divide the legs and the joint.
  3. Heat the oil in a heavy-bottomed pot, large enough to hold all the chicken parts.
  4. 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.
  5. Place the chicken parts in the pot and start adding the chicken stock, only 300 ml/ 1 1/3 cups at the beginning.
  6. Cover the pot and cook on low heat for about 30 minutes or until the chicken is cooked through and soft.
  7. 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.
  8. In the meantime prepare the dumplings.
  9. To thicken the sauce, stir the cornstarch with a little water to form a 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.
  10. Adjust the taste with salt and pepper.
  11. Drain the nokedli well and add them to the chicken paprikash. Stir carefully to coat them with the sauce.
  12. Sprinkle with chopped parsley and serve.

Nutrition Information:
Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving: Calories: 752Total Fat: 44gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 285mgSodium: 872mgCarbohydrates: 10gFiber: 1gSugar: 3gProtein: 75g

Nutritional information is not always accurate.

 

Judith Horvath

Tuesday 5th of February 2019

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

Adina

Wednesday 6th of February 2019

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

Elizabeth V Killinger

Monday 17th of September 2018

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

Claudine

Sunday 1st of April 2018

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.

allie

Thursday 16th of November 2017

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

Monica

Wednesday 15th of November 2017

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.

Skip to Recipe