Chicken Paprikash
Few chicken recipes are as satisfying as a well-made Chicken Paprikash. The star here is whole chicken, supported by a short list of everyday ingredients. Low and slow is the secret — the longer simmer lets whole chicken soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Serves 4
- Level Medium
Ingredients
- 1 Whole Chicken, cut up (skin optional)
- Bacon grease, lard, or other fat
- 2 Standard-size containers of sour cream
- Paprika
- White or yellow onion, finely chopped
- 2 –3 cups (480–700 g) flour
- 2 –3 eggs
- Water
- Salt
- Bacon grease or oil
Method
- Brown the onions in a heavy skillet with some bacon grease until softened and well-colored.
- Add chicken. Brown rapidly, then season with paprika to taste.
- Turn heat down, add enough water added to cover the bottom of the pan, and cook on low. Keep covered but with the lid slightly cocked to prevent boiling.
- Proceed with the dumplings while cooking the chicken.
- Combine flour, eggs, and a pinch of salt with enough to make a dough. For dumplings to be ‘sticky’ inside, make a wetter dough; for all the way through, make a drier dough.
- Use a dessert spoon (or a melon baller for smaller dumplings) to drop pieces of dough into boiling salted water. To keep them from sticking to the spoon, let it heat up in the water.
- Let simmer until the dumplings float. Drain, put in a bowl with a tiny slick of melted fat, and keep them to one side in a warm place.
- Once the chicken is fully cooked (160°F) and your dumplings are all done, stir dumplings and sour cream into the pan of chicken. Mix thoroughly but carefully to coat.
- Add more paprika until it is more pink (or orange) than white.
- Taste sauce; it may need more paprika or salt. Sometimes it is easier to remove the chicken, and then pour the dumplings and sour cream over the top to coat (when serving), depending on how big your pan is.
Tips for the best Chicken Paprikash
- Let the chicken come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Keep the simmer gentle. A hard boil toughens whole chicken and drives off the liquid too fast.
- Read the whole method before you start and measure out the 10 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
- Fusion twist: keep the method but swap the spices for your own favourites — the Hungarian base takes well to it.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Chicken Paprikash ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How many people does this Chicken Paprikash recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
Is this Chicken Paprikash recipe hard to make?
It is rated hard: 10 ingredients and 10 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for whole chicken?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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