Hungarian chicken paprikash is a stew of chicken simmered with onions and sweet paprika, finished with a tangy sour-cream sauce. It is commonly served with soft nokedli, Hungarian egg dumplings; family and regional versions vary, but the combination of tender chicken, paprika-rich gravy, and fresh dumplings makes a satisfying meal.
Ingredients
- 3½ lb (1.6 kg) bone-in, skin-on chicken thighs and drumsticks, about 8 pieces
- 1½ tsp (9 g) fine salt, divided, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
- 2 medium yellow onions, finely chopped, about 2 cups (300 g)
- 3 tbsp (21 g) sweet Hungarian paprika
- ½ tsp (1 g) hot Hungarian paprika, optional
- 1 green bell pepper, diced, about 1 cup (150 g)
- 1 medium tomato, diced, about 1 cup (150 g)
- 2 garlic cloves, finely chopped, about 2 tsp (6 g)
- 1 tbsp (8 g) all-purpose flour
- 2 cups (480 ml) low-sodium chicken broth
- 1 cup (240 g) full-fat sour cream, brought toward room temperature
- 2 tbsp (30 ml) cold water, for loosening the sour cream mixture if needed
- For the dumplings: 2 cups (250 g) all-purpose flour
- 3 large eggs, about 5¼ oz (150 g) without shells
- ½ cup (120 ml) water, plus up to 2 tbsp (30 ml) more if needed
- 1 tsp (6 g) fine salt
Instructions
- Prepare the chicken and vegetables. Pat the chicken dry so it browns rather than steams. Season all over with 1 tsp (6 g) of the salt and the black pepper. Chop the onions, bell pepper, tomato, and garlic before heating the pot; paprika cooks quickly, so having everything ready helps prevent it from scorching.
- Brown the chicken. Heat the oil in a large, heavy Dutch oven or deep lidded skillet over medium-high heat. Add the chicken skin-side down in a single layer, working in batches if necessary. Brown for about 4–5 minutes per side, then transfer the pieces to a plate. The chicken will finish cooking in the sauce; browning at this point builds flavor rather than cooking it through.
- Soften the vegetables and bloom the paprika. Reduce the heat to medium. Add the onions and cook for 6–8 minutes, stirring often, until soft and lightly golden. Add the green pepper and tomato and cook for 3 minutes. Stir in the garlic, sweet paprika, and optional hot paprika for about 30 seconds. Keep the mixture moving and avoid letting the paprika darken or stick, since burnt paprika can taste bitter.
- Simmer the chicken. Sprinkle the flour over the vegetables and stir for 30 seconds. Pour in the broth gradually, scraping up any browned bits from the pot. Return the chicken and any plate juices, arranging the pieces mostly in one layer. Bring the liquid to a gentle simmer, cover, and cook over low heat for 35–40 minutes, turning the pieces once if they are not mostly submerged. Keep the sauce at a quiet simmer, not a hard boil, so the chicken stays tender. Check the thickest part of a thigh with a food thermometer without touching bone: the USDA FSIS safe minimum for poultry is 165°F (74°C). Continue simmering if it has not reached that temperature.
- Mix the dumpling batter while the chicken simmers. In a medium bowl, whisk the eggs, ½ cup (120 ml) water, and 1 tsp (6 g) salt. Add the flour and stir just until no dry patches remain. The batter should be thick, sticky, and soft enough to push through the holes of a dumpling maker or colander. Add up to 2 tbsp (30 ml) more water a little at a time if it is too stiff. Let it stand for 10 minutes while the chicken finishes simmering; do not knead it, which can make the dumplings tough.
- Finish the sour-cream sauce. When the chicken is tender and safely cooked, turn off the heat. In a small bowl, stir the sour cream with a ladleful of hot cooking liquid, adding it gradually until smooth. Stir in another ladleful, then pour the warmed mixture back into the pot while stirring gently. This tempering step helps the sour cream blend in without separating. Taste and add the remaining ½ tsp (3 g) salt, or more if needed. Keep the pot off direct heat after adding the sour cream; gentle warmth is enough.
- Cook and serve the dumplings. Bring a large pot of salted water to a steady boil. Working in batches, press the batter through a spaetzle maker, a wide-holed colander, or a sturdy grater into the water. Stir once to prevent sticking. Cook for 2–3 minutes after the dumplings rise to the surface, then lift them out with a slotted spoon and drain. Let the water return to a boil before the next batch. Cook until the dumplings are set and steaming hot; USDA FSIS guidance gives 160°F (71°C) as the safe minimum for egg dishes, which you can check in a representative larger dumpling. Serve the dumplings with chicken and plenty of sauce.
Tips
- Choose the right paprika. Sweet Hungarian paprika is the defining flavor, and fresh, fragrant paprika gives a rounder result than an old jar. If Hungarian paprika is unavailable, use a good-quality sweet paprika; the sauce will still work, though it may be less aromatic. Smoked paprika has a strong smoky flavor and changes the character of the dish, so use it only as a small part of the amount rather than as a full substitute.
- Control the heat gently. Bloom paprika briefly in the vegetables, then add broth. High heat can scorch it, while boiling the finished sauce vigorously can make the sour cream grainy. If you want more heat, add a little hot Hungarian paprika or black pepper at the table rather than making the whole pot too spicy.
- Use a thickener only as written. The tablespoon of flour gives the broth a lightly coating texture, not a paste-like gravy. If you prefer a thinner sauce, omit it; if the sauce seems too thin after the chicken cooks, remove the chicken and simmer the liquid uncovered for a few minutes before stirring in the tempered sour cream.
- Keep the dumpling batter soft. Flour absorbs moisture differently from brand to brand, so add the extra water gradually. A batter that is a little sticky is right. If you do not have a spaetzle maker, use a colander with wide holes and a flexible spatula, or snip small pieces from a cutting board into the boiling water.
Serving Suggestions
Serve the paprikash hot, with enough sauce to coat the dumplings and spoon over each piece of chicken. Nokedli are traditional, but buttered egg noodles or boiled potatoes also make practical alternatives when you do not want to make dumplings. A crisp green salad, sliced cucumber, or lightly dressed cabbage provides a fresh contrast to the rich sauce. If you like a sharper accent, offer a small dish of pickles or pickled peppers on the side rather than stirring them into the pot.
For a family-style meal, put the dumplings in a warm serving bowl and arrange the chicken on a platter, then spoon the paprika sour-cream sauce over both. A little chopped parsley is an optional garnish, not a necessary ingredient. Serve promptly because dumplings continue to absorb sauce as they sit; keep extra sauce nearby so each serving can be loosened to taste.
Variations
Use boneless chicken. Boneless, skinless thighs work when convenience matters, though they have less flavor from the bones and can cook faster. Brown them in batches and begin checking for 165°F (74°C) after about 20 minutes of gentle simmering. Breasts can be used, but they dry out more easily; cut them into large pieces and check their temperature early rather than relying only on the clock.
Make it milder or hotter. Leave out the hot paprika for a gentle sauce, or add a pinch more for warmth. Avoid adding a large amount of chili powder as a direct replacement: it can bring other spices that are not part of the simple paprika profile. A small pinch of cayenne is a workable substitute for heat, but it tastes different from hot Hungarian paprika.
Adjust the dumpling shape. Traditional nokedli are small, irregular egg dumplings. A spaetzle maker produces neat pieces, while a colander or board gives them a more rustic shape; neither method changes the flavor. For a softer dumpling, keep the batter slightly looser. For firmer pieces that hold their shape, use only the listed half cup of water unless the dough is too stiff to push through the holes.
Make a lower-effort version. Serve the chicken and sauce over store-bought egg noodles instead of preparing the batter. Cook the noodles according to their package directions and keep them separate until serving. This is not nokedli, but it offers the same useful role: a tender starch to catch the paprika sauce.
Storage and Reheating
Refrigerate leftover chicken and sauce within 2 hours of cooking, in a covered shallow container. They keep for 3–4 days in the refrigerator. Store dumplings separately if possible, because they soak up sauce and become softer over time. For longer storage, freeze the chicken and sauce in a freezer-safe container for up to 2–3 months for best quality; the sour cream sauce may look slightly separated after thawing, but gentle reheating and stirring can bring it closer together. Dumplings can also be frozen separately, though their texture may soften.
Reheat only the portion you plan to eat in a covered saucepan over low heat, stirring occasionally and adding a splash of broth or water if the sauce has thickened. Do not let it boil hard after the sour cream is added. Heat leftovers to 165°F (74°C), checking with a food thermometer. Alternatively, microwave in a covered microwave-safe dish, stirring at intervals so the center heats evenly, and verify the same temperature. Reheat dumplings in a little hot water or directly in the sauce for the final few minutes.
Frequently Asked Questions
Is chicken paprikash the same as chicken paprika?
The names are often used for closely related Hungarian-style chicken dishes built around paprika, onions, and a creamy finish. Recipes differ in the vegetables, thickener, type of paprika, and whether sour cream is stirred into the pot or served alongside. This version uses a modest amount of flour and tempered sour cream for a smooth, spoonable sauce.
Can I make the chicken paprikash ahead?
Yes. Cook the chicken and sauce a day ahead, cool and refrigerate them promptly, then reheat gently to 165°F (74°C). For the best dumpling texture, mix and cook the nokedli close to serving time. If preparing them ahead, store them separately and rewarm briefly in hot water before serving.
Why did my sour cream sauce split?
Sour cream is more likely to separate if it is very cold when added or if the sauce boils afterward. Let it lose some of its chill, whisk in hot cooking liquid gradually, and stir it into the pot after turning off the heat. If the sauce has already separated, take it off the heat and whisk gently; it may not become perfectly smooth, but it can still be served.
What can I use instead of Hungarian paprika?
Sweet paprika is the most practical substitute and keeps the sauce mild, although the aroma may be less distinctive. If you can find only smoked paprika, use a smaller amount and combine it with sweet paprika if available, since a full swap can make the dish taste smoky rather than classically paprika-forward. Add hot paprika only if you want extra heat.
How do I know when the dumplings are done?
They usually rise to the surface within a few minutes, then need another 2–3 minutes to cook through. Cut one of the larger dumplings open: it should be set rather than wet or pasty inside. For egg-dish food safety, USDA FSIS guidance is 160°F (71°C); a thermometer can be used on a larger representative dumpling.
Related
- Hungarian Food in NJ: Chicken Paprikash for Home Cooks
- Hungarian Goulash with Paprika: A Slow-Simmered Classic
- Hungarian Goulash: A Hearty, Traditional Paprika Soup
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).