Chicken Paprikash with Dumplings

Close-up shoot of a white plate with chicken and dumplings

5 from 2 votes

Easy Chicken Paprikash with Dumplings, a flavourful Hungarian dish ideal for a midweek dinner. It's ready in about 30 minutes, and can be enjoyed by the whole family. No need for a side dish either, the dumplings make it a complete meal. Simple, easy to make and delicious!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Hungarian

Servings: people

Calories: 787kcal

Author: Daniela Apostol

Ingredients

For the paprikash

4 chicken thighs (bone-in, skin-on)
1 tablespoon vegetable oil
2 onions
3 cloves of garlic
2 tablespoon Hungarian paprika
500 ml chicken stock (2 cups)
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried thyme
1 tablespoon chopped fresh parsley
1 tablespoon tomato puree

For the dumplings

1 egg
5 tablespoon plain flour
1 tablespoon vegetable oil
a pinch of salt

Metric - US Customary

Instructions

To make the paprikash, heat up the oil, season the chicken thighs with salt and pepper, and fry on both sides until light brown.
Remove from the pan and set aside.
Peel and chop the onions, and add them to the pan (add more oil if necessary), and fry on a low to medium heat until golden.
Add the garlic and paprika, bring the chicken thighs back in, add the water, tomato sauce and leave to cook on a medium heat with the lid on until the chicken is cooked through and the sauce is reduced.
Meanwhile, make the dumplings. Beat the egg well with a hand mixer until foamy, add the oil and sifted flour, and mix well to get a smooth paste.
Bring a pan of salted water to the boil, and use a spoon to scoop out about 5-6 balls from the flour paste.
Drop them in the water, and cook for 2-3 minutes until they triple their volume and are soft and fluffy.
Season the sauce with salt, pepper and thyme, add the dumplings to the chicken, and garlish with fresh parsley.

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