Description
A cozy and comforting dish featuring tender chicken simmered in a rich, creamy paprika sauce, perfect for cold weather or family gatherings.
Ingredients
Scale
- 1 whole Cut-Up Chicken (Skin Intact)
- 2 tablespoons Vegetable Oil
- 1 cup Vidalia Onion, Chopped
- 2 tablespoons Sweet Paprika
- 2 cubes Chicken Bouillon
- 4 cups Water
- 1 cup Sour Cream
- 2 tablespoons Flour
- 1 teaspoon Lawry’s Seasoning Salt (Optional)
- 2 large Eggs
- 1 cup All-Purpose Flour
- 1 teaspoon Salt
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the cut-up chicken, skin-side down, and brown it on all sides—about 10 minutes.
- Remove the chicken and add chopped onions to the same pot. Sauté until they’re translucent.
- Stir in the sweet paprika and cook for an additional minute for maximum flavor release.
- Return the chicken to the pot, adding in bouillon cubes and water. Bring to a gentle simmer.
- Cover and let it cook for around 40 minutes, or until the chicken is tender and fully cooked.
- In a separate bowl, combine sour cream and flour. Slowly ladle out some broth to temper the mixture before stirring it back into the pot.
- Simmer for another 10 minutes while the sauce thickens.
- For dumplings: Mix eggs, flour, salt, and a bit of water in another bowl, forming a soft dough.
- Drop spoonfuls of this mixture into the simmering broth and cook for another 10 minutes.
- Serve hot, enjoying the comforting embrace of Hungarian Chicken Paprikash.
Notes
Best served over egg noodles or with dumplings; can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg