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Chicken Paprikash

Chicken Paprikash

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
ErinWebster

ErinWebster

My grandmother made this hearty chicken dish whenever we visited her. It was the only thing I'd eat until I was ready to bust! It's wonderful.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 961 kcal
  • 48%
  • Fat:
  • 54 g
  • 83%
  • Carbs:
  • 69.2g
  • 22%
  • Protein:
  • 47.4 g
  • 95%
  • Cholesterol:
  • 342 mg
  • 114%
  • Sodium:
  • 1745 mg
  • 70%

Based on a 2,000 calorie diet

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Directions

  1. Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
  2. In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
  3. Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
  4. To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Robio17
242

Robio17

12/11/2008

This was very good, I have made it twice.Both times I used bonless breast because thats what we always have on hand. the first time I used regular (spanish) Paprika, and it was pretty good. The second time i used Hungarian paprika, Oh my god what a difference. the second time i made it it was for 9 hungry firemen. They devoured it. I know alot of people say to make good paparikash you need to use bone in chicken, but i'm here to say that this was outstanding with bonless breast. I will be making this for years to come. Thanks for sharing

JULIE4
119

JULIE4

4/14/2010

Use chicken stock instead of water, lots more flavor! We love chicken paprikash!

Klarence
108

Klarence

9/28/2008

Very Good Easy to make. I used all thigs and legs. I cookeed this in the crock pot and was done in about 3-4 hours. This will definately be part of oour regular menu

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