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.
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
Read MoreThe traditional way is to sprinkle the flour over the cooking ingredients and give it some time to let the flavors mingle before adding the sour cream. It makes a big difference in taste. As one reviewed also noted they added broth which is also the way I learned. One key thing: the recipe doesn't specify Hungarian paprika. It is a totally different taste from Spanish which is what you typically get in grocery stores. It is worth the search as it really is the main flavor that defines Hungarian cuisine.
Read MoreThis 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
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
This recipe is good but not the same as grandma's she used lots of Hungarian paprika and quite a bit of sour cream which we could scoop out and pour over mashed potatoes can't seem to replicate it and yes she is old world Hungarian
My husband is hungarian so he grew up on chicken paprikash. I made this recipe to surprise him and it was even better than his mom's! (shh don't tell her) Really this was the best I will definitely make this again, the only thing I'll do different is double the whole thing!
just like grandmas..hint hint the smaller the noodles the better! add more butter and use hungarian paprika
The traditional way is to sprinkle the flour over the cooking ingredients and give it some time to let the flavors mingle before adding the sour cream. It makes a big difference in taste. As one reviewed also noted they added broth which is also the way I learned. One key thing: the recipe doesn't specify Hungarian paprika. It is a totally different taste from Spanish which is what you typically get in grocery stores. It is worth the search as it really is the main flavor that defines Hungarian cuisine.
This is very much like my family's recipe (my grandma is an Hungarian immigrant), we stir the sour cream in before serving, as sour cream breaks when heated. I've altered my family recipe by removing the skin from the chicken (it gets flabby during the brazing)I dust the chicken lightly with flour and brown it in with the paprika, salt pepper and oil then ad chicken stock to braze. I remove my dumplings from the boiling pot after a 10-minute boil and put them into my large pan with the chicken. The starch fron the dumplings helps to thicken the sauce. (another reason to stir the sour cream just before serving or "on the side" some family members don't like sour cream, (yeah, I know?!) and leftovers..(yeah, I know?!) are easily reheated without the sour cream separating and making it greasy. (And buy the good hungarian paprika-it makes a difference). But otherwise, this is a good authentic version of paprikas!
Yum! I had never even heard of this dish before, let alone make it. I had chicken and sour cream I wanted to use and I figured 'what the heck'. Turned out great! Never made dumplings before but they were good. I think I had too much dumpling and not enough sauce..either that or I cooked the chicken too long and reduced the liquid too much before adding the sour cream..I added water and it still was a little thick and seemed like not enough. Next time, I will use a little more water, and also add a little garlic when I add the onion to the chicken to cook, and actually maybe increase the paprika a little (using the cheap stuff :-( ). But this had a really good flavor and I'm looking forward to the leftovers.
I can not believe people who look at a recipe & then tell everyone it is NOT tradional.. This recipe "does not say that it is". If yours IS tradional, then pass it on so we can use. Don't just blast this one. We'd all love to see yours on this page. Thank You
I made this for the first time last Saturday night for a holiday dinner. It was excellent. Everyone loved it.
Delicious! love the dumplings and the sauce was out of this world. goes well with lima beans too. will make this again!
Pretty straight forward to make. I'd make the dumplings small as in and of themselves they don't have much flavor. The sauce/gravy is what makes this dish for me. Really good, almost cheesy flavor. I found myself dipping my chicken into the dumpling sauce. (I also used boneless chicken breast and it was great). This is a heavy meal, you'll be tired afterwards.
I did not care for this recipe. Maybe it's just me, but seriously, this was not good.
Very good,and simple recipe. I added a little seasoned salt at the end to taste. Don't teel your Dr. about the sodium! ! !
I originally gave this recipe 4 stars. But I used Hungarian (1 1/2 Tablespoons of sweet and half a tablespoon of sharp) I also used chicken stock instead of water. If you are a newbie to cooking, the dumplings take a LOT more time and effort than you might think. It added 2 hours to my prep time and was a bit stressful. I'd likely just use egg noodles or mashed potatoes next time.
Very good! But not very visually appealing. When I added the sour cream mixture, the sauce got chunky. But it still tasted really great!
I fixed this for my wife and I and we found the flavor to be excellent. Used chicken broth instead of water for additional flavor. Other than that followed the recipe as written. We both did find the dumplings to be very heavy but that might be the way they are meant to be. Being from down south we are use to lighter dumplings. Also, I brine the chicken for 1 hour before cooking. It was very tender and juicy. Always brine my chicken first, on matter what. Makes a big difference.
I just finished cooking this. I followed the recipe (except i used denny moore pre-packaged dumplings that i rinsed before adding). The sauce was a little bland even using authentic hungarian paprika. I added about a tablespoon more of paprika, and it is very tasty now!
This is just ok in my opinion. I would have given 3 stars, but my husband loves it so I upped it to 4. I don't care for the dumplings. They're very flavorless. I've never had dumplings before... maybe that's the way they're supposed to be?
Meh, not that good and definitely not that healthy. I should have read ahead first. It also took much longer than one hour to make. :(
I hate rating this not following it exactly but I took others suggestions and I substituted chicken broth for water through the whole recipe. I made the dumplings with chicken broth instead of water. I also added an extra 1/2 T and it was great. My husband thought it would be good as an added variation to add a little cayenne pepper to give it some spice. I liked it as is!
Way too much butter!! I had to increase paprika to cut down the taste which worked in favor of it but did not like the consistency with butter too thick and buttery..like the other reviewer grandmother's paprikash, my mother did the same and can't duplicate. It was ok just enough satisfy craving but would cut back on butter next time or just use oil. Boiled chicken first in water til very tender (almost falling off bone) and used that water to add more flavor to skillet to cook chicken even more.
this was a very tasty dish! I liked that the ingredients are things that I keep stocked on a regular basis. I used boneless chicken, and used bisquick dumplings instead of the ingredients listed here, but the outcome was very good! a nice warm meal for a chilly night.
Very good flavor. Took a while for the dumplings to be made, they were very bland and dense, but the sauce complimented them. Give yourself two hours from start to finish...perhaps I'm a bit slow.
I loved this growing up. I use hot paprika, because I just love that stuff, and skinless boneless chicken, because I do not like chicken on the bone. The sauce is spot on.
I used chicken breasts for this recipe because it's all I had on hand. I also used Sazon and added a little extra regular paprika because I didn't have Hungarian paprika. I also put a little garlic powder on the chicken as well as a tiny bit of chili powder and a couple dashes of hot sauce to suit me and my husband's taste. I absolutely love this and will be making it again.
This was very good. I used boneless, skinless breasts because we only like white meat. I added extra paprika and doubled the sauce. Thanks for the new chicken recipe!
UMMMMM Yummy, I made this and it was yummy, i loved the dumplings with the sauce. I will make again.
This recipe definitely has an unique taste which makes it SO good!! The recipe was very easy to follow. The only things I changed were instead of using water for boiling the dumplings I used chicken broth and I also added chicken broth to the chicken instead of water. I added garlic pepper to the dough before cooking and to the chicken for flavoring when cooking. I can't necessarily say that the recipe needed any of that, but I love lots of flavor so I added a few things. Overall, the recipe was a hit with the family and I will definitely be making it again!!!! Thank you for the recipe.
I'm so glad to see the recipe for the halushki noodles included - just the way my grandma made them (sans sour cream). Delish!
I followed the recipe exactly and the result looked just like the picture--perfect directions. My only complaint on this dish is that, for our tastes, it was rather bland. Maybe I just don't have very kicky paprika?
Very delicious! and a definite keeper!! I messed up my dumplings cooking them too long due to a distraction (too tough), so I made some egg noodles to substitute. The chicken was so tender it was melting off the bone. Next time, I'm going to try this with boneless breast and thigh cuts since we prefer our meat boneless anyway.
This recipe was delicious! I used plain yogurt instead of sour cream, but it was still great!
I grew up on this.. and as one reviewer said.. she uses much more paprika.. Over the years I also add orange juice... about 1/2 cup... we call the dumplings knockerlach.... easiest way to measure the ingredients for the dumplings... is as many eggs as you want... use the egg shells to measure the water... then slowly add flour until it is a very gummy and sticky dough...and then do the same.. this is just a variation of this basic Chicken Paprikash...
This so so delicious!! It's the same way my mom taught me to make it, but I wanted an "in print" version because mine is just in my memory. Thank you for sharing this recipe. It is my all time favorite food MMmmm
This recipe is made almost exactly like my mother's. I've grown up eating this dish and now I make it for my family. This is definitely a traditional favorite for us!
Loved it! Dont use cheap paprika! Use high quality after all it is center stage! I used Penzeys smoked! Yummy! Dumplings were great too! Why season them more? They are just there to hold the sauce! Do Double sauce!
This is a yummy recipe that is easy to follow and adapt. For instance, simply reduce or increase the ingredients for fewer or more guests. I would like to make a couple of suggestions. First, the dumpling recipe makes LOTS of dumplings and could be reduced. I find the using a teaspoon measure makes a nice, little dumpling which is tasty as the surface area to mass ratio is greater, allowing more sauce to cover the dumpling. I found it better to use boneless skinless cuts. While some flavor is lost, it is easier to eat a sauce covered piece of meat if you don't have to look for bones. Also, in this health conscious age, many people discard the skin, thus losing much of the sauce. I noticed one cook rated the recipe as bland. It is important to have fresh paprika. (In the past, I have grown my own peppers and ground it when needed.) For this recipe I used Spanish Paprika which added a little sweetness along with some zip. In most recipes of this type you can never use too much paprika, so be generous if the flavor is lacking. ChefDave
The dumplings were meh but a nice intro to the sauce, which came out well with yogurt swapped in for the sour cream. Also, I think the bacon-y smoked paprika is what's up in this dish.
This is very, very rich and the flavors are decent...made it once and may or may not make it again.
Tried this recipe about a year ago and it was wonderful. It is extra good the next day!
Very tasty. Used Spanish paprika because that's what I had. Tasted even better reheated the second day. Great creamy hearty dish...perfect for fall, and the dumplings were easy enough for my 4 year old to help make.
It was a bit bland the first time, so I swapped out the water for chicken broth and added minced garlic and a TON of hot hungarian paprika. I didn't make the dumplings, but I thought I'd try pouring everything over the chicken and some quinoa...an interesting texture that didn't detract from the flavor of the paprikash. I had some leftovers for lunch and my coworkers are all quite impressed with my "amazing cooking skills". I didn't have the heart to tell them this is a pretty easy recipe!
Didnt get to try this myself but my very picky grandkids showed up and ate it all! Will definitely make this again.
I doctored the sauce by adding garlic and I used chicken broth instead of water. i doubled the sauce also. I wish I would have added some herbs to the dumplings, they were very bland, (I did add onion salt to them instead of regular salt), to the point i did not like them. I also sprinkled seasoning salt, pepper and paprika to the chicken before cooking. I made noodles to serve with instead. The sauce is yummy but only gave 3 stars because i changed so much.
Really easy, really good. Highly recommend. Used the smoked paprika which really deepened the flavor.
I really liked this a lot! I used about a tsp more salt in the sauce and an extra tbsp of paprika as someone suggested. I found that these changes made for a more savory sauce. Also, I put both the dumplings and chicken together in the pan to simmer for a few minutes then serve together. I did this more out of convenience than anything and it was a hit.
This was good. We love hungarian sweet paprika, so I was happy to try this dish. The dumplings didn't have the right denstiy for me. We prefer a lighter dumpling.(use a little milk and baking powder). If I make this again; I would use less butter and add marjoram, thyme, and garlic.
I made this tonight, DELICIOUS!!!! Although I used egg noodles instead of the dumplings. And I also used more sour cream and extra paprika, as some others had suggested....Will be making this again and again.....
Wow! This was fabulous. I was sure to use Hungarian Paprika. Also, I did as some previous reviewers suggested and made the dumplings/noodles very small and boiled them in chicken broth. We would have been happy eating the dumplings plain all by themselves - lucky for us we had just enough self control to wait for the entire dish to come together - YUM! I will definitely be making this again and again. Thank you Erin for the awesome recipe!
I seriously don't get why this is rated so high. It's bland, has no taste, and isn't worth a bit of the calories. I can't even think of a suggestion to make this better. People who have rated this higher, did all kinds of substitutions and additions, which completely alters the recipe, thus making it's high rating a joke. The dumplings have no taste and are too heavy, and the chicken has no taste at all. Will never make again, will never recommend to anybody.
My husband is on a low-glycemic diet, so I substituted quinoa flour for regular flour in the dumplings. Don't do it! My mistake aside, this was AWESOME! We only had smoked paprika instead of regular paprika and it gave the sauce a wonderful, rich smoky flavor. Loved this recipe.
to make this even better, before you add flour and sour cream, take the chichen out, cool it and take the meat of the bone and then mix sauce and meat with the dumplings. also make sure you use hungarian sweet paprika and not the spanish, there really is a differnce in flavour between the two paprikas. have been making this for years , my grandkids and kids love this. goes a long way if you make double the dumplings for a larger family
MY GRAT GRANDMOTHER MADE CHICKEN PAPRIKASH AND I LOVED IT KNOW MY WIFE MAKE'S IT TO.SAME INGREDIENTS LIKE YOU.
This recipe is fabulous! Only changes I made was adding 2 chicken boullion cubes to 2 cups of water instead of 1 1/2 cups water. I also used milk instead of water in the dumplings. Flavor was great! I've never made dumplings before and they were so easy and delicious!
After reading other reviews I did not make the dumplings, used boneless chicken breasts, added a chicken cube to the water and you definitely need sweet Hungarian paprika, a little bitmore that called for. Other than very good.
My favorite comfort food! Great authentic recipe! My Grandparents are all Hungarian and this recipe is just about dead on! The only thing I would change is the paprika- I use 3T. Thanks for posting this recipe.
We loved this dish, not as time consuming as you think and the dumplings are DELICIOUS!
This was an exceptional recipe, the sauce was creamy and flavorful. I had trouble with the dumplings being too tough so next time I will modify and make with homemade noodles. I used chicken tenders since thats what I had on hand and only wish I had added more. Will definately make again.
Not as good as I thought it would be. Would be MUCH better if chicken was marinated in salt and pepper overnight before cooking, much too bland. also the dumpling instructions need to be more specific. way too doughy and like biting into hard lumps.
I have to say I enjoyed the dish when I made a few adjustments to it. I used less water, and sour cream. I used about a 1/4 cup water and 1/4 sour cream. It turned out delicious every time I made it.
delicious!i added more paprika and salt.it came out wonderful although i must practice the dumpling making,lol.everyone loved this
Great recipe. I used chicken breasts and cut them in half- worked just as well as chicken pieces. Lots of dishes to clean up at the end, but worth it. I might use a hair less pepper next time, as I don't like my food too spicy... but you can't go wrong if you follow this recipe!
This was delish!! My family loved it! It was so creamy and yummy. The sauce was scrumptious on the homemade dumplings. I will make this again and again! Thank you!
I'm always looking for different recipies for chicken since my husband does not really care for the bird. This one was perfect he actually liked it! Thank you
This recipe is OUTSTANDING! I been looking for a recipe for the CPaprikash I been eating in the restaurant for years. This is it! It is so easy to make and tastes delicious. I buy boneless chicken thighs for the meat.
I'm hooked! This dish is so yummy, I can't stop "tasting" the sauce. I used chicken broth which gave it plenty of flavor and I added closer to 2 TB of paprika (if not a bit more). My husband absolutely loved it! My only complaint is that the sauce turned out a bit clumpy. If not for the clumps this would've been perfect.
Husband who always puts its nose up at "chicken", loved it. Actually mentioned that we should make it and have friends over.
Let me start by saying that I had never had Paprikash before so I have no idea how authentic this recipe tastes. I really enjoyed this but my husband thought it was much too bland. Next time I will add some smoked paprika (on top of the Hungarian paprika it already calls for) and some garlic among other things to appease his taste buds. I will also cut back on the dumplings by at least 1/3. I had plenty of sauce but I subbed the 1.5 cups of water for 2 cups of homemade chicken stock. The best dumplings were by far the smallest ones.
thanks for putting this one up i did it with boneless chicken breast and added some garlic but other than that it was to the recipe found it to be very easy and one of the tastiest meals i've had in along time
My Oma and my mom make this. My grandpa was from Hungary so its a family tradition. I haven't tried your recipe yet, but it is very close to our families!! Wanted to share a secret though... can use a little bit of cream of wheat in the "nooglies" as my family calls them :)
I grew up eating my grandmother's chicken paprikash - this is very close! wonderful! I have to doubble the dumplings and doupple the sauce because everyone in my house (6) eats way more than usual! One thing - use chicken stock or broth instead of water!!
Delicious! I added more paprika than called for in the recipe. The sauce was a little thin but the flavor made up for it! Will make again for sure!
This turned out really good. The only thing I would do differently next time is to season the chicken a little bit more before browning it.
Delicious! My husband is a huge fan and excited for leftovers tomorrow! I used boneless skinless chicken breast, wheat flour, plain nonfat yogurt instead of sour cream, and all the substitutions worked great! I also took others' advice and made little dumplings and used good Hungarian paprika. My only suggestion is to cut back on the salt. I used 2 tsp in the dumplings, then skipped the rest of the salt called for in the recipe. That was plenty!
This was very good but I think I made the dumplings too big. I'll use a smaller spoon next time. These dumplings taste great though. I also used more paprika. Yumm.
This is the worst Paprikash recipe I've ever laid eyes on. In no way is this anything like true Hungarian Paprikash. There is certainly no sour cream in the hundreds old recipe made by my family. And you must SMOTHER the chicken with tons of onion and more paprika than you think should be in any one dish.
Made this for the first time tonight. I used boneless, skinless chicken breasts due to time constraints. Turned out so yummy! I used purchased dumplings, but wish I would have made my own. I also used a little smoked paprika with the usual kind to add that smokey bacony flavor. My husband loved it too, the kids liked the gravy, and chicken, but not the dumplings. Will surely make again!
This was good, but it wasn't fabulous. I added the original amount of Hungarian Paprika, but there was no taste to the sauce. I saw on other Paprikash recipes that you could use 3 Tbs, so I did. One of my teens said it was then too spicy and hurt her tummy. My suggestion would be to adjust the spice according to your family's tastes. If you don't want to make the dumplings, just substitute a can of biscuits, cut into thumb sized pieces and cook according to recipe directions. We probably won't be making this again, as we prefer the traditional (Kentucy/Irish) chicken and dumplings that I grew up on.
Great dish packed with flavor. I used hungarian paprika like someone suggested, which i think gave it some more kick. Also, threw some onion, paprika and garlic powder into the dumpling batter for some extra flavor. will definitely make again.
Great recipe!!! I don't understand the person who rated 1 star because it wasn't authentic! It doesn't appear they even made it! I loved it! The dumplings (actually spatzle) are awsome. The smaller the better, when boiled in chicken stock, they have an even better flavor. My friends love it! Great for leftovers also.
This dish is amazing! It's exactly like my grandmother's recipe. The dumplings do take a lot of time but they are well worth making. I always double the sauce (because it's SO good). I do add boullion and more paprika (Hungarian) for more flavor. Thanks for posting!
so delicious! I added 1/2 can of diced tomatoes and baby carrots and I used chicken broth instead of water, and poultry seasoning with a splash of marsala wine
My husband loved this recipe. I did read the reviews and took the advise. I doubled the sauce, used 2 tbsp of paprika, the chicken broth instead of water, and the extra sour cream.
This recipe is delicious, my family was amazed, and want me to make it again. I used thighs and legs, and chicken broth instead of water as some recommended, gently simmered for an hour which made the chicken flesh fall off the bone tender and juicy, but it was the wonderful sauce that resulted in the end which made the dish and no one wasted a drop, I got all the dinner plates back wiped clean! :D
This has a wonderful flavor. I use 1/4 cup less flour to make the dumplings less dense. I can't tell a difference between using bone-in or boneless chicken, except boneless cooks faster. Also, it's less greasy without the skins. I use the extra sauce as a topping for the chicken. Where do you buy Hungarian paprika? I didn't find it at my local grocery store. No matter what recipe I've tried, the flavor never seems to soak into the chicken. The chicken itself seems bland.
WONDERFUL! I felt like I was at my Grandmother's for dinner! She was hungarian and made this every weekend. This taste just like hers! Thank you so much for sharing.Now I can make this for my grandchildren :)
Well, I'm not so sure this review is very accurate because 1) I didn't use any onions, 2) I used chicken tenders, and 3) I only had vanilla yogurt (no sour cream). Yet, I still think it was delicious. The directions were very easy to follow. I do suggest telling people to make their dumplings about the size of dice; any bigger doesn't allow the middle to cook properly. The directions for that are somewhat deceiving because it says to "use spoons". I think I got away with using sweet yogurt because I did not have the sweetness from the onions. I will definitely try again with the proper ingredients to see how it should really taste, but not bad for using what I had!
