Name: Hungarian Chicken Paprikash
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Ingredients: 4 slices bacon, diced; 1 onion, chopped; 4 skinless, boneless chicken breasts; 1 (14.5 ounce) can diced tomatoes; 1 tablespoon paprika, or more to taste; 0.5 cup water, or more as needed; 1 teaspoon salt; 0.5 cup sour cream; 1 tablespoon all-purpose flour; 1 teaspoon cold water; 2.5 cups all-purpose flour; 1 teaspoon salt; 1 egg, lightly beaten; 1 cup water; 1 teaspoon butter

Hungarian Chicken Paprikash

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Csirke Paprikas is the Hungarian term for this delicious dish. My mom has been making this for 35 years! Recently she went to visit Budapest and found this little cafe that served it. She liked it so well, she modified her recipe to closely match that, and here it is, enjoy! Serve over rice or egg noodles.

Recipe by katja

Published on June 19, 2020

Prep Time:

30 mins

Cook Time:

1 hrs 25 mins

Total Time:

1 hrs 55 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

4 slices bacon, diced
1 onion, chopped
4 skinless, boneless chicken breasts
1 (14.5 ounce) can diced tomatoes
1 tablespoon paprika, or more to taste
½ cup water, or more as needed
1 teaspoon salt
½ cup sour cream
1 tablespoon all-purpose flour
1 teaspoon cold water

Dumplings:

2 ½ cups all-purpose flour
1 teaspoon salt
1 egg, lightly beaten
1 cup water
1 teaspoon butter

Directions

Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.

Cook's Note:

Use plenty of sweet Hungarian paprika--I start out with a heaping tablespoon.

Nutrition Facts (per serving)

671	Calories
24g	Fat
77g	Carbs
35g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 671
% Daily Value *
Total Fat 24g	30%
Saturated Fat 9g	45%
Cholesterol 139mg	46%
Sodium 1793mg	78%
Total Carbohydrate 77g	28%
Dietary Fiber 4g	15%
Total Sugars 4g
Protein 35g
Vitamin C 11mg	56%
Calcium 115mg	9%
Iron 8mg	43%
Potassium 561mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.