Chicken Paprikash with Dumplings


Type of Dish Main Course


  • 100 g (1/2 cup) plain flour
  • 15 g (3 Tbsp) Hungarian paprika powder
  • 1.1 kg (4 1/2 lbs) whole chicken (cut into 8 pieces-on the bone)
  • 45 ml (3 Tbsp) vegetable oil
  • 1 onion (chopped)
  • 1 Red bell pepper (chopped)
  • 1 g (1/8 tsp) cayenne pepper
  • 400 ml (2 cups) chicken stock
  • 200 ml (1 cup) sour cream
  • to taste sea salt
  • to taste black pepper


  1. Combine flour, 1 1/2 Tbsp paprika powder, salt and pepper. Dredge chicken pieces in flour mixture, (reserve left over flour).
  2. Add oil to large pot, heat oil over medium high heat, add chicken and brown on both sides, about 10 minutes.
  3. Remove chicken from pot, add 1 Tbsp of oil to the pot, add onion, bell pepper, 11/2 tbsp paprika, and salt. Saute until onion is tender (about 2 minutes).
  4. Return chicken to pot, and add enough chicken stock to cover. Bring to simmer, reduce heat, cover, and simmer for 30 to 45 minutes, until chicken is tender.
  5. Combine reserved flour and 1/2 cup sour cream. Add small amount of sauce from the pot whisk until smooth. Add mixture to pot, stirring constantly. Simmer for 5 minutes.
  6. Add remaining sour cream and mix well. Serve with Hungarian nokedli (spaetzel) dumplings.

Further Information

Yield 4

Preparation Time is approxmiately 30 minutes.

Cooking Time is approxmiately 50 minutes.



  • 2 eggs
  • 2 g (1/2 tsp) salt
  • 150 ml (3/4 cup) water
  • 400 g (2 cups) all-purpose flour
  • 1 large pot of boiling salted water


  1. Place large pot of salted water on stove and bring to a boil.
  2. Combine eggs, salt, water and beat well with whisk.
  3. Add flour, a little at a time. Add just enough flour to make a soft, sticky dough. Leave dough in the fridge to rest for about 30 minutes.
  4. Beat mixture again.
  5. Using the side of a teaspoon, spoon small amounts of dough into boiling water. Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes is easier as you want very small noodles).
  6. The noodles are done when they float to the top. Remove from water with large slotted spoon, and place in colander. Rinse with cold water.
  7. It’s a good idea to make the dumplings in 2 or 3 batches so they don’t overcook. Sauté dumplings in butter to reheat, serve with chicken paprikas.
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