Chicken Paprikash (Hungary)
This flavourful stew features tender chicken simmered in a rich, paprika-infused sauce that embodies the heart and soul of Hungarian cuisine. Traditionally served with nokedli (Hungarian dumplings) or egg noodles, this dish is a perfect representation of the country’s culinary heritage. Thank you, Simona, and dad for the recipe!
Paprikash
- 100ml vegetable oil
- 1 white onion, finely chopped
- 3 tbsp Hungarian paprika (sub sweet paprika)
- 1kg chicken, legs and thighs
- 1 tsp salt
- 1 tbsp tomato puree
- 2 Hungarian peppers (sub 1 yellow bell pepper), deseeded and sliced
- 200ml water
Galuska dumplings
- 300g plain flour
- 2 eggs
- Pinch of salt
- Sour cream to serve
Step 1
Heat the pan over medium heat and add the oil. Sauté the onions for 5 minutes until they soften, then add the paprika and toast on low heat for a few minutes.
Step 2
Add the chicken and a pinch of salt to the pan, and cook for 15 minutes, stirring occasionally.
Step 3
Add the tomato puree and peppers to the pan, and cook for an additional 5 minutes. Then, pour in the water and bring the mixture to a boil. Cook for another 5 minutes, or until the chicken is fully cooked.
Step 4
For the dumplings, combine the flour, eggs, and salt to create a thick paste.
Step 5
Bring a pot of salted water to a boil. Push the batter through a colander or a noodle grater, if you have one. Allow the dumplings to boil for 2–3 minutes until they float to the surface, then drain.
Step 6
Serve the chicken over the dumplings, topped with sour cream, and enjoy!