Chicken Paprikash with Dumplings

My granddad’s favorite meal was chicken paprikash. He was an early bird, so it wasn’t strange for him to wake up at the crack of dawn and start sauteeing the onions for paprikash in our small summer kitchen downstairs.

He died 13 years ago, so I really don’t remember his recipe exactly, but the smell—oh, the smell—my nostrils remember it vividly. So, whenever I make chicken paprikash, I make it with images of him standing behind a wooden stove and stirring it while the house becomes filled with the wonderful smell of paprika.

Since Croatia is on a border with Hungary, we share many similar meals and spices, like love for sweet and hot paprika, pörkölt (perklet), buhtle, and many others.

Chicken paprikash is just one of many meals that found its place in Croatia, especially in Slavonia and Baranja regions. It’s one of those meals often made in my family with two key differences; instead of dumplings, my baka and dida made with potatoes, and sour cream was mixed in after serving on the plate.

So, I could say that my recipe is somewhere in between the original Hungarian and Croatian versions.

And I love it!

Chicken Paprikash – Main Ingredients

• Chicken – bone-in, skin-on pieces like thighs, drumsticks, or a whole chicken cut into parts. I would only avoid chicken breasts because they tend to dry out easily so it’s better to use them for other dishes.
• Lard – for sauteing the onions, carrots, and chicken.
• Onions and carrots – for adding the sweetness to the paprikash.
• Tomatoes – for adding freshness and richness to the paprikash and more body to it. You can use canned tomatoes or fresh tomatoes (with removed skins).
• Spices – Hungarian sweet and hot paprika powder are a must for this dish. Paprika powder from Baranja is also a great choice for making good, traditional paprikash. You’ll also need some ground black pepper.
• Water/Stock – although using water is totally ok, if you can, use chicken stock for a deeper flavor.
• Flour – to help thicken the sauce and for making the dumplings.
• Egg – for making the dumplings.
• Heavy/sour cream – you’ll add it at the end mixed with some flour for a creamy finish. You could use higher-fat sour cream or unsweetened heavy cream, whatever you prefer. Also, you could mix together sour cream and heavy cream.
• Pickled chili peppers – although not strictly necessary, you could add them towards the end of cooking for some umami touch. Traditionally, my family used Croatian feferonke peppers.

Making Chicken Paprikash with Dumplings, Step by Step

Be sure to check out the printable recipe card at the end of this post. It has the exact amounts of ingredients and detailed recipe instructions!

1. Brown the Chicken

Season the chicken with salt and brown it on all sides until the skin is golden and crispy. Remove and set aside in a covered bowl.

2. Sauté Vegetables and Add Paprika

Sauté the onions and carrots in the same fat until translucent. Remove from heat or lower the heat, then stir in sweet and hot paprika and black pepper. Be careful not to burn the paprika, as it can turn bitter.

3. Simmer the Chicken

Return the chicken to the pot and add hot water or chicken stock. Cover and cook for about 30 minutes. Then add tomatoes and cook until meat becomes very tender.

4. Thicken the Paprikash with Cream

Towards the end, mix cream and flour until smooth. Add some cooking liquid, then stir into the paprikash. Cook until it comes to a boil, stirring to avoid lumps.

5. Prepare the Dumplings and Serve

Drop 1/2 teaspoon of the batter into the soup while it’s gently boiling. Cook for a few minutes and then remove the paprikash from the heat. Serve.

How to Serve Chicken Paprikash

• Nokedli (Hungarian dumplings) or Spätzle (German dumplings)
• Diced potatoes (add it in the middle of the cooking)
• Polenta
• Tagliatelle
• Basic white bread

Reheating and Freezing Tips

Chicken paprikash is one of those meals that can be easily reheated, on the stovetop or using a microwave. It also freezes well.

Reheating paprikash using stovetop method:

• Transfer the chicken paprikash to a saucepan or skillet.
• Add a splash of water or chicken broth to loosen up the sauce, as it can thicken when cooled down.
• Heat over low to medium heat, stirring occasionally to ensure even heating. Adjust seasoning, if necessary.

Reheating paprikash using microwave method:

• Place a portion of the chicken paprikash in a microwave-safe bowl.
• Add a small amount of broth to keep the sauce from drying out. Cover with a microwave-safe lid or plate and heat in 1-minute intervals, stirring in between, until thoroughly heated.

Freezing chicken paprikash:

• Allow the chicken paprikash to cool completely before freezing.
• Portion the paprikash into airtight freezer-safe containers. Leave some room for expansion.
• Label the containers with the date to track how long it’s been in the freezer. Store in the freezer for up to 3 months.

More Comfort Food Recipes

• SARMA – CROATIAN CABBAGE ROLLS
• CHICKEN IN WHITE WINE SAUCE WITH GRAPES
• STUFFED PEPPERS IN TOMATO SAUCE
• SPICY CARROT AND RED LENTIL SOUP

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