This authentic Chicken Paprikash dish has rich, full of flavour, and creamy paprika-infused sauce. Super mouthwatering with tender chicken that melts in your mouth.
Hungary is one of the most beautiful countries and this dish is one to represent their wonderful cooking. A simple yet incredibly delicious dish.
3 tablespoons vegetable oil
1 Vidalia onion, chopped
1 whole cut-up chicken (skin intact)
2 tablespoons sweet paprika
3 chicken bullion cubes (or more to taste; 1 per cup of water added)
ADD LATER TO BROTH:
1-pint sour cream
1/2 pint water
4 tablespoons flour (or more to thicken if you like)
3 teaspoons Lawry’s seasoning salt (optional, but adds flavour!)
FOR THE DUMPLINGS:
3 cups of water
6 cups all-purpose flour
1 teaspoon salt
Step 1: In a pressure cooker or pot, add the oil and chopped onion.
Step 2: Place it on the stove and turn the heat to medium-high.
Step 3: Cook the onion until translucent.
Step 4: Remove from the heat and add in paprika. Stir until well mixed.
Step 5: Add the pieces of chicken with the skin in a pot. Cook until slightly brown with the onion and paprika mixture. If needed, do this in batches and add more oil in little amounts.
Step 6: Submerge the chicken with water and bring to a boil. Add in the bullion cubes. If available, add in the Lawry’s seasoning salt. Simmer for about 25 minutes, covered in a regular pan or in a pressure cooker for about 15 to 20 minutes.
Step 7: Meanwhile, combine the sour cream, water, and flour using a hand mixer until smooth. Set aside.
Step 8: Take the pieces of chicken out of the pot and onto a colander. Allow cooling.
Step 9: Gradually add in the sour cream mixture into the broth. Constantly stir until well combined.
This is optional but you can debone the chicken or leave it as is.
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