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Every time I make chicken paprikas I think of a story my mom told me. When my parents were dating, my mom and my grandma Kish were making chicken paprikas together. My grandma added the sour cream and then realized it was spoiled, ruining the entire pot. Oh! This breaks my heart on so many levels!
#1: I wish I could’ve met my grandma and gotten the chance to cook chicken paprikas with her!
#2: Ruining an entire batch? I would be so mad at myself! (Because of this story, I taste the sour cream right before adding it, just in case.)
This dish is not in the “Quick & Easy” realm because taste like this just takes time. And love. And a little more time. But it is so worth it!
Because of the amount of time it takes, my mom didn’t make chicken paprikas all the time. But when she did, it was a real treat! One my absolute favorites from my childhood and I’m sure my brother and sister would say the same.
One thing we might not agree on is the addition of the whole stewed tomatoes. My mom doesn’t put them in. I saw them as an ingredient for chicken paprikas in this Hungarian cookbook so I decided to try it. I like it! So I add them in now. I used this cookbook for the galuska (dumplings) recipe too. I ran it by my mom and she only had one small difference. They’re pretty basic.
My mom makes chicken paprikas with whole chicken and we had to eat around the bones. I decided to take a boneless approach. (Sorry mom!) If I do use whole chickens, I take the chicken out after cooking, let it cool, pull off all the meat and throw that back in the pot and discard the bones. The last time I made it I couldn’t find a whole chicken cut up at the grocery store so I used two bone-in breasts and 5 boneless, skinless thighs. It was about 3 pounds total. As long as you have a good mix of white and dark meat, you can use whatever you can find or want to use.
Also, when you first taste the dumplings (galuska) you are going to want to double them next time. I decided this would be a good idea once. Well, I didn’t completely ruin it, but it sure tasted floury! Another note about the dumplings.:Make them small. It takes more time, but you will avoid them being raw and floury in the middle. Trust me on this.
I can’t wait to hear about you guys making this recipe. Especially if it’s for the first time. It really is amazing. Rudy said he first knew I was a good cook when he tasted my chicken paprikas.
Take a pic of yours and tag me on Instagram @dredgeanddrizzle. Want to save it for later? Pin it!
Chicken Paprikas (Paprikas Csirke)
- 2 tablespoons bacon grease, olive oil, or coconut oil
- 1 large yellow onion diced
- salt, pepper, garlic powder to season chicken
- 3 pounds chicken mixture of white and dark meat
- 4 cups chicken broth
- 2 teaspoons Hungarian paprika I like Penzey's half-sharp
- 1 teaspoon salt
- 8 whole, peeled, canned tomatoes I like Muir Glen
- 1 green pepper cut into strips
- 1/2 cup sour cream room temperature
- galuska recipe follows
Be sure to take the sour cream out of the fridge in plenty of time for it to get room temperature. If it goes into the pot too cold, it will curdle.
Heat the grease or oil in a cast iron skillet on medium heat. Add the onion and cook until they just start to turn translucent.
Add the chicken a few pieces at a time and slightly cook them on each side, then add them to a large pot. (If the chicken has skin still on it, it will turn yellow when it's ready to go into the pot.)
In the cast iron skillet, stir in 1/2 cup of the chicken broth and scrape the bottom of the pan to get any remaining flavor bits. Add the onions and the liquid to the pot containing the chicken.
Add the rest of the chicken broth, the tomatoes, green peppers, paprika, and salt. Put the heat on medium and put a lid on. Simmer for approximately 25 minutes.
Check to see if the chicken is cooked through. If it is, turn off the heat. (Cook another 5-10 minutes if it isn't.) If you used chicken with bones and want to pull the meat off, take the chicken out and put it in a large bowl to cool a bit before pulling the meat off and discarding the bones.
Allow the broth to cool to warm. Add the chicken meat back to the pot (if applicable).
Add some of the broth, a tablespoon at a time, to the sour cream and stir well to ensure the sour cream is very close to the same temperature. Then add the sour cream and galuska to the pot and stir.
Bring the pot back up to a medium low heat for 10 minutes before serving.
- 3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 1/2 teaspoons salt
- 3 eggs
- 2 tablespoons vegetable oil
- 6-8 tablespoons warm water
Mix the flour, salt, and baking powder well in a mixing bowl.
Add the eggs and oil and mix with your hands until just combined.
Add the water, a tablespoon at a time, and mix until just combined but smooth.
Let the dough sit for 45 minutes.
Bring a pot of water to a boil.
Dip a regular teaspoon into the boiling water to make it hot, then immediately use it to cut a small piece of the dough ball, and then dip it back into the water, releasing the dough. Repeat this until you have approximately 10-12 dumplings cooking. When they start to float, they are done. Scoop them out with a slotted spoon and set them aside in a big bowl. Cover with a wet paper towel until ready to serve.