Chicken Paprikash - Hungarian Chicken Stew

Today we're making Chicken Paprikash. This creamy Hungarian braised chicken dish with dumplings is so good and very easy to make! I hope you enjoy it.
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
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INGREDIENTS
3 tablespoons (42g) lard or vegetable oil
4 pounds (1800g) chicken thighs and legs
2 large yellow onions - diced
5 cloves garlic - minced
3 tablespoons (20g) Hungarian sweet paprika
2 teaspoons (4g) Hungarian smoked paprika
1 teaspoon (2g) Hungarian hot paprika
1/2 cup (120g) dry white wine
2 cups (480g) low-sodium chicken stock
2 tablespoons (18g) all-purpose flour
1 cup (240g) sour cream
salt and pepper - to taste
3 tablespoons flat leaf parsley - for garnish
For the Dumplings (optional)
6 large eggs
4 cups (550g) flour
1 cup (240g) water
1 teaspoon (6g) salt
4 teaspoons (20g) baking powder
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Billy Mark: @bluecrestproductions
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[@SipandFeast]

The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. Also, be sure to check out our cooking/food podcast which just hit its 6 month anniversary: www.youtube.com/@sipandfeastpodcast

[@dee_dee_place]

Jim & Tana- Thank you so much for making this dish. I was hoping you would after you made the Hungarian Goulosh. I love your recipes so much. They are so easy to follow & I have never had one turn out badly. I could barely cook when I started watching your videos & now, I'm seriously impressed with how far my cooking skills have come. I have you to thank for that. I appreciate everything you have taught me. I hope you & your family had a wonderful holiday season, & I wish you a happy, healthy, & joyous New Year.

[@jjbm002]

Hi @SipandFeast Love the channel! My wife and her family have passed down a version of this meal from g2g and I asked her about the dumplings and this is her recipe. I can attest the dumplings are excellent. (Interestingly enough she made it last night!) 1 cup flour 1 egg 1/2 tsp salt (Multiply the recipe for the size of your party) I do 1 cup/1 egg per person, however my paprikush is more of a soup and my family demands A LOT of dumplings. Add cold water and stir until mixture is the consistency of a thin dough. Almost like the slime kids make. It should be thick but sticky. Boil until tender should take about 3-5 minutes. I use a spatzle maker to ensure the dumplings are the right size and consistent. If you’re not putting the dumplings into broth make sure you salt the boiling water.

[@jonobester5817]

How about using bacon grease to cook the chicken in? Apparently that's the key ingredient in Biscuits and Gravy. Can you do some refried beans recipes? One time I was served some home-made Frijoles Refritos and MAN was that out of this world!

[@MythicXander]

Im hungarian and i think you did a fantastic job with the chicken paprikash (csirke paprikás),sometimes we make it without sour cream, but it can be too intense of a flavor for some, also put some peas into the sauce, I don't remember ever not having peas in our paprikash, kinda weird seing it without peas. Also for the dough try to use 2-3 eggs for that amount of flour, and make it more liquidy, should be a bit thicker than a batter and try to make them the size of a bean or your thumb, it differs from household to household

[@uncle_matula]

no garlic or wine, instead of oil we use lard or duck fat, or pork bacon (not the type of bacon you mean, it's much fattier), maybe butter, one kind of red pepper will do (more is better)

[@ronalddevine9587]

I am half British, and half Hungarian. It looks like you nailed it. I also think it's unfair to compare Chicken Paprkash to anything. Not that it's better or worse, it's different. Sometimes you want beef, sometimes you want chicken.

[@bearcatracing007]

Which half is which?

[@ronalddevine9587]

@@bearcatracing007 Hungarian on my mother's side

[@BigboiiTone]

​@@bearcatracing007why 2 likes on this ? Doesn't matter really

[@kalidilerious]

Bell Pepper. BELL PEPPER!!!!!!

[@midnight-cafe-]

As a Hungarian follower, i have to say, that you made a really good job. In our household we don't use the wine and the baking powder (nor tomato as some of the comments say). I think, the wine doesn't matter, it can be a good addition, but the secret of the dumplings (called "nokedli" or "galuska") is that it doesn't need to be softer, just much much smaller, like a thumbnail. That is the hardest step of this recipe :) We have a tool for making the right size of it, it's called "nokedli szaggató" (you can translate it to something like "noodles chopper"), you can find pictures of it online. But as i said earlier, you made it almost perfectly, you can be proud of it :)

[@robertkaspert4092]

You nailed the name of the dumplings. We don't use wine, tomato paste or garlic.

[@robertweinmann9408]

The way you describe your dumplings sounds a lot like German spaetzle.

[@LetsPlayDrew]

Would it be similar to Spätzli in size?

[@midnight-cafe-]

@@robertweinmann9408 I didn't know the phrase, but after a brief search, I can say yes, it's something like that

[@midnight-cafe-]

@@LetsPlayDrew I just realized, that it may be the same :) (I didn't know the German name for it)

[@amandaspaugh5472]

my mother is Romanian and has been making this dish her whole life. She does it exactly like you, but makes a spaetzle noodle instead. So the batter is much thinner and spaetzle much smaller. She then cooks the spaetzle in the sauce which will help thicken the sauce. This is my 10/10 dish! Glad you made this and keep up with your great content!

[@georgejasper8794]

Spaetzle is pretty common with Romanian and Hungarian cooking - Love them in stuff like this.

[@jolarkin3309]

Not Hungarian, but have made a lot of chicken paprikash. My "dumpling" recipe is more smaller spaetzle style. However, it seems to me that you have too many eggs and that may be making it tough. My recipe if you want to try is • 2 ½ cups all-purpose flour • 1 teaspoon salt • 2 eggs • ¾ cups water. The chicken does look amazing by the way

[@jbjacobs9514]

Spaetzle rocks! Never would turn that down. LOL

[@deda118]

Perhaps the only cooking channel that talks about breaking the cream / milk and how to avoid it. Thank you. Others never touch on it.

[@Thomas-wf2ur]

I’m half Hungarian and I’ve been trying to save as many of my family recipes as possible. What we do when finishing the paprikash is we make a sauce called a habarás. It’s similar to what you are doing tempering the sour cream but it’s done in another little saucepan and then pushed through a sieve. Basically it’s making a roux with flour and oil then toasting some paprika in the roux. After you would add some water to the mix and finally the sour cream. I always like to add more water to the sauce so it’s less clumpy and it can help if the paprikash doesn’t have enough liquid.

[@phronsiekeys]

I've made Chicken Paprikash many times, but I never knew the step to prevent the sauce breaking. I always just let it go, but yours looks so beautiful with the extra care taken!

[@mg5635]

I made this recipe last week. Thank you James and Tara. It was excellent. I only used 1 onion. Two were too many for us. I didn’t receive the ‘Hot’ paprika in time so I made it without. Can’t wait to make it with all 3 paprikas. Didn’t make the dumplings. Served with rice. Very good in deed. Issaquah, WA 🇺🇸

[@jkbcook]

My grandmother of German heritage made dumplings similar to what you made. We called them knuedels. They are toothsome and are supposed to be like that and do not have baking powder in them. We dip the spoon into hot water and then into the dough back to the boiling water and there is no sticking. As well, once they are boiled, they are fried in butter. My husband loves these toothsome dumplings. I will be trying the paprikash recipe in the future. The flour sour cream tempering is a great tip. Thanks,

[@josephstanczak4340]

One of my favorites! Years ago, a friend of mine had his mother from Hungary visiting the USA, and she made paprikash for us; American style. Meat (dark & white) was cut up, potato gnocchi's, and she fried bacon and then used the bacon grease to saute the onions. OMG! It was soooo good!

[@robertfiorellino6070]

This is one of our Christmas dishes. If you have the time you can make the spaetzle (dumplings) or buy them in the supermarket. Either way it's always delicious.

[@sandyrice3559]

When I was a kid living at home, our neighbor was Hungarian and he introduced my family to chicken paprikash. As an older teenager, I asked him to teach me how to make it. He did not use wine or garlic, and definitely no tomato paste. He was very particular about the dumplings (by his standards, yours are WAY too big). His were more like German spätzle. I've made it a handful of times over the years and, after watching your video, I think it's time to make it again!

[@anettfenyohazi7440]

Hungarian here 👋 really loved the video and I'm happy you sticked to the authentic recipe, well done 🫶 we usually make the dumplings smaller, i think this way the texture is less hard

[@michellebertone2979]

We make our spaetzle smaller as well and I use a spaetzle lid.

[@dee_dee_place]

One of my BFs was Hungarian & he used to put hot whole peppers into the Paprikash while it was stewing. When it was finished cooking, he would remove the peppers, but I loved eating them, on the side. Do you ever use hot peppers or was that something he preferred to use?

[@rainbowgirl949494]

@@dee_dee_placeI would say it’s preference. I make & like it with pepper added but my mother doesn’t like it that way. both versions are delicious tho

[@anettfenyohazi7440]

@@dee_dee_place usually Hungarians love hot peppers and we eat them with lots of dishes (like goulash or stews), it's a preferance if you like it spicy or not. I also love putting them in the paprikash, good choice!

[@jeanniebrooks]

@@anettfenyohazi7440I’m not Hungarian, I’m American. My husband loves hot peppers but we add some hot paprika to the sweet (we use primarily sweet with a smaller amount of the hot.) We were using paprikas my husband bought in Hungary. Do Hungarians use hot paprika like that? What kind of of hot peppers do you use🌶️ ? We use a fair amount of paprika and it also thickens the stock. Do you? Thanks for any feedback,😊

[@Erica22282]

The dumplings are correct. They are not fluffy. My family is Slovak, Hungarian, and Polish. We never used baking powder but as soon as you started making them, I yelled “Klushki” noodles. We use it Huluski too! Looked great!

[@jonathonlove9597]

My mom is Hungarian and I can smell this dish just by looking at it. Basically perfect representation of what she always made for me

[@IntotheGloam]

Hey, just wanted to say I've been feeding my family with your recipes for a couple years now. You have greatly expanded my repertoire in the kitchen and I really appreciate it! Love the unassuming down to earth way you approach cooking. Love your family and your recipes!

[@AkosBeres]

As Hungarian, I lift my hat for leaving out the tomato paste and mushrooms and whatever else people in the US put in their Paprikas. One suggestion to make the sauce less chunky is to chop the onions a bit smaller and braise them one or two cycles with a half a cup of water or stock until completely evaporated, so when the paprika goes it is almost like a paste. Again thanks for staying true to the authentic recipe!

[@jeanniebrooks]

Thanks for the tip!

[@jeanniebrooks]

Now where can I get the best Hungarian paprika? My husband used to travel to Hungary from time to time for his work, but now we are spoiled! What’s the best we can get in the U.S.? He had a whole variety of different ones. It was fun to experiment with them. We love both hot and sweet and often use together.

[@aszalai86]

This is actually quite close to how my family is making it. The only strange thing is the white wine - never used it - it might be that some fancy restaurant chef adds it, but in Hungary we rarely use white wine is sauces. Remember, this is the typical Grandma's dish, which means your grandpa would never let her waste the precious wine :P. Oil is fine, but when we are feeling fancy, we start with some smoked "szalonna" - which is basically lard. I also like to add tomato and sweet pepper (but not the bell pepper), which is again a usual base for a lot of Hungarian dishes. About dumplings: yours were waaaay too big, that is probably why they become hard without the baking soda. Ours are usually about fingernail-size (so about half-1/3 of a teaspoon), or a bit larger, and cook literally in seconds.

[@mgkleym]

It looks like bacon fat would be a good substitution for szalonna in a dish like this. The starting products are fairly different but the rendered fat should be similar.

[@sachmostaub1990]

Pretty bang on! The dumplings are too large. Put the dough on a cutting board then use a spoon to flick teaspoon size dough into the boiling water. My grandmother called them nockel!

[@BillYovino]

My mother was from an Eastern European background and she made it just like this. The only thing she did different was that instead of making dumplings, she used buttered cavetelli. Your Italian dishes are the way my parent's made them too. Dad was first generation Italian American, Mom was first generation Ruthenian American (Austria Hungary)

[@Tinker1950]

I'm sure I'd put those dumplings into the sause for five mins or so before adding the chicken back in. Mind you, in the north of England where I grew up, the dumplings were always cooked in the sauce and not in water seperately. Must try this dish, it's got me drooling.

[@r.k.2823]

My mother always made a german dumpling called Knodel. She made it simply with white bread, chopped onion, water and Farina and formed large balls to boil in water. She always said it was the Farina that made the dumplings nice and light. Not sure if that would help with your recipe or not, but might want to try it sometime. As far as Chicken Paprikash goes, you have a great recipe here but I always eat it with rice.

[@user-nf6nn8oj4u]

My grandma made similar "dumplings" she called chokers. They are a little harder than dumplings. We used to eat them with butter and fried onions. Her recipe was 1 cup flour to 1 egg a dash of onion powder and a spoonful of water. Mix. She let it rest for about 20 minutes before boiling in water or chicken broth. Definitely one of my favorite nostalgic food memories!!!

[@tj4796]

As far as the dumplings go I use a spaetzle (not sure if that’s spelled correctly) maker. It has holes and you force dough through with a spatula. So yummy

[@elabuterin7150]

Ok, as someone who has was born on Croatian/Hungarian border and spent most of my life in Germany I have to set the record straight on Spätzle. Spätzle are long. Knöpfle are like buttons(literal translation). Same dough. Dumplings are a different animal. Paprikaš can be made with beef, chicken and pork, but my favorite as a child was fish paprikaš. Had more of a soup texture with lots of heat and homemade, wide egg noodles. My family made it in a cauldron over open fire. Childhood memories 🥰

[@0DINBEPRAISED]

Traditionally chicken paprikash is served with nokedli. You'll need a pan with holes in it to make them (Spaetzle pan). Also, those pieces of chicken should actually be completely falling apart (lower & slower). We had this at least every other week with spinach when I was a kid.

[@pnwgentleman]

Great recipe. I learned it from an Hungarian over 20 years ago. You nailed it. They didn't brown the chicken and used breast cubes, but I love your approach. Two things to think about: 1) I was taught that "dumplings" were more of an "dough drop". Much smaller (1/4 to 1/8 of what you had) and dropped into the sauce to cook before (and helping) the thickening. 2) Why add peppercorn pepper when the pepper in this is the paprika?

[@Canadan98]

Definitely make this next time with smaller dumplings aka nokeli (similar to spaetzle) sans baking soda and you won't have the toughness problem. Great job, Jim!

[@AnglerErik]

Wonderful! My Grandfather was German from the Baltic Sea area, When we visited him in Florida in the 1980s, only the third time I had ever met him, He made Goulash with Chicken. I was 28 at the time. I remember... and your recipe takes me back. Thanks for your channel and for sharing your passion.

[@matttrimboli]

I made this last night with boneless thighs and egg noodles because that's what I had and it was really fabulous. I can see where the quality and freshness of the Paprika is critical because you're using a huge amount. I was fortunate to have very good stuff on hand. I don't see how tomato paste is needed. The sour cream and flour mixture really made a nice texture.

[@veronikab7595]

I am one of the Hungarians who commented on the Goulash video. You did a good job with this one, I actually got hungry (or Hungary, haha). I'm here for all my fellow Hungarians coming for you for the dumplings though. 😉😉😉

[@markiavelli1]

🤣I liked your hungry/Hungary joke. When we were kids, we had a saying that went; " I'm Hungary for Turkey and Chile served on China. "

[@James-oh1wp]

I’m also a full blooded Hungarian . You did a great job with the chicken and the sauce … basically nailed it ! The dumpling part is different . My mom always used a runnier dough and had a little tool that she would press is through … it’s basically spaetzle … smaller little dumplings . We call it nokedli ( nokedlee …phonetically )

[@veronikab7595]

@@James-oh1wp yup and the little tool is called nokedli szaggató, y'all can google it

[@maggiek9101]

Thank you for sharing some authentic Hungarian recipes!! I was always taught to make my Nokedli dough on a cutting board and to scrape little cuttings into the pot with a butter knife. Keep them small and they will be light. Then we would always sauté them lightly in a pan before serving. I recently made this (my Nagymama's recipe) for my children!

[@jenniferszendi9519]

My Hungarian mother-in-law taught me this in the village in central Hungary where she lived, in 1975! She was an excellent cook. She always started with a starched white head scarf and apron. Her dumplings were always firm and rather small. She would hold the bowl over the pot of boiling water and using a wet knife blade would “knock” the dough into the boiling water. The noodles were rather small and firm when cooked. She told me that back in time they traditionally wanted them to be substantial and hardy for the mid day meal for the farmers and laborers. She was a physician’s wife but kept the tradition. I use this same recipe for any kind of meat, as you said, but I really like either potato or portobello mushroom paprikas as well! I make extra sauce to use for vegetable paprikas the next day or so. Thank you for keeping it real! 🌷

[@KOV12X12]

I'm half Hungarian and half Puerto Rican, you nailed this dish. It's as close to my grandmother's as one could get, except for the dumplings. They weren't bad at all, they just were not as good as my grandmother's, her dumplings were like clouds never dense or hard. When you nail the dumplings this dish becomes a 12... excellent 👌🏻

[@chrisbelvedere6653]

Your one of the few channels who make dish the traditional way, and your right about the tomato paste i have recently been adding a few tablespoons to mine, definitely adds a good flavor.

[@lazott7023]

Good video. When I make mine I use mushrooms as well and add sour cream to the dumpling mix. I also use a dumpling grater for much smaller bites.

[@bonnieweeks7601]

I think everyones Hungarian mother made it differently. Mine made a cucumber, onion and sour cream salad with it. No sour cream in the paprikash. Lots of paprika.

[@billmcdonald4335]

I'm making this for a second time, coz it's delicious. I did it in a stainless pan until I had the braising liquid built, then I transferred it and the chicken into a ceramic brazier and put it, covered, into a 350 degree oven on the middle rack for an hour before taking it out of the oven and removing the chicken from the liquid. To finish the sauce, I added the sour cream, and I decided to omit the flour; to thicken it I threw about 200g of broad egg noodles into the brazier and baked them uncovered at 350 for about 15 minutes, again middle rack. The result was thickly-sauced, superflavourful noodles to go along with the delicious chicken.

[@martinknoerr8037]

When I was in Hungary and had this dish the dumplings were actually a lot smaller. I was told that they actually grated the dough for a finer taste.

[@bassmanpillsy4739]

My Grandparents are from Hungary, Budapest. Chicken Paprika was a staple for me growing up. My favorite meal when I was a kid. Your recipe is quite accurate to Grandma's. Good job. She always used a dutch oven or just a large pot. No measurements of any ingredients. LOL I know it is traditional but I don't remember her using garlic. She sometimes used diced tomatoes or peppers or both. Never used stock, always just water. Stock is better though to me. Your dumplings were tough you said. What I remember is her batter was wetter. She used to hold the bowl up against her chest and use 1 spoon to scoop it into the water. She kept a bowl of water to keep the spoon wet. She scraped the dough from the side of the bowl right into the boiling water. My Mother was too busy to do homemade dumplings so she used Cavatelli noodles. From the frozen section. I actually liked them better than homemade. Also, we always had buttered peas with it. Not mixed in but on the side. Goes great with sauce. Thanks for another great video.

[@Heisenbrick]

This turned out great for me! I didn't feel like making dumplings so I used potato gnocchi from the pasta isle, I felt it went perfectly with the dish texturally. I also added some tomato paste and that helped thicken the sauce as well. I will make this dish again and I won't change a thing, it's Fantastic!

[@frankvehafric5062]

I grew up eating this, and as I have cooked it over the years I've made a few changes. I think your recipe has all the elements, though some of my relatives might change a few things. I have Hungarian cookbooks which do add some tomato, but I find that to be a bridge too far. However, one thing that I do that my old Hungarian aunts would probably not do is add some red bell pepper just before I add the stock to the onion and garlic. I take the easy way out and use egg noodles, but my sister makes the dumplings. Not sure of her recipe, but they have some herbs in them, probably dill. I've never used smoked paprika in the dish, But I do add, when I can find it, some chopped double smoked Hungarian style bacon to the fat to render before adding the onions. Not too much. I never measure anything when I make this, just go by taste and color. I definitely use more sour cream, my sauce is more of a rose color than deep red.

[@wobblysauce]

That is the thing with recipes, you have a base and change it to the way you like it as a finishing touch.

[@jbjacobs9514]

I actually prefer the egg noodles - they seem to hold the sauce better (to me imho). I also love to have it with a wee added tomato and not with pepper - though I have a Hungarian friend who would probably throw me down some stairs for saying that. LOL I don't care for it with bacon/bacon fat, but I am way in the minority. As much as I love bacon, just draw the line at some dishes and this is perfect without it. The herbs are fine with me - dill or something similar sounds great!

[@evelyngibson7826]

Green pepper takes it to another level!! I grew up with it, my Father was born and raised in Hungary. 😊❤

[@deebeeay]

I was thinking the same thing. I grew up eating paprikas, and it always had peppers in it.

[@chrisbelvedere6653]

My Hungarian grandmother would approve this video, grew up eating this and still make for my kids at least once a month.

[@tenore8]

Made this last evening with spaetzle. Terrific recipe, thank you!

[@manifestandvisualize]

GREAT RECIPE, THANK you. Iam from Vienna, Austria where this is a very popular dish of course, dumplings are perfect as well, great Nockerln! as they are ment to be, don't need baking powder, they are not too soft!

[@juliehaywood4391]

I make mine pretty much the same, as far as the dumplings go I've made the drop kind but I also make rolled and cut them on the diagonal with a pizza cutter. My sons prefer the rolled ones. So good!,

[@rainbowgirl949494]

I like to see you cooking traditional hungarian foods. we have so many delicious stuff

[@tamarasteinmeier9272]

I make the dumplings all the time. No baking soda. But my family loves chopping them a little smaller while frying them in butter before serving. It's how my Austrian great grandmother, who has Hungarian roots, used to make them. It's always been a hit. And also a great way to use the leftovers!

[@petersoos498]

Hungarian here... suggestions...hold the wine, tomato paste, garlic. The sauce is the flavor . The dumplings are much to large...if you make them thru a nokedli maker they would be about 1/6 the size. This increases the outside surface area which gives the sauce more area to cling to which gives you a better balance of flavor. You can cut way back on the eggs and no need for the baking powder as smaller nokedli aren't tough if you remove them from the water as they rise back to the top. Continued boiling usually causes toughness.I cook with enough liquid to almost cover the chicken. This gives you more sauce for covering the nokedli.I usually hold back 1/4 0f the paprika and add it to the sour cream mixture at the end. This brings back the color and intensifies the flavor. When buying Paprika, watch out for the ones that say on the label "Hungarian Style Paprika". Those are working their way in to the market and can be mixed with cheaper ingredients...like bell peppers. I grow my own paprika in my garden. With all of these suggestions aside, your version and explanations/instructions are some of the best I've found on you tube. Thank you so much for sharing.

[@jimobrien7315]

You measure garlic with your heart. Love this channel.

[@holdonaminute7723]

Agree with others on the nokedli. "Dumpling" is how nokedli is translated but we don't make our dumplings that big. Get a nokedli maker and that will push this recipe into the "10" category. Also, good job cooking the paprika with the fat and onions. Missed that part on the gulyas recipe.

[@EvilKingPhill]

That's funny when I searched nokedli maker it came up as spaetzle. I was gifted something for making spaetzle, it's essentially a round stainless steel disc with the holes across the disc and a rubber scraper. You scrape the dough across the disc over a pot of boiling water, and the dough drops through the holes and cooks as small dumplings. Please show off a German or eastern European dish with spaetzle!

[@vbodi3350]

I was born in Budapest and have never heard of white wine in paprikas. Also I only use 1 egg, flour and water for my small nokedli. The size of a small marble is the appropriate size. You are very enthusiastic and had good instructions!

[@mkopec1]

My mom from Poland used to make this and I learned from her. What she would do is before the chicken browning, she used to mix flour, paprika, pepper and salt in a bag and dunk the ckicken inside coating it all. Then pan sear the chicken. This also helps thicken the sauce. For the spaetzl noodle she added sour cream which makes the noodles softer. (The sour cream is also a secret for great pierogi dough) Then she would spread the spaetzl dough on the back of a larger metal spatula, and using a back of the knife, scrape like 1/4 in strips into boiling water. Also I think you are using too many eggs in the dough try like 4 next time. This used to be a staple around our house in the winter months because its cheap and easy to make.

[@MarkRVillano]

You can make a roux, and add that to your sour cream to completely eliminate any chance of lumps showing up, while also getting the added benefit of a little extra richness from the butter.

[@chrisbelvedere6653]

My only suggestion is to use double or triple the amount of sour cream, until the color is more yellow than orange, other wise perfect.

[@justinkantner]

Looks like you did it perfectly! I'm half swedish and half hungarian, and my mother's family has always made Chicken Paprikash at family gatherings. It's our official favourite. My grandmother however changed the recipe a little bit, which we found was amaaazing. She starts the same as you do (but no garlic) but while the stock is boiling, she makes the sour cream and flour mix, but also adds cream, so it becomes a big 50/50 batch of sour cream and cream, and mixes it up until really smooth. No lumps! When the stock is almost gone, she does like you and pours a little of it inside the cream mix to prevent it breaking. Then she pours it down into the stew and heats it up - Finished! Obviously not like the original, but it's soooooo delicious. Esp if you like dairy products. It gets a really smooth taste and children tends to like it a lot!

[@rebeccavalicoff1581]

An old friend always made dumplings without eggs.... Just flour, stock, salt and pepper. Very tender

[@janellek21]

I'd never heard of this dish before but it looks delicious! Tempering the sour cream slurry before adding it to the sauce is genius. I'd probably go the noodle route because noodles would sop up the sauce better than dumplings.

[@SherayahSelene]

My grandma used to always make “chicken & dumplings” it was my FAVORITE dish she made. She was Hungarian but she always called it just “chicken & dumplings” haha! I’m only just recently discovering she was making chicken paprikash!

[@jeanniebrooks]

I make “chicken and dumplings” -one of our favorites! It’s a creamy chicken stew with mushrooms, peas, red pepper & other veg, and dumplings cooked in the broth, uncovered 10 min, then covered 10 min. I never add paprika though, but it’s a regular in our household, at least two batches a year. I always top the dumplings with a light sprinkling of paprika. I always thought of it as American as it could also be used to make chicken pot pie instead of dumplings. The dumplings are not heavy, but light and airy. They are on my list to make soon!

[@marikalathem813]

Wonderful! So similar to how my Hungarian momma made this . I still make this dish, one of my family’s favourites. Could I offer, a simple dough of flour, eggs, salt and water makes a perfect spatzle to go with the chicken… easy, easy.

[@tet5uo]

spatzle is such an underrated side dish in my part of the world. I have to make my own if I want some! (Good thing it's simple)

[@bonnieweeks7601]

My mother's parents were from Hungary and she would make these kinda gummy dumplings that as a child I didn't like. But she would beat the dumplings with a wooden spoon and a lot of hip action. I was fascinated, but knew I would never be as beautiful as my mama.

[@marikalathem813]

@@bonnieweeks7601 ❤️

[@marikalathem813]

@@tet5uo I love it…😋 so yummy.

[@user-wu2xv3xi3e]

I love that you seared the chicken pieces first and I do think using your homemade broth added more flavor! Looking forward to making this. Thanks, Tara and Jim.

[@nanvolentine9110]

My friend's grandma was a Hungarian refugee who came to the US in the late 50s. I learned to make this from her back in the late 60s. She did use tomato paste, but no sour cream, probably because of price. And she made nokedli, I can still see her in my mind's eye cutting the dough off the side of a cutting board into boiling water with a big kitchen knife. She was so fast! I can't do that, I use a spaetzle maker for my nokedli. Do yourself a favor and get one and make genuine nokedli, the difference will amaze you! PS, no baking powder in the nokedli!

[@cinemaocd1752]

What kind of spatzle maker do you have? I have been looking for one that actually works!

[@nanvolentine9110]

It looks a bit like a grater with large holes, it has a cone shaped thing attached that slides back and forth across the holes and drops little bits of dough into the boiling water. It's very old. The ones I see now have a square shaped holder for the dough. I don't see why they wouldn't work as well as mine.@@cinemaocd1752

[@user-tf6bu9mk4u]

I am from Hungary as well. Very well done. This is really authentic. Next time you should try my favourite Hungarian dish: Bakonyi sertésborda. You will not be disappointed.

[@jbjacobs9514]

OMG I love that! Yummy! (I am biased; I love Hungarian food).

[@jeanniebrooks]

I would love to know more about Hungarian dishes! What is Bakonyi sertesbeorda made with? Maybe Jim will make it! I love how he does the research and tests it out first and then welcomes feedback.

[@michellel4774]

My gramma was a first generation Hungarian American and made hers very similarly. Regarding the dumplings, she would essentially make spaezle (sp?) and serve the paprikas over that.

[@charlie70605]

I have been jonesing for chicken and this looks perfect.

[@marisc107]

I'm SO excited that you posted this I love this dish!!!

[@Mike_Greentea]

As usual another excellent production 👌

[@sheteg1]

Jim & Tana. We just love ur channel. I’ve been watching for a long time. It’s nice to see a huge following. Hopefully u hit a million soon. Awesome recipe. It’s in our dinner list this week. 👍

[@Bioluvskatz]

First time I’ve ever disagreed with you. NO BAKING POWDER. The Knockerl (dumplings) are SUPPOSED to have a good chew! If you want them on the softer side keep the dough/batter on the softer side. I grew up on Paprikash. Love it! Also we dont usually use smoked paprika, but I can see that being a nice addition. And DEF NO TOMATO PASTE!

[@davidnowaczewski]

Oh man this was excellent. Your videos are also extremely helpful especially in terms of possible audibles on ingredients. Thanks so much.

[@Averium]

Hi @SipandFeast! I really like this dish and you did a very good job as always! About the dumplings: We, here at Hungary make them much smaller. Roughly the size of beans, around 1-2 cm maximum. We have a special tool for making it which is almost like a cheese grinder but with larger holes. You can also use a teaspoon, but pick a lot less dough. I've never seen it made with baking powder.

[@SuperDaveP270]

I watched a guy use something like a grater to make his dumplings, and his dough was very soft and would fall through and then he just swiped back and forth across it to cut them into the right sizes. Then I watched him use a piping bag to show how to do it in a way that creates very similar dumplings, extruding the dough and just swiping them off, and he did it very quickly too. Side by side the two methods made very similar-looking dumplings believe it or not, and all of it was delicious and amazingly simple. Since I do not have the grater-like contraption, I have only ever tried the piping bag way and it really was easy and probably the best dumplings I've ever made, even if tiny compared to what I was used to growing up! They are even great on their own, just melt butter into them and top with sour cream and parsley (I do enjoy finely chopped chives in there as well---how can you go wrong with sour cream and chives?)

[@kelepons6]

have a hungarian friend and he's been teaching me some cooking. he would use way more paprika, lika a cup for this amount of food. it then acts also like thickening agent.

[@johnr.5706]

This is one of my favorite comfort food meals and yours looks absolutely delicious! Really well done.

[@SupperUpper]

Is any of you guys from Hungarian descents? I’m born and raised in Germany, but my father was Hungarian. So I very much appreciate these recipes. Oh, and on a side note, Hungary was a pepper country. The were basically forced into paprika as an alternative to pepper by the Turks #offonatangent

[@eddiewilson8119]

Thank you so much for sharing this recipe and it looks delicious 😋!

[@nancy9704]

Wow! Now this recipe looks really really delicious, and those are the best looking dumplings I've ever seen! Great video. Thank you

[@legion999]

A delicious dish and quite popular in the post-soviet countries. My mom adds red and green bell pepper to the sauce, and maybe a bit of tomato

[@grkuntzmd]

When I was growing up, my Dad used to make scampi with an entire head of garlic, sliced (I always got to do that chore). He would cook it over low heat in a mix of butter and olive oil, along with a thinly sliced onion, until the garlic and onion were translucent. Even with that much garlic, it was not too much. Don't be afraid to add a lot of gently cooked garlic.

[@stereo8893]

Thank you SO much for this recipe. I'd forgotten how much I love it. I also must say I think your channel is very good !

[@dawncarroll2K]

My paternal grandmother was a Hungarian & she taught my Mom to make this dish. Grew up eating this every now and then, but often enough to know that it was from my grandmother. This is the first time I've seen it, outside of my family. It was nice to see this. On the topic of dumplings, Mom just put them on top of the ingredients towards the end of cooking. I remember really enjoying this 😋

[@sh1466]

Love your channel and the familiarity of it. Perfect

[@amishupe7302]

This recipe is sooooooooooo good!!! Everyone loved it! Will definitely be making it again! Thank you!

[@2Wheels_NYC]

Excellent, Jim! I've made my version a few times, and I always enjoy. Your recipe looks perfect as always! And, I love your Laguiole cutlery!

[@brickchains1]

i immediately loved your channel for your down to earth and positive style. real guy making food for his family and sharing the culture. i dont even know if you had 10k subs. i may have mentioned you deserved more. you have over 800k NOW!!!! I AM SO PROUD OF YOU! AND HUNGRY DAMMIT

[@misugita]

According to _The Annotated Dracula_ chicken paprikash was very likely fed to Jonathan Harker when he journeyed to Transylvania on the bidding of the Count. They even included a recipe. This version you have shared looks amazing, I'm so excited to try it. Great video!

[@2malsahm59]

Looking forward to making it. I love learning about new dishes from far off places. This one is a new one for me

[@mattpeffer7573]

The dumplings are normally made with egg yolks and whole milk! I've even seen people put sour cream and milk! Looks yummy great job!

[@InfoSuperhighway]

Did your Hungarian goulash a couple weeks ago and loved it. Going to try this one now, love the attention to detail

[@dwaynekoblitz6032]

Y'all are just fantastic. I so love the family vibe. The food for me has always been se least second.

[@hajnalkaboglarkaerdelyi5636]

Another Hun here, just made this dish the other day. No wine or baking soda, but whatever... Well done, Jim, and thanks for sharing this with your audience, this dish deserves it. Yumm

[@eveejune3682]

Silesian kluski !! They kinda always taste a bit too firm.. But what a great idea to add these dumpling! I must show my mom, we're Polish that love Hungarian (Wegierski ) recipes We normally just eat with regular pasta noodles because we're lazy ;P

[@josephineallen4060]

Looks yummy & easy. Will definitely try❤️

[@zachsmith1676]

I first discovered Chicken Paprikash in my grandparents 1950's pressure cooker recipe book, we use the same recipe just we use more spices as we found it a bit bland, but it was fine after we upped the amount of spice by a small amount, instead of dumplings we put the chicken paprikash on top of shell pasta. It's one of my favourite European dishes!

[@pennydickinson3258]

I'm new to your channel and look forward to trying lots of your dishes, they look amazing! Thank you:)

[@patriciapatricia9040]

Dumpling advice: spoon your dumplings on top of your chicken , cover & simmer all together at once. Perfect every time.

[@sarabadara]

Your channel makes me feel closer to home, thank you!

[@angiec.703]

Nice to be reminded of this great winter dish. Thanks, Tara, for looking out for us gluten-free folks!

[@jag9264]

Made this and tasted great....Thanks!

[@georgejasper8794]

This was one of my grandmother's go-to dishes but she didn't add sour cream to any of the dishes where it is normally used. No idea why but not in her goulash either. They were great but I've had them with sour cream as well and love them both ways. I love that you used the 3 different paprikas, we do that for dishes as well.

[@jeffinphx517]

My buddy & I have Hungarian blood. His chicken paprikash recipe starts "first you steal a chicken."