Deb Crane Recipe

Hungarian Chicken Paprikash*Chicken and dumplings

By Deb Crane songchef

Recipe Rating:
Cooking Method:
Stove Top

Deb's Story

This is my Grandmothers version of Hungarian Chicken Paprikash.
If there is food served in Heaven, I am sure this is on the menu! My Grandmother was the best cook ever. She would have this hardy dish ready and we could hardly wait! Now I serve it to my Grandchildren, and they love it as well! Down home pure comfort food.


3 Tbsp
vegetable oil
vadalia onion, chopped
whole cut up chicken (skin in tact)
2 Tbsp
sweet paprika
chicken bullion cubes (or more to taste) 1 per cup of water added)
1 pt
sour cream
1/2 pt
4 Tbsp
flour (or more to thicken if you like)
3 tsp
lawrey's seasoning salt (optional, but adds flavor!)
3 c
6 c
all purpose flour
1 tsp

Directions Step-By-Step

If you have a pressure cooker, use it. If you dont, a regular big old pot will work just as well.
Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent.(you dont want them brown, just tender) Take off heat. Add the Paprika.Mix it well.
Put chicken parts in the pot and brown slightly with the onion/paprika mixture.(do it in batches if you have to and add additional oil in small amounts if needed)
NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin in tact. It adds to the flavor)
Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes ( a good rule is 1 cube for every one cup of water...just eyeball it. Also add the Lawry's seasoning salt (if available) Not necessary,but to me, is the secret ingredient Grandma didnt tell us about, until we saw her add it one day! ;)
Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.
While the chicken is simmering,Mix the sour cream,water and flour together with a hand mixer or a Kitchen-aid mixer. Whip it very smooth and set aside.
When the chicken is done,remove the chicken pieces to a colander to cool.

Slowly add the sour cream mixture a little bit at a time to the broth, stirring constantly to incorporate into the broth.

OPTIONAL: You can de-bone the chicken, or leave the pieces in tack. I spoil everyone and skin and de-bone it and add it back to the sauce.Grandma always served the chicken pieces separate on a dish and whole. It is up to you how you like it. I always just went for the sauce over dumplings when I was a kid! ;)
Bring a large pot of water to a boil.

In a mixer combine eggs,water and flour and salt. Mix together to form a soupy dough.
When water is boiling, scrape the dough into the water a spoonful at a time. This is easier if you dip the spoon onto the boiling water,so the dough will not stick to the spoon.
After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done.
Drain and rinse.
It makes alot of dumplings! But that is ok, they will be gone in no time!
Serve up a big helping of dumplings, and pour sauce over them. Serve with the whole chicken pieces, or if you de-bone it, it will be placed in the sauce.
One of my favorite childhood memories is triggered when I make this recipe. All of my senses come alive....truly a wonderful comforting food!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Hungarian
Other Tag: For Kids

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Deb Crane songchef
Feb 2, 2015
Awesome Juliann! I will have to take a peek at the spaetzle maker. Grandma always just used a plate and scraped the dough into the water that way. I do like kitchen gadgets! :)
JuliAnn Adams Juli5077
Feb 2, 2015
I have made paprikash several times and this recipe is as good or better as I have ever used. I like the difference using a vidalia onion instead of regular onions. Also, I add celery to the onions. The whole chicken is key. After I remove the chicken to skin and debone, I will skim some grease off the top. Also, at the end if the sour cream mixture isn't thickening the sauce enough, I add a little cold water mixed with corn starch to thicken a little more. Spaetzle is the best with this. You can then freeze it if you want and the spaetzle will hold up well. I bought a spaetzle maker on line at Amazon and it is wonderful. Consists of sort of a grater with a square receptical that you fill with dough and it slides over the grater which is across a pot of boiling water. Takes only a few minutes. Scoop them out and place in a strainer. Wonderful.
Deb Crane songchef
Jan 28, 2015
Glad you enjoyed it Arthur!
Arthur Gray artgray44090
Jan 27, 2015
My mom passed away in 1995 and used to love her Chicken Paprikash, but like many moms or grandmas they cooked by memory. But seeing your recipe that you shared, it looked and read so much like my moms I had to give it a try. So 20 years later my grand-daughter and I gave it a try this past Sunday. Trying this for my first time and maybe with a slight few mistakes or I made to much broth it didn't look like the picture, but tasted great and the family loved it. Thank you for sharing!!!!
Deb Crane songchef
Jan 26, 2015
This recipe makes it's own chicken stock as you simmer the chicken with the bullion. Not sure why yours was too salty (?) Angela, I have never had that problem. I only use the bullion cubes and not the condensed. That might make a difference(?)