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bushia's chicken paprikash (my mom's recipe)

Recipe by
Kathy Shivel
KailuaKona, HI

This was a favorite when my brother and I were growing up in my parent's home. Mom (Busia) used whole chicken and probably margarine, whereas I prefer the thighs and breasts and only butter from grass fed cows. This is the only paprikash recipe using half and half (fresh from a neighbor's cow is ideal!) I know of. Most use sour cream. This is totally tasty, amounts of ingredients really to taste. I hope you enjoy this as much as I do

yield serving(s)
prep time 10 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For bushia's chicken paprikash (my mom's recipe)

  • Several
    chicken thighs with skin and bone
  • 2-3 sticks
    butter, lots. kerrygold preferred
  • 2 good siz
    yellow onions, diced
  • Lots
    hungarian sweet paprika
  • Quart or m
    half and half
  • 2 quarts
    chicken stock or broth
  • 2
    boneless chicken breasts
  • To taste
    sea or himalayan salt
  • 3 cups or
  • 2 large
    eggs, free range

How To Make bushia's chicken paprikash (my mom's recipe)

  • 1
    Saute diced onion in a stick or less of butter and add aprika when cooking
  • 2
    Push onions to sides of pan and cook chicken thghs on both sides, browning well the skins. Keep onions from burning..
  • 3
    Transfer all from pan to large pot. Add chicken stock/broth, salt and half and half, heating but not boiling
  • 4
    In pan, cook breasts. You may need to add more butter. Cut into edible chunks or pull. Then add to pot
  • 5
    Mix salted flour with lightly beaten eggs and watered down half and half to a thick sticky pancake-like batter. Have 2nd large pot of boiling, salted water. Using 2 teaspoons, one to pick up some batter, the other to push off into boiling water. Dumplings will float when done. Add dumplings to paprikash pot.

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